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The Practical Baker
Wednesday, March 2, 2011 • Posted March 2, 2011

Creamy Triple Lemon Pie

Courtesy, Cuisine at Home

This is one of those recipes that pretty much fills the bill completely to qualify as a Practical Baker project! It’s simple to make. It’s quick to make. All the ingredients are available locally. And it tastes great! (By the way, the reason it’s called "Triple Lemon Pie" is because, in the original recipe, they made the crust from scratch and it had lemon zest in it. Add that lemon in the crust to the lemon in the filling and the lemon in the topping, and you’ve got your Triple Lemon Pie!) As we ease into the spring and summer season, this pie is sure to become a regular in your household.


1 pre-made graham cracker pie crust


3 egg yolks

1 can sweetened condensed milk (14 oz.)

2/3 cup fresh lemon juice, strained

1 tbsp. minced lemon zest


1 cup heavy cream

2 tbsp. powdered sugar

1 tbsp. minced lemon zest

1 tsp. vanilla extract


Beat yolks with a hand mixer on medium-high until light and fluffy, 3-5 minutes. Slowly pour in condensed milk while beating the mixture on medium-high speed until thick and creamy, about 3 minutes. Add lemon juice and 1 tbsp. zest and continue beating on medium-low until combined. Pour filling into crust. Bake pie until center is set, yet still jiggly, 10-12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3-4 hours or overnight.

For the whipped cream, beat cream in a large bowl with a hand mixer to soft peaks. Add powdered sugar, 1 tbsp. zest and the vanilla and continue whipping to medium peaks. Serve each slice of pie with whipped cream.

(Hint: For the whipping cream, place the bowl you intend to use in the freezer for a half hour or so, or place the bowl in ice water while you’re whipping the cream, it makes it whip quicker!)

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