Grammys Lemon Cream Pie Recipes

GRANDMA'S LUSCIOUS LEMON CREAM PIE

Grandma's Luscious Lemon Cream Pie image

This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.

Provided by Marie Clare

Categories Desserts Pies No-Bake Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 10

Ingredients

1 cup white sugar
6 tablespoons cornstarch
1 cup milk
6 large egg yolks, lightly beaten
¼ cup salted butter
2 tablespoons grated lemon zest
½ cup fresh lemon juice
1 cup heavy whipping cream
½ cup sour cream
1 (9 inch) baked pie shell

Steps:

Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g

GRAMMY'S REFRIGERATOR LEMON PIE

Grammy's Refrigerator Lemon Pie image

My Mom would make this pie when she needed to quick dessert. Still one on my favs today!

Provided by Tonia Foster

Categories Pies

Time 35m

Number Of Ingredients 3

Ingredients

8 large egg yolks (save the white for meringue)
1 1/2 c fresh squeezed lemon juice (meyer lemons are best)
3 can(s) eagle brand condensed milk (not evaporated milk)

Steps:

1. Beat Eagle Brand milk with egg yolks. Beat one egg yolk at a time. Add lemon juice and beat until smooth and thick. Pour over graham cracker crust in a 9 x 13 inch pan. Make meringue and spread over pie. Bake at 350 degrees until brown. Cool and refrigerate. *Feel free to double up the recipe and use a deep dish rectangular Pyrex dish. Also if you wish, you can use fresh berries to top the pie and omit the Meringue.

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