Lemon Cream Pie

10 ingredients
6 steps

Ingredients

  • 1 whole 9-inch Pie Crust, Uncooked
  • 1 can Sweetened Condensed Milk (14 Oz)
  • 3 whole Egg Yolks
  • 2 Tablespoons Lemon Zest
  • 1/2 cups Fresh Lemon Juice
  • 1 cup Heavy Whipping Cream
  • 1/4 cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 Tablespoons Cornstarch (optional)
  • Slices Of Lemon, For Garnish

Directions

  1. 1
    Preheat oven to 350 degrees F.
  2. 2
    Place pie crust in a 9-inch glass pie shell and set aside.
  3. 3
    In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.
  4. 4
    Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
  5. 5
    Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.
  6. 6
    *If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.

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