Lemon Cream Pie - CD Recipes - CookingDistrict.com
Cooking District Recipes

Lemon Cream Pie

Categories: Desserts
Yield:
8 serving
Step 1
1 each • pie crust • 9 inch
You can use the 9 inch pie crust of your choice. Either a baked pie dough crust or graham cracker crust.
Step 2
1 can • sweetened condensed milk (14 oz)
2 tsp • grated lemon peel
1/2 cup • fresh lemon juice • (2-3 medium lemons)
In a medium bowl, combine condensed milk, grated lemon peel and lemon juice and set aside.
Step 3
3 cups • whipping cream • (separated into 2 cups & 1 cup)
In a large bowl, beat 2 cups of whipping cream with mixer on highest speed until stiff peaks are formed.
Step 4
Fold the lemon mixture into the whipped cream until blended. Spoon the mixture in the prepared crust of choice. Cover and refrigerate for at least 3 1/2 hours until it is set.
Step 5
In a medium bowl, beat the remaining 1 cup of whipping cream with mixer on highest speed until stiff peaks are formed. Either cover entire pie with cream or place in dollops.
Notes
If you'd like your pie a touch more yellow, you can use a couple of drops of yellow food color (preferably the natural kind).

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