Lemon Pie With Whipped Cream Instead Of Meringue
If you're a fan of lemon desserts, then you're in for a treat! This lemon pie with whipped cream instead of meringue is a delicious twist on the classic lemon meringue pie. The light and tangy lemon filling is perfectly complemented by the creamy whipped cream topping, making for a dessert that's sure to please everyone at the table.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 egg yolks
- 1/3 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon grated lemon zest
For the whipped cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Make the crust: In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until lightly browned. Remove from the oven and let cool completely.
3. Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat.
4. In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk in about 1 cup of the hot sugar mixture, then whisk the egg mixture back into the saucepan with the remaining sugar mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
5. Remove from the heat and stir in the butter and lemon zest until the butter has melted and the mixture is well combined. Pour the filling into the cooled crust and spread it evenly.
6. Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Spread the whipped cream over the top of the lemon filling, making sure to cover it completely. Chill the pie in the refrigerator for at least 2 hours before serving.
Variations:
This lemon pie with whipped cream instead of meringue is delicious as-is, but you can also try some of these variations:
- Use a different type of cookie for the crust, like vanilla wafers or chocolate graham crackers.
- Add fresh berries to the whipped cream for a pop of color and flavor.
- Make individual mini pies by using a muffin tin instead of a pie dish.
- Add a layer of sliced bananas or strawberries to the bottom of the crust before adding the lemon filling.
Conclusion:
This lemon pie with whipped cream instead of meringue is a refreshing and delicious dessert that's perfect for any occasion. Whether you're serving it to guests or enjoying it as a family, this pie is sure to become a favorite. With its tangy lemon filling and creamy whipped cream topping, it's the perfect balance of sweet and tart. So why not give it a try and see for yourself?