Old Fashioned Creamy Lemon Pie

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This Old Fashioned Creamy Lemon Pie is the perfect dessert for lemon lovers. The fresh, light flavors are complemented by a rich, creamy texture!

Homemade pie is a treat for everyone who can enjoy a slice. Don’t be intimidated by the from-scratch recipe – it’s not a pie-in-the-sky test, but perfectly achievable perfection! This lemon pie is simple, fresh and delicious. Lemon juice and zest are used to create a tart counterpart to the sweet cream pie filling. Top it all off with fluffy, steady whipping cream and you’ve got art… art pie.

What pie crust is best for lemon pie?

Any pie crust works well for a lemon cream pie and if you prefer something a little sweeter, you can opt for a graham cracker crust. A traditional pastry pie crust is also good, and will be more neutral in flavor and sweetness.

Will the lemon filling turn watery?

The key to “setting” the filling is the cornstarch. If you followed the reheating instructions exactly, your filling should be perfect. This will ensure that all the ingredients are combined in the correct way. After a few days in the refrigerator, your lemon custard may start to separate and a clear liquid will start to appear in the pie dish. This is a sign that your pie is starting to go bad and is no longer fresh.

Can I top this pie with a meringue instead of the lemon meringue pie?

This lemon pie filling recipe can also be used to make lemon meringue pie. A simple meringue is made by whisking together 5 large egg whites, 1/2 teaspoon cream of tartar, 1/2 cup sugar, and a pinch of salt in a large mixing bowl until stiff peaks form . Spread this mixture over the top of the lemon pie, making sure to go all the way to the edges so the lemon pie filling doesn’t show through. Bake in a 350°F oven for 25-30 minutes, until the meringue is lightly browned. Puff pastry is best eaten within 24 hours.

What is stabilized whipped cream, and why would you use it instead of regular whipped cream for pies?

Stable whipped cream tastes like regular whipped cream but keeps its shape for up to 3 days, making it an excellent topping for pies.have several different methods For making stable whipped cream. This recipe uses gelatin to help whipped cream hold its shape. Stabilized whipping cream can be piped onto the top of the lemon pie, or you can simply spread it evenly over the top of the lemon pie filling. Either way, your whipped cream won’t melt into a mess.

Can I use store bought premade pie crust?

Store-bought pie crust is always a great choice for lemon pie. You can use frozen pie shells, pie crust dough that you roll out of a tube yourself, or premade graham cracker crusts. This recipe is designed for a standard pie crust, so don’t buy a deep dish pie crust. Since this isn’t a baked pie, you’ll want to make sure the crust is prepared according to package directions and baked ahead of time.

Old fashioned creamy lemon pie topped with steady dollops of whipped cream and lemon wedges

Storage and Reheating Instructions:

Store leftover pie in an airtight container and refrigerate for up to 4 days.

If you liked this recipe, here are some other pies you’ll love:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes YouTube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Old fashioned creamy lemon pie topped with steady dollops of whipped cream and lemon wedges

This Old Fashioned Creamy Lemon Pie is the perfect dessert for lemon lovers. The fresh, light flavors are complemented by a rich, creamy texture!

Preparation time 25 minute

cooling time 1 Hour

total time 1 Hour 25 minute

raw material

Lemon Pie Filling

  • 1 prepared pie crust
  • 3/4 cup sugar
  • 1/3 cup corn starch
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon lemon peel
  • 1/2 cup lemon juice
  • 3 big yolk
  • 2 tablespoon salted butter
  • 1 teaspoon vanilla extract

stable whipping cream

  • 3 tablespoon cold water
  • 1 teaspoon Plain Gelatin
  • 1 cup heavy cream
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla extract

instruct

  • Combine sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until bubbling. Continue to stir for about 2 minutes, until it starts to thicken.

  • Remove from heat and quickly whisk a little mixture into egg yolks. Give it a quick stir, then return to the pot. Cook for another 90 seconds over medium heat.

  • Turn off the heat again and stir in the butter and vanilla extract. Pour into prepared pie shell. Let cool for about 15 minutes, then refrigerate until completely cool and set.

  • Sprinkle gelatin over cold water in a small bowl for a whipped cream topping. Let stand for 5 minutes. Then, microwave on high for 5-10 seconds, until the gelatin melts and the liquid becomes clear.

  • Meanwhile, in a large mixing bowl, using a hand mixer or stand mixer, whip heavy cream until soft peaks form. Sprinkle with powdered sugar, pour in vanilla extract and continue beating until combined. Slowly pour in the gelatin mixture and beat until stiff peaks form.

  • Squeeze the whipped cream over the top of the completely cooled pie for a garnish, or simply spread it evenly over the top of the pie. Refrigerate until ready to serve.

notes

Lemon Meringue Pie

This lemon pie filling recipe can also be used to make lemon meringue pie. A simple meringue is made by whisking together 5 large egg whites, 1/2 teaspoon cream of tartar, 1/2 cup sugar, and a pinch of salt in a large mixing bowl until stiff peaks form . Spread this mixture over the top of the lemon pie, making sure to go all the way to the edges so the lemon pie filling doesn’t show through. Bake in a 350°F oven for 25-30 minutes, until the meringue is lightly browned. Puff pastry is best eaten within 24 hours.

Serve: 1piece | Calories: 476kcal | carbohydrate: 41G | protein: 5G | fat: 33G | Saturated fat: 18G | cholesterol: 161mg | sodium: 153mg | Potassium: 128mg | fiber: 1G | sugar: twenty threeG | Vitamin A: 1105unit | Vitamin C: 7.3mg | calcium: 85mg | iron: 0.8mg