Plated slice of pie.

Lemon Cream Pie

Easy lemon cream pie; a simple variation of key-lime pie.

Using canned milk feels like cheating, but it ends up well enough.

Via Via
Yield: 1 pie

    Crust

  1. 5T butter
  2. 5oz graham cracker crumbs
  3. 3T sugar

    Filling

  1. 28oz sweetened condensed milk
  2. 3 large chicken egg yolks
  3. 7oz lemon juice
  4. zest of two lemons, finely grated

    Topping

  1. 1c heavy whipping cream
  2. .25c sugar
  3. .5t vanilla extract
  4. 1t gelatin
  5. 4t water

    Crust

  1. Mix crumbs with sugar and butter, press into 9.5-inch pie tin.
  2. Bake at 325F for 12-14m, until just starting to brown.
  3. Cool completely.

    Filling

  1. Whisk egg yolks into condensed milk.
  2. Gently whisk in lemon juice and zest.
  3. Fill crust.
  4. Bake at 375F for 15m, until edges just set, center still jiggly.
  5. Cool completely, refrigerate until chilled and set, about 3h.

    Topping

  1. Combine gelatin with water, let stand until thick and absorbed.
  2. Gently heat gelatin until liquid, allow to cool slightly.
  3. Whip cream until thickened to soft peaks, gradually whisk in sugar, vanilla, and gelatin.
  4. Beat until stiff peak.
  5. Spread over pie.
  6. Garnish with more zest, if desired.