Yay for Secret Recipe Club time!! This summer just seems to have flown by. I can’t believe only a couple of weeks left and Little Miss will be starting kindergarten and Little Mister will be going into daycare for the first time. I will also be going back to work full time for the first time in over 5 years. It’s like all the change is coming at the same time. It’s crazy!
I got assigned Steak Potatoes Kinda Gurl. Desiree creates some serious magic in the kitchen. This is the kind blog that makes you wanna eat your screen. She has everything from Bacon and Spicy Cream Cheese Stuffed Mushrooms to Cheesy BBQ Sloppy Joes to No Bake Cookies and Cream Treats
I made this for a bbq. The filling was amazing. I could have eaten the entire bowl with a spoon. I loved it paired with the flakey all butter crust and the touch of lavender. The original recipe called for a graham cracker crust and no lavender involved. I can literally taste how amazing the original version would be.
Thanks for an amazing recipe.
Lemon Lavender Sour Cream Pie
Make your pie crust and add 1 1/2 tsp lavender (for a single crust) and bake your crust in a preheated oven at 425 F for 20 minutes then reduce heat to 375 F and bake for another 15.
In a pot add your sugar, corn starch, lemon juice, lemon zest , egg yolk and milk together. Turn on heat to medium and stir until thick. about 10 minutes.
Remove from the lemon mixture from the heat and stir in your butter. Let mixture come to room temp.
Strain through a mesh sieve. This will get out any lumps and the lemon zest.
Fold in the sour cream to your lemon mixture.
Pour into your crust. Let chill a minimum 4 hours.