Lemon Cream Pie Recipe

Name: Lemon Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baked 9-inch pie shell; 2 c. milk; 1/2 c. cornstarch; 1 c. sugar; 1/8 tsp. salt; 3 egg yolks; 1/3 c. lemon juice; 1 tsp. grated lemon rind; 2 Tbsp. butter; 1 egg white

Servings: persons

1
Scald milk in top part of double boiler.
2
Combine cornstarch, sugar and salt; blend thoroughly.
3
Pour part of the milk over dry ingredients, stirring constantly.
4
Gradually add all the milk. Return to double boiler; cook, stirring until thickened.
5
Beat egg yolks.
6
Add a little of the hot mixture from the double boiler; mix.
7
Put this in double boiler with rest of hot mixture; cook 2 minutes longer.
8
Remove from heat.
9
Add lemon juice, rind and butter; stir until smooth.
10
Cool.
11
Fold in the egg white which has been beaten stiff.
12
Pour into pie shell.
13
Top with meringue.
14
Bake at 325u00b0 for 15 minutes, or until lightly browned.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 baked 9-inch pie shell, 2 c. milk, 1/2 c. cornstarch, 1 c. sugar, and more.

Yes, Lemon Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Pie

How did you like this recipe?

Frequently Asked Questions