Lemon Cream Pie
What better way to say 'hello spring' than with lemons?
Let’s gear up for summer with this pie, shall we? While we Canadians are still having our fair share of snow, you can already feel spring. It’s coming, it’s coming. So if you’re craving something fresh, creamy, and zesty (not to mention ridiculously easy) this is the recipe for you. It’s always a crowd pleaser, and will very possibly become one of your go-to desserts because of its simplicity and also the fact that everyone who tastes it will fall into #lusciouslemonlove. (Is that a thing)? If you want to add some fun twists to this pie, take advantage of its flexibility by layering the bottom with lemon curd, making it with limes instead of lemons (yessss) or sprinkling it with toasted coconut!
Lemon Cream Pie
Ingredients
- 1 pie crust baked and cooled
- 1 3/4 cup sweetened condensed milk 14 oz
- 2 1/2 Tbsp lemon zest
- 1/2 cup + 2 Tbsp fresh lemon juice from 4 medium lemons
- 2 cups heavy whipping cream
To serve:
- -lightly sweetened whipped cream
- -toasted coconut
- -sprinkling of lemon zest
Instructions
- Bake and set your pie crust aside to cool.
- In a medium bowl, whisk together sweetened condensed milk, lemon juice, and zest.
- In a large bowl, beat cold heavy cream with an electric mixer on high speed until stiff peaks form.
- Fold sweetened condensed milk mixture into heavy cream until no more streaks remain.
- Lastly, add your lemon pie mixture into your cooled pie crust, and spread evenly.
- Chill your pie for at least 3 hours, or until set. If it falls apart when you slice it, that means it hasn't chilled long enough. Mine sliced the best once it chilled overnight.
Recipe adapted (but slightly modified) from Pillsbury
This looks so delicious!!
Thank you!
Thankyou for sharing Denae,will definitely try it…
I hope you enjoy it!
Denae, is this the pie you made last time we were there?
Hi Lisa, I’m not sure….