Description
Lemon cream pie is a classic dessert that combines a buttery graham cracker crust with a luscious lemon filling and fluffy whipped cream topping. This delightful treat offers the perfect balance of sweet and tangy flavors, reminiscent of sunny days and joyful gatherings. Easy to make and irresistibly refreshing, this pie will be the star of any occasion, leaving everyone craving just one more slice.
Ingredients
Scale
- 1 pre-baked graham cracker crust
- 1 cup granulated sugar
- 3–4 fresh lemons (for juice and zest)
- 4 large egg yolks
- ? cup cornstarch
- 4 tablespoons unsalted butter
- 1 cup heavy cream
Instructions
- Prepare the crust: If using a store-bought graham cracker crust, skip ahead. Otherwise, crush 1? cups graham crackers, mix with melted butter, press into a pie dish, and bake at 350?F (175?C) for 10 minutes. Let it cool completely.
- Make the filling: In a saucepan over medium heat, combine sugar, cornstarch, and water. Stir in lemon juice and zest until thickened (about 5 minutes).
- Add egg yolks: Gradually incorporate some hot mixture into the egg yolks to temper them before returning everything to the saucepan. Cook until pudding-like consistency.
- Finish the filling: Remove from heat and stir in butter until melted.
- Assemble the pie: Pour filling into cooled crust and refrigerate for at least four hours or overnight.
- Whip cream topping: When ready to serve, whip heavy cream until soft peaks form and spread over filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 320
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg