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    HOME » Recipes » Lemon Sweets

    Published: Jan 2, 2016 · Modified: Jan 10, 2020· This website generates income via ads ·

    Lemon Cream Pie

    Jump to Recipe Print Recipe Pin Recipe

    Meyer lemon mania turned to sheer panic today when I realized that several of the coveted little jewels were getting soft. Never one to let a Meyer lemon go to waste, I zested and squeezed the fragile ones. Make lemon Cream Pie.

    lemonpie
    Meyerlemons

    When faced with the dilemma of what to do with fresh Meyer lemon juice, the answer was obvious.

    meyerLemons2

    I just happened to have one Pillsbury refrigerated pie crust left after holiday baking, so pie it was! I put the crust into the pie pan, crimped the edges, pricked the bottom with a fork, lined it with parchment paper, added ceramic pie weights, and baked the crust at 400 degrees until golden brown. When the crust comes out of the oven, allow it to cool until safe to handle then remove the parchment paper and pie weights. If you don't have pie weights, you can use dried beans. The weights will keep the pie crust from shrinking down the sides of the pan as it bakes. I love, love, love these ceramic pie weights. I keep them in a vintage Mason jar in my hutch, making them dual purpose for baking and country decor.

    crust

    You could top this pie with meringue while the filling is still hot and bake until the meringue is browned, or just garnish it with whipped cream like I did. I am not a huge fan of meringue but I am a huge fan of freshly whipped cream.

    Go and get yourself some Meyer lemons and make a pie. Remember, they are only available for a very short time. Here's the recipe.

    Lemon Cream Pie

    Pie with lemon cream filling and whipped cream topping. Homemade or store-bought pie crust.
    5 from 1 vote
    PRINT Pin
    Prep Time 12 mins
    Cook Time 26 mins
    Total Time 38 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 261 kcal

    Equipment

    • Pie tin
    • Large saucepan

    Ingredients
      

    • 1 ¼ cups sugar
    • ¼ cup cornstarch
    • 3 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 1 ½ cups water
    • 3 egg yolks lightly beaten
    • 2 tablespoons butter cubed
    • 1 ½ teaspoons grated lemon zest
    • ⅓ cup freshly squeezed lemon juice

    Instructions
     

    For the pie crust:

    • Bake and cool a single 8-9 inch pie crust. Can be home made or store-bought.

    For the filling:

    • Combine the sugar, cornstarch, flour and salt in a large, heavy-bottomed saucepan. Gradually stir in water until smooth.
    • Cook, stirring constantly over medium-high heat until thickened. Reduce heat and cook, stirring constantly, for an additional 2 minutes.
    • Remove pan from the heat. Ladle out a small amount of hot filling and slowly stir it into the egg yolks. Repeat two more times, then pour the egg mixture into the pan, stirring constantly.
    • Bring to a gentle boil. Cook and stir 2 more minutes. Remove the pan from the heat. Stir in cubed butter and lemon zest. Gradually stir in lemon juice until combined.
    • Pour into the baked crust.
    • Allow to cool on a wire rack then refrigerate until firm enough to slice. Garnish with fresh whipped cream.

    Nutrition

    Nutrition Facts
    Lemon Cream Pie
    Amount per Serving
    Calories
    261
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    3
    g
    15
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    108
    mg
    36
    %
    Sodium
     
    139
    mg
    6
    %
    Potassium
     
    31
    mg
    1
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    42
    g
    47
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    247
    IU
    5
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword Cream, lemon, pie, pie crust
    Tried this recipe?Let us know how it was!

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    Comments

    1. Kaylene @ The Links Site says

      January 03, 2016 at 9:00 pm

      Yum I love any sweet lemon recipe! We have a Meyer lemon tree but it will be a while before they are ready (summer time here in Australia now). I am saving this recipe for later though!

      Reply
      • Mary says

        January 08, 2016 at 8:23 am

        Thanks Kaylene

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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