How to Make Old Fashioned Lemon Cream Pie
This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies!
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✅Ingredients
LEMON CREAM PIE:
• 1 prepared pie crust
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 3 large egg yolks
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
STABILIZED WHIPPED CREAM:
• 3 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 2 tablespoon powdered sugar
• 1 teaspoon vanilla extract
✅Instructions
00:00:13 - What kind of pie crust to use for lemon cream pie
00:00:25 - Preparing ingredients for lemon cream pie
00:02:28 - How to make stabilized whipped cream
00:04:53 - Quick recap Old Fashioned Lemon Cream Pie recipe
1️⃣ 00:01:03 - Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
2️⃣ 00:01:40 - Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
3️⃣ 00:02:01 - Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
4️⃣ 00:02:28 - Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
5️⃣ 00:03:17 - Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
6️⃣ 00:04:03 - Pipe whipped cream onto the top of the completely cooled pie for a decorated effect or simply spread it over the top of the pie in an even layer. Refrigerate until ready to serve.
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Lemon Meringue Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Meringue Pie. I grew up in a family of dessert eaters and this Lemon Meringue Pie was my Dad's favorite. It's a great tasting pie with that combination of a crust (you can choose either a pastry or a graham cracker crust), filled with a lemony cream filling, and finished off with a billowy sweet meringue. What I like too is that you don't need fancy ingredients to make this pie. Most ingredients you'll already have on hand. Things like butter, sugar, flour, eggs, and lemons.
Requires a Pre Baked Pie Crust, recipe and video here:
We welcome questions on our Facebook Page:
Best Lemon Meringue Pie Recipe ...seriously
If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive; the meringue piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue for chocolate pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you'll be glad you did.
Print the complete Lemon Meringue Pie Recipe at
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Lemon Meringue Pie Recipe
pie filling ingredients:
9 Deep Dish Pie Crust
1 cup SUGAR
½ cup CORN STARCH
¼ tsp SALT
2¼ cup WATER
1 Tbsp LEMON ZEST
4 EGG YOLKS
3 Tbsp BUTTER
½ cup LEMON JUICE
meringue ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
4 EGG WHITES
1 tsp VANILLA
pinch of SALT
then another 4 Tbsp Sugar
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.
Then break 4 eggs and separate the yolks from the whites in two separate bowls.
Zest two lemons, and then squeeze the juice to fill ½ cup.
To make the lemon pie filling:
In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.
On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins two bubble.
Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.
Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.
To make the Meringue:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.
Set saucepan aside to cool.
In a mixing bowl, beat the egg whites until frothy.
Add in vanilla and a pinch of salt and beat again to mix.
Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.
Then beat in the cooled cornstarch mixture.
Continue beating until stiff peaks form.
To finish the Pie:
Take a spatula and spread the meringue evenly over the pie filling.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes,
or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing.
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
#lemonmeringuepie
#noweepmeringue
#lemonpie
#pie
#baking
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loridianebrown@gmail.com
Lori Brown
po box 1184
Imboden, Arkansas 72434
recipes
pie crust
2 1/2 cups AP Flour
1 t. Salt
1 cup cold butter
1/4 cup cold water
400 15 to 20 minutes
filling
3/4 cup AP Flour
2 cups water
1 1/2 cups sugar
5 egg yolks
3 T. butter
juice of 2 lemons
zest of 2 lemons
pinch of salt
Meringue
1 T. cornstarch
2 T. sugar
1/2 water
5 egg whites
6 T
sugar
pinch of salt
My Tip of the day
I fill ice trays with buttermilk, and freeze them
put in freezer bags, get out what I need
Healthy recipes
Fresh and Easy Homemade Lemon Pie
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
00:00 Introduction
Crust
00:20 Preheat oven to 350F (175C)
00:24 In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
00:57 Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
01:51 In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
02:43 While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
03:13 Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
03:51 Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
04:09 Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
04:37 Pipe or dollop over pie before serving.
NOTE: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.
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1855 Lemon Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1855 Lemon Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1855 Lemon Pie Recipe from the 1855 Mrs. Bliss' Practical Cook Book. This is an amazingly good Lemon Pie recipe; it has a different texture than a lemon meringue pie recipe - but the lemon flavour is outstanding. This historic lemon pie recipe, relies heavily on eggs and is almost a soufflé, but not really. It's definitely not a lemon curd, or a lemon custard.
Lemon Pie.
Beat to a cream eight table-spoonfuls of fine white sugar and six of melted butter; add six whites and eight yolks of eggs well beaten, the grated rind of two lemons and the juice of one; stir the mixture, and pour into a deep dish lined with paste No. 8; put a strip of the paste around the edge of the dish, and bake thirty minutes.
No. 8. Tart or Pudding Paste.
Rub one pound of butter into one pound of sifted flour, with two tea-spoonfuls of salt; wet with cold water to a stiff paste, roll out to an eighth of an inch in thickness, brush beaten egg over it, sprinkle fine sugar upon it, and use it.
Notes:
- This pie filling suits a 9 shallow pie dish.
- The oven was set to 200ºC (400ºF), and the pie was baked sitting on a pizza stone to transfer heat quickly to the base of the crust. Mimicking the floor of a wood hearth.
- Our All Butter Pie Crust would be a great sub for No. 8 Pudding Paste:
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
0:00 1855 Lemon Pie Recipe
0:25 Mrs. Bliss' Practical CookBook
0:47 Why your pie failed
2:54 Which Pie plate or Pie pan is best
4:22 How to roll a pie crust
6:25 How to bake a lemon pie
7:20 Taste testing a home made lemon pie recipe
#LeGourmetTV #GlenAndFriendsCooking