Directions
I think of all the pies in the world, Lemon Pie has to be my absolute favorite kind of pie. I love all pies of course. My whole family is a family of pie lovers.
But if I had to pick one favorite kind it would be a Lemon Pie. In the summer time I favor refrigerated no bake lemon pie recipes.
Recipes like my Old Fashioned Lemon Ice Box Pie, or Lemon Cream Pie are the order of the day. Creamy cool pies that you make with a crumb crust and then just refrigerate.
No fuss no muss. No heating up of the kitchen. Mind you, now that I live on my own, unless I am having company, there is just too much pie for one person in one of those!
I have a healthy appetite, but that's still far too much pie. What to do, what to do . . .
There was nothing for it but to create a small version of a refrigerated lemon pie. One that is perfectly sized for two. I didn't want to use sweetened condensed milk however.
Whilst I do love eagle brand lemon pie, I am quite sure I couldn't find something to do with the remainder of the tin if I made a small batch one of those.
It was time to put on my thinking cap and I think I came up with the perfect solution! This no bake lemon pie recipe is perfectly sized for two, but uses no condensed milk at all, also no cream cheese.
You do need some sour cream and lemon curd however. I don't know about you, but those are two ingredients I always have.
Sour cream and lemon curd are store cupboard staples in my house and I can tell you, in all honesty, I have never ever had to throw any of them away.
They always get used up. Always. You can make your own Lemon Curd of course, if you want to. I do have a recipe for that here, but any good store brand Lemon Curd will work fine. Today I used President's Choice Lemon Curd.
Normally I would use graham cracker crust for this type of pie. I had bought some ginger snaps a while back however to use in something else, and I thought they would make a perfectly delicious crust for this.
Ginger and lemon are perfect flavor partners. The two go together like peas and carrots!
I have a tiny little pyrex pie plate that my sister gave me. Its only six inches across and is the perfect size for this pie.
Don't worry if you don't have one yourself, you can also make this pie in a small 4 inch square casserole dish, or in two ramekins, or large tart tins. All would work well.
The crust is made pretty much the same way as a regular refrigerated graham cracker pie crust. Its just crushed gingersnaps, a tiny bit of sugar and some melted butter. Easy peasy.
Use a nice, snappy, gingery cookie for it. It took 9 of my cookies to give me the right amount. I used the Purity ones. Nice and tasty!
Its a nice and snappy crust. Crisp and gingery. Just pick a gingersnap that you like, a really crisp one and you can't go wrong.
The filling is basically only two ingredients. Yep, two ingredients!
Just the sour cream and the lemon curd. In equal amounts. Whip the sour cream up a bit and then stir in the curd.
Spoon it into the prepared pie shell, and that's it. Done. You do have to chill it overnight so that it sets up nicely, but for me that isn't a problem. Well . . . a problem I can handle at any rate!
It probably sets up a lot sooner than overnight, truth be told, but I left it overnight to be good and sure. It was perfect.
With only two ingredients such as that, you really want to be sure.
And now you are probably wanting to know what you can do with the rest of your lemon curd, eh? Well, I have several perfect solutions for using it up and every one of them incredibly delicious!!
Lemon Curd Drizzle Cake is a good-un. You just bang everything for this easy cake in a food processor and blitz it. Delicious!
Lemon Curd Cookies are another option. Buttery round cookies with lemon curd centers. Fabulous darlings!
Lemon Curd Shortbread Wedges are another option. With a shortbread cookie base, lemon curd filling and cookie crumble on top.
Lemon Curd Muffins. Tasty muffins swirled with lemon curd.
Bread and Butter Pudding with Lemon Curd and Raisins. Another tasty option.
Squidgy Lemon Cake is a real favorite of mine! It is moist and buttery and stogged full of lemon flavour. That is probably because you dollop big drops of lemon curd all over the top of it and then swirl them in with a skewer. Baked, you top it with a lush lemon glaze icing. Delicious!
So you see, you really have no excuse not to bake this. You will definitely be able to use up the leftover curd. Its quick, easy and delicious. It satisfies your lemon pie craving perfectly.
Topped with dollops of lightly sweetened whipped cream, and sprinkled with chopped candied ginger, this is a pie you are really going to fall in love with.
Lets face it, why should we suffer because we are only one or two people. We deserve delicious lemon treats as well! And this is, plain and simple . . . one very tasty treat! PrintWith ImageWithout ImageCreamy Lemon Pie for Two Yield: 2Author: Marie RaynerPrep time: 15 Mininactive time: 12 HourTotal time: 12 H & 15 MWith its crisp gingersnap crust and lush creamy filling, this is a pie to please. Tart, sweet, rich, creamy and no bake!IngredientsFor the crust:1/2 cup (60g) gingersnap crumbs1 TBS butter, melted1 tsp sugarFor the filling:1/4 cup (30g) dairy sour cream, full fat1/4 cup (55g) good quality lemon curdTo top:1/4 cup (60g) whipping cream, whipped and lightly sweetened1 TBS finely chopped candied gingerInstructionsYou will need a small pie tin for this (6 inch) or two individual (6 ounce) ramekins. You also need to let this chill overnight.Measure the crumbs, sugar and melted butter into a bowl. Combine well together and then press into your pie tin (or ramekins). Place in the refrigerator to chill for 10 minutes.Whisk the sour cream until it fluffs up and then whisk in the lemon curd, combing both together completely. Spoon into the chilled crust, cover with some cling film and then place in the refrigerator to chill over night. Whip your cream until stiff with a small amount of sugar. Pipe it into rosettes on top of the pie, or simply spread over top of the pie. Sprinkle with the candied ginger. Serve immediately.Did you make this recipe?Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Follow my Blog with Bloglovin
