Lemon Cream Pie Recipe
Use fresh lemon or lime juice, and pieshell of choice. See links.
This pie typically has a meringue topping, but I just use Cool Whip, not being much of a meringue fan.
Ingredients
- prepared 9" pie shell, pastry or graham cracker
- 1 cup sugar
- 4 1/2 tbs. cornstarch
- 1/4 tsp. salt
- 2 cups milk
- 3 large egg yolks, beaten
- 3 tbs. unsalted butter, melted
- 1 tsp. zest
- 1/4 cup fresh lemon juice
Directions
- Mix sugar, cornstarch, and salt together in a saucepan.
- Turn on medium high heat, begin slowly adding milk.
- Cook until thickened, 2 minutes.
- Add 2 tbs. of the milk mix to the beaten egg yolks, combine. Add 2 more tbs., mix.
- Pour eggs into milk mix, cook over a medium low heat for 5 minutes. Do not boil.
- Add butter, lemon juice, and zest, stir.
- Let cool if using a pastry shell, then pour in.
- Refrigerate for 6-8 hours.
- Top with Cool Whip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 211 | |
| Calories from Fat 71 | 34% |
| Total Fat 8.0g | 10% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 101mg | 4% |
| Potassium 106mg | 3% |
| Total Carbs 32.79g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 28.42g | 19% |
| Protein 3.06g | 5% |
