Real Recipes From Real Home Cooks ®
Lemon Velvet Cream Pie
INGREDIENTS
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Lemon Velvet Cream Pie
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1
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2
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3
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4
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5
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Loved It?
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Ingredients
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1
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portion Alan's Pie Pastry (recipe below), or 1 rolled refrigerated unbaked pie crust
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1
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teaspoon unflavored gelatin
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2
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tablespoons cold water
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6
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egg yolks
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1 1/2
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14 ounce can sweetened condensed milk (2 cups)
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1/4
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cup whipping cream
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1/4
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teaspoon salt
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3/4
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cup lemon juice
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Whipped Cream
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Thin lemon peel slivers
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Directions
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1. Preheat oven to 375 degrees F. Roll out pastry portion on a floured surface to a circle about 12-inches in diameter. Transfer to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastr
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2. In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
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3. In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 se
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4. Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.
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5. Top with whipped cream and lemon peel slivers just before serving. Makes 8 servings.
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From the Test Kitchen
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Tip *Be sure to patch any cracks that develop during rolling.
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Tip **Trim top rim of foil pie pan at about 2 inch intervals; fold upwards.
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Tip *Blind Baking:When blind baking (prebaking the pastry shell) for the Lemon Velvet Cream Pie, Alan uses a disposable 8-3/4 inch foil pie pan to help the pastry keep its shape. Snip the rim of the foil pie tin every 2 inches or so and fold the rim
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Alans Pie Pastry
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Yield: 3 single-crust pastries
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Ingredients
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3 3/4
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cups all-purpose flour
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1
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tablespoon sugar
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1/2 - 1
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tablespoon kosher salt
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1/2
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teaspoon baking powder
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1 3/4
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cups cold unsalted butter
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2/3
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cup ice-cold water
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2
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tablespoons sour cream
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1
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teaspoon vinegar
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Directions
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In a very large bowl combine flour, sugar, salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine ice-cold water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to di
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