Description
Lemon cream pie is a refreshing dessert that perfectly balances the tartness of fresh lemons with a rich, creamy filling. This delightful treat is ideal for any occasion, delivering a taste of sunshine in every bite. Easy to make and beautifully presented, it’s sure to impress family and friends alike.
Ingredients
Scale
- 1 pre-made graham cracker crust (9-inch)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 3 lemons)
- Zest of 2 lemons
- 4 large egg yolks
- 3 tbsp unsalted butter, melted
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Bake the graham cracker crust for 8-10 minutes until golden.
- In a saucepan over medium heat, whisk together sugar, cornstarch, and water until smooth. Gradually add lemon juice and zest while stirring constantly until thickened.
- Remove from heat and stir in beaten egg yolks slowly. Return to low heat and cook for another 2-3 minutes until bubbly.
- Off the heat, mix in melted butter until combined. Allow filling to cool slightly before pouring into the prepared crust.
- In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form. Spread evenly over cooled lemon filling.
- Refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 120mg