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Lemon Cream Pie with Condensed Milk and Whipped Cream finished dish

Lemon Cream Pie with Condensed Milk and Whipped Cream

Recipe card for Lemon Cream Pie with Condensed Milk and Whipped Cream.
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Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

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

Method
 

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

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