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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Brynn's "To Die For Lemon Cream Pie" Recipe

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This recipe for Brynn's "To Die For Lemon Cream Pie" is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
5 to 6 T. cornstarch
1/8 tsp. salt
2 c. milk
3 beaten egg yolks
3 T. butter
1/3 c. lemon juice
1 T. grated lemon rind
whipped cream
A baked pie shell
Directions:
Directions:
Prepare a baked pie shell.
Combine sugar, cornstarch and salt in medium saucepan. Add milk very gradually. Continually stir and cook these ingredients over medium-low heat for 8 - 12 minutes or until the mixture thickens. Cover and cook on low heat for 10 minutes more, stirring occassionally. Remove mixture from heat. While beating, slowly pour a little (about a cup or so) of the mixture over 3 beaten egg yolks. Beat this and return it to the mixture in the pan. Cook and stir gently, about 5 min. more. Remove from heat and beat in butter, lemon juice and grated lemon rind. For more lemony flavor, add more lemon rind. Do not add more juice or it will thin the filling. Cool the custard in the pan by stirring very very, very gently to release the steam that may condense. Pour the cool filling into a cold prebaked pie shell. Serve topped with whipped cream and/ or a scoop of vanilla ice cream.
Number Of Servings:
Number Of Servings:
9 inch pie
Personal Notes:
Personal Notes:
Using milk instead of water and adding the lemon rind, make this the best lemon cream pie you have ever tasted. You will never be satisified with any other lemon pie again.

 

 

 

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