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. Not like common whipped cream, this one holds its form for days. You may unfold it on or pipe it into cute designs. It’ll keep mild and fluffy it doesn’t matter what.
Lemon lovers will even love our lemon bars, lemon cookies, and lemon pound cake.
Why Our Recipe
- A deliciously easy, silky, and tangy filling filled with lemon taste.
- Stabilized whipped cream you could both unfold on high or pipe on in designs and it’ll keep mild and ethereal for days.
- Use a pre-made pie crust so you need to use a basic pastry, graham cracker, or shortbread crust.
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 will provide you with a vivid, contemporary taste. And don’t fear, it gained’t be bitter!
Ingredient Notes
- Granulated Sugar: You want it for construction in addition to to steadiness 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: You should definitely 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: If you happen to 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 certain 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 may 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 basic pastry crust. Will probably be scrumptious irrespective of which you select!
A store-bought pie crust is all the time an ideal 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 remember to put together the crust and bake forward in line with the bundle instructions.
End Seems to be: The Topping
For the simplest basic choice, simply unfold it on high! Use a spatula or the again of a spoon to create easy swirls or peaks.
To pipe the whipped cream, switch every 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 type a good swirl, shifting 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.
Tempering Eggs
Tempering eggs is all about stopping the egg yolks from scrambling after they hit the new lemon combination. It may possibly sound somewhat tough, however I promise it’s simple when you perceive what you might be purported to do.
Have every thing prepared: Arrange your bowl of egg yolks and whisk subsequent to the range earlier than you begin cooking the filling. This makes the method smoother and fewer anxious.
Not too scorching: Hold your warmth at medium—going too scorching too quick will increase the chance of scrambling the eggs.
Work shortly: It ought to really feel nearly like one easy movement the place you add somewhat warmth to the eggs, then instantly whisk these in with the remainder.
Storage and Reheating Directions
Refrigerate leftovers by tenting the pie plate with aluminum foil to maintain from squishing the piped designs, or cowl with plastic wrap. It should keep contemporary within the fridge for as much as 3 days.
After a number of days within the fridge, your lemon custard could begin to separate and a transparent liquid begins showing in your pie plate. This can be a signal that your pie is beginning to flip and is now not contemporary.
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