Rhubarb-Lemon Cream Pie

Rhubarb-Lemon Cream Pie
Photo by James Carrier


  • 5 tablespoons butter, cut into chunks
  • 2 teaspoons grated lemon peel
  • ½ cup sugar
  • 5 large egg yolks
  • ½ cup lemon juice
  • 1 cup whipping cream
  • Easy rhubarb compote, chilled
  • + 2 more ingredients
    • 1 baked single-crust 9-inch pie pastry
    • 1 teaspoon unflavored gelatin

1. In a 2- to 3-quart pan over low heat, combine butter, egg yolks, sugar, lemon peel, and lemon juice. Stir constantly until mixture thickly coats the back of a wooden spoon, 10 to 12 minutes (do not boil). Pour into a small bowl, cover, and chill until cold, at least 2 hours, or nest pan in a l...

View full recipe at My Recipes


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