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.
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