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, raspberries, or strawberries

whipped cream

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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