Lemon Cream Pie
This lemon cream pie features a buttery, flaky crust. The creamy, tangy lemon filling is the star of the dessert. Topped with whipped cream, it's a refreshing and indulgent treat.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 130mgSodium: 120mgFiber: 1gSugar: 30g
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the filling
- 1 cup heavy cream
- ½ cup whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 cup fresh lemon juice about 4-5 lemons
- 2 tsp lemon zest
- 1 tbsp unsalted butter
For the whipped topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
- Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 10-12 minutes, or until the crust is golden and set. Let it cool completely.
- In a medium saucepan, whisk together heavy cream, milk, egg yolks, sugar, and cornstarch.
- Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and stir in lemon juice, lemon zest, and butter. Stir until smooth.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours, or until set.
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream on top of the chilled lemon filling before serving.
- Slice and enjoy your tangy, creamy, and refreshing Lemon Cream Pie!
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