[1] A yummy way to celebrate National Lemon Cream Pie Day (photo © The Baker Chick).

[2] You can use any extra lemon zest to garnish the pie, with or without the candied mint leaves (photo © Sunkist).

[3] A bottle of limoncello liqueur. Serve it with the pie, or add it to the batter (photo © Il Mulino | Facebook).

We adapted this classic lemon cream pie recipe from one of our favorite bakers, Audra, The Baker Chick (who adapted it from Martha Stewart).

We have two less classic recipes for your consideration:

 
For a seasonal touch, we garnished our pie with candied mint leaves (recipe below), an old-fashioned treat that was often served as a confection with afternoon tea.

The recipe follows, but elsewhere on The Nibble you might like:

> The history of pie.

> The different types of pie: a photo glossary.

> The history of pie à la mode.

> The history of lemons.

> The different types of lemons: a photo glossary.

> The year’s 31 pie holidays.

> The year’s 14 lemon holidays.
 
 
RECIPE #1: LEMON CREAM PIE

Ingredients For 1 Nine-Inch Pie

 
For the Lemon Filling

 
For the Whipped Cream Topping

 
________________

*The gelatin stabilizes the whipped cream topping, so it doesn’t collapse after a few hours. If you plan to serve the pie immediately, you can skip this step.

1. PREHEAT the oven to 425°F. Roll out the crust and drape it over a 9-inch pie dish, trimming and crimping the sides. Prick the bottom of the crust with a fork and place it in the freezer while the oven preheats.

2. LINE the chilled crust with foil and cover with pie weights or dried beans. Bake the crust for about 20 minutes, or until the edges are set. Remove the foil and bake another 5-10 minutes. If the crust puffs up, just flatten it with a fork. Remove the crust from the oven and reduce the heat to 350°F.

3. MAKE the filling. Whisk together the eggs, lemon juice, sour cream, salt, sugar, and zest. Pour into the crust and carefully place back into the oven. Bake for 25-35 minutes, or until the edges of the pie are completely set, with the inside still a bit jiggly. Let cool completely before proceeding. If you’re in a hurry, you can place the pie in the freezer.

4. MAKE the topping. If using the gelatin, dissolve it in cold water and then place it in a saucepan over low heat, stirring until dissolved. Let cool slightly.

5. WHIP the cream and sugar with a whisk attachment until soft peaks form. Add the liquid gelatin and continue to whisk until you have medium peaks. Spread whipped cream onto cooled pie and serve chilled. If using the mint leaves, add just before serving.
 

Also called crystallized mint leaves, crystal mint leaves, and sugared mint leaves, we know that President Lincoln and his wife Mary enjoyed them on cakes, in salads, and as sweetmeats, along with candied flower petals.

You can candy basil leaves edible flowers with the same recipe. Just be sure they flowers are organic—no pesticides.

Use them to garnish beverages and desserts, including ice cream.

The candied leaves must be made 24 hours in advance so they can dry.

If you can find a specialty mint—apple mint, chocolate mint, lemon bergamot or orange bergamot mint—so much the better!
 
Ingredients

________________

†You can pulse table sugar in a food processor or spice grinder to make it superfine.
 
 
Preparation

1. SELECT 12 attractive mint leaves of similar size (unless you want a range of sizes). Remove them from the stalk, keeping the stems with the leaves. Rinse in cool water and gently pat dry with a paper towel.

2. BEAT the egg white until frothy. If concerned about raw egg whites, use pasteurized egg whites like Davidson’s Safest Choice.

[3] Fresh mint (photo © Good Eggs).

[4] Candied mint leaves are a lovely garnish (photo © VegSpinz).

4. TRANSFER the leaves onto a parchment-lined baking sheet, leaving enough space between them so they don’t stick together. Let them dry for 24 hours, uncovered.

5. STORE the leaves in an airtight container if not using immediately. If you don’t like the look of the stems, trim them before garnishing (the serve as a convenient handle until then).
 
 
CREAM VS. CREME VS. CRÈME

What’s the difference between creme and cream? Why are some pies called “creme pie” and others “creme pie?”

The answer: ignorance that became an accepted spelling (but not accepted by us!).

Crème, pronounced KREHM, is the French word for cream. In America, French recipes were served at the tables of the wealthy, most of whom knew how to write and pronounce French properly.

As these recipes entered the mainstream, people who did not know French began to pronounce crème (KREHM) as (KREEM), and dispensed with the accent mark: hence, creme. This mashup of French and English became acceptable, and over time, “creme” was used for American dishes like cream pie, because “creme” looked fancier (i.e., French-associated was better).

To display your erudition when discussing a French dish, e.g. Crème Brûlée, use crème; when discussing an American dish, e.g. Chocolate Cream Pie, use cream.
 
 

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[1] and [2] Swedish Gummy Horses, the best thing since Swedish fish (photos courtesy Candy People). [3] The painted wood horse that inspired the gummies (photo courtesy Scandinavian Butik).

We love gummy candy. Our entire family does.

That’s why it’s so easy to give them what they really want: different types of gummies, which, we might add, are pretty inexpensive.

We found these luscious Dala Horse gummies at Ikea (in the store, but not online). We just put in a big order for more.

The Dala Horse is inspired by the famed Swedish folk art, Dalahäst (Dala horse), a painted wood horse that originated in the early 1800s in the Dalarna Province of Central Sweden. They are still handmade there.

At the time, the toy horses crafted in Dala began to be decorated with bright colors and painted flowers. The flower patterned saddle design derived from a Biblical story in which Jonah sat outside the city of Ninevah; the Lord caused a kurbit, or gourd vine, to grow up beside him to protect him from the desert sun.

The Dala Horse gained worldwide recognition at the 1939 World’s Fair in New York City, where a giant version welcomed visitors outside the Swedish Pavilion. The following year, 20,000 Dala horses were produced for shipment to New York.

BUT WHAT ABOUT THE CANDY?

Dala Horse gummy candy is imported from Sweden. We like them even more than Swedish Fish.

In fact, we can’t get enough of the gummy equines. They’re:

 
But we went whole hog (actually, whole horse) and bought the 15-pack for $49.95, $3.33 a bag.

In addition to holiday tips, we’ll be gifting everyone gummy horses, with a bow tied through the opening at the top.

Dala Horses are sold at all Ikea and World Market stores (in-store only) and online at Amazon.com (links above).
 
 
MORE GUMMIES

Check out the Chocolate Covered Gummy Bears and Worms from Baron Chocolatier. Heaven!

How about a wine and cake tasting? As with any other food and wine, the right pairings enhance the enjoyment of both components. So as not to stress the budget, you can make it a co-op party, assigning different cakes and wines to the participants.

Select five or so pairings for a group of 10-12; more for a larger crowd. We made all of the cakes as sheet cakes, easy to cut into squares or slivers. It’s tough to cut thin slices of layer cakes.

Place each cake on a platter with place cards or index cards to identify them and provide cake/pie servers so people can help themselves, and further cut the squares for smaller tastes.

We set everything on a buffet: the cakes with the matching wines and wine glasses behind them, plus serving plates, forks, and napkins.

Re the cake/pie servers: It’s nice to have a server for each cake. You can borrow from friends, use metal spatulas and other items you already have, or buy this inexpensive set of five for $11.99.

These pairings were created by Alice Feiring, an award-winning wine writer and book author; and sent to us by Amara.com, an elegant lifestyle website.

Alice has provided explanations for why these pairings work (the “Why,” below). If your crowd is interested, you can print the information index cards underneath the name of each cake and wine pairing.
 
 
CAKE & WINE PAIRINGS
 
1. APPLE CAKE & WINE

 
2. CARDAMOM CAKE & WINE

 
3. CARROT CAKE & WINE

 
4. CHEESECAKE & WINE

 
5. COCONUT CAKE & WINE

 
6. FLOURLESS CHOCOLATE CAKE & WINE

 
7. LEMON POPPY CAKE & WINE

 
8. OLIVE OIL CAKE & WINE

 
9. ORANGE-CHOCOLATE CAKE & WINE

 
10. PINEAPPLE UPSIDE-DOWN CAKE & WINE

 
11. STRAWBERRY SHORTCAKE & WINE

 
12. SAVORY CHEESE CAKE & WINE

 
>Blue Cheese Cheesecake
>Basil, Lobster & Tuna Cheesecake Recipes
>Nacho Cheesecake Recipe
>Provolone & Corn Cheesecake

 
 
HAPPY NIBBLING!
 
 
MORE DESSERT & WINE PAIRINGS

Here are THE NIBBLE’s recommendations for:

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[2] Try an Alsatian Gewürztraminer with a classic cheesecake (photo © Cinderella Cheesecake [now closed]).

[3] A Moscato d’Asti from Italy is beautiful with coconut layer cake (photo © Taste Of Home).

[4] Try a Madeira from Portugal or a glass of Port to pair with flourless chocolate cake (photo © David Glass Chocolates).

[5] A sparkling pairing: sparking rosé with strawberry shortcake (photo © G Bakes).

[6] The all-American pineapple upside down cake demands a sweet white wine, such as a Jurançon Moelleux from France (photo © King Arthur Flour).

[7] A savory cheesecake is often served as an appetizer, but you can serve it as dessert instead of a cheese course. Here’s the recipe for this nacho cheesecake (photo © Taste Of Home; the recipe link is at #12).

[8] This almond cake pairs beautifully with Muscat. Here’s the recipe (photo © California Wine Institute).