Lemon Pie
HB-17887 · Hand-built original · American
A creamy lemon and cream cheese filling baked in a par-baked crust until just set with a slight jiggle, chilled firm and topped with whipped cream and lemon zest.
AmericanDessert5 hr 5 minServes 12251 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: baked
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:12quantities adjust to match
Ingredients
- 1 (9 inch) pre-made pie crust (or make your own, par baked)
- 10 ounces cream cheese (softened)
- 1 cup sugar
- 4 large eggs
- 1 cup fresh lemon juice
- 2 Tablespoon lemon zest
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- 2 Tablespoon powdered sugar
- Lemon zest to top
Method
- Heat the oven to 425°F, prick the base of the pie crust with a fork, and bake the crust for about 10 minutes until just beginning to brown.
- Beat the softened cream cheese with the sugar using a paddle attachment, scraping the bowl down and mixing briefly again until smooth.
- Add the eggs and mix until thoroughly combined, then add the lemon juice, lemon zest and vanilla and mix only until just blended.
- Lower the oven to 350°F, pour the lemon filling into the hot crust, and bake for 30 to 40 minutes until the center has a slight jiggle but is not liquid.
- Cool the lemon pie completely, then chill it in the fridge for at least 4 hours or overnight.
- Whip the heavy cream with the powdered sugar to medium peaks, top the chilled pie with dollops or piped cream, and finish it with extra lemon zest.
Prep: 20 min · Cook: 45 min · Total: 305 min
Nutrition (per serving, where published)
251 kcalCalories
4.2 gProtein
22.3 gCarbs
17 gFat
9.9 gSaturates
0.3 gFibre
4.2 gSugars
104 mgSodium
108 mgCholesterol
98 mgPotassium
50 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data