Lemon Cream Pie

We always have Christmas with my Dad's side of the family a few days after Christmas and I found this wonderful recipe on Pinterest from MyRecipes.com for a Lemon Cream Pie and just knew I had to make it! I love all things lemon and felt this would be a great dessert after a large sit down meal.



Lemon Cream Pie: 12 Slices

Crust:
1C Graham Cracker Crumbs - I used Light Honey
3TB Powdered Sugar
3TB Butter - Melted

Filling:
6 Egg Yolks
(2) 14oz Cans Sweetened Condensed Milk
1TB Lemon Zest
1C Fresh Lemon Juice

Topping:
1C Whipping Cream
2TB Powdered Sugar

First make crumbs of your graham crackers! I used my ninja mixer which I absolutely love and was able to add the powdered sugar and butter to that to mix up. Once all three have been mixed together press into a pie plate and bake in a 350° oven for 10 minutes. Remove from the oven and allow to cool completely before adding the filling.

To make the filling whisk the egg yolks together, then add the condensed milk, lemon zest and lemon juice and whisk until fully incorporated. Pour into the cooked crust and bake at 350° for 15 minutes. Remove from the oven and allow to cool for an hour on the counter, then cover and refrigerate for at least 4 hours or until ready to serve.

Right before you are ready to serve place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. (I like to test for stiff peaks by holding the bowl upside down and seeing that the whipped cream stays in the bowl instead of on top of my head....this is a step for the daring but not necessary!). Dollop the cream on top of the pie, serve and enjoy!

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WW: 11 Points Plus / serving