Creamy, dreamy lemon pie is infused with Earl Grey tea and bright fresh lemon, topped with a mousse-like whipped cream “cloud”, lemon wheels and edible flowers.
- Prep Time: 10 Minutes
- Cool Setting Time: 1 Hour
- Total Time: 5 Hour 10 MinutesServes: 8
Earl Grey Lemon Cloud Pie
What You Need
- 1 10” Keebler® Ready Crust® Graham Cracker Pie Crust
- 3 eggs
- 2 egg yolks
- 1½ can (14 oz.) sweetened condensed milk
- 3/4 cup fresh or bottled lemon juice
- 3 tablespoons of strong brewed Earl Grey tea
- 1½ teaspoon grated lemon zest
- 1 cup whipping cream
- 1 tablespoons sugar
- ½ teaspoon vanilla extract
- 4-6 fresh edible flowers
- 3-5 fresh lemon slices as desired
How To Make It
- 1. In large mixing bowl beat eggs and yolks with wire whisk until combined.
- 2. Gradually add milk to yolks, beating until combined. Add lemon juice, Earl Grey tea, and lemon zest. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350° F for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
- 3. Chill small mixing bowl and beaters of electric mixer.
- 4. In chilled bowl beat cream, sugar, and vanilla on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with edible flowers, and lemon slices, as desired.
Graham Cracker Pie Crust
