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This Lemon Double Cream Pie is inspired by similar recipes at Marie Callander’s. Realistically, you could mix up the fruit filling and retain the topping portion of the recipe to create other double cream pies as well.
Ingredients
- -Lemon Layer-
- 2 lemons (we're zesting things, so get out your zester)
- 3 egg yolks, beaten
- 2 tablespoons of room temp butter
- 1 1/2 cup water
- 1 1/2 cup sugar
- 3 tablespoons of flour
- 4 tablespoons cornstarch
- Pie crust - homemade and prebaked, or store-bought, following the pre-bake instructions on the pie.
- -Cream Later
- 1 packet of gelatin dissolved in 1/2 cup cool water
- 1 cup sour cream
- 1 cup of cool whip
- 1/2 cup sugar
- 1/4 teaspoon of vanilla extract
- -whipped cream for pizzaz if you want it, but it's not necessary.
Instructions
- Mix all the dry ingredients for the lemon layer together in a bowl. Set aside.
- Bring water to a boil in a saucepan over medium-high heat.
- Use this water to temper your egg yolks. If you don't know how to temper eggs, Google that shit. Set the tempered eggs aside.
- Slowly whisk your dry ingredients into your boiling water and stir over medium heat for about 3-5 minutes. The son-to-be lemon goop will thicken. When that happens, remove it from the heat.
- Immediately mix the butter into the sauce.
- Zest one of your lemons into the sauce (I told you that you would need a zester.)
- Zest the other lemon into a bowl, and set aside for later.
- Halve both lemons. Slice one half into small chunks as pictured above and squeeze the juice from the remaining 3/4 of those bad boys right into the sauce before whisking in your tempered egg yolks.
- Once all ingredients are combined, toss them into your baked pie crust and toss that bitch in the fridge for at least half an hour.
- Get your saucepan back out. (IKR? such a pain in the ass.)
- Over medium heat, mix together your sour cream and sugar until combined.
- Add your vanilla before slowly whisking in your water/gelatin frankenbaby that's not quite water and not quite Jello.
- Stir over medium heat until the mixture boils- allow it to boil for 2 to 3 minutes while whisking constantly).
- Once everything is all swirly together and combined and boiled, remove it from the heat and allow it to cool for about 20 minutes before folding in the cool whip.
- Pour it over the top of your lemon layer and smooth it out with a rubber spatula before putting the pie in the fridge to cool. (preferably covered so it doesn't dry out.)
- Before serving, sprinkle the lemon zest we set aside earlier over the top of the cream layer.
- Add a dot of whipping cream in the center of each piece before adding the aforementioned lemon wedges.
- Fin.
If you're a pie lover, like me- check out this Copycat Marie Callendar’s Kahlua Cream Cheese Pie or this Classic Apple Pie with Crumble Top
