Creamy Lemon Pie
User Reviews
4.9
102 reviews
Excellent
Creamy Lemon Pie
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This creamy lemon pie is made with a silky lemon filling and stabilized whipped cream that holds its shape for days. Perfect for lemon lovers!
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Ingredients
Lemon Pie Filling
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 3 large egg yolks
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1 prepared pie crust cooked and ready to go
Stabilized Whipped Cream
- 3 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- To prepare the lemon filling, combine 3/4 cup granulated sugar, 1/3 cup cornstarch, 1 cup heavy cream, 1 cup milk, 1 tablespoon lemon zest and 1/2 cup lemon juice in a medium saucepan. Cook the mixture over medium heat, stirring constantly, until it begins to bubble. Once it starts bubbling, continue to stir for about 2 minutes until the mixture thickens.
- Remove the saucepan from the heat. In a small bowl, whisk 3 large egg yolks together. Gradually whisk a small amount of the hot lemon mixture into the egg yolks to temper them, then immediately pour the tempered egg yolks back into the saucepan. Return the pan to medium heat and cook, stirring constantly, for an additional 90 seconds until thickened.
- Remove the pan from the heat and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract until smooth and fully combined. Pour the lemon filling into the prepared pie crust. Let the pie cool at room temperature for about 15 minutes, then refrigerate it until fully cooled and set, which will take about 2 to 3 hours.
- While the pie is chilling, make the stabilized whipped cream. In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 3 tablespoons cold water and let it sit for 5 minutes to bloom. Microwave the gelatin mixture on high for 5–10 seconds until the gelatin is completely dissolved and the liquid is clear. Set it aside to cool slightly.
- In a large mixing bowl, whip 1 cup heavy cream using a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, continuing to whip until combined. Slowly pour in the cooled gelatin mixture while whipping on high speed until stiff peaks form.
- Once the pie is fully set, you can pipe or spread the stabilized whipped cream over the top of the pie. Refrigerate until ready to serve.
Notes
- This recipe for lemon pie filling can also be used to make Lemon Meringue Pie. A simple meringue is made by whipping 5 large egg whites, 1/2 teaspoon cream of tarter, 1/2 cup sugar, and a pinch of salt together in a large mixing bowl until stiff peaks form. Spread this mixture over the top of the lemon pie, making sure to spread it all the way to the edges so none of the lemon pie filling is showing. Bake for 25-30 minutes in a 350 degree F oven until the meringue is light browned. Meringue is best eaten within 24 hours.
Nutrition Information
Show Details
Serving
1slice
Calories
476kcal
(24%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Cholesterol
161mg
(54%)
Sodium
153mg
(6%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
1105IU
(22%)
Vitamin C
7.3mg
(8%)
Calcium
85mg
(9%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 476kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 161mg | 54% |
| Sodium | 153mg | 6% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 85mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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