lemon cream pie

November 29: National Lemon Cream Pie Day

lemon cream pie

A lemon cream pie is a dessert pie filled with creamy lemon filling. Typically this is a custard or pudding or something akin to Key Lime Pie. They are usually topped with whipped cream, but they might have 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 uses a lemon curd (lemon juice, sugar, butter, and eggs) as the filling, which typically doesn’t contain a dairy. It almost always had a meringue topping.

Lemon Cream Pie

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 the heat. Then 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.

⇴ image from Joy, flickr, (CC BY 2.0), adjusted color

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