Lemon Cream Pie

How to make a Lemon Cream Pie!!!!!!!!!!!!!!!!!!!!

Описание:

pie yummy make a yummy pie and have fun doing it this has alittle sound but it will turn out great have fun make a pie

Комментарии:

cutieonthespot пишет: this is awesome

ksymone. пишет: can we get the written ingredients please!! \r
question: did she use both cream cheeses?

cutieonthespot пишет: EVERYONE TELL YOUR FRIENDS ABOUT THIS

Jay Eff пишет: THAT LOOKS REALLY GOOD and it looks fun to make.

ksymone. пишет: thanx \r
that was very helpful.

Bianca Sanabria пишет: I'm going to try this out thanks :D

simone lanae пишет: the ingrediants look delicious. I would just eat the cream mixture and not even bother with the crust


TheCatgirl6 пишет: All that was missing here was an image of one slice from the pie once it was firm, That would have been nice.

cutieonthespot пишет: yes

chartesebrent пишет: Does anyone have the written directions? Did she use one egg or two?

cutieonthespot пишет: this is awesome

ksymone. пишет: can we get the written ingredients please!! \r
question: did she use both cream cheeses?

cutieonthespot пишет: EVERYONE TELL YOUR FRIENDS ABOUT THIS

Jay Eff пишет: THAT LOOKS REALLY GOOD and it looks fun to make.

ksymone. пишет: thanx \r
that was very helpful.

Bianca Sanabria пишет: I'm going to try this out thanks :D

simone lanae пишет: the ingrediants look delicious. I would just eat the cream mixture and not even bother with the crust


TheCatgirl6 пишет: All that was missing here was an image of one slice from the pie once it was firm, That would have been nice.

cutieonthespot пишет: yes

chartesebrent пишет: Does anyone have the written directions? Did she use one egg or two?
You'll Need:

8 servings

1 1/4 cups granulated sugar
1/3 cup cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 cups water
2 large eggs
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 (9-inch) baked pastry shell
1 cup (1/2 pint) heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Procedures : In a medium saucepan, combine sugar, cornstarch, flour and salt. Stir in water until smooth. Bring mixture to a boil, stirring constantly. Boil 1 minute.

In a small bowl, beat eggs with an electric mixer until fluffy and thick. Gradually fold in 1/3 of thickened sugar mixture. Return egg mixture to sugar mixture in saucepan and stir to combine. Bring just to a boil, remove from heat.

Fold lemon zest and lemon juice into thickened filling. Transfer lemon filling to pastry shell. Cool to room temperature on a wire rack.

Refrigerate 2 to 3 hours or until set and firm before serving.

To serve, beat cream with confectioners' sugar and vanilla extract. Spread over lemon filling. Cut into 8 pieces and transfer to dessert plates