I made this pie for the first time in 1991 and it soon became a family favorite. More specifically, my Mother's favorite pie. It's nice and tart with a fresh lemony taste that's not too sweet, but gloriously creamy - there isn't a single word in that sentence I didn't love! Many of you have asked for this recipe, and seeing as how it's almost summertime, I thought I'd break it out and share it with my fellow lemon lovers. It's perfect for summer dining.
I am fortunate to be apart of an extended family that enjoys gathering together to share our lives over food and laughter. Stories are told and bonds are strengthened - and yes we can do that over pie! Make dinner, along with this wondrous pie, and invite your family to dine with you. Turn off all electronic devices and really enjoy one another. Nothing is more important than time spent with loved ones. Hope y'all enjoy the pie!
Built from the bottom up on a flaky pie crust, this cool, creamy and tangy lemon filling is topped with homemade sweetened whipped cream.
PIE CRUST INGREDIENTS
- 1/2 c. cold butter Crisco
- 1 1/3 c. flour
- 1/2 tsp. salt
- 3 tbsp. ice cold water
- 1 tbsp. cold lemon juice
WHAT TO DO
- Cut Crisco into flour and salt.
- Sprinkle dough with water and lemon juice. Stir until dough comes together in to a ball.
- Roll to fit 9 inch pie pan. Flute edges with fingertips.
- Prick the bottom of the crust with a fork and place your crust into your fridge while you preheat your oven to 425°F. Your crust must be completely cold and firm to prevent the sides from shrinking during baking.
- Line your cold crust with parchment paper and pour in some pie weights or dried beans. Make sure your parchment paper reaches well above your crust so that it makes it easy to remove later. Press the parchment and beans so that they reach the sides and corners of the crusts.
- Bake your crust at 425°F for 15 minutes.
- Remove your crust from the oven and gently lift out the parchment paper and beans. Lower your oven temperature to 375°F and bake your crust for another 10 to 15 minutes or until golden brown.
- Set your baked pie crust onto a rack and let it cool completely.
FLUFFY LEMON FILLING
- 1 pkg. (8 oz.) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1 can (6 oz.) frozen lemonade, thawed
- 1 pkg. (3 1/2 oz.) instant lemon pudding mix
- 1 c. whipping cream, whipped
WHAT TO DO
- Combine cream cheese and condensed milk. Beat until smooth.
- Add lemonade. Blend well.
- Beat in pudding mix. Mix until smooth.
- Gently fold in whipped cream until fully blended.
TANGY LEMON FILLING
- 1 1/2 c. sugar
- 1 1/2 c. plus 1/3 c. water, divided
- 1/2 c. cornstarch
- 4 egg yolks
- 1/2 c. fresh lemon juice
- 1 tbsp. butter
- 1/4 tsp. salt
WHAT TO DO
- Combine sugar and 1 1/2 cups water. Bring to a boil.
- While waiting, combine cornstarch and remaining water to make a smooth paste.
- In separate bowl, combine egg yolks and lemon juice, beating until smooth.
- When sugar mixture boils, slowly stir in cornstarch mixture. Stir constantly until thickened and clear.
- Remove from heat and stir in yolk mixture until smooth.
- Return to heat. Cook until mixture bubbles, 1 to 2 minutes.
- Remove from heat. Add butter and salt. Stir and blend well. Cover with plastic wrap and set aside to cool.
- 1 1/2 c. whipping cream
- 1 tsp. vanilla
- 2 tbsp. confectioner's sugar
WHAT TO DO
- Beat cream until soft peaks form.
- Add other ingredients. Beat until stiff.
ELEMENTS OF THE PIE
- 1 baked pie crust
- Fluffy lemon filling
- Tangy lemon filling
PUTTING IT ALL TOGETHER
- Prepare pie crust and cool.
- Prepare fluffy filling. Spoon into baked pie shell, making a small well in center for tangy filling. Refrigerate. Prepare tangy filling. As it cools, make topping. When tangy filling is completely cool, gently spread it over the bottom filling. I pipe mine in, it's pretty and distributes it more evenly.
- Decorate pie with topping.
- Makes a 9 inch pie.