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Creamy Triple Lemon Pie

For all you lemon lovers out there, this pie will be the applause and standing ovation at the end of Easter dinner. What makes this one special is its fresh look, great texture, triple lemon flavor, and super-simple preparation

Creamy Triple Lemon Pie

This fresh and delicious lemon pie is sure to be the encore at the end of your dinner. This pie is easy to make and can be made ahead for a party
Prep Time20 mins
Cook Time40 mins
Chill4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: 3 ingredient lemon pie, Creamy Triple Lemon Pie, Dessert, lemon pie
Servings: 12
Calories: 293kcal

Equipment

  • Hand Mixer
  • Large mixing bowl

Ingredients

THE CRUST, CRUSH

  • 1 ⅓ pkg. Lemon Thins (44 cookies or 7.25 oz.)
  • 2 tbsp. Granulated sugar
  • 1 tbsp. Minced lemon zest
  • 3 tbsp. Unsalted butter, melted

THE FILLING, BEAT

  • 3 Egg yolks
  • 1 can Sweetened condensed milk (14 oz.)
  • cup Fresh lemon juice, strained
  • 1 tbsp. Minced lemon zest

THE WHIPPED CREAM, BEAT

  • 1 cup Heavy cream 
  • 2 tbsp. Powdered sugar 
  • 1 tbsp. Minced lemon zest 
  • 1 tsp. Vanilla extract

Instructions

  • Preheat oven to 350°.
  • For the crust, crush cookies in a heavy resealable plastic bag with a rolling pin until fine. Transfer crumbs to a large mixing bowl.
  • Mix granulated sugar and 1 Tbsp. zest into crumbs with a fork until combined. Add butter and incorporate until the mixture clings together.
  • Press crumbs evenly onto bottom and up sides of a 9-inch pie plate.
  • Bake crust until lightly browned, 8–10 minutes. Remove crust from oven to a cooling rack. Cool crust to room temperature.
  • For the filling, beat yolks with a hand mixer on medium-high until light and fluffy, 3–5 minutes.
  • Slowly pour in condensed milk while beating the mixture on medium-high until thick and creamy, about 3 minutes. Add lemon juice and 1 Tbsp. zest and continue beating on medium-low until combined. Pour filling into cooled crust.
  • Bake pie until center is set, yet still jiggly, 10–12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3–4 hours or overnight.
  • For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 Tbsp. zest, and vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.

Notes

Per serving, Calories: 293, One – 9-Inch Pie (12 Servings)
  • For an even simpler version of this dessert, make the filling, then pour into a store-bought graham cracker crust.
 

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories293
  • % Daily Value *
  • Total Fat 16g 25%
    • Saturated Fat 9g 45%
  • Cholesterol 128mg 43%
  • Sodium 113mg 5%
  • Total Carbohydrate 32g 11%
    • Protein 5g 10%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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