Lemon Cream Pie
Lemon cream pie is a delightful dessert that perfectly balances tangy lemon flavor with creamy sweetness. This easy-to-make recipe features a buttery graham cracker crust and a luscious lemon custard filling, topped with fluffy whipped cream. Ideal for summer gatherings or holiday celebrations, this vibrant pie will impress your guests and leave them craving more.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 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 granulated sugar
- 4 large egg yolks
- 1 cup fresh lemon juice (about 4–5 lemons)
- Zest of 2 lemons
- 1 cup heavy cream
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter and sugar. Press firmly into a pie dish and bake for 10 minutes until golden.
- In a saucepan over medium heat, whisk together sugar, egg yolks, lemon juice, and zest. Cook until thickened (approximately 5 minutes).
- Remove from heat, stir in diced butter until melted. Allow to cool slightly before pouring into the crust.
- In a mixing bowl, beat heavy cream with vanilla until soft peaks form. Spread over the cooled lemon filling.
- Chill in the refrigerator for at least an hour before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 21g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Use fresh lemons for the best flavor. Consider adding fresh berries on top for color and taste. Leftovers can be stored in the fridge for up to three days.