Lemon Cream Pie

This pie will add a golden touch to your table. Fresh lemon juice and lemon zest make the filling tart and the cream adds a velvety texture.


1 (9-inch) piecrust, unbaked
1/3 cup fresh lemon juice
2 teaspoons grated lemon zest
2 eggs
2 egg yolks
3/4 cup heavy cream
fresh blueberries or raspberries
whipped cream


Preheat oven to 400°.

Bake piecrust for 10 minutes. Remove from oven to cool. While crust cools prepare filling.

In a bowl whisk together lemon juice, zest, honey, eggs, and yolks until well combined. Pour into a medium saucepan. Cook over medium heat about 5 minutes, whisking constantly, until mixture thickens and begins to bubble.

Pour into a bowl to cool, stirring occasionally until just warm to the touch, about 15 minutes. Slowly whisk in cream. Pour filling into the cooled crust. Bake 20-25 minutes covering edges of crust with foil if they are browning too quickly. Remove from oven. Cool on rack. Refrigerate at least 2 hours until filling is set.

To serve, top each slice with a dollop of whipped cream and sprinkle with a spoonful of fresh berries.

Serves: 6-8

golden blossom honey product