Lemon Cream Pie with Fresh Raspberries

Laurens Latest

Ready in: 385 minutes
Prep Time: 360 minutes
Cook Time: 25 minutes
Servings: 8
Vegetarian

Ingredients

  • 3 egg yolks
    Milk, Eggs, Other Dairy
  • 1 cup heavy cream
    Milk, Eggs, Other Dairy
  • 1/2 cup fresh lemon juice
    Produce
  • 2 tablespoons fresh lemon zest
    Produce
  • 3 tablespoons powdered sugar
    Baking
  • 2 cups fresh raspberries
    Produce
  • 1 can sweetened condensed milk
    Baking
  • 1 9-inch unbaked pie shell
    Refrigerated
  • 1 teaspoon vanilla
    Baking

Steps

  • Preheat oven to 350 degrees.Using a fork, poke holes into the pie shell and set aside. In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest and lemon juice.
  • Pour into prepared pie shell.
  • Bake 25 minutes or until crust is golden brown and filling has set.
  • Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight. Whip cream together with vanilla and powdered sugar until stiff peaks form.
  • Spread overtop of the pie and top with fresh raspberries. Chill until ready to serve.

Nutrition

  • Calories: 413.15  cal  (20.66%)
  • Fat: 22.88  g  (35.2%)
  • Saturated Fat: 11.96  g  (74.74%)
  • Carbohydrates: 46.26  g  (15.42%)
  • Sugar: 31.77  g  (35.3%)
  • Cholesterol: 130.82  mg  (43.61%)
  • Sodium: 164.97  mg  (7.17%)
  • Protein: 7.34  g  (14.68%)
  • Vitamin C: 17.16  mg  (20.8%)
  • Phosphorus: 195.44  mg  (19.54%)
  • Vitamin B2: 0.33  mg  (19.2%)
  • Calcium: 183.17  mg  (18.32%)
  • Selenium: 12.57  µg  (17.96%)
  • Manganese: 0.31  mg  (15.25%)
  • Vitamin A: 678.6  IU  (13.57%)
  • Fiber: 2.69  g  (10.74%)
  • Folate: 40.91  µg  (10.23%)
  • Vitamin B1: 0.14  mg  (9.04%)
  • Vitamin B5: 0.86  mg  (8.59%)
  • Potassium: 298.14  mg  (8.52%)
  • Vitamin B12: 0.4  µg  (6.72%)
  • Magnesium: 26.28  mg  (6.57%)
  • Vitamin E: 0.95  mg  (6.36%)
  • Zinc: 0.92  mg  (6.15%)
  • Iron: 1.07  mg  (5.96%)
  • Vitamin K: 5.19  µg  (4.94%)
  • Vitamin B6: 0.09  mg  (4.67%)
  • Vitamin D: 0.67  µg  (4.48%)
  • Vitamin B3: 0.89  mg  (4.46%)
  • Copper: 0.06  mg  (3.09%)

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