Description
Brighten your day with this Irresistible Lemon Cream Pie! With a luscious, zesty filling nestled in a buttery graham cracker crust, this dessert is sunshine on a plate. Perfect for picnics and gatherings, its refreshing flavor and creamy texture make it a crowd favorite. Enjoy a slice of summer any time of year!
Ingredients
Scale
- 1 pre-made graham cracker crust (9 inches)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 2 tsp lemon zest
- 4 large egg yolks, beaten
- 2 tbsp unsalted butter
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C). If using a store-bought crust, place in your pie dish; for homemade, blend crushed graham crackers with melted butter and press into the dish.
- Bake the crust for about 10 minutes until lightly golden brown. Let cool completely.
- In a saucepan over low heat, whisk together sugar, cornstarch, and water until smooth. Gradually stir in lemon juice and zest.
- Slowly whisk in beaten egg yolks while stirring continuously until thickened (bubbles should form).
- Remove from heat, add butter until melted, and let the filling cool slightly before pouring into the cooled crust.
- Whip the heavy cream until soft peaks form and gently spread it over the cooled pie.
- Chill in the fridge for at least 4 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 390
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg