We have a lemon and orange tree in our backyard and right now there are about 100 lemons on our tree! I thought it would be fun to make individual deconstructed lemon cream pies for the family in mason jars. I was quite surprised with how easy it ended up being. Give it a try!
1 C sugar
juice from one lemon
1 stick of butter
1 pint heavy whipping cream
1/2 C powdered sugar
Lemon wafers or lemon cookies (no cream filling though!)
Zest of 1 lemon (zest the lemon you are going to use in the custard first before you juice it.)
2 TBLSP of sugar
Pour all of your heavy whipping cream (1 pint of it) into a stand mixer bowl. Add powdered sugar and beat until thick and luscious.
In the meantime, smash your lemon cookies up into crumbs using a mallet and a gallon sized ziplock bag.
Now, it is time for the fun part! Layer lemon custard in five medium sized mason jars. Sprinkle on the cookie crumbs and then the whipped cream. Do this one more time and top with sugared lemon zest. Put a lid on each jar and refrigerate for at least two hours.