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    You are in: Home / Recipes / Lemon Cream Pie Recipe
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    Lemon Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 7 mins

    24 hrs

    7 mins

    Kittencalskitchen's Note:

    Plan ahead the lemon curd needs to chill for a minimum of 4 hours or up to 2 days. A vanilla crumb, graham or chocolate crumb crust can be used for this pie. This pie is best prepared a day ahead to allow the lemon/cream filling to set properly or chill for a minumum of 6 hours. This pie is wonderful!

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    (9-inch ...

    Units: US | Metric


    1. 1
      In a medium heavy saucepan combine the eggs, sugar and zest; whisk the mixture until smooth.
    2. 2
      Add in lemon juice and butter and cook the mixture over medium heat whisking constantly until thickened, about 7-9 minutes (do not let the mixture come to a boil).
    3. 3
      Pour the lemon curd through a fine mesh strainer into a glass bowl; cover the surface with plastic wrap and refrigerate for a minimum of 4 hours until it is cold and thick (can be made up to 2 days in advance).
    4. 4
      In a medium size bowl using an electric mixer whip the cream until soft peaks form.
    5. 5
      Gently fold the whipping cream into the lemon curd, then transfer into the prepared pie shell.
    6. 6
      Cover the pie with plastic wrap and refrigerate until the filling is completely set (a minimum of at least 6 hours or overnight).

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    Nutritional Facts for Lemon Cream Pie

    Serving Size: 1 (1228 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3884.6
    Calories from Fat 2425
    Total Fat 269.4 g
    Saturated Fat 134.8 g
    Cholesterol 1839.0 mg
    Sodium 2530.9 mg
    Total Carbohydrate 331.2 g
    Dietary Fiber 4.7 g
    Sugars 248.7 g
    Protein 54.3 g

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