Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, creamy lemon pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Unbelievably creamy lemon pie is just like key lime pie with a lemon twist and toasty almond graham cracker crust. This pie is very creamy and lemony, and a snap to fix. Sweetened condensed milk, freshly squeezed lemon juice, and whipped topping are stirred together, poured into a graham cracker crust and chilled.
Creamy Lemon Pie is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Creamy Lemon Pie is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have creamy lemon pie using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy Lemon Pie:
- Make ready Crust :
- Take 9 full sheets of honey Graham crackers
- Make ready 1/2 cup unsalted whole almonds
- Take 5 tbsp. unsalted butter, melted
- Make ready 1 tbsp. granulated sugar
- Take 1/8 tsp. salt
- Prepare Filling :
- Get 2 cans (14 oz.) each sweetened condensed milk
- Make ready 3/4 cup freshly squeezed lemon juice (3-4 large lemons)
- Prepare 4 large egg yolks
- Take Whipped Cream Topping :
- Get 1 cup heavy whipping cream
- Take 1/4 cup confectioners sugar
- Take 1/2 tsp. vanilla extract
This Creamy Lemon Pie is packed full of tart, lemon flavor and creamy goodness. This recipe is super easy to make and is always a crowd pleaser! This Lemon Mascarpone Cream Pie is light with a lovely lemon flavor and some creamy mascarpone cheese! This creamy lemon pie recipe is lighter on the calories, but still delivers tons of flavor, the crisp citrus flavors (both on the filling, and the zest around the edge) remind you of a lemon meringue pie.
Steps to make Creamy Lemon Pie:
- Preheat the oven to 350°F. In a food processor, combine the graham crackers, the almonds and the salt and pulse together into fine crumbs. Once that's done, pour the crumbs out into a bowl, add the sugar and melted butter and mix until everything is moistened.
- Press the crumb mixture evenly over the bottom and up the sides of a 9"pie dish (9.5" works ok too). Make sure to pack the crumbs tightly. Then place the crust in the oven to pre-bake for 8 minutes. After the 8 minutes are up, remove the pie pan from the oven but don't turn the oven off.
- While the crust is baking, in a medium bowl whisk together the sweetened condensed milk, lemon juice and egg yolks until combined. Pour the lemon mixture into the pre-baked crust, then place it back into the oven.
- Bake for 18-20 minutes, until the center is only slightly jiggly…it should mostly be set. Place the pie on a wire rack and allow it to cool completely. Once it's cool, place it in the fridge to chill for a minimum of 1 hour (and up to 3 days) before serving. Store any leftovers covered in the fridge.
- For the whipped cream, simply use a hand mixer or a stand mixer with a whisk attachment to whisk the cream until stiff. Then whisk in the confectioners sugar and the vanilla. Spread the whipped cream all over the top or just place a dollop on top of individual pieces instead.
- Yummy layers –>
This Creamy Lemon Pie is of those desserts that tastes far more complex than it it is. It's a tart, creamy custard - almost cheesecake reminiscent. Lemon bars, lemon pies, lemon curd? None of it really appeals to me. However, I absolutely love this creamy lemon pie.
So that’s going to wrap it up with this special food creamy lemon pie recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
