Lemon Cream Pie Recipe
Simple yet irresistible for its citrusy lemony scent and taste.
Ingredients
- For the crust
- 1 cup all purpose flour
- 1/2 cup butter
- For the topping
- 1 cup condensed milk
- 1 cup whipping cream
- 1/4 cup lemon juice
- 1/2 tsp lemon rind
Directions
- Crumble flour and butter together.
- Press into a greased spring form pie pan.
- Place in the fridge to compact it (about 1 hour).
- Next, combine all ingredient for the topping in a mixing bowl.
- Whisk together and pour over the crust.
- Bake at 170/180c for about 1 hour.
- (Note; alternatively shorter time for a lesser crusty texture)
- Remove, cool down and decorate with sugar sprinkles.
- Place back in the fridge for at least 4 hours before slicing to be served.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 180 | 54% |
| Total Fat 20.54g | 26% |
| Saturated Fat 12.87g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 136mg | 6% |
| Potassium 183mg | 5% |
| Total Carbs 33.84g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 21.06g | 14% |
| Protein 5.1g | 8% |
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