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Sun, April 21

Cooking With Diane: Lemon Cream Pie

My neighbor was nice enough to share some fresh lemons with me that she picked from her daughter’s tree in Phoenix. I made good use of them with this pie.

Lemon cream pie is one of the most delicious pies I’ve ever made. You will love this slightly sweet, creamy lemon dessert!

“Lemon Cream Pie”

1 Graham Cracker crust

3/4 Cup Eagle Brand Milk

2 tablespoons lemon zest

1/4 cup lemon juice

1-1/2 cups whipping cream

1 12 ounce package Mascarpone cheese

In a medium bowl combine Eagle Brand milk, lemon juice and zest. Stir until well blended.

In a separate bowl whip cream until it forms peaks, then on medium speed whip in Mascarpone cheese just enough to combine.

Add 1/3 of lemon mixture to whipped cream, fold in gently; then add remaining lemon mixture and mix well.

Pour into pie crust and refrigerate until firm, about 4 to 5 hours.

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