Finding Thyme to Cook

Thyme is of the Essence

Lemon-mania – Lemon Cream Pie

Lemon Cream Pie

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Some day when I master (well “master” is a bit too unrealistic) preparing a pie crust, I will have pictures of each step — perfectly “pea” size pieces of dough, perfectly formed disks of dough, perfectly rolled out dough, and beautiful fluted edges.  However, that day has not arrived (and may never arrive).  My crusts are hit or miss.  I have never alluded to the fact that I was a baker, nor do I have that passion for baking that my baking friends have.   One day I am going to concentrate my efforts to really understand and learn about making a pie crust, but in the meantime, I just wanted to make this pie because  #1 it has lemons, #2 it is DELICIOUS and #3 it is so simple (except for the pie crust).  Of course, you can take the easy route and use a graham cracker crust.

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1/3 cup fresh lemon juice
  • 2 egg yolks; slightly beaten
  • 4 ounces cream cheese; cubed and softened
  • 1 teaspoon grated lemon zest
  • 1/2 cup whipping cream for filling
  • 1/2 cup whipping cream for topping
  • (Lemon for Garnish)

Prepare pie crust and bake. Hopefully it will look better than mine.  Make sure it has cooled completely.

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In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks.

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Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute.

Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth.

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Cool to room temperature.

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In large bowl, beat 1/2 cup whipping cream until soft peaks form.

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Fold into lemon mixture.

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Spoon filling mixture evenly into cooled baked shell.

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Cover surface with plastic wrap; refrigerate for 6 to 8 hours or overnight.

Spoon or pipe whipped cream over filling.

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The crust may not look great, but it was DELICOUS. Store in refrigerator.

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8 servings

PRINT RECIPE

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