Monday, January 13, 2014

Lemon Velvet Cream Pie & Tarts

I would have to say that this is my favorite pie/tart recipe {you can either make 1 pie or 6 tarts}! The texture is perfection...smooth like a velvety custard with a tart refreshing taste and a creamy finish. I like mine served cold with a glass of milk!

1 refrigerated 9 inch pie crust {or 2 9inch for tarts}
1 teaspoon unflavored gelatin
2 tablespoons cold water
6 egg yolks
2 cups sweetened condensed milk
¼ cup whipping cream
¼ teaspoon salt
¾ cup fresh lemon juice

For Decorating:
Whipped Cream
Lemon zest

Preheat oven to 375 degrees
Line your pie pan or tart pans with premade pie crust and place in the oven at 375 for 15 minutes. Be sure to prick the bottom and sides of pastry with a fork so the crust won’t bubble up when baking. Cool on a wire rack.
In a small bowl mix 1 teaspoon unflavored gelatin in 2 tablespoons of cold water for 5 minutes. Then heat in microwave for 10 seconds and set aside.
In large mixing bowl combine 6 egg yolks and 2 cups of sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Add gelatin,  1/4 cup whipping cream and 1/4 teaspoon salt on low speed. Add 3/4 cup of fresh lemon juice and beat on low speed for 30 seconds. Pour into prepared crust {pie will be full}.
Bake 20 to 25 minutes or until center of pie if firm when gently shaken; cool on wire rack for 1 hour. Refrigerate until time to serve.
Top with whipped cream and lemon zest

1 comment:

  1. Oh! Now this is one I will have to try!!! It makes me think of summer.


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