Creamy Lemon Pie

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

Lemon lovers may 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 gives you a vibrant, contemporary 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: Make sure you 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: Should you 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 make sure that it’s cooked and able to go earlier than including the filling.
• Unflavored Gelatin: Offered within the baking aisle. You’ll must bloom it in water first which simply means letting it sit.

Crust Choices

This recipe requires a ready pie crust. You’ll be able to go the usual route with a selfmade pastry pie crust, or go utterly no-bake with a graham cracker crust. One among our favourite crusts is a honey shortbread crust that tastes like a graham cracker crust with extra of the feel of a traditional pastry crust. It will likely be scrumptious regardless of which you select!

A store-bought pie crust is at all times an important handy possibility for making a lemon pie. You need to use frozen pie shells, pie crust dough from a tube that you simply 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 must remember to put together the crust and bake forward in response to the bundle instructions.

End Seems to be: The Topping

For the simplest traditional possibility, simply unfold it on high! Use a spatula or the again of a spoon to create easy 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 stress 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.