How to Make Old Fashioned Lemon Cream Pie

Today on The Stay At Home Chef I’m showing
you how to make
Old Fashioned Lemon Cream Pie
This one is full of real lemon flavor.
We’ve got a lemon custard topped with a stabilized
whipped cream
You are going to love it!
To start you’ll need 1 prepared baked pie
crust
I’m using a traditional pie crust
You could also use graham cracker
but in our testing we found that the graham
cracker crust is a little too sweet
Next you’ll need to separate out 3 eggs so
that you can get 3 egg yolks
This seems a little bit backwards because
I’m putting the whites in the small bowl
so that I can save the bigger bowl
because we’re going to temper our yolks in
it later
Once you have all 3 egg yolks set them aside
The egg whites we’re not going to use today
so you can save them for later or make an
egg white omelet
Next we need to zest 1 lemon
You’ll need 1 tablespoon of lemon zest
You’ll also need 1/2 cup of lemon juice and
I like mine freshly squeezed
Once you have all of these ingredients prepped
it’s time to head on over to the stove.
For the lemon custard you’ll need 3/4 cup
of sugar
along with 1/3 cup of cornstarch which will
be our thickening agent
and you just want to put that in a saucepan
and whisk it together real quick
Then pour in 1 cup of milk and I’m using 2%
along with 1 cup of heavy cream
your 1/2 cup of lemon juice
and your tablespoon of lemon zest
Then we’ll get this heating over medium heat
You want to whisk it constantly scraping the
sides and bottom
so that nothing catches and burns and then
right before
it comes to a simmer it’ll thicken up.
Once it thickens up a little bit you’ll pour
a little in with your egg yolks, just a bit…
and whisk that in real quick
You want to work fast on this and then pour
this back in with your custard
You have to kind of work quickly with this
so that you don’t get
any little chunks of egg, but whisk this in
and let it cook for about 2 minutes
Then we’ll remove it from the heat and stir
in 1 teaspoon of vanilla extract
and 2 tablespoons of butter
And you want to stir this in scraping the
sides and bottom until the butter is melted
Then we’ll pour this into our completely cooled
pie crust.
If your pie crust is warm for some reason
it gets a little bit soggy on the bottom
This pie will need to cool completely before
you put whipped cream on top.
Now we’re going to make a stabilized whipped
cream so that it
doesn’t collapse on itself, you know, after
like an hour
so that this pie will stay good in the fridge
for a few days.
We’re going to use gelatin to stabilize our
whipped cream
So you’ll need 3 tablespoons of cold water
in a bowl
and you’ll want to sprinkle about 1 teaspoon
of gelatin over that
This is unflavored gelatin.
It’s usually sold in these little envelopes
so you just want to sprinkle it over the top
of the cold water
And, no, it doesn’t smell very good, but don’t
worry, you won’t be able to taste it in the
whipped cream at all.
You’ll want to let this sit for about 5 minutes
After 5 minutes you can see it gets all thick
and congealed
Then you’ll pop this into the microwave for
about 10 seconds
Until it’s all liquified like so
Keep that gelatin to the side for a second
and we’re going to whip
1 cup of heavy cream with
1 teaspoon of vanilla extract
You can use either a hand mixer or a stand
mixer
but it’ll take a few minutes for this to whip
Once it just starts to thicken up I like to
slowly add in my sweetener
which is 2 tablespoons of powdered sugar
Keep on whipping and once you get soft peaks
or little designs in the whipped cream
you’ll want to slowly pour in that gelatin
and water mixture
and get it mixed in with your cream
Keep on whipping until stiff peaks form that
when you pull it up like this
these little peaks don’t collapse on themselves
You can either transfer your whipped cream
to a piping bag
to pipe it in little swirly designs on top
of your pie
or just do it the lazy-man’s way and spread
it on top
Either way it’ll taste good and even though
it has gelatin in it
this whipped cream still tastes amazing!
I’m going to go for the piped swirl effect
You just want to make sure that this pie is
completely cool
before you put that whipped cream on there
otherwise it’s gonna melt.
And that’s it!
You’re ready to slice and serve.
Thanks for watching!
You can find the full written recipe in the
video description.
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