I absolutely adore lemon desserts, especially lemon pie. It always reminds me of my sweet grandpa who always said that was his favorite. Every time I make this pie someone in my family comments on how much grandpa would love it.
This version of lemon pie does not have a meringue topping. Instead, on top of the standard lemon filling it has a layer of lemon flavored cream cheese and is topped off with whipped cream or whipped topping. It is so good.
There is a fair amount of sugar and egg yolk involved in this recipe. Needless to say, it will not filed under, “healthy”. It is more of a celebration type of dessert. I made this last year for Easter and it was the perfect ending for our family meal. I am hoping to make it again this year. I may also repeat these deviled eggs with goat cheese and herbs as an appetizer. They are just so springy!
This post also gives me a chance to rave about my favorite pressed pie crust recipe. The crust is made right in the pie plate (nothing to roll out) and it is the best pie crust I have ever had. My tomato pie (sounds weird, but it is crazy good) post gives step by step instructions with pictures on how to make the crust.
I hope you all have a blessed holiday spent with loved ones celebrating the resurrection of our Savior!
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead… 1 Peter 1:3
Lemon Cream Pie
Adapted by Lindsay at Perfecting the Pairing from Southern Lady
· 8 egg yolks
· 2 Tb lemon zest
· 2/3 cup fresh lemon juice
· 2 cups sugar
· ½ cup cornstarch
· ½ tsp salt
· 2 cups cold water
· 4 Tb butter
· 2 tsp vanilla
· 8 oz cream cheese
· ¼ cup powdered sugar
· 2 cups sweetened whipped cream or whipped topping
· 1 prebaked pie crust
Separate the eggs one at a time into a small bowl (to make sure you don’t get any shell in the bowl) and combine the egg yolks in a medium bowl. Lightly beat the yolks and set aside. Keep the egg whites for another use.
Zest and juice the lemons, set aside so they are prepped when you are ready to use them.
In a saucepan over medium heat combine the sugar, cornstarch, and salt, whisk to combine. Gradually whisk in the cold water and bring to a boil, cook for one minute, remove from heat. Add about one cup of the hot mixture to the egg yolks in order to temper them, whisk until combined. Add the tempered egg yolks to the pan with the remaining hot mixture. Return to medium heat, bringing to a low boil, cook for about 1 minute, whisking constantly until thickened.
Add the lemon zest, juice, butter, and vanilla to the pan and whisk to combine. Cook for 1 to 2 minutes until the butter is melted and everything is combined and thickened. Remove from heat, set aside about ¾ cup of the lemon filling. I always use the liquid measuring cup that held the lemon juice. Pour the remaining lemon filling into the prebaked pie crust and chill for about 30 minutes.
In the bowl of an electric mixer, combine the cream cheese, reserved lemon filling, and powdered sugar. Beat on medium speed until combined. Spread the cream cheese mixture over the cooled lemon filling. Top the pie with the sweetened whipped cream or whipped topping. Chill for at least one hour before serving. Garnish with fresh lemon, if desired.