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New Orleans Lemon Pie

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New Orleans Lemon Pie - Recipe photo

PREP TIME

25 mins

COOK TIME

30 mins

COURSE

Dessert Recipes

CUISINE

North American Food Recipes

SERVINGS

8 slices

CALORIES

423 kcal

INGREDIENTS

  • 1 tbsp

     lemon zest
  • 1

    9 inch graham cracker crust
  • 1 cup

     sugar
  • 2 tbsp

     cornstarch
  • 4

    egg yolks
  • 1 cup

     half-and-half
  • 2 tsp

     unflavoured gelatin
  • 0.25 cup

     lemon juice fresh
  • 1.5 cups

     heavy cream

INSTRUCTIONS

    1. Bake the graham cracker crust according to the directions of the package.
    2. Bring about 3 inches of water to a gentle boil in a saucepan or the base of a double boiler.
    3. On the top of the double boiler (if you’re using one, if not in a heatproof metal bowl), combine the sugar and cornstarch.
    4. Add the half-and-half, egg yolks, and lemon zest and stir well.
    5. Place the container over the water base and adjust the heat to maintain a lively simmer.
    6. Use a whisk to stir until the filling is very warm.
    7. Stir in the gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
    8. Remove from the heat and set aside to cool to room temperature, then cover and refrigerate for a few hours or until the mixture is very cold.
    9. Whip the cream using an electric mixer until it’s very thick.

    10. Add the whipped cream and the lemon juice to the filling.

    11. Fold gently and combine everything well.

    12. Place the lemon filling into the pie shell.

    13. Refrigerate for about 3 hours, or until very cold and firm.
    14. Serve cold.

KEYWORD

new orleans lemon pie, lemon icebox pie, lemon cream pie, graham cracker lemon pie

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