For the topping:
Place in the freezer your mixing bowl and beaters for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whipped cream on top. You can even enjoy it warm (is just won’t be as firm) or room temperature, but it’s best chilled.
SUBSTITUTIONS AND VARIATIONS
Instead of a regular pie crust, you can use a graham cracker crust or a shortbread crust for a different flavor and texture.
For a twist on the classic lemon flavor, you can try using other citrus fruits like lime or grapefruit instead.
If you’re looking to cut down on calories, you can use low-fat or fat-free whipped topping instead of heavy whipping cream for the topping.
To make this recipe gluten-free, you can use a gluten-free pie crust or make your own with almond flour or a gluten-free all-purpose flour blend.
For a fun presentation, you can slice the pie into mini portions and serve them in cupcake liners or small tart shells.
Want to make this recipe even better? Here are some tips:
KM’Tips:
To make the lemon flavor even more pronounced, add some lemon zest to the filling mixture before pouring it into the crust.
If you don’t have a high powered blender, you can still make the filling using a regular blender or food processor. Just make sure to blend the lemon until it is very finely chopped before adding the other ingredients.
For a decorative touch, you can top the whipped cream with a few thin slices of lemon or sprinkle some lemon zest over the top.
