Lemon Cream Pie
Bright, tangy, and irresistibly creamy, this Lemon Cream Pie is the ultimate dessert for citrus lovers! Featuring a buttery graham cracker crust as its base, this pie is filled with a luscious, velvety lemon filling made from fresh lemon juice, zest, and sweetened condensed milk. The filling is baked until perfectly set, then chilled to achieve its silky-smooth texture. Topped with a cloud of homemade whipped cream, lightly sweetened and infused with vanilla, every bite is a delightful balance of sweet and tart. This easy-to-make pie is perfect for spring gatherings, summer barbecues, or any time you're craving a zesty treat. With a prep time of just 20 minutes, it’s an elegant dessert that looks as good as it tastes!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Melted unsalted butter
- 14 ounces Sweetened condensed milk
- 4 large Egg yolks
- 0.5 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 cup Heavy cream (for topping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool completely.
In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth and fully combined.
Pour the lemon filling into the cooled crust and spread it evenly.
Bake the pie at 350°F (175°C) for 12-15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie, garnish with additional lemon zest if desired, and serve.
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 415.1 g | 151% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 310.3 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1507 mg | 116% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2097 mg | 45% | |
*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.
