Creamy Lemon Pie

• Why Our Recipe
• Ingredient Notes
• Crust Choices
• End Appears to be like: The Topping
• Tempering Eggs
• Storage and Reheating Directions

That is the pie for lemon lovers! The filling is clean, silky, and full of that excellent tangy lemon taste. Not too candy, not too bitter. It’s topped with a stabilized whipped cream. In contrast to common whipped cream, this one holds its form for days. You may unfold it on or pipe it into cute designs. It’ll keep gentle and fluffy it doesn’t matter what.

Lemon lovers will even love our lemon bars, lemon cookies, and lemon pound cake.

All the lemon taste on this pie comes straight from the lemons themselves. Clearly, freshly squeezed is what you want right here because you’ll want a mix of lemon zest and lemon juice. This offers you a shiny, recent taste. And don’t fear, it gained’t be bitter!

Ingredient Notes

• Granulated Sugar: You want it for construction in addition to to steadiness out the sourness of the lemon. Don’t attempt to substitute.
• Cornstarch: The thickener.
• Heavy Cream: Use heavy cream or heavy whipping cream. Both is fatty sufficient for this pie.
• Milk: Use entire milk or 2%.
• Lemon Zest: You should definitely zest the lemon earlier than juicing it.
• Lemon Juice: Freshly squeezed is finest right here and also you wanted the lemon zest anyway. Bottled lemon juice simply doesn’t fairly measure up.
• Egg Yolks: These additionally assist thicken the filling and make it velvety.
• Salted Butter: If you happen to solely have unsalted, add only a pinch of salt which is a taste enhancer.
• Ready Pie Crust: Use a store-bought pastry crust, a no-bake graham cracker crust, or a selfmade honey shortbread crust. Simply be sure that it’s cooked and able to go earlier than including the filling.
• Unflavored Gelatin: Offered within the baking aisle. You’ll have to bloom it in water first which simply means letting it sit.

Crust Choices

This recipe requires a ready pie crust. You may go the usual route with a selfmade pastry pie crust, or go utterly no-bake with a graham cracker crust. One in all our favourite crusts is a honey shortbread crust that tastes like a graham cracker crust with extra of the feel of a basic pastry crust. It will likely be scrumptious irrespective of which you select!

A store-bought pie crust is all the time an excellent handy choice for making a lemon pie. You should use frozen pie shells, pie crust dough from a tube that you just roll out your self, or a pre-made graham cracker crust. This recipe is designed for the standard pie crust, so don’t buy a deep dish crust. As a result of this isn’t a baked pie, you’ll have to be sure you put together the crust and bake forward in keeping with the package deal instructions.

End Appears to be like: The Topping

For the simplest basic choice, simply unfold it on high! Use a spatula or the again of a spoon to create clean swirls or peaks.

To pipe the whipped cream, switch all the pieces to a piping bag fitted with a Wilton 1M or 2D tip. For rosettes, begin by holding the piping bag upright over the pie. Squeeze the bag to type a decent swirl, transferring from the middle outward in a round movement. Launch the strain on the finish of every rosette. For a swirled edge, maintain the piping bag at a 90-degree angle and pipe small, steady swirls across the edges of the pie.