When Lesley asked me to make a lemon pie for her birthday I was at a loss. We may agree on a lot of things, but we still have our differences. Birthday desserts is one of them. For me, the more chocolatey you can make a cake, the better. For Lesley, it’s pie. Don’t get me wrong. Pies are delicious, but I discovered long ago that pie crust is next to impossible to make and gave up adding pies to my repertoire. I suppose this is another way Lesley challenges me. Isn’t that what best friends are for?
Lemon pies were completely foreign to me. What made up the middle? I had no idea, and I was a little worried I would need to learn what “zest” meant. Luckily, Lesley had never had a lemon pie before (or at least that’s what she told me), so there was no way I could disappoint. I started my research. I consulted a pie recipe book a friend lent me, my favorite recipe app Yummly, and, of course, Pinterest. I knew I didn’t want to make a meringue pie, which left a bunch of different cream pies to choose from. Who doesn’t love pies? I threw together what seemed like the best combination of ingredients, and the Lemon Dream Pie was born.
It’s the best of both worlds. A mixture of lemon cream and a lemony fluff that is to die for. I may not go head over heels for pie, but for this one, I would. What was left of the middle section has been a staple in my diet for the last few days. Since this pie is easy to make, it would be perfect for a pitch-in. It is reminiscent of an airy, sunny summer day, so I imagine it would also be amazing for a family picnic. I’m sure Lesley and I will find many excuses to make it again 🙂
- 2 cans sweetened condensed milk, 14 oz
- 1 cup fresh squeezed lemon juice (about 6 lemons)
- 2 egg yolks
- 2 cups whipped topping
- 1 cup whipping cream
- 2 tbsp sugar
- 1 pie crust
- Bake pie crust in a pie dish according to package directions. Allow pie crust to cool thoroughly.
- In a mixer, combine 1 can of sweetened milk, 1/2 cup lemon juice and egg yolks. Mix for approx. 10 minutes. The mixture should be thoroughly combined and thickened.
- Pour mixture in the pie crust and put in refrigerator to cool.
- In a bowl, combine remainder of lemon juice, 1 can sweetened milk and whipped topping. Combine thoroughly.
- Add this mixture on top of the first layer in the pie dish. It is okay to cover the sides of the pie crust.
- In the mixture, combine 2 tbps of sugar and 1 cup of heavy cream. Mix until it forms whipped cream.
- Decorate the top of the pie with whipped cream.
- Refrigerate before serving.