Lemon cream pie melts in your mouth, slides right down your throat and makes a great treat on a hot summer day. Making a lemon cream pie is easier than you think and with this easy version you only have to turn on the oven long enough to bake the crust.
Instructions
Prepare the Crust
1. Use a fork to mix together 1 cup of flour, 1/2 tsp. of salt, 1/3 cup of shortening and approximately 2 Tbsp. of cold water in a bowl.
2. Lay out one sheet of plastic wrap on the counter. Put the dough on top of the . Use the plastic wrap to squish the dough together into a flat round. Place another piece of plastic wrap on top of the dough.
3. Roll out the dough to the desired thickness to fit into an 8-inch pie plate. Remove the top layer of plastic wrap. Flip the dough into the pie plate and remove the other piece of plastic wrap.
4. Bake the dough at 450 degrees for 10 to 12 minutes. Remove it from the oven and allow it to cool completely.
The Pie Filling
5. Put the 2 boxes of lemon flavored pudding into a large bowl. Add 3 cups of milk and 4 oz. of cream cheese. Beat with an electric mixer on medium speed for 2 minutes.
6. Fold into the lemon mixture one 8-oz. tub of whipped cream.
7. Pour the filling into the cooled crust. Cover with plastic wrap, set in the refrigerator and allow to set for up to 8 hours.
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