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11/29/2011 National Lemon Cream Pie Day Frozen lemon cream pie with whipped cream

Source of Recipe

Examiner


Recipe Introduction

According to culinary historians, people have been enjoying lemon flavored custards and desserts since Medieval times. Cooks during this time period also used lemons to "perfume" the water that they cooked their food in order to give the food a refreshing fruit flavoring. During the 18th century, lemon juice was prominant among the diets of Europeans because they thought it might be a cure for scurvy. The classic dessert of lemon cream pie as we know it today though, originated during the 1920s. Lemon cream pies are often associated with clowns, who use them as a gimmick during their routines. To celebrate National Lemon Cream Pie Day, pick up one at your local grocery store!

List of Ingredients

HOME COOKIN’ 11/29/2011 National Lemon Cream Pie Day Frozen lemon cream pie with whipped cream




Frozen lemon cream pie with whipped cream


Graham cracker crust (or use a prepared graham cracker pie crust)

Graham Crackers - 1 1/2 cups, crumbed (about 13-14 full cracker sheets; use a processor to crumb them)
Sugar - 3 Tblsp.
Butter - 3 Tblsp., melted

Filling

Egg Yolks - 3
Sweetened Condensed Milk - 1 (14-oz.) can
Lemon Juice - 1/2 cup (about 3 large lemons squeezed)

Whipped cream (or use prepared whipped topping)

1 cup heavy or whipping cream
1/4 cup sugar
1 teaspoon vanilla


Recipe



Crust

Combine graham cracker crumbs and sugar in a medium bowl and blend well with a fork.

Add melted butter and blend until thoroughly mixed.

Pour into a spring-form pan and press down firmly on the bottom (do not go up the sides).

Lightly spray or rub oil onto the sides of the pan from the crust up.

You could use a regular pie pan, in which case you should press crumbs on the bottom and the sides.

Filling

Beat all ingredients for 2 minutes on medium speed.

Pour on top of the crust.

Bake for about 30 minutes, until set and edges are slightly brown.

Remove and cool completely.

Whipped cream

Chill a deep bowl, the cream and beaters in the freezer for 15 minutes.

Whip cream on medium speed until it is just getting stiff (no longer a liquid). This takes about 2 minutes, more or less depending on conditions.

Add the sugar and vanilla. Whip on medium until stiff peaks form (1-2 minutes). Stop as soon as the stiff peaks form, as butter will form if you beat too long.

Final steps

Spread the whipped cream evenly over the completely cooled pie.

Place in the freezer, ideally for 2 or more hours.

About 15-20 minutes before serving, remove from the freezer and run a butter knife around the edges and unlock the latch of the springform pan. Place the pie (still on the bottom of the pan) on a serving plate. If you are using a regular pie pan, r a prepared pie crust, simply leave the pie in the pie pan.

Let thaw at room temperature for 15-20 minutes before serving.

Serve and enjoy.

Freeze or refrigerate leftovers.