One of my favorite flavors is lemon and when I crave something sweet I try and find something lemony. Usually I search without avail and then resort to making something myself. So yesterday when the tart and fresh taste of a lemon sweet treat hit me, I took a look through my cupboards to see what I had on hand.

I picked up a Mi-Del pie crust I purchased last week and glanced it over and noticed it had recipes on the back. I took a look and lucky me, it had a lemon cream pie recipe on the back!

So I decided to make a pie and share the process with you all, in case you or someone you know loves lemon as much as I do. It’s really hard to find lemon sweet treats, especially gluten free ones, so I hope you enjoy.

I thought that the process would be much more complicated to make a lemon cream pie, but it’s actually fast and easy and no oven required. YAY!

I started out with moving the crust into the a pie baker. FYI, I broke the crust when I transferred it to the pie dish, in case you weren’t sure what was going on, broken pie crust isn’t part of the process 🙂

To make the lemon cream pie in the Mi-Del pie crust all you need is a couple of ingredients. Details below.

First separate the egg yolks from the whites and put the yolks in a separate bowl.

Then place in a small sauce pan.

And whisk! Whisking is so much fun, isn’t it?

Then add in the sugar, whisk some more.

Then add the rest of the ingredients and whisk together, except for lemon juice.

Once all ingredients are mixed together, bring to a soft simmer on medium heat and whisk occasionally. The mixture of lemony deliciousness will thicken up, then add in the lemon juice and whisk together.

Next pour into crust. I chose to try out my Fiesta pie Baker that my hubby I and recently received as a gift for our wedding.

Once you pour the lemony deliciousness mixture into the pie crust, refrigerate for four hours.

Then, add whip cream and enjoy!

Mi-Del Lemon Cream Pie

Ingredients

1 1/2 cup milk

1 tsp lemon zest

1 cup and 1 tsp of sugar

1/2 cup of lemon juice

1/4 cup cornstarch

3 eggs yolks

Instructions

First separate the egg yolks from the whites and put the yolks in a separate bowl.

Then place in a small sauce pan.

And whisk

Then add in the sugar, whisk some more.

Then add the rest of the ingredients and whisk together, except for lemon juice.
Once all ingredients are mixed together, bring to a soft simmer on medium heat and whisk occasionally. The mixture of lemony deliciousness will thicken up, then add in the lemon juice and whisk together.
Next pour into crust.

Once you pour the lemony deliciousness mixture into the pie crust, refrigerate for four hours.

Notes

Add any additional notes here.

XO,
Cristin

Mi-Del Lemon Cream Pie