Pies in a Jar
Today is Lemon Cream Pie Day! Let’s celebrate by making Lemon Cream Pies in a Jar.
Here’s the Scoop –
Culinary historians believe we have been enjoying lemon flavored custards and desserts since the Middle Ages. Lemons were used to perfume water that was used for cooking. Chefs thought lemon water gave their dishes a refreshing flavor.
The lemon cream pie we love today didn’t exist until the 16th century when whipped cream was discovered. It was the combination of lemon and whipped cream that created this scrumptious delight.
Instead of making a single pie I decided to make Pies in a Jar.
Pies in a Jar are so great! They are single servings, easy to transport and can be frozen. For me these are all important things. Being single means I need to adjust how I cook and bake.
These luscious lemon cream pies in a jar only take 20 minutes of prep time and 6 ingredients. What’s not to like?!
Luscious Lemon Cream Pie
Supplies
Ingredients
- 1 refrigerated crust, room temperature
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tsp grated lemon peel
- 1/3 cup fresh lemon juice (from 2 – 3 lemons)
- 1 cup whipping cream
- 2 drops yellow food coloring, if desired
Steps
Heat oven to 450°F.
Roll pie crust out on a lightly dusted surface and cut 6 – 4″ diameter circles.
Mold mini crusts using the bottom of a mason jar.
Then gently insert crust into each jar and press down.
Bake crusts for 15 – 17 minutes or until lightly browned. Cool completely, about 15 minutes.
In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside.
In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
Fold lemon mixture into whipped cream just until blended.
Spoon into crust.
Cover; refrigerate at least 3 hours until set.
Store in the freezer for up to 3 months. Pull out of the freezer 2 – 3 hours prior to serving.
These little pies pack a big flavor! They are great for a single serving treat or tucked into a lunchbox for an afternoon treat.These little pies pack a big flavor! They are great for a single serving treat or tucked into a lunchbox for an afternoon treat.
Let me know how your Lemon Cream Pie in a Jar taste! I would love to hear from you.
If you enjoyed this recipe, let me know what you think of these.
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Luscious Lemon Cream Pie in a Jar
These little pies pack a big flavor! They are great for a single serving treat or tucked into a lunchbox for an afternoon treat. Fabulous for make today and freeze for later.
Ingredients
- 1 refrigerated crust, room temperature
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tsp grated lemon peel
- ⅓ cup fresh lemon juice (from 2 – 3 lemons)
- 1 cup whipping cream
- 2 drops yellow food coloring, if desired
Instructions
- Heat oven to 450°F.
- Roll pie crust out on a lightly dusted surface and cut 6 – 4″ diameter circles.
- Mold mini crusts using the bottom of a mason jar.
- Then gently insert crust into each jar and press down.
- Bake crusts for 15 – 17 minutes or until lightly browned. Cool completely, about 15 minutes.
- In medium bowl, mix condensed milk, lemon peel and lemon juice; set aside.
- In large bowl, beat 2 cups of the whipping cream and the food color with electric mixer on high speed until stiff.
- Fold lemon mixture into whipped cream just until blended.
- Spoon into crust.
- Cover; refrigerate at least 3 hours until set.
Notes
Store in the freezer for up to 3 months. Pull out of the freezer 2 – 3 hours prior to serving.
