5 pantry ingredients for the perfect lemon butter pie Alternatively you can freeze the pie and serve it straight from frozen. Make it, stash it in the fridge and forget about it for several hours (as if that were possible!) Then slice into the cool silky lemony perfection and serve a slice to yourself, or maybe share with your very very very best buddies. Their pies have caught the eye of both Oprah and Martha and as far as I can tell they are always sold out! I thought I’d try my hand at recreating one and I’ve nailed it. I was inspired by the Lemon Butta Pie from the small Detroit based company Lush Yummies Pie Co. If you think you might like a lighter lemon pie, try my Lemon Icebox Pie instead. The whole thing is served super cold, even frozen if you like, so lemon butter is an apt name. And the texture is dense and rich ~ unlike any lemon pie you’ve had before, I’m guessing. Well, it contains a lot of butter, for sure. Go ahead, find a better combo than creamy lemon and crumbly graham cracker crumbs, I dare you! Take it from me when I tell you this pie is the best! I should have some credibility here, I’ve created hundreds of lemon recipes and I know my citrus! I rarely pressure you to make something, but I’m pressuring now ~ this is one of the best desserts I’ve ever eaten. The cream cheese helps balance the sweetness of the condensed milk and adds a smooth creaminess to this filling.Lemon butter pie just might be the sweetest discovery of summer ~ an easy almost-no-bake icebox pie with big lemon flavor and a texture you just have to taste to believe! lemon butter pie is a winning combination of flavors I wanted a creamy pie that wasn’t overly sweet, but it had to have enough sweetness to help subdue the lemon juice. Most lemon icebox pies are made with either condensed sweetened milk, or cream cheese. (Yup! I know this from experience! lol “Someone” forgot to take the cream cheese out to let it soften. Allow it to cool for 10-15 minutes and then continue with the recipe. TIP: You can soften the cream cheese for THIS recipe by placing it in the microwave for 30 seconds. In a large bowl combine softened cream cheese and condensed sweetened milk. Lemon slices and mint sprigs for garnish. 1/4 teaspoon lemon extract (for extra burst of lemon, add another 1/4 teaspoon).1 (14 oz.) can condensed sweetened milk.1 (10 inch) store bought graham cracker pie crust.(It’s 100% up to you!) Next up is the creamy lemon filling followed by the whipped cream topping. You can make a graham cracker crust from scratch. For this recipe I use a store bought graham cracker crust. How To Make No-Bake Lemon Cream Pieīefore we begin, let’s talk about the ingredients you’ll need to make this easy refrigerator dessert! Like any great pie you need a crust. Let’s get in the kitchen and whip up this yummy dessert. If you love lemon desserts like I do, you’re sure to love my version of this classic No-Bake Lemon Pie! It’s the BEST Lemon Cream Pie and so easy to make. Made from condensed milk, cream cheese, fresh squeezed lemon juice, and cool whip! It’s light and creamy, with the perfect hint of tangy lemon shinning through.įinish it off with a wonderfully slightly sweet homemade whipped cream topping, sprinkled with lemon zest, a garnish of vibrant fresh sliced lemons and sprigs of mint! It creates a beautiful mouth-watering presentation! Kind of like this simple, easy to make, store bought Graham Cracker Crust Lemon Pie with no-bake filling. Like the earth waking up from it’s long winter’s nap! We go from brown, cold, and dreary, to the vibrant warm hues of greens and pastels of Spring! It’s breathtaking, renewing, and refreshing! When I think of Spring, I can’t help but think of lemons! Spring and Lemon go hand-n-hand! (In my little world any way!) Lemon is so refreshing. A delicious easy no-bake Icebox Lemon Cream Pie in a graham cracker crust, made with fresh lemon juice, sweetened condensed milk, cool whip, and topped off with with a heavy whipping cream and fresh lemon zest.
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