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    You are in: Home / Recipes / New Orleans Lemon Pie Recipe
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    New Orleans Lemon Pie

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hrs

    3 hrs

    ratherbeswimmin''s Note:

    In 'Southern Pies' by Nancie McDermott

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bake graham cracker crust according to package directions.
    2. 2
      In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
    3. 3
      In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well.
    4. 4
      Add the half-and-half, egg yolks, and lemon rind and stir well.
    5. 5
      Place the container over the water and adjust the heat to maintain a lively simmer.
    6. 6
      Stir with a whisk until the filling is very warm.
    7. 7
      Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
    8. 8
      Remove from the heat and set aside.
    9. 9
      Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold.
    10. 10
      Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks.
    11. 11
      Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
    12. 12
      Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours.
    13. 13
      Serve cold.

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    Nutritional Facts for New Orleans Lemon Pie

    Serving Size: 1 (149 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 473.8
     
    Calories from Fat 265
    55%
    Total Fat 29.4 g
    45%
    Saturated Fat 14.7 g
    73%
    Cholesterol 155.3 mg
    51%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 0.5 g
    2%
    Sugars 36.7 g
    147%
    Protein 4.8 g
    9%

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