Creamy Lemon Pie

That is the pie for lemon lovers! The filling is easy, 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 possibly can unfold it on or pipe it into cute designs. It’ll keep mild and fluffy it doesn’t matter what.

Lemon lovers can 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 brilliant, recent taste. And don’t fear, it gained’t be bitter!

Ingredient Notes

• Granulated Sugar: You want it for construction in addition to to stability 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 complete milk or 2%.
• Lemon Zest: You’ll want to zest the lemon earlier than juicing it.
• Lemon Juice: Freshly squeezed is greatest 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: When 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 do-it-yourself honey shortbread crust. Simply be certain 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 possibly can go the usual route with a do-it-yourself 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. Will probably be scrumptious irrespective of which you select!

A store-bought pie crust is all the time an amazing handy choice for making a lemon pie. You need to 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 you’ll want to put together the crust and bake forward in keeping with the package deal instructions.

End Appears: The Topping

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

To pipe the whipped cream, switch every little thing 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 kind a good 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.