Lemon Velvet Cream Pie Recipe

Name: Lemon Velvet Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1; portion of Alan's Pie Pastry (recipe below), or 1 rolled refrigerated unbaked pie crust; 1; teaspoon of unflavored gelatin; 2; tablespoons of cold water; 6; egg yolks; 1 1/2; can of ounce of sweetened condensed milk (2 cups); 1/4; cup of whipping cream; 1/4; teaspoon of salt; 3/4; cup of lemon juice; Whipped Cream; Thin lemon peel slivers

Servings: persons

Ingredients
1
portion of Alan's Pie Pastry (recipe below), or 1 rolled refrigerated unbaked pie crust
1
teaspoon of unflavored gelatin
2
tablespoons of cold water
6
egg yolks
1 1/2
can of ounce of sweetened condensed milk (2 cups)
1/4
cup of whipping cream
1/4
teaspoon of salt
3/4
cup of lemon juice
Whipped Cream
Thin lemon peel slivers

1
Directions
2
Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Place in freezer 10 minutes. Line pastry with foil pie pan (see Blind Baking*); fill with dried beans or pie weights. Place on a foil-lined baking sheet; bake 30 minutes. Carefully remove foil pan. Bake 15 minutes more. Cool on wire rack. (If using rolled refrigerated crust, bake according to package directions.)
3
In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
4
In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust (pie will be full).
5
Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.
6
Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Ingredients, 1, portion of Alan's Pie Pastry (recipe below), or 1 rolled refrigerated unbaked pie crust, 1, and more.

Yes, Lemon Velvet 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.

That's it — enjoy your meal!

Lemon Velvet Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions