Friday, December 2, 2016
Lemon Cream Pie
Borrowed and shareing Luscious Lemon Cream Pie 20 min prep time 3 hr 35 min total time 6 ingredients 8 servings Try These Next Lemon Cream Pie Crust 1 Pillsbury™ refrigerated pie crust, softened as directed on box Filling 1 can (14 oz) sweetened condensed milk (not evaporated) 2 teaspoons grated lemon peel 1/2 cup fresh lemon juice (from 2 to 3 medium lemons) 3 cups whipping cream 4 drops yellow food color, if desired Steps 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes. 2 In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside. In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff. 3 Fold lemon mixture into whipped cream just until blended. Spoon into crust. Cover; refrigerate at least 3 hours until set. 4 In medium bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff. Spoon dollops on pie or slices of pie when serving. Store covered in refrigerator.