Kate's Lemon Cream Pie

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Prep Time:

20 minutes

Cooking Time:

20 to 25 minutes

Yield:

8

This pie makes a great addition to your summer pie repertoire! You can substitute Key Lime juice instead of lemon to make an awesome Key Lime Pie. One of our favorites!

Ingredients

  • 4 tsp Grated lemon zest
  • 4 large Egg yolks
  • 1 (14 oz) can Sweetened condensed milk
  • 1/2 cup Strained juice from 3 or 4 lemons
  • 8 Mini graham cracker crusts
  • (garnish) Whipped cream
  • (garnish) Lemon twists

Directions

Preheat oven to 325 degrees.

 

To make filling, whisk together lemon zest and egg yolks in medium bowl until fully incorporated, about 2 minutes. Beat in sweetened condensed milk, then lemon juice; set aside at room temperature to thicken. Prepare the crust while the mixture sets. Allow 20 minutes.

 

To prepare crusts, bake until lightly browned and fragrant, about 5 minutes.

 

Pour lemon filling into warm crusts; bake until centers are set but still slightly soft, 15 to 17 minutes. Cool pies to room temperature. Refrigerate until well chilled, at least 3 hours. Garnish with whipped cream and lemon twist.

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