TODAY WE ARE WELCOMING SHAUNA KRANTZ, OF CUPCAKE WITH CHARACTER, BACK WITH US TO SHARE ANOTHER FAMILY FAVORITE RECIPE. SHAUNA MADE THIS LEMON CREAM PIE FOR HER HUSBAND ON FATHER’S DAY, AND NOW SHE IS SHARING IT WITH US! Thank you for adding a little extra sweetness to summer for us, Shauna!
HERE IS SHAUNA IN HER OWN WORDS…
My husband is always asking for me to make pies! I usually only make pies for a holiday dinner to ensure there are no leftovers that I am forced to eat, ha ha. If there are any sweet leftovers I get to them first.
For Father’s day I decided on a quick lemon cream pie. This recipe was easy only had a few ingredients and was seriously delicious.
5 tablespoons butter, melted (I use salted butter in my baking)
2 cans (14 oz each) sweetened condensed milk
3 egg yolks
3/4 cup, plus 2 tablespoons lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Preheat oven yo 325 degrees. Crush grahams in food processor or in a ziploc bag using a rolling pin. Combine sugar and melted butter with crushed crackers and press firmly into a 9″ pie plate. Bake at 325 for 12 minutes.
Set aside 3 tablespoons sweet condensed milk.
Increase oven temperature to 375 degrees.
Mix remaining condensed milk, egg yolks and lemon juice. Mix until combined. Pour filling into your “cooled” pie crust. Bake for 15 minutes. Until center slightly jiggles but sides have set.
Cool on wire rack. Place in fridge for at least 3 hours. I found that overnight was best. This pie is best served cold.
Whip cream, 3 tablespoons condensed milk and vanilla, until soft peaks form. Spread whipping cream over cold pie. Enjoy!