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Lemon Cream Pie

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You’ll taste a burst of citrus flavor in every bite of this light and smooth Lemon Cream Pie.

Lemon Cream Pie 1749

Lemon Cream Pie
 
Author: 
Prep time: 
Cook time: 
Total time: 
Loosely adapted fromWell Plated
Ingredients
  • 1 Frozen Pie Crust, Baked and cooled
  • 3 large eggs
  • ⅔ cup Coconut Crystals (or coconut palm sugar)
  • ⅔ cup freshly squeezed lemon juice (about 3 large lemons)
  • 1 tablespoon freshly grated lemon zest (from about 1 lemon)
  • 12 ounces Greek Yogurt Cream Cheese, softened to room temperature (can use regular or reduced fat) Don't use fat free
  • Optional: Whipped Cream
Directions
  1. Place a heatproof bowl over a pan simmering water to create a double boiler.
  2. Add the eggs into the bowl, then with a hand mixer on medium speed,beat the eggs until thick and fluffy, about 2 to 3 minutes.
  3. While the mixer is running, slowly add the sugar, then the lemon juice and lemon zest.
  4. Once incorporated, switch from a mixer to a rubber spatula.
  5. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, (about 10 minutes) When you dip your spatula into the custard, the custard should easily coat the spatula's back. Remove the bowl from the water and let cool to lukewarm temperature.
  6. In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth,( about 2 minutes).
  7. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain.
  8. Pour the cream cheese into the baked pastry shell.
  9. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
  10. Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate). Spread over the chilled pie, slice, and serve cold.

 

his low glycemic sugar alternative is unbleached and unrefined, and is an ideal sweetener on cereals, in tea, and in all your favorite dessert recipes.Now don’t be fooled by the color.  Using Organic Coconut Crystals made the lemon turn brown.  Not to worry though, it’s quite delicious.  Organic Coconut Crystals is a low glycemic sugar alternative is unbleached and unrefined, and is an ideal sweetener on cereals, in tea, and in all your favorite dessert recipes.  I like using coconut crystals because they taste good and because it’s low glycemic.

his low glycemic sugar alternative is unbleached and unrefined, and is an ideal sweetener on cereals, in tea, and in all your favorite dessert recipes.So about this pie.  You see, the hubby is enamored with all things lemon.  I figured, why not surprise him with a lemon pie.  When he saw that it was brown, I had to tell a ‘white lie’.  I said I used brown sugar by mistake and it turned the lemon brown.  He reluctantly tasted it and then proceeded to have seconds.  By the end of the week the whole pie disappeared. He tried to blame it on the dogs, but we all know who ate the whole pie.

his low glycemic sugar alternative is unbleached and unrefined, and is an ideal sweetener on cereals, in tea, and in all your favorite dessert recipes.By the way, if you are looking to impress your dad, make this for him.

Thanks for stopping by and have a great day.

Marlene

 

The post Lemon Cream Pie appeared first on Nosh My Way.


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