November 29 is National Lemon Cream Pie Day.
A lemon cream pie is a precooked pie shell filled with lemon custard or pudding. Whipped cream may be mixed into the custard or the pie may be topped with a whipped cream or meringue.
Lemon pies populated cookbooks around the mid-1800s under names such as iced lemon pie, lemon cream pie, or lemon custard pie.
Lemon Cream Pie VS Lemon Meringue Pie
A lemon meringue pie is a type of cream pie that has a meringue topping while a lemon cream pie does not have to have meringue.
Lemon Cream Pie Recipe
1 cup granulated sugar
1 cup milk
3 egg yolks, beaten
1/2 cup fresh lemon juice
1 tablespoon lemon zest
3-1/2 tablespoons cornstarch
1/4 cup butter
1 cup sour cream
1 cooked pie shell
1 cup heavy cream, whipped with a little sugar and vanilla
Combine sugar, milk, egg yolks, lemon juice, lemon zest, and cornstarch.
Cook over a medium heat until thickened, stirring constantly.
Remove from heat, and stir in butter.
Let mixture cool to room temperature.
Stir in sour cream, then pour into pie shell.
Cover with whipped cream.
Store in refrigerator.
lemon photo courtesy of André Karwath, Wikimedia