Looking for a tasty pie or just something to make a statement with? This extra creamy lemon cream pie will make a difference!
Ingredients
Crust
- 2 cups / 200g Flour
- 8 tablespoons / 100g Butter
- 1 large Egg
- 1 teaspoon Honey or sweetener of choice
Filling
- 4 Eggs
- 8 oz / 200ml Sour cream
- 2 Lemon’s juice
- 1 tablespoon Honey or sweetener of choice
Cream on top
- 1 pint / 400ml Whipping cream
- 2 tablespoons Honey
- ½ teaspoon Vanilla extract
How to make Lemon cream pie
Crust
- Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
- Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
- Put it onto a slightly floured surface. Flatten dough with a rolling pin into a circle shape.
- Place it into a pie dish, press it evenly and poke it with a fork.
- Place some weight on it.
- Put it into the 350°F / 180°C preheated oven for 10 minutes.
Cream
- Separate egg yolks from the whites.
- Beat the egg whites until hard peaks form.
- Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them.
- Fold the egg whites into the mixture as carefully as possible.
Assembly
- Pour the egg mixture into the crust.
- Stick it back to the oven for another 20-25 minutes.Take it out and let it cool down completely. It will take at least half an hour. Very important not to start the next step unless the pie is cold.
- Pour whipping cream, honey and vanilla extract into a bowl and beat it until the cream is hard. The texture always depends on the quality of the whipping cream and it can spoil the whole work so to stay on the safe side we can use a spoonful of cornstarch and we don’t have to worry about the texture of cream on top.
- Spread whipping cream evenly on top.
- Final touch, grate some lemon peel on top, to decorate it. Put it in the fridge at least for an hour before serving it.
Enjoy!
Lemon isn’t the only thing that fits into pies nor pie is the only name for this round deliciousness:
- Gluten Free Cherry Pie Recipe [Sugar Free]
- Cottage Cheese Pie
- Healthy Lemon Tart Recipe
- Simple and Delicious Sugar Free Apple Pie Recipe
Lemon Cream Pie Recipe
Looking for a tasty pie or just something to make a statement with? This extra creamy lemon cream pie will make a difference!
Ingredients
Crust
- 2 cups / 200g Flour
- 8 tablespoons / 100g Butter
- 1 large Egg
- 1 teaspoon Honey or sweetener of choice
Filling
- 4 Eggs
- 8 oz / 200ml Sour cream
- 2 Lemon’s juice
- 1 tablespoon Honey or sweetener of choice
Cream on top
- 1 pint / 400ml Whipping cream
- 2 tablespoons Honey
- ½ teaspoon Vanilla extract
Instructions
Crust
- Combine crust ingredients in a medium size bowl. Use room temperature butter as it is easier to work with.
- Work the butter and egg into the flour until it comes together by hand. A lot depends on the moisture content of the flour. If the dough is too dry and flaky, pour a little bit more water over the mixture. If it still sticks to the bowl or onto our hands after ten minutes of kneading then add a bit of more flour to it.
- Put it onto a slightly floured surface. Flatten dough with a rolling pin into a circle shape.
- Place it into a pie dish, press it evenly and poke it with a fork.
- Place some weight on it.
- Put it into the 350°F / 180°C preheated oven for 10 minutes.
Cream
- Separate egg yolks from the whites.
- Beat the egg whites until hard peaks form.
- Put yolks, sour cream, honey and the lemon juice in a separate bowl and beat them.
- Fold the egg whites into the mixture as carefully as possible.
Assembly
- Pour the egg mixture into the crust.
- Stick it back to the oven for another 20-25 minutes.Take it out and let it cool down completely. It will take at least half an hour. Very important not to start the next step unless the pie is cold.
- Pour whipping cream, honey and vanilla extract into a bowl and beat it until the cream is hard. The texture always depends on the quality of the whipping cream and it can spoil the whole work so to stay on the safe side we can use a spoonful of cornstarch and we don’t have to worry about the texture of cream on top.
- Spread whipping cream evenly on top.
- Final touch, grate some lemon peel on top, to decorate it. Put it in the fridge at least for an hour before serving it.
Notes
Enjoy!
Pin now, Enjoy later!
It’s my all time favorite since yesterday!
No one can have enough of these…
It’s hard to resist once it comes out of the oven ;D
Only the one who bakes them ;D