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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Cream Pie Recipe

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This recipe for Lemon Cream Pie is from Phyllis's Curated Collection, 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:  
2½ cups Lemon Curd (recipe in Miscellaneous section)
Graham Cracker crust (see Key Lime Pie recipe)
1 cup cold whipping cream
1 tsp. vanilla extract
Directions:
Directions:
Remove 1¾ cups of the Lemon Curd from the freezer & defrost in refrigerator at
least 5 hours or overnight. Let defrosted curd sit at room temperature for 15 minutes & stir it smooth. Reserve ¼ cup of this room-temperature curd to swirl on top of pie & set aside. Carefully spoon the remaining 1½ cups over the crumb crust. Freeze the pie 15 minutes.

At the same time, remove another ¾ cup of Lemon Curd from the freezer & soften it at room temperature for 15 minutes. Put the whipping cream & vanilla in the large bowl of an electric mixer & beat cream at medium speed until lines just begin to form in the cream. Add the cold Lemon Curd & beat until the cream forms soft peaks, about 1 minute. Spread the lemon whipped cream over the Lemon Curd in the crust, mounding the cream toward the centre. Drizzle the reserved ¼ cup room-temperature curd over the cream topping. With the tip of a knife, swirl the curd over the topping. Refrigerate the pie to serve immediately or the next day.

To freeze for up to 1 month: Freeze the pie uncovered, until the topping is firm. Wrap with plastic wrap, & then foil or a very large freezer bag. Freeze up to a month. To serve, defrost wrapped, in the fridge, 4 hours or overnight. Serve cold.
Personal Notes:
Personal Notes:
You can't freeze a lemon meringue pie, but you CAN freeze this pie. It has been served at many dinner parties & is always a big hit.

 

 

 

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