Lemon Cream Pie
Lemon cream pie is a delightful dessert that combines tangy lemon flavor with creamy goodness, all nestled in a buttery graham cracker crust. This easy-to-make recipe is perfect for gatherings and has a refreshing taste that everyone will love. Whether served at summer barbecues or cozy winter celebrations, this pie promises to be the highlight of any dessert table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup fresh lemon juice (about 4–6 lemons)
- Zest of 2 lemons
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter and press into a pie dish.
- Bake the crust for 8-10 minutes until golden brown. Allow it to cool completely.
- In a mixing bowl, whisk together lemon juice, lemon zest, sweetened condensed milk, and egg yolks until smooth.
- Pour the filling into the cooled crust and bake for an additional 15-20 minutes until just set but slightly wobbly in the center.
- Let the pie cool at room temperature before refrigerating for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form and spread over the chilled pie.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: - Use organic lemons for the best flavor. - For extra flair, top with fresh berries or meringue. - Make ahead of time and store covered in the fridge for up to four days.