Today on The Stay At Home Chef
I'm showing you how to make Old Fashioned Lemon Cream Pie.
This one is full of real lemon flavor.
We've got a lemon custard topped with a stabilized whipped cream.
You are going to love it!
To start you'll need 1 prepared baked pie crust.
I'm using a traditional pie crust.
You could also use graham cracker,
but in our testing we found that the graham cracker crust is a little too sweet.
Next you'll need to separate out 3 eggs so that you can get 3 egg yolks.
This seems a little bit backwards because I'm putting the whites in the small bowl
so that I can save the bigger bowl,
because we're going to temper our yolks in it later.
Once you have all 3 egg yolks set them aside.
The egg whites we're not going to use today,
so you can save them for later or make an egg white omelet.
Next we need to zest 1 lemon.
You'll need 1 tablespoon of lemon zest.
You'll also need 1/2 cup of lemon juice and I like mine freshly squeezed.
Once you have all of these ingredients prepped it's time to head on over to the stove.
For the lemon custard you'll need 3/4 cup of sugar
along with 1/3 cup of cornstarch,
which will be our thickening agent,
and you just want to put that in a saucepan and whisk it together real quick.
Then pour in 1 cup of milk, and I'm using 2%,
along with 1 cup of heavy cream,
your 1/2 cup of lemon juice,
and your tablespoon of lemon zest.
Then we'll get this heating over medium heat.
You want to whisk it constantly scraping the sides and bottom so that nothing catches and burns,
and then right before it comes to a simmer it'll thicken up.
Once it thickens up a little bit you'll pour a little in with your egg yolks,
just a bit...
and whisk that in real quick.
You want to work fast on this and then pour this back in with your custard.
You have to kind of work quickly with this so that you don't get any little chunks of egg,
but whisk this in and let it cook for about 2 minutes.
Then we'll remove it from the heat and stir in 1 teaspoon of vanilla extract,
and 2 tablespoons of butter.
And you want to stir this in scraping the sides and bottom until the butter is melted.
Then we'll pour this into our completely cooled pie crust.
If your pie crust is warm for some reason, it gets a little bit soggy on the bottom.
This pie will need to cool completely before you put whipped cream on top.
Now we're going to make a stabilized whipped cream so that it doesn't collapse on itself,
you know, after like an hour,
so that this pie will stay good in the fridge for a few days.
We're going to use gelatin to stabilize our whipped cream.
So you'll need 3 tablespoons of cold water in a bowl,
and you'll want to sprinkle about 1 teaspoon of gelatin over that.
This is unflavored gelatin.
It's usually sold in these little envelopes,
so you just want to sprinkle it over the top of the cold water.
And, no, it doesn't smell very good, but don't worry,
you won't be able to taste it in the whipped cream at all.
You'll want to let this sit for about 5 minutes.
After 5 minutes you can see it gets all thick and congealed.
Then you'll pop this into the microwave for about 10 seconds until it's all liquified like so.
Keep that gelatin to the side for a second
and we're going to whip 1 cup of heavy cream with 1 teaspoon of vanilla extract.
You can use either a hand mixer or a stand mixer,
but it'll take a few minutes for this to whip.
Once it just starts to thicken up I like to slowly add in my sweetener,
which is 2 tablespoons of powdered sugar.
Keep on whipping, and once you get soft peaks
or little designs in the whipped cream,
you'll want to slowly pour in that gelatin and water mixture,
and get it mixed in with your cream.
Keep on whipping until stiff peaks form that when you pull it up like this,
these little peaks don't collapse on themselves.
You can either transfer your whipped cream to a piping bag to pipe it in little swirly designs on top of your pie,
or just do it the lazy-man's way and spread it on top.
Either way it'll taste good, and even though it has gelatin in it,
this whipped cream still tastes amazing!
I'm going to go for the piped swirl effect.
You just want to make sure that this pie is completely cool before you put that whipped cream on there
otherwise it's gonna melt.
And that's it!
You're ready to slice and serve.
Thanks for watching!
You can find the full written recipe in the video description.
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