Lemon Cream Pie

I have always loved the lemon part of the lemon meringue pie. My brother and I used to share our pies- he could have to white and I got all the yellow. There’s something about the meringue that I don’t like, even though I do think it’s beautiful to see meringue piled high on top of the bright yellow of the lemon layer. So for this Easter I decided to try making lemon cream pie. I tried a couple recipes with pudding mix but couldn’t get exactly what I was looking for, so I decided to use my mother in law’s key lime pie recipe since I love it so much. This is her recipe, just substituting in lemon juice and zest instead of the key limes. And it came out perfectly!

Lemon Cream Pie

  • Pre-baked pie crust or graham cracker crust, cooled
  • Zest from 1 lemon
  • 1/2 cup fresh lemon juice
  • 14 oz can of sweetened condensed milk
  • 4 egg yolks
  • Whipped cream or cool whip for topping
  1. Preheat oven to 350.
  2. Combine zest, lemon juice, sweetened condensed milk and egg yolks mixing bowl and stir until well incorporated.
  3. Pour filling into the prepared pie crust.
  4. Bake for 15 minutes. Cool for about an hour on the counter and then refrigerate for at least 3 hours or overnight.
  5. Top with whipped cream or cool whip and serve cold.
  6. Store leftovers in the refrigerator for a couple days, if they last that long!

Leave a comment

Filed under Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s