Salted lemon cream pie from Sweet Enough (page 60) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute graham crackers or Biscoff cookies for vanilla wafers, and Meyer lemons for regular lemons.

  • Lepa on October 28, 2023

    I ordered two lemons and two bags of lemons were delivered so I made this pie. It was pretty good but a bit too sweet for me. I recommend it but probably won't make it again?

  • CliftonSally on September 02, 2023

    I had a complete disaster with this recipe on my first attempt, but I remade it and it turned out much more successfully. At 35 mins (the max cooking time specified in the recipe) the pie still looked entirely unset, so on the first attempt, I continued to cook it and ruined it. On the second attempt, I took it out at 35 mins, despite it looking uncooked - and it set as it cooled (and set firm in the fridge). For me, the recipe description of cooking until the centre 'barely jiggles' was not particularly successful! My husband thought it was delicious so worth sticking with it - particularly if you are naturally a better baking than me! Definitely one for those who love their lemon puddings lipsmackingly tart.

  • tarae1204 on January 03, 2023

    Very easy recipe. At 30 minutes of baking, the custard seemed under set so I let it bake 34 minutes. There were small clumps in the pie after it cooled, so I think 32 minutes might be the ideal bake time as the pie will continue to cook as it cools. The whipped cream/sour cream topping is good but doesn’t quite stand up to the richness of the pie. The custard is intensely, almost aggressively lemony thanks to the addition of salt.

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