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ISO: ISO CynUpstateNY Can you please fill in the missing amounts of your recipe. Thank you
- Thread starter gayr
- Start date
In Search Of:
CathyZ from Kauai tweaked CynUpstateNY's aunt's original Double Lemon Cream Pie & came up with this:
DOUBLE LEMON CREAM PIE
Crust:
1/3 c butter
3/4 cup all purpose flour
1/2 c chopped, toasted walnuts
Cut butter into flour. Add nuts and form a ball. Press into bottom and sides of a pie pan. Bake at 350 for 15 min. (mine took almost 25 minutes). Cool on rack.
Filling #1
8 oz cream cheese at room temp
1 c powdered sugar
1 c heavy cream, whipped and lightly sweetened
1-1/2 heaping T lemon zest
1 T lemon juice
Blend cream cheese and sugar until smooth. Fold in rest and spread over cooled crust. Refrigerate.
Filling #2
1-1/2 cup sugar
1/3 cup cornstarch
1-1/2 cup boiling water
1/2 tsp salt
1/2 cup fresh-squeezed lemon juice
1-1/2 tbsp (heaping) fresh chopped lemon zest
3 egg yolks, beaten to light lemon yellow
Mix all except water in the top of a double boiler. Add boiling water slowly, whisking madly until all is incorporated.
Cook approximately 10 minutes, whisking frequently. When thickened to a pudding-like consistency, take off heat and add 1 tbsp butter and whisk it in. Cool and spread over cream cheese layer. Refrigerate and just before serving, spread a layer of lightly whipped cream over the top of the pie.
NOTE from Wigs: For this version I use a 10" deep dish pie plate & I doubled the crust amounts.
https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=88791
DOUBLE LEMON CREAM PIE
Crust:
1/3 c butter
3/4 cup all purpose flour
1/2 c chopped, toasted walnuts
Cut butter into flour. Add nuts and form a ball. Press into bottom and sides of a pie pan. Bake at 350 for 15 min. (mine took almost 25 minutes). Cool on rack.
Filling #1
8 oz cream cheese at room temp
1 c powdered sugar
1 c heavy cream, whipped and lightly sweetened
1-1/2 heaping T lemon zest
1 T lemon juice
Blend cream cheese and sugar until smooth. Fold in rest and spread over cooled crust. Refrigerate.
Filling #2
1-1/2 cup sugar
1/3 cup cornstarch
1-1/2 cup boiling water
1/2 tsp salt
1/2 cup fresh-squeezed lemon juice
1-1/2 tbsp (heaping) fresh chopped lemon zest
3 egg yolks, beaten to light lemon yellow
Mix all except water in the top of a double boiler. Add boiling water slowly, whisking madly until all is incorporated.
Cook approximately 10 minutes, whisking frequently. When thickened to a pudding-like consistency, take off heat and add 1 tbsp butter and whisk it in. Cool and spread over cream cheese layer. Refrigerate and just before serving, spread a layer of lightly whipped cream over the top of the pie.
NOTE from Wigs: For this version I use a 10" deep dish pie plate & I doubled the crust amounts.
https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=88791
ToGayR #2: I believe this is the 9" pie version frm CynUpstateNY, Can someone else verify this, pls?
Easter's biggest hits- my 90 year old Aunt's Double Lemon Cream Pie
Posted to Thread #6320 at 1:24 pm on Apr 9, 2007
Double Lemon Cream Pie
Crust:
1/3 cup butter
¾ cup a.p. flour
½ cup chopped, toasted walnuts
Cut butter into flour. Add nuts and for a ball. Press into bottom and sides of 9 inch deep dish pie plate. Bake at 350° for 15 min. Cool on rack.
Filling #1:
6 oz. Cream cheese at room temperature
¾ cup confectioner’s sugar
¾ cup heavy cream, whipped and lightly sweetened
3 tsp. lemon zest
1 tsp lemon juice
Blend cream cheese and sugar until smooth. Fold in cream, lemon juice and zest. Spread over cooled crust. Refrigerate.
Filling #2:
1 ½ cup sugar
1 ½ cup water
½ cup cornstarch
1/3 cup cold water
4 egg yolks, lightly beaten
½ cup lemon juice
3 Tbsp. Butter
Whipped cream for garnish
Combine sugar and 1 ½ cups water and heat to boil. Mix cornstarch and 1/3 cup water to smooth paste. Add to boiling sugar mixture gradually, stirring constantly. Cook until thick and clear. Remove from heat. Combine yolks and lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Cover and cool.
Spread over cream cheese filling. Chill. Garnish with additional whipped cream before serving.
Easter's biggest hits- my 90 year old Aunt's Double Lemon Cream Pie
Posted to Thread #6320 at 1:24 pm on Apr 9, 2007
Double Lemon Cream Pie
Crust:
1/3 cup butter
¾ cup a.p. flour
½ cup chopped, toasted walnuts
Cut butter into flour. Add nuts and for a ball. Press into bottom and sides of 9 inch deep dish pie plate. Bake at 350° for 15 min. Cool on rack.
Filling #1:
6 oz. Cream cheese at room temperature
¾ cup confectioner’s sugar
¾ cup heavy cream, whipped and lightly sweetened
3 tsp. lemon zest
1 tsp lemon juice
Blend cream cheese and sugar until smooth. Fold in cream, lemon juice and zest. Spread over cooled crust. Refrigerate.
Filling #2:
1 ½ cup sugar
1 ½ cup water
½ cup cornstarch
1/3 cup cold water
4 egg yolks, lightly beaten
½ cup lemon juice
3 Tbsp. Butter
Whipped cream for garnish
Combine sugar and 1 ½ cups water and heat to boil. Mix cornstarch and 1/3 cup water to smooth paste. Add to boiling sugar mixture gradually, stirring constantly. Cook until thick and clear. Remove from heat. Combine yolks and lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Cover and cool.
Spread over cream cheese filling. Chill. Garnish with additional whipped cream before serving.
G
Guest
Guest
Yes that is her original post
I'd like to clarify though- I didn't tweak Cyn's recipe- the original is great as is. It is such a wonderful idea to layer two fillings in this pie. I love the idea. My Grandmother's lemon meringue pie filling is the best I've ever tasted anywhere so I simply subbed my Grandma's for Cyn's lemon filling, expanded it, put it in a regular pie crust and I make this pie frequently. Sometimes I put the lemon pie filling on the bottom, sometimes I put it on top. If you put it on the bottom you need a layer of whipped cream on top to finish it. If you put the cream cheese layer on top all you need to do is smooth it out and it is finished. GREAT pie.
I'd like to clarify though- I didn't tweak Cyn's recipe- the original is great as is. It is such a wonderful idea to layer two fillings in this pie. I love the idea. My Grandmother's lemon meringue pie filling is the best I've ever tasted anywhere so I simply subbed my Grandma's for Cyn's lemon filling, expanded it, put it in a regular pie crust and I make this pie frequently. Sometimes I put the lemon pie filling on the bottom, sometimes I put it on top. If you put it on the bottom you need a layer of whipped cream on top to finish it. If you put the cream cheese layer on top all you need to do is smooth it out and it is finished. GREAT pie.
CathyZ--Here I thought you'd simply changed Cyn's aunt's REC so it would fill a bigger pie
crust. I had no idea you had subbed your grandmother's lemon filling for Cyn's aunt's filling. What a wonderful blended recipe version that combines the 2 recipes from your grandmother and from Cyn's aunt!
Thank you so much for verifying Cyn's original recipe, CathyZ. I thought that was correct and with the proper amounts, but wanted to be sure.
crust. I had no idea you had subbed your grandmother's lemon filling for Cyn's aunt's filling. What a wonderful blended recipe version that combines the 2 recipes from your grandmother and from Cyn's aunt!
Thank you so much for verifying Cyn's original recipe, CathyZ. I thought that was correct and with the proper amounts, but wanted to be sure.
cynupstateny
Well-known member
Sorry, Gay, I just saw this post