Lemon Cream Pie Recipe Without Condensed Milk: A Light and Fluffy Delight

Guide or Summary：IntroductionIngredientsInstructionsIntroductionWho doesn't love a creamy, tangy, and decadent lemon cream pie? It's a classic dessert that……

Guide or Summary：

1. Introduction
2. Ingredients
3. Instructions

Introduction

Who doesn't love a creamy, tangy, and decadent lemon cream pie? It's a classic dessert that's perfect for any occasion, whether it's a summer barbecue, a festive gathering, or a cozy night at home. However, many recipes for lemon cream pie use condensed milk, which can make the pie dense and heavy. But fear not, because we have a recipe for a light and fluffy lemon cream pie that's made without condensed milk.

Ingredients

To make this delicious lemon cream pie, you'll need the following ingredients:

- 1 1/2 cups of all-purpose flour

- 1/4 cup of unsalted butter, softened

- 1/4 cup of granulated sugar

- 1/4 teaspoon of salt

- 1 large egg yolk

- 2 tablespoons of cold water

- 1 cup of whole milk

- 1 cup of heavy cream

- 1/2 cup of freshly squeezed lemon juice

- 1/2 cup of lemon zest

- 1/4 cup of powdered sugar

- 1 tablespoon of gelatin powder

- 1/4 cup of cold water

- Fresh berries or whipped cream for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set it aside.

2. In a large mixing bowl, combine the flour, butter, sugar, and salt. Use a pastry cutter or your fingers to mix the ingredients until the mixture resembles coarse crumbs.

3. Add the egg yolk and cold water to the mixture, and stir until the dough comes together.

4. Press the dough into the bottom and up the sides of the pie dish. Use a fork to prick the bottom of the crust several times to prevent it from bubbling up.

5. Bake the crust for 10-12 minutes, or until it's lightly golden. Remove it from the oven and let it cool completely.

6. While the crust is cooling, make the filling. In a medium saucepan, combine the whole milk, heavy cream, lemon juice, lemon zest, powdered sugar, and gelatin powder. Stir the mixture until the gelatin is dissolved.

7. Heat the mixture over medium heat, stirring constantly, until it comes to a simmer. Remove the saucepan from the heat and let it cool for a few minutes.

8. Pour the filling into the cooled crust and smooth the top with a spatula.

9. Refrigerate the pie for at least 4 hours, or until it's set. Cover the pie with plastic wrap if you're not serving it right away.

10. When you're ready to serve, garnish the pie with fresh berries or whipped cream, if desired.

This lemon cream pie recipe without condensed milk is a refreshing and light dessert that's perfect for any occasion. It's easy to make, and the result is a creamy, tangy, and decadent pie that's sure to impress your guests. So why not give this recipe a try and make a delicious lemon cream pie that's both flavorful and healthy? Your taste buds will thank you!