Lemon Cream Pie {Egg-free} UPDATE

The last few times I have made this pie, my filling was kind of grainy.  I made it again for Easter weekend and decided to make some changes.  Ah... so much better!  It is lemony, smooth and delicious.  I am updating my original recipe here.

If you are familiar with my original recipe, I reduced the sugar in the crust because it would get kind of sticky and would stick to the pie plate.  I also took out the added sugar in the filling because the sweetened condensed milk has plenty!  I also doubled the lemon zest and adjusted the cooking instructions to make sure you don't curdle the milk during cooking.  I figured out that was my biggest problem with the filling.

Happy Easter everyone!!

Lemon Cream Pie (EF)  <<Click to link to recipe.

Easter {Egg-free}

Easter is only a week away!  Because the date changes every year, it always sneaks up on me.  I am still trying to decide what we should have for Easter dinner.  I always serve ham for Easter, so that is decided.  I am thinking about maybe baked potatoes and green beans.  Some other things things that have been on menu in the past...

Resurrection Rolls (EF) - We make these with the kids Easter morning.

Lemon Cream Pie (EF,) - I made this for our Easter dinner last year.  It is one of my husband's favorites!

Easter Cupcakes (EF) - We made these fun cupcakes the past two years.  I think we may skip these this year and have only one dessert in an attempt to cut back our holiday indulgences.

Easy Banana Pudding (EF) - I think this creamy light pudding is a pretty color for Easter.  Plus, I really like it!  I may make this for our Easter dinner dessert this year.

Slow-cooker Ham and Beans (EF, DF, GF) - This is what I plan to do with my leftover ham.  Yummy!

Lemon Cream Pie {Egg-free}

We made a lemon cream pie for Easter.  MMMmmmm.  I think the soft lemon flavor is perfect for Easter!  My husband LOVES this pie!  It is one of his favorites.  Have a Happy Easter!!

Here is a picture of the pie filling before I added the whipped cream.

Lemon Cream Pie

Crust:

1/3 c butter, melted

1 ½ c vanilla wafer crumbs

2 T granulated sugar

Filling:

1 t gelatin

2 T cold water

1 14 oz can sweetened condensed milk

2 t grated lemon zest

½ c freshly squeezed lemon juice

Topping:

8 oz heavy whipping cream

3 T granulated sugar

½ t pure vanilla extract

To prepare crumb pastry shell:  Preheat oven to 375°.  Pour melted butter in a 9-inch pie plate.  Combine vanilla wafer crumbs and sugar, until combined.  Stir crumb mixture into butter and press firmly over bottom and around sides of pie plate.  Bake 10 minutes or until lightly browned.  Remove from oven; cool completely on a wire rack before filling. 

To prepare filling:  Sprinkle gelatin over water to soften.  Set aside.  In a sauce pan (off the heat), combine milk, zest and juice until blended and smooth.  Fold in softened gelatin.  Cook over medium-low heat, stirring constantly, until the mixture thins slightly, steams and the gelatin is dissolved.  Do not boil or the milk will curdle.  Remove from heat and pour filling into prepared crust.  Cool slightly, then refrigerate until filling is chilled and set.

To prepare cream topping:  Using an electric mixer, beat cream until soft peaks form.  Gradually add sugar and vanilla extract, beating until thick and smooth.  Spread over chilled filling.

Lemon Pull-Apart Rolls {Egg-free}

When I came accross this recipe for Lemon Pull-Aparts, I thought they sounded wonderful.  Well, they are!!  If you like any kind of sweet lemon bread, you must try them.  They didn't last long at all at our house.  I think these would be perfect for a holiday brunch.  I will have to keep that in mind.  But they are so good that I think I will also make them just because.  Enjoy!

Lemon Pull-Apart Rolls - Click to link to recipe.

Note:  The recipe says to remove them from the pan to a cooling rack before drizzling with glaze.  As you can see in my picture, I left mine in the pan.  I cooked them closer to 20 minutes than 25 minutes and let them cool for about 5 minutes in the pan (placed on a cooling rack) before glazing.  Cooling them slightly will keep the glaze from getting too warm and running right off the top of the roll.