Ingredients:

• 50 g (1.76 oz) sugar
• Zest of 1 lemon
• 150 ml (5.3 fl oz) water
• Juice of 2 lemons (about 60 ml or 2 fl oz)
• 2 egg yolks
• 25 g (0.88 oz) cornstarch
• Juice of 1 lemon (about 30 ml or 1 fl oz)
• 100 g (3.5 oz) condensed milk
• 150 ml (5.3 fl oz) whipping cream
• Optional: Cinnamon, cocoa, or chocolate for decoration

Steps to Make Lemon Cream Pie:

1. Prepare the Lemon Filling:
   • In a medium saucepan, combine the sugar, lemon zest, water, and the juice of two lemons. Stir well to dissolve the sugar completely. Heat the mixture over medium heat until it just begins to simmer. Be sure not to bring it to a full boil.
2. Whisk the Egg Yolks and Cornstarch:
   • While the lemon mixture is heating, whisk together the egg yolks, cornstarch, and juice of one additional lemon in a separate bowl. This will help create a smooth custard base once combined with the hot lemon mixture. Whisk until the cornstarch is fully dissolved, and the egg yolks are smooth.
3. Combine the Mixtures:
   • Once the lemon mixture starts to simmer, slowly pour a small amount of the hot mixture into the egg yolk mixture while constantly whisking. This step is essential to temper the egg yolks, preventing them from scrambling when added to the hot liquid. Gradually add the rest of the hot lemon mixture into the egg yolk mixture, whisking continuously.
4. Cook the Lemon Custard:
   • Return the entire mixture to the saucepan over medium heat. Continue to whisk constantly until the mixture thickens and reaches a custard-like consistency. This usually takes about 5-7 minutes. Once thickened, remove from heat and stir in the condensed milk. The condensed milk will add sweetness and richness to the custard. Allow the custard to cool slightly.
5. Whip the Cream:
   • In a separate bowl, whip the heavy cream until soft peaks form. This step is crucial for achieving that light, airy texture in your pie filling. Be careful not to overwhip the cream as it may turn into butter.
6. Combine the Custard and Whipped Cream:
   • Once the custard has cooled down a bit (but not completely set), gently fold in the whipped cream. This will lighten the custard and give the pie filling a beautiful, fluffy texture. Be careful not to deflate the whipped cream too much; fold it in slowly for the best results.
7. Assemble the Pie:
   • Pour the lemon cream mixture into a prepared pie crust (store-bought or homemade). Smooth the top with a spatula, then refrigerate the pie for at least 4 hours or overnight to allow it to set fully.
8. Decorate and Serve:
   • Once the pie has set, you can decorate the top with optional cinnamon, cocoa, or shaved chocolate for a touch of elegance. Alternatively, fresh lemon zest or slices can be used for a fresher, citrus-forward decoration. Serve chilled and enjoy!

Prep Time:

• 15 minutes

Cooking Time:

• 10-15 minutes

Total Time:

• 4 hours (including chilling time)

Kcal per Serving:

• Approximately 300 kcal per serving (based on 8 servings)

Servings:

• 8 servings

Explanation of the Recipe – Why It’s Timeless:

Lemon Cream Pie is a dessert that stands the test of time because it brings together the best of both worlds: the natural tartness of lemon and the creamy, indulgent texture of a custard filling. The sharpness of fresh lemons adds brightness and refreshment to the dessert, while the smoothness of condensed milk and whipped cream ensures that every bite is luxuriously rich without being overwhelming. This balance of flavors makes it universally loved and suitable for any occasion, whether it’s a light spring or summer treat or a special dessert for holidays.

The pie also benefits from the versatility of the ingredients. Lemon, a fruit that is available year-round, can be used in many ways, but this recipe elevates it with a creamy twist. The whipped cream adds volume and texture, while the cornstarch serves as a natural thickening agent for the filling. Meanwhile, the condensed milk imparts a velvety richness that you wouldn’t get from just using regular cream. These simple, staple ingredients combine to create a dessert that is comforting and sophisticated at the same time.

The pie’s freshness, paired with its elegant presentation, makes it a great choice for both casual family gatherings and more formal occasions. Its timeless appeal lies in how it celebrates the beauty of citrus, how easy it is to prepare, and the sheer indulgence it provides without being too heavy.

Nutrition Facts (per serving):

• Calories: 300 kcal
• Fat: 18 g
• Saturated Fat: 11 g
• Carbohydrates: 33 g
• Sugars: 27 g
• Fiber: 0 g
• Protein: 2 g

FAQs:

1. Can I use a different type of crust? Yes, you can use a graham cracker crust, a shortcrust pastry, or even a store-bought pie crust, depending on your preference.

2. Can I make this pie ahead of time? Absolutely! This pie benefits from sitting in the fridge for several hours or even overnight to allow the flavors to meld and the filling to set perfectly.

3. Can I substitute the whipping cream with something lighter? You can use light cream or half-and-half, but the texture of the filling might not be as rich or airy. If you’re looking to reduce calories, you could also substitute the heavy cream with whipped coconut cream for a dairy-free version.

4. How can I make the pie even more flavorful? You can add a bit of lemon extract or lemon liqueur to the filling for an extra lemony punch. For decoration, fresh berries or mint leaves also make great, refreshing additions.

Tips on How to Make the Pie:

• Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor, so avoid bottled lemon juice for the freshest taste.
• Be Patient with the Cooling: Allow the custard to cool before folding in the whipped cream to prevent the cream from melting or separating.
• Don’t Overwhip the Cream: Whipped cream should form soft peaks, not stiff peaks. This ensures the filling remains light and airy.
• Chill Before Serving: The pie needs time to set in the fridge to achieve the right texture, so plan ahead.

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Storage Tips:

• Store leftover pie in an airtight container in the refrigerator for up to 3 days. The filling may soften slightly over time, but it will still retain its flavor.
• If you want to make it further in advance, you can freeze the pie (without the whipped cream topping) for up to 1 month. Just make sure it is well-covered to prevent freezer burn. Thaw overnight in the fridge and then top with whipped cream before serving.

Conclusion:

Lemon Cream Pie with Condensed Milk and Whipped Cream is a dessert that combines the bright, zesty flavors of lemon with a rich, creamy filling. It’s simple to prepare, yet impressive enough to serve on any occasion. The balance of tart and sweet, along with the lightness of the whipped cream, makes it a perfect dessert for any time of year. Whether enjoyed at a summer BBQ or after a holiday feast, this pie will quickly become a favorite in your dessert rotation. So grab those fresh lemons, prepare your crust, and get ready to indulge in a slice of citrusy perfection!