Lemon Pie with Almond Whipped Cream

This simple chilled dessert is the perfect ending to a hot summer day.

Recipe and photograph by Sarah McCullen 2 cups graham cracker crumbs 6 tablespoons melted butter ¼ cup brown sugar 8 egg yolks Zest of 2 lemons 1 ¼ cup freshly squeezed lemon juice 2 (14 ounce) cans sweetened condensed milk 1 ½ cups heavy cream 3-4 tablespoons powdered sugar 2 teaspoons almond extract 1 teaspoon vanilla extract Berries, lemon slices or fresh mint, for garnish Preheat oven to 350°F. Process graham crackers in a food processor, then stir in melted butter and brown sugar. Press crumb mixture into a pie dish, and bake for about 10 minutes. In a medium-sized bowl, whisk egg yolks and lemon zest for about 2 minutes, or until pale and slightly foamy. Add lemon juice and condensed milk, stirring constantly. Pour into pre-baked pie shell, and return to oven for 15-20 minutes, or until the pie is fragrant and the middle is set. Let cool to room temperature, then chill in the freezer until ready to serve. While the pie is cooling, make the whipped cream. Pour the heavy cream into a large bowl, and, using a mixer, whip until soft peaks form, about 2-3 minutes. Add powdered sugar, almond extract and vanilla extract, and whip until combined. Scoop the whipped cream onto the chilled pie, or serve on the side. Garnish with berries, lemon slices or fresh mint.


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