Lemon Cream Pie
Recipe: #6044
July 28, 2012
Categories: Lemon, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Game/Sports Day Labor Day, Mothers Day, Oven Bake, more
"This is actually a key lime pie but made with lemons and zest. If you are making this pie in advance then add the cornstarch into the whipped cream to keep it set. If you are serving it immediately then there no need to add the cornstarch in. "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (91.3 g)
- Calories 428.1
- Total Fat - 38.7 g
- Saturated Fat - 32 g
- Cholesterol - 20.6 mg
- Sodium - 24.6 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 8.3 g
- Sugars - 12.4 g
- Protein - 3.8 g
- Calcium - 26.6 mg
- Iron - 1.7 mg
- Vitamin C - 8.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
PLEASE READ IF MAKING PIE IN ADVANCE: 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.
Step 2
Preheat oven to 350 degrees F. Place pie crust in a 9-inch glass pie shell and set aside.
Step 3
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.)
Step 4
Before serving, whip cream with sugar, vanilla and cornstarch (if you arte using it) until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.
Tips
No special items needed.
1 Reviews
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