Lemon Creme Pie
Indulge in the zesty, creamy delight of Lemon Creme Pie, a refreshing dessert that strikes the perfect balance between tangy and sweet. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a luscious, citrus-infused custard made from freshly squeezed lemon juice, rich sweetened condensed milk, and bright lemon zest. The silky filling is delicately set, then chilled to achieve its irresistible creaminess. Topped with billowy homemade whipped cream and garnished with lemon slices, this elegant treat is as stunning as it is delicious. Perfect for summer gatherings, family dinners, or anytime you crave a light yet decadent dessert, this Lemon Creme Pie is a showstopper that’s as easy to make as it is to love.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 14 ounces Sweetened condensed milk
- 1 cup Heavy cream
- 0.5 cup Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 3 large Egg yolks
- 2 tablespoons Powdered sugar
- 1 cup Whipped cream (optional, for topping)
- 1 whole Lemon slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
To prepare the crust, finely crush the graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin.
In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly 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 minutes. Remove from oven and let cool completely while you prepare the filling.
In a large bowl, whisk together the sweetened condensed milk, heavy cream, lemon juice, lemon zest, and egg yolks until smooth and well combined.
Pour the filling into the cooled crust and smooth the top with a spatula.
Return the pie to the oven and bake for 12 minutes, or until the filling is just set and slightly jiggles in the center. Be careful not to overbake.
Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Before serving, prepare the topping by whipping the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie, if desired. Garnish with lemon slices or additional lemon zest for a decorative touch.
Slice and serve chilled. Enjoy your refreshing Lemon Creme Pie!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 44.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 180 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 264 mg | 6% | |
*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.
