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Receta Lemon Cream Pie
by myra byanka

Lemon Cream Pie

Use fresh lemon or lime juice, and pieshell of choice. See links.

This pie typically has a meringue topping, but I just use Cool Whip, not being much of a meringue fan.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: comfort food, bbq

Ingredientes

  • prepared 9" pie shell, pastry or graham cracker
  • 1 cup sugar
  • 4 1/2 tbs. cornstarch
  • 1/4 tsp. salt
  • 2 cups milk
  • 3 large egg yolks, beaten
  • 3 tbs. unsalted butter, melted
  • 1 tsp. zest
  • 1/4 cup fresh lemon juice

Direcciones

  1. Mix sugar, cornstarch, and salt together in a saucepan.
  2. Turn on medium high heat, begin slowly adding milk.
  3. Cook until thickened, 2 minutes.
  4. Add 2 tbs. of the milk mix to the beaten egg yolks, combine. Add 2 more tbs., mix.
  5. Pour eggs into milk mix, cook over a medium low heat for 5 minutes. Do not boil.
  6. Add butter, lemon juice, and zest, stir.
  7. Let cool if using a pastry shell, then pour in.
  8. Refrigerate for 6-8 hours.
  9. Top with Cool Whip.