Monday, 8 June 2015

Orange Lemon Cream Pie



This is like those Creamsicles you had as a kid. Just a bit tart and sweet. Of course you can change the ratio or lemon vs orange depending if you prefer more of one fruit vs the other! As simple as a Key Lime Pie to make and perfect for a summer dessert. I also use a mild buttery olive oil instead of melted butter cause that is my thing and you cannot taste it so why would I use butter?! Just sayin.



You will need:

  • 1 store bought graham cracker crust - mine was 9 inches (larger than the standard pie shell)
  • 2 oranges (1 zested finely and both juiced = 1/2 cup juice)
  • 5-6 lemons (2 zested finely and all juiced = 1/2 cup juice)
  • 4 large egg yolks (you can freeze the whites for something else later!)
  • 2 cans -14 oz each sweetened condensed milk
  • a pinch of salt
  • 2 tbsp mild olive oil (I used Texas Hill Country Sola Stella Extra Virgin Olive Oil)
  • 2 cups whipping cream
  • 3 tbsp powdered icing sugar (its fine and has corn starch to stabilize the cream)
  • 1/2 tsp vanilla paste or pure extract


Step 1: bake the pie crust at 350 degrees F for 8 minutes, remove to cool.


Step 2: grate 1 orange and 2 lemons (this zest will be added to the pie and keep at least a bit more to top the whipping cream at the end)


Step 3: juice both types of juice and make sure to remove any pits...or pips as the English say! These are a few different ways to get your juice out.


Step 4: in a large bowl add egg yolks (you can freeze the whites for something else) add the citrus zests and condensed milk, stir to combine. Add juices and incorporate with a whisk. It will come together and thicken. Add a pinch of salt (cause salt always balances the sweet in a dessert like this !) and 2 tbsp of melted butter or a mild lovely olive oil -I have used a Texas Hill Country mild and buttery Sola Stella Olive oil.


Step 5: pour combined mixture into pie shell and bake for 12 minutes at 350 degrees F. Remove to cool. Place a sheet of plastic wrap directly on the top of the citrus curd and once cooled place into fridge to set for at least 4 hours


Step 6: whip cream, with vanilla and sugar until you get soft peaks. Mound on top and add some grated zests to finish! Eat it within a day....if it lasts that long!

No comments:

Post a Comment