Eggless Lemon Cream Pie


Lemon pie brings back fond childhood memories for me. It is one of my Dad’s favorite pies. Not exactly kid friendly (if you are my kids) but my husband loves it so off to the kitchen I went. I used my Flaky Pie Crust recipe but it would be delicious with a graham crumb crust as well. If you don’t have egg replacer on hand you could increase the cornstarch instead.

Eggless Lemon Cream Pie

Pre-bake half of Flaky Pie Crust Recipe until lightly browned. About 10 minutes at 400 degrees.   In a medium pot whisk:

  • 1 and 1/4 cups sugar
  • 1/4 cup cornstarch
  • 2 tbsp Bob’s Red Mill Egg Replacer (not mixed with water)

Then add:

  • 1 cup water
  • 1 cup milk
  • zest of 2 lemons

Whisk together and bring to a light boil and thicken over medium heat. Whisk it while thickening so it doesn’t clump. Once thickened, remove from heat and add:

  • 3/4 cup lemon juice (approx 3 lemons juiced)
  • 1/4 cup orange juice (for color)

Return to heat and bring back to a light boil and let it thicken up while whisking for a couple minutes. Remove from heat, add: 1tbsp butter Cool for 5 mins, stirring a couple of times. Poor into pre-baked pie crust. Refrigerate for a few hours until set. Top with whipped cream and serve!

Whipped Cream Topping

  • 2 cups whipping cream
  • 1/4 cup icing sugar

Start whipping cream and gradually add sugar until it forms soft peaks.

Note: If you want to impress and pile the whipped cream on top of the whole pie, add 2 tbsp prepared and cooled gelatin while whipping the cream and the whipping cream won’t weep!



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