Country Rebel Recipes
It’s Day 2 of Country Rebel Recipes’ Pie Week and we’re bringing you a mash-up of two of our classic pie favorites…Key Lime Pie and Lemon Meringue Pie.
Before we start getting nasty emails, let’s clear something up. We are aware that there is no such thing as key lemons. But, we just couldn’t help ourselves….Key Lemon Cream Pie just has such a nice ring to it.
So, what is a Key Lemon Cream Pie? It’s a key lime pie made using lemons. It’s as easy as that! Key limes pack a lip-puckering punch and make for a delicious, refreshing pie. But, this pie is for the lemon lovers in our lives. Fresh lemon juice and rind take the place of key limes and a nutty pecan crust replaces traditional graham cracker.
Old-fashioned key lime pie was no-bake, thanks to the chemical reaction between the egg yolks, condensed milk and lime juice. But, we like to give our lemon pie a brief bake as a precaution. It cooks the eggs and guarantees that the filling will set just right.
Give it a try and let us know how you like it! And, check out some of our other Pie Week recipes here:
Day 1: Pumpkin Marshmallow Pie
Day 2: Key Lemon Pie
Day 3: Salted Honey Cream Pie
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2 – 14 ounce cans sweetened condensed milk
2 large egg yolks
1/4 teaspoon salt
3/4 cups lemon juice
zest of two lemons
1 cup heavy whipping cream
1/4 cup powdered sugar
1 Diamond Nuts Pecan Pie Crust (or graham cracker crust)
1 lemon, thinly sliced (for garnish)
Preheat oven to 350 degrees F.
In a medium bowl, whisk together sweetened condensed milk, egg yolks, salt, lemon juice and lemon zest. Pour into crust and bake for 12-14 minutes. Remove pie from oven and allow to come to room temperature. Chill in refrigerator for at least 2 hours.
Using an electric mixer, heavy whipping cream and powdered sugar until stiff peaks form. Spoon cream into a piping bag fit with a star tip and pipe onto pie. Garnish with lemon slices and enjoy!