Description
Lemon cream pie is a delightful dessert that perfectly balances tart and sweet flavors. With a buttery graham cracker crust, a velvety lemon filling, and a fluffy whipped cream topping, this pie is sure to impress at any gathering. Whether you’re celebrating a special occasion or treating yourself, every slice will transport you back to fond memories of family gatherings. Get ready to enjoy this refreshing treat that brings joy with each bite!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 cup fresh lemon juice (about 4–5 lemons)
- Zest of 2 lemons
- 3 large egg yolks
- 1 cup heavy cream (whipped)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a pie pan and bake for 10 minutes until golden brown.
- While the crust cools, whisk egg yolks in a saucepan. Add sugar, cornstarch, lemon juice, and zest. Cook over medium heat until thickened (about 5 minutes).
- Remove from heat and fold in whipped heavy cream until smooth.
- Pour the lemon filling into the cooled crust, spreading evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg