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Old Fashion Creamy Lemon Pie

This Old Fashion Creamy Lemon Pie is simple to make and a great way to impress your guests or treat your family to a special dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 9 " Pie Crust Pre-Baked and Cooled
  • 3/4 Cup Sugar
  • 1/3 Cup Cornstarch
  • 1 Cup Heavy Cream
  • 1 Cup Milk
  • 1 Tbsp Lemon Zest
  • 1/2 Cup Lemon Juice
  • 4 Large Egg Yolks
  • 2 Tbsp Salted Butter
  • 1 tsp Vanilla Extract

Stabilized Whipped Cream

  • 3 Tbsp Cold Water
  • 1 tsp Unflavored Gelatin
  • 1 Cup Heavy Cream
  • 2 Tbsp Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

Use your favorite meringue recipe. I prefer an Italian Meringue. Spread meringue over the top of the lemon pie(while pie is still hot), making sure to spread it all the way to the edges so none of the lemon pie filling is showing. Bake for 25-30 minutes in a 350 degree F oven until the meringue is light browned. Meringue is best eaten within 24 hours. Let cool to room temperature then refrigerate.
Keyword Cake, Coconut, Dessert, Lemon Pie, Pie