French Canadian Lemon Pie Recipes

FRENCH CANADIAN LEMON PIE

Steps:

• Preheat oven to 400°F.
• Place frozen pie shell on a baking sheet, let stand 10 minutes.
• Then, using a fork, prick bottom and side of shell in several places.
• Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
• Remove shell from oven.
• Reduce oven temperature to 375°F.
• Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
• Wrap and set aside to use for cream later.
• Squeeze 1/2 cup juice from lemons.
• In large bowl, whisk eggs.
• Gradually whisk in 3/4 Cup sugar until dissolved.
• Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
• Pour into warm pie shell.
• Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
• Before serving, pour remaining 1/2 Cup cream into a bowl.
• Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
• Beat until soft peaks will form when beaters are lifted.
• Serve pie warm, room temperature or cold.
• Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.

FRENCH LEMON PIE

Steps:

• Set oven to 350 degrees F (bottom rack).
• In a bowl, beat eggs for about 3 minutes.
• Add in corn syrup, rind and melted butter; mix to combine.
• In a small bowl, mix together flour and sugar.
• Add to the egg mixture; mix to combine well.
• Pour into unbaked prepared pie shell.
• Bake for 45-50 minutes.
• Cool to room temperature, then chill before serving.
• Just before serving, mound/spread on the whipped cream on top of the pie.

FRENCH LEMON PIE

Steps:

• Line 9-inch pie plate with shell and flute edge.
• In medium bowl, beat eggs well.
• Add corn syrup, lemon peel and juice and melted butter.
• Combine sugar and flour and stir into egg mixture.
• Pour into unbaked pastry shell.
• Bake at 350° for 50 minutes.
• Chill.
• Top with dollops of whipped cream to serve.