Total Time
1hr
Prep 25 mins
Cook 35 mins

Yummy!! And very classy looking. From Chatelaine magazine. I am a fan of easy yet delectable desserts and this qualifies on both counts. I've stated 3 lemons because it will depend on size and juicyness.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Place frozen pie shell on a baking sheet, let stand 10 minutes.
  3. Then, using a fork, prick bottom and side of shell in several places.
  4. Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
  5. Remove shell from oven.
  6. Reduce oven temperature to 375°F.
  7. Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
  8. Wrap and set aside to use for cream later.
  9. Squeeze 1/2 cup juice from lemons.
  10. In large bowl, whisk eggs.
  11. Gradually whisk in 3/4 Cup sugar until dissolved.
  12. Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
  13. Pour into warm pie shell.
  14. Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
  15. Before serving, pour remaining 1/2 Cup cream into a bowl.
  16. Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
  17. Beat until soft peaks will form when beaters are lifted.
  18. Serve pie warm, room temperature or cold.
  19. Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.
Most Helpful

4 5

Fabulous lemon flavour, and quite simple to make. I did add extra zest to the filling mixture in addition to the topping. I baked in a graham crust, and it was done in 30 minutes. I served it chilled. It's quite rich, so you could cut smaller portions giving you 10 - 12 servings. Thanks BB for a new twist on lemon pie. Made in honour of your hubby Ed.