I have had a craving for lemon cream pie for a few weeks now, and with the warm weather finally approaching I decided it was time to make one! This lemon cream pie is fairly easy, but like most cream pies it has to set for a few hours. I wanted to have it ready in time for dessert so I started it as early in the day as possible. I decided to make a gingersnap crust so that it would really make the flavors pop.
I crushed up a whole lot of gingersnaps and added butter and a little sugar to make the crust. Then I popped it in the oven for a few minutes to make it even more tasty. I pulled that out to cool while I started on the filling.
There is some sugar and cornstarch and a few other yummy things that I then added a little evaporated milk to and got ready to whisk! Almost constant whisking is a must for this filling otherwise bad things will happen.
After whisking for an eternity the filling started to get rather thick. That is when I added butter and eggs and a little bit of lemon zest and a whole lot of fresh lemon juice. I like my lemon pie on the tart side so I usually add a bit lemon to the filling than is called for. It comes out looking like this:
Now that all the lumps and bumps have been lovingly whisked out the filling is ready to be put into a bowl and placed in the refrigerator to chill. Once the crust has completely cooled and the filling is decently chilled you can put the two together to chill in harmony in the fridge. It looks something like this: