Lemon Creme Pie
With Easter coming up, I thought you might enjoy one of our family’s favorite Easter dessert recipes: Lemon Creme Pie! Now you might think, “I’ll just buy storebought”. Easier true, but way inferior! And you don’t know what I had to go through to get this recipe! The chef who gave it to me was the sort of chef that was just plain inspired, and he was a little reluctant to give it up. Lucky for you, I feel so inclined to share it, after many years of enjoying it as a prized Easter recipe.
Let me tell you, this is my favorite lemon pie recipe. It is so smooth, light, and creamy! It is way better than Lemon Meringe Pie, and has been a big hit every time we have served it. As far as lemon pie recipes go, I am convinced I have tasted the best of the best -and now you can, too.
Here goes:
Cream Lemon Pie:
(This recipe makes 2)
Ingredients:
- 3 whole lemons, big ones
- 1 cup sour cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1 cup egg substitute
- 1/4-1/3 cup lemon juice
- 2 teaspoons flour
- 2 egg whites
- yellow food coloring
- 2 – 9 oz graham cracker crusts
Put milk and sour cream in a bowl and beat till well mixed.
Combine sugar and lemon juice in a separate bowl, and add with milk/sour cream mixture.
Add 1/4-1/3 cup lemon juice, depending on how lemony you like it
In a separate bowl whip eggs for 1/2 mins. Take 2 t. flour and mix with eggs. Add food coloring.
Combine with first bowl and mix very well at least 1 min.
Beat the whites of 2 eggs until stiff, and fold them in with everything else.
Bake at 325 – 350 degrees about 20 minutes. You can tell it’s done if you shake the pie a little, and the center moves like it’s not quite cooked. If it doesn’t move, you have overcooked it, so check it after 10-15 minutes. Chill overnite.
Serve with whipped cream on top.
We use the real whipped cream:
- 1 cup whipped cream
- 1/4 teaspoon vanilla
- 2 T sugar
Beat with an electric mixter on high until the peaks don’t drop over. But don’t make butter, please.
Enjoy!!!
P.S. Check out the lemon flower blank recipe book, to store your favorite new lemon pie recipe in!