Sweet Lemon Pie

Brandon and Gabe are coming over tonite and I needed a meal and a dessert to serve them. Problem is, we literally only had 10 dollars to our name and I had to make it stretch. Could I get a whole meal and a dessert with that measly amount?

I also had only a one hour window  to get out of the house childless and get back in time for Nathan to get to his engagement session in Greenville.
Yikes.

It would be one thing if these were close friends of ours and we've had them over plenty of times already, but Gabe is only a newly made friend. We're having them over to become better friends.

Brandon and Gabe are our youth pastors at church, and I got to know Gabe a little bit through the children's ministry with her working on staff and me serving in the Ladybugs [2-3 years old.] Brandon preaches from time to time, and is a powerful and anointed speaker, so naturally we were attracted to these two, because we know there is much to learn from them.

So, with that, I went on a wild goose chase deciding that I wanted to make them an bengali dish, but of course I was out of parathas and I needed a few extra cans of coconut milk, PLUS, I also had to come up with a dessert.

I'll spare you the details, but I am pretty proud of how I stretched that 10 dollars. with it I bought:

2 cans of coconut milk
1 small can of masaman paste
2 packs [of 5] parathas, frozen
a pack of 4 lemons
1 graham cracker pie crust

not bad, I'd say...


Anyways, onto the lemon pie. I just used one of my old recipes and adapted it with the ingredients I had and created a new one. I hope it turns out ok...

you'll need:
2 eggs
1 brick of cream cheese
1 small can of sweetened condensed milk

the juice of 3 lemons
graham cracker pie crust

mix all ingredients [except pie crust] in kitchen aide or beat with beater until smooth.
pour in prepared pie crust.
bake at 350 degrees for 25 minutes.
let cool.

for topping.

1/4 cup sour cream
1 tablespoons granulated sugar
2 tablespoons of lemon juice

whip together in small bowl.
layer on top of cooled cheesecake and spread with spoon leaving an edge.

garnish with grated lemon peel.