lemon creme pie

Oh So Lemony Cream Pie

Yields: 1- 10 inch pie

Ingredients for pie shell:
1 cup graham crumbs
¼ cup brown sugar
½ cup softened butter or margarine


In a small bowl combine the sugar and the crumbs using a fork. Add the softened butter and mix until it is a crumble texture. Pour into a pie plate and press down using the fork. A little trick I have found: take another tin plate and press it into the crumble plate mixture and press firmly all the way around; this will make it more uniform. Sometimes I will bake the shell slightly (10 min at 350F) to give it a firmer texture.


1 cup white sugar        3 egg yolks
4 tbsp cornstarch        ¼ cup white sugar
½ tsp salt                    ½ cup freshly squeezed lemon juice
1 tbsp grated lemon       1 tbsp butter or margarine
2 ½ cups hot water


In a medium pot whisk together the sugar, cornstarch and salt, then add the water and grated lemon. Stir constantly on medium heat until it starts to bubble and thicken. Now, with the ¼ cup of white sugar we are going to temper the egg yolks, by taking a couple of spoonsful of the hot mixture and stir it into the egg yolks and sugar. This will heat the yolks so you can then add it back into the filling on the stove. Whisk it quickly and keep whisking as you add in the lemon juice and the butter, letting it all come up to heat again then turn off the burner. Filling is now ready to be poured into the graham shell. All that is left to do is let it cool and top it with the whip cream. Yum!