Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into small pieces
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Plastic wrap
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to the package instructions and let it cool completely.
3. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
4. Add the egg yolks, lemon juice, and lemon zest to the saucepan and whisk until smooth.
5. Gradually whisk in the heavy cream until well combined.
6. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes to a boil.
7. Remove the saucepan from the heat and stir in the butter until melted and smooth.
8. Pour the lemon cream filling into the cooled pie crust and smooth the top with a spatula.
9. Cover the pie with plastic wrap and refrigerate for at least 2 hours or until set.
10. Serve chilled.
- Time:
Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Cooling Time: 2 hours
Temperature:
- Oven Temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Fat: 24g
- Carbohydrates: 49g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Cornstarch can be substituted with all-purpose flour or arrowroot powder.
- Unsalted butter can be substituted with salted butter or margarine.
Variations:
- Add a meringue topping and brown it under the broiler for a classic lemon meringue pie.
- Use graham cracker crust instead of a regular pie crust for a different texture.
- Add a layer of fresh berries on top of the lemon cream filling for a fruity twist.
Tips and Tricks:
- Use fresh lemon juice and zest for the best flavor.
- Make sure to constantly stir the lemon cream filling while cooking to prevent lumps.
- Let the pie cool completely before refrigerating to prevent condensation on the plastic wrap.
Storage Instructions:
- Store the lemon cream pie in the refrigerator for up to 3 days.
Reheating Instructions:
- Lemon cream pie is best served chilled, but if you prefer it warm, you can heat it in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Garnish the pie with whipped cream and lemon slices.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Whipped cream
- Lemon slices
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the lemon cream filling is too thin, add more cornstarch and cook it longer until it thickens.
- If the pie crust is too brown, cover the edges with foil while baking.
Food Safety Advice:
- Make sure to refrigerate the pie immediately after making it to prevent bacterial growth.
Food History:
- Lemon cream pie is a classic American dessert that originated in the early 1900s.
Flavor Profiles:
- Tangy
- Creamy
- Sweet
Serving Suggestions:
- Serve chilled as a refreshing dessert after a meal.
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