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Lemon Cream Pie

Lemon Cream Pie

  • Author: admin
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Gluten Free (if gluten-free cookies are used for crust)

Description

This Lemon Cream Pie features a perfectly balanced blend of tart, fresh lemon flavor and a silky, luscious cream filling atop a buttery graham cracker crust. Easy to prepare with simple ingredients, it’s a refreshing and decadent dessert ideal for any occasion.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (or gluten-free cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Lemon Cream Filling

  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1 (14 oz) can sweetened condensed milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar

Whipped Cream

  • 1 cup heavy cream, chilled

Optional Garnishes

  • Thin lemon slices
  • Whipped cream swirls
  • Fresh berries (raspberries, blueberries)
  • Toasted shredded coconut or crushed pistachios

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs. Mix them with melted butter and sugar until combined. Press this mixture firmly and evenly into the bottom and sides of a pie pan. Refrigerate for at least 30 minutes to set.
  2. Make the Lemon Cream Filling: In a mixing bowl, whisk together the fresh lemon juice, lemon zest, sweetened condensed milk, egg yolks, and sugar until smooth and slightly thickened, developing the characteristic tangy creaminess.
  3. Whip the Heavy Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form. This step lightens the filling and creates an airy, luscious texture.
  4. Combine and Chill: Gently fold the whipped cream into the lemon mixture without deflating it. Pour the combined filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight for the filling to set properly.
  5. Garnish and Serve: Before serving, decorate the pie with your choice of garnishes such as lemon slices, whipped cream dollops, fresh berries, toasted coconut, or crushed pistachios to enhance presentation and flavor.

Notes

  • Use fresh lemons for the brightest flavor and best zest aroma; avoid bottled lemon juice if possible.
  • Chill your mixing bowls before whipping the cream to help it whip faster and achieve perfect peaks.
  • Fold whipped cream gently into the lemon mixture to keep the filling light and airy.
  • Allow adequate chilling time (minimum 4 hours, ideally overnight) to let the pie set and flavors meld.
  • Optionally toast the crust for 8-10 minutes before filling to prevent sogginess and enhance flavor.
  • Prep Time: 20 minutes
  • Cook Time: Optional 10 minutes (for toasting crust)
  • Category: Dessert
  • Method: No-Bake / Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 115mg

Keywords: Lemon Cream Pie, tart dessert, creamy pie, no-bake pie, lemon dessert, easy pie recipe, summer dessert, gluten-free pie

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Find it online: https://dishesbyme.com/lemon-cream-pie/