My lemon cream pie recipe is easy and delicious! With a filling made with sweetened condensed milk and a graham cracker crust base, this old-fashioned icebox pie is absolutely fantastic. The combination of lemon juice and lemon zest gives this no-based dessert a ton of flavor, and the mixture of sweetened condensed milk and cream makes the filling smooth and creamy but still firm. Although heavy whipping cream, sour cream, or even cream cheese would work in this recipe, I suggest table cream because the lower fat content lets the citrus flavor shine through even bright. Tasty and refreshing, this would be perfect at any time of the year. If you want to learn how to make my lemon cream pie recipe, watch my latest video!🍋🥧👨🍳😀👍
Lemon Cream Pie Recipe Ingredients
1 14 oz can sweetened condensed milk
1 cup (8 oz) cream (225g)
**I used a 7.6 oz can of table cream, but you can use heavy whipping cream, cream cheese, or sour cream
1 Tablespoon lemon zest (or
1/2 cup lemon juice (120g)
*Use 1/3 cup lemon juice (80g) for a bit less tartness
1/8 teaspoon salt
9-inch graham cracker crust
Optional:
1/8 teaspoon nutmeg or 1/2 teaspoon cinnamon sprinkled into crust
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28 сен 2024
