Wednesday, July 20, 2016

Lemon Cream Pie

Borrowed and Shareing

More or less, this is a key lime pie recipe made with lemon zest and juice in a regular pie shell instead of a graham cracker crust. I add the zest for a more intense lemon flavor and I add the juice for a zing. You bake it off, cool it down and top it with plenty of whipped cream. Keep it nice and cold until you are ready to serve. Then cut yourself a big fat piece and enjoy! That’s all there is to it! The hardest part is waiting for it to cool down. And, for everything that is good and holy, use REAL lemon juice and REAL whipped cream! You won’t be sorry!
So, that’s all the info you need to know!
Please pick up some lemons and make this pronto.
And then bring me a piece.
Thank you. :)
Lemon Cream Pieyield: 8-10 servings
1 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
½ cups Fresh Lemon Juice
1 cup Heavy Whipping Cream
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
½ Tablespoons Corn Starch (optional)
Slices Of Lemon, For Garnish
Preheat oven to 350 degrees F.
Place pie crust in a 9-inch glass pie shell and set aside.
In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.
Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.
*If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.

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