Lemon Cream Pie
November 29: National Lemon Cream Pie Day
Islander loves the lemon fresh taste in cakes. So naturally she likes them in pies, too. Although pumpkin, pecan, apple and sweet potato pies are popular during the current season, lemon cream pie is a nice alternative. The sweet-tart citrus flavor, smooth velvety texture and fluffy whipped cream topping bring to mind sunny and warm days. Make someone’s upcoming holidays happy with a pie and make lemon cream pie on National Lemon Cream Pie Day.
(Adapted from Martha Stewart)
For the lemon pie
- ¾ cup fresh lemon juice (5-6 lemons)
- 4 eggs
- 1 cup sugar
- ½ cup sour cream
- ¼ teaspoon salt
- 1 pie crust (we used a graham cracker crust)
Juice the lemons and set aside. In a large bowl, beat the eggs with the sugar. Stir in the sour cream. Add the lemon juice.
Mix in the salt and blend well. Pour into the pie crust. Place on a baking sheet. Bake in a preheated oven at 350 degrees F for 30 minutes. The middle of the filling will still jiggle slightly. Remove from the oven and set on a wire rack to cool completely. Prepare the cream topping.
For the whipped cream topping
- 1 ½ cups heavy whipping cream
- ¼ cup sugar
- lemon peel curls (optional garnish)
In a mixing bowl, whip the cream with the sugar until stiff peaks form. Spread on top of the lemon cream pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Garnish with lemon peel curls (optional). Chill the pie for at least another hour before slicing and serving.
- If using a frozen pre-made pie shell, bake it in the oven according to the directions on the package until golden brown. Cool before filling.
- Do not worry if the lemon filling cracks during baking. They will be covered in cream and still taste delicious.
- The cream topping ingredients yield a generous amount. Feel free to half the recipe to cover/decorate the lemon cream pie.