Lemon Cream Pie #ImprovCookingChallenge

Bright, Fluffy and Delicious this Lemon Cream Pie just screams SPRING and you only need 5 ingredients and 15 minutes to have this ready and waiting in your refrigerator to enjoy after dinner.

It's time for the Improv Cooking Challenge......

Juli of Pandemonium Noshery is hosting this month.  Our ingredients are Pastry and Fruit.  The possibilities are endless......

 Improv Cooking Challenge

Pastry & Fruit

• A Day in the Life on the Farm - Lemon Cream Pie
• Magical Ingredients - Very Berry Turnovers
• Pandemonium Noshery - Souvlaki Tvorah Fruit Slice
• Sneha's Recipes - Baked Apple Roses

I know that citrus is really more of a winter fruit however it is readily available when Spring starts teasing us with sunshine and warmer temps and, for some reason, I get a hankering for lemon everything during this time of year.

I think it is the bright acidity that reminds me of sunshine and longer days.  Whatever it is, I know that I'm not alone in feeling that lemons and Spring go hand in hand.

Lemon Meringue pie is one of my very favorites but I have never made one for myself.  I guess that is because when I want to make a lemon pie I remember this one from my childhood.  My Mum used to make a lot of pies, especially in the fall when our fruit trees were going crazy but come spring Mum would pull out the condensed milk from the cupboard and I would be excited because I knew that this pie was on the menu.

I think that the original recipe may have come from Borden's.  Or perhaps not.  I only think that because that was the brand of sweetened condensed milk my Mum bought.  I make my own whipped cream for this pie.  My Mum used Cool Whip.  Maybe that's where the original recipe was from?  I'm not sure but I am sure that if you try this pie you will love it.  

I used a prebaked pastry crust this time to be in line with the event requirements but you can use a premade graham cracker crust and make this even simpler than it already is.

Dessert, Pie, Lemon, Cream,

Dessert

American

Yield: 8 servings

Author: A Day in the Life on the Farm

Lemon Cream Pie

Bright, Fluffy and Delicious this Lemon Cream Pie just screams SPRING and you only need 5 ingredients and 15 minutes to have this ready and waiting in your refrigerator to enjoy after dinner.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 prebaked pastry shell
• 1 (14 oz) can sweetened condensed milk
• juice from 2 large lemons
• 1/2 T. lemon zest
• 2 c. heavy cream

Instructions

1. Stir together the condensed milk, lemon juice and lemon zest. Set aside.
2. In large bowl of stand mixer, fitted with the whisk attachment, whip the cream until stiff.
3. Turn speed to low and gradually fold in the lemon mixture, just until blended.
4. Spoon into the crust and refrigerate for a few hours, until ready to serve.

Nutrition Facts

Calories

395.4

Fat (grams)

28.05

Sat. Fat (grams)

16.98

Carbs (grams)

31.85

Fiber (grams)

0.15

Net carbs

31.69

Sugar (grams)

28.92

Protein (grams)

6.07

Sodium (milligrams)

93.66

Cholesterol (grams)

84.06

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Lemon and Lavender Cream Pie

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