Lemon Velvet Cream Pie & Tarts

Lemon Cream
I would have to say that this is my favorite pie/tart recipe {you can either make 1 pie or 6 tarts}! The texture is perfection…smooth like a velvety custard with a tart refreshing taste and a creamy finish. I like mine served cold with a glass of milk!
1 refrigerated 9 inch pie crust {or 2 9inch for tarts}
1 teaspoon unflavored gelatin
2 tablespoons cold water
6 egg yolks
2 cups sweetened condensed milk
¼ cup whipping cream
¼ teaspoon salt
¾ cup fresh lemon juice
For Decorating:
Whipped Cream
Lemon zest
Preheat oven to 375 degrees
Line your pie pan or tart pans with pre-made pie crust and place in the oven at 375 for 15 minutes. Be sure to prick the bottom and sides of pastry with a fork so the crust won’t bubble up when baking. Cool on a wire rack.
In a small bowl mix 1 teaspoon unflavored gelatin in 2 tablespoons of cold water for 5 minutes. Then heat in microwave for 10 seconds and set aside.
In large mixing bowl combine 6 egg yolks and 2 cups of sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Add gelatin,  1/4 cup whipping cream and 1/4 teaspoon salt on low speed. Add 3/4 cup of fresh lemon juice and beat on low speed for 30 seconds. Pour into prepared crust {pie will be full}.
Bake 20 to 25 minutes or until center of pie if firm when gently shaken; cool on wire rack for 1 hour. Refrigerate until time to serve.
Top with whipped cream and lemon zest

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