Layered Lemon Pie
Bright, zesty, and indulgent, this Layered Lemon Pie is a citrus lover’s dream come true. Featuring a buttery graham cracker crust, a silky smooth lemon filling, and a cloud-like layer of freshly whipped cream, this dessert strikes a perfect balance between tart and sweet. Made with freshly squeezed lemon juice and fragrant lemon zest, the pie’s vibrant flavor shines through in every bite. The luscious whipped cream topping, lightly sweetened with powdered sugar and a hint of vanilla, adds a creamy finish that pairs beautifully with the tangy lemon base. Ideal for gatherings or a refreshing weeknight treat, this no-fuss recipe is simple to assemble and sets perfectly in the fridge. Serve it chilled, and don’t forget to garnish with a sprinkle of lemon zest for a delightful finishing touch!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated sugar (for filling)
- 0.25 cup Cornstarch
- 0.125 teaspoon Salt
- 2 cups Water
- 1 tablespoon Lemon zest
- 0.5 cup Freshly squeezed lemon juice
- 4 large Egg yolks
- 2 tablespoons Unsalted butter (for filling)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar (for crust), and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a glass or measuring cup to help press it evenly.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool completely.
In a medium saucepan, whisk together granulated sugar (for filling), cornstarch, and salt. Gradually add the water, whisking until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. This will take about 5-7 minutes.
Remove the saucepan from the heat and stir in the lemon zest and freshly squeezed lemon juice.
In a small bowl, lightly beat the egg yolks. Gradually whisk a few spoonfuls of the hot lemon mixture into the yolks to temper them.
Slowly pour the tempered yolks back into the saucepan with the lemon mixture, stirring constantly.
Return the saucepan to medium heat and cook for 2-3 more minutes, stirring constantly, until the mixture thickens further.
Remove from the heat and stir in the butter (for filling) until melted and fully combined.
Pour the lemon filling into the cooled crust, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 3 hours or until fully set.
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat until stiff peaks form.
Spread the whipped cream evenly over the chilled lemon filling.
Optional: Garnish with lemon slices or zest for an extra touch. Serve chilled and enjoy!
Nutrition Facts
Calories |
3996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.4 g | 309% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 416.7 g | 152% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 265.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
