Creamy Lemon Pie

That is the pie for lemon lovers! The filling is clean, silky, and filled with that good 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’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 mixture of lemon zest and lemon juice. This will provide you with a vibrant, 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 try 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: Make sure 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 make sure that it’s cooked and able to go earlier than including the filling.
• Unflavored Gelatin: Bought 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’ll be able to go the usual route with a do-it-yourself pastry pie crust, or go utterly no-bake with a graham cracker crust. Considered one of 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 is going to be scrumptious irrespective of which you select!

A store-bought pie crust is all the time an amazing 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 have to make sure to put together the crust and bake forward in accordance with the package deal instructions.

End Seems to be: The Topping

For the best traditional possibility, simply unfold it on prime! Use a spatula or the again of a spoon to create clean swirls or peaks.

To pipe the whipped cream, switch every part 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 good swirl, shifting from the middle outward in a round movement. Launch the strain 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.