Lemon Cream Pie
This Lemon Cream Pie is a delightful dessert featuring a buttery graham cracker crust, a creamy lemon filling, and topped with homemade whipped cream. It brings together the perfect balance of sweetness and tartness, creating an unforgettable experience.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free crust)
Ingredients
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tablespoons Unsalted butter
5 Large egg yolks
1 cup Granulated sugar
¼ cup Cornstarch
½ cup Fresh lemon juice
2 tablespoons Fresh lemon zest
1 ½ cups Whole milk
4 tablespoons Unsalted butter
1 teaspoon Vanilla extract
1 ½ cups Heavy cream
¼ cup Powdered sugar
½ teaspoon Vanilla extract
Lemon slices or zest curls (for garnish)
Instructions
- Prepare the Graham Cracker Crust by crushing the graham crackers and mixing with sugar, melted butter, and salt. Press into a pie plate and chill
- Make the Lemon Cream Filling by whisking together sugar, cornstarch, egg yolks, lemon juice, and milk in a saucepan. Cook until thick, then mix in butter and vanilla
- Assemble the pie by pouring the chilled lemon filling into the prepared crust and chill agai
- Prepare the Whipped Cream Topping by whipping the heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the chilled pie
- Garnish with lemon slices or zest curls and serve
Notes
Use fresh lemons for the best flavor.
Chill the pie for several hours or overnight for the best texture.
Find it online: https://onthatplate.com/lemon-cream-pie/