This is my go-to pie recipe. After a big Thanksgiving dinner I love a citrus dessert. Plus, it’s easy and my absolute favorite! My family always requests it when I’m making the holiday menu. I always use my homemade piecrust, but whatever works for you is fine. You can find my recipe here, along with easy directions. I usually make this a day or 2 ahead with no issues.
And since we’re in the Thanksgiving week a little reminder to make a cooking schedule! It takes so much of the stress out of holiday cooking.
LEMON VELVET PIE
1 prebaked Pie Crust*
3/4 teaspoons unflavored gelatin
4 teaspoons water
4 egg yolks
1 14 oz can sweetened condensed milk
3 Tablespoons heavy cream
1/8 teaspoon salt
1/2 cup lemon juice
whipped cream for serving
Sprinkle the gelatin over the water. Let soften for 5 minutes. Microwave for 14 seconds.
Mix together the egg yolks and sweetened condensed milk in a medium bowl.
Beat on high for 2-3 minutes. Add in the gelatin, heavy cream, and salt.
Mix until thoroughly combined. Add in the lemon juice and beat on low for 30 seconds.
Pour into prebaked crust and at 375 degrees for 22-25 minutes.
Cool and serve at room temperature or chilled with whipped cream.
*To blind bake (prebake) a piecrust place piecrust in freezer for 10 min (Or even a few days ahead! Use a metal pan though!), line with parchment paper and pie weights or black beans. Bake at 375 degrees for 30-45 minutes (depending how thick your crust is) until light golden. Proceed with filling recipe.
Recipe adapted from Better Homes and Gardens
Ingredients
- 1 prebaked Pie Crust
- 3/4 teaspoons unflavored gelatin
- 4 teaspoons water
- 4 egg yolks
- 1 14 oz can sweetened condensed milk
- 3 Tablespoons heavy cream
- 1/8 teaspoon salt
- 1/2 cup lemon juice
- whipped cream for serving
Instructions
- Sprinkle the gelatin over the water. Let soften for 5 minutes. Microwave for 14 seconds.
- Mix together the egg yolks and sweetened condensed milk in a medium bowl.
- Beat on high for 2-3 minutes. Add in the gelatin, heavy cream, and salt.
- Mix until thoroughly combined. Add in the lemon juice and beat on low for 30 seconds.
- Pour into prebaked crust and at 375 degrees for 22-25 minutes.
- Cool and serve at room temperature or chilled with whipped cream.
To blind bake (prebake) a piecrust place piecrust in freezer for 10 min (Or even a few days ahead! Use a metal pan though!), line with parchment paper and pie weights or black beans. Bake at 375 degrees for 30-45 minutes (depending how thick your crust is) until light golden. Proceed with filling recipe.
