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Lemon Cream Pie

Gelatin stabilizes the whipped cream so it stays firm on the pie when made ahead. If you plan to serve the pie soon after making it, you can omit the gelatin.

  • Prep:
  • Total Time:
  • Servings: 8
Lemon Cream Pie

Source: Everyday Food, May 2006/2007

Ingredients

FOR THE PIE AND FILLING

  • 1 recipe Our Favorite Pie Crust, unbaked
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3/4 cup fresh lemon juice (from about 4 lemons)
  • 1/4 teaspoon salt

FOR THE TOPPING

  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream
  • 1/4 cup sugar

Directions

  1. Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.

  2. Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.

  3. Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.

  4. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

Reviews (14)

  • patty the baker 3 Sep, 2013

    I made this pie today and it was wonderful. The filling was tangy, creamy and perfect. My family loved it!

  • rozinasara 30 Jun, 2013

    Delicious!! The filling has a tangy lemony flavor, but the whipped cream complements it very nicely. Everything in the recipe worked, except I had to bake it for 40 minutes. Yum!

  • Helen Dawn 24 Jun, 2013

    Which sugar amount goes with the lemon mix and which sugar goes with the whipped cream? I think this was once clarified better, but seems to have gotten lost in the transition to the new layout... :-/

    p.s. I made this last year and it was wonderful! Looking forward to getting it right so I can serve it right away!

  • PCawthon 15 May, 2013

    D- licious!! It is the perfect balance of sweet and tart. I added a teaspoon of lemon zest to the filling and sprinkled a little zest on top.
    To the previous reviewer: if you read or make the pie crust recipe it states a 9" pie plate.

  • Ceege 14 May, 2013

    Would someone please let me know what size pie pan to use for this "delightful" pie? I have 8", 9" and 10". Also have a 10" deep dish pan. Help. Which one??????

  • natasaoskar 24 Feb, 2013

    I made this pie yesterday and today it"s already gone - my husband, son and I ate all! Delicious :)

  • stellets 8 Nov, 2011

    Delicious. I love lemon pies and this is one of my favourite, not too sweet, not too sour. I love how gelatin holds the topping stable and keeps a clean cut.

  • AnnickR 26 Jul, 2011

    I made this pie back in May for my sister who was pregnant at that time. She asbolutely loved it so did her husband. He even ate it for breakfast the following morning! The gelatin really made a huge difference in the look of the pie; I made it the night before and took it on a 3h30 car trip to my sister's. After hearing about this pie, my mom requested it for a future meal. I will make it for her this Saturday as a nice end to a good bbq diner!

  • EandEsmom 18 Apr, 2011

    I love this recipe. I have made this pie for years. My husband is not a fan of meringue, so when I found this recipe I was excited. I didn't have to make the whipped cream at the last minute and then transport seperately. This allows you to put the whipped cream right on top and transport without it drooping! Yea! Also, I love how the gelatin allows for a nice cut slice. Thank you martha!

  • sweetpea6 11 Sep, 2010

    Delicious. Had to bake the pie more like 45-50 minutes for it to set and wiggle slightly. A pre-made pie shell will work just fine if you're rushed.

  • jnlmitchell01 19 Mar, 2010

    I was really disappointed in this recipe. Although the taste was super yummy- not too tart and not too sweet, the center of the pie just didn't gel like it said it would- even after five hours in the fridge. I should have been suspicious when I read the ingredients and noticed that it did not call for either flour or corn starch, but I thought I could trust the cooks at Martha.com. If you are going to try making this, consider adding in some flour or corn starch to the pie filling.

  • sallynena 11 Aug, 2009

    This is sooo good. One of my husband's favorites. I am surprised every time I make it how good it is!

  • erikwithak 24 Mar, 2009

    Oh Martha and Company! You sure know the way to a man's (like me!) heart! Thanks for another WONDERFUL recipe!

  • erikwithak 24 Mar, 2009

    Oh Martha and Company! You sure know the way to man's (like me!) heart! Thanks for another WONDERFUL recipe!

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