Lemon Cream Pie

Introduction

History

The origins of lemon cream pie are a bit unclear, but it is believed to have originated in the United States. Lemon pies have been a popular dessert in American cuisine for many years, and the addition of a creamy custard filling takes it to the next level.

Ingredients

How to prepare

Variations

Notes

1. 0.5 cup sugar = 12 packets most sugar substitute, where 1 packet = 2 tsp sugar.
2. "bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid sugar substitute are sweeter;
3. with 0.5 tsp = 1 tsp sugar check the package label before measuring.

Cooking Tips & Tricks

Make sure to use fresh lemon juice for the best flavor.

- Be careful not to overcook the custard, as it can become too thick.

- For a lighter topping, you can use whipped cream instead of the whipped topping.

Serving Suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

Be sure to cook the custard over low heat to prevent curdling.

- Use a double boiler to heat the custard gently and evenly.

Ingredient Substitutions

You can use butter instead of diet margarine for a richer flavor.

- If you don't have gelatin, you can use agar agar as a vegetarian alternative.

Make Ahead Tips

You can prepare the pie crust and custard ahead of time and assemble the pie just before serving for a fresh taste.

Presentation Ideas

Garnish with lemon zest or fresh mint leaves for a decorative touch.

Pairing Recommendations

Pair this lemon cream pie with a cup of hot tea or a glass of sparkling wine for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for 10 minutes or until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Alergens

Contains eggs and milk

Summary

This lemon cream pie is a delicious dessert option that is relatively low in calories and provides a good source of vitamin C.

Summary

Lemon cream pie is a classic dessert that is sure to impress your guests. With a tangy lemon custard filling and a light, fluffy topping, this pie is a perfect ending to any meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Lemon Cream Pie. It was many years ago, when I was just a young girl still learning my way around the kitchen. My mother had given me the task of making dessert for a family gathering, and I was determined to impress everyone with my culinary skills.

I had always been drawn to the bright, tangy flavor of lemon, so when I came across this recipe in an old cookbook that had been passed down through the generations, I knew it was the perfect choice. The ingredients were simple and easy to find, and the instructions seemed straightforward enough for even a novice like me to follow.

I gathered all the necessary ingredients – fresh lemons, sugar, eggs, butter, and a store-bought pie crust – and set to work in the kitchen. As I juiced the lemons and zested their fragrant peels, I felt a sense of excitement building within me. This was going to be a masterpiece.

I carefully followed each step of the recipe, mixing the sugar and butter together until they were light and fluffy, then adding in the eggs one at a time. The lemon juice and zest were added next, filling the kitchen with their bright, citrusy aroma. Finally, I poured the creamy filling into the pre-baked pie crust and popped it into the oven to bake.

As the pie baked, I couldn't help but peek through the oven window every few minutes, watching as the filling began to set and the crust turned a golden brown. The scent of lemon filled the air, making my mouth water in anticipation of the final result.

When the timer finally dinged, I carefully removed the pie from the oven and set it aside to cool. The creamy filling had a slight jiggle to it, and I knew it was just right. I couldn't wait to dig in and taste the fruits of my labor.

That night, as my family gathered around the table for dessert, I proudly served up slices of the Lemon Cream Pie. The first bite was pure heaven – tangy and sweet, with a creamy, luscious texture that melted in my mouth. My family oohed and aahed with each bite, declaring it the best pie they had ever tasted.

From that day on, Lemon Cream Pie became a staple in my dessert repertoire. I made it for every special occasion – birthdays, holidays, and just because. Over the years, I tweaked the recipe here and there, adding a touch more lemon zest or a splash of vanilla extract to make it my own.

As I grew older, I began to share the recipe with friends and neighbors, who all raved about its deliciousness. I even entered it into a local baking competition, where it won first prize and earned me the title of "Pie Queen" in our small town.

Now, as I sit here reflecting on that fateful day when I first discovered the recipe for Lemon Cream Pie, I can't help but feel a sense of gratitude for the joy it has brought me and my loved ones over the years. Cooking has always been a passion of mine, and this pie will forever hold a special place in my heart as a symbol of my love for sharing good food with those I care about.

So if you ever find yourself in need of a dessert that will wow your guests and leave them begging for more, look no further than my Lemon Cream Pie recipe. It's a true labor of love that never fails to bring a smile to the faces of all who taste it. Enjoy!

Categories

| American Recipes | Custard And Cream Pie Recipes | Diabetic-friendly Recipes | Egg White Recipes | Egg Yolk Recipes | Gelatin Recipes | Lemon Juice Recipes | Lemon Peel Recipes | Lemon Recipes | Non-fat Milk Recipes |

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