Lemon Cream Pie

.style22 { font-weight: 600; color: #000000; }

Lemon Cream Pie

 

1 3/4 cups Whole milk
6 large Egg yolk(s)
1 cup Sugar
1/4 cup Lemon juice, fresh squeezed
1/4 cup Flour, all-purpose
1 cup Heavy whipping cream
2 tablespoons Confectioner's sugar
1 teaspoon Vanilla extract
1, 9 inch Graham cracker crust

Heat the milk until small bubbles form around the egdes…DO NOT BOIL.
In a separate bowl, whisk the egg yolks, sugar, lemon juice and flour until smooth.
Add the milk slowly, whisking constantly. Pour this mixture into the saucepan and over medium heat, cook until boiling. Reduce heat and cook 1 more minute.
Cool this mixture in fridge for about 1 hour.
Pour this filling into the pie shell. Whip the cream, sugar and vanilla until peaks form. Layer this on top of pie filling.
Chill and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *