LEMON CREAM PIE

Lemon Cream Pie is a bright, tangy, and refreshingly sweet dessert that combines the zesty flavor of lemons with a silky, creamy filling. The smooth lemon custard is layered over a buttery, flaky pie crust or graham cracker crust and topped with fluffy whipped cream. It’s perfect for spring, summer, or any time you crave something light and citrusy. This easy-to-make pie is a crowd-pleaser that delivers a burst of lemon flavor in every bite.

Ingredients:

For the Crust (choose one):

• Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
• Pie Crust:
  • 1 store-bought or homemade 9-inch pie crust, pre-baked

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 2 tablespoons lemon zest
• 4 large egg yolks
• 1/4 cup unsalted butter, cubed
• 1 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Prepare the Crust:

1. For a Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes until golden and set. Let cool completely before filling.
2. For a Traditional Pie Crust: If using a store-bought or homemade pie crust, blind bake according to the package or recipe instructions. Let cool completely before filling.

Make the Lemon Filling:

1. Mix dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add wet ingredients: Gradually whisk in the milk and egg yolks until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
3. Add lemon: Once thickened, remove from heat and stir in the lemon juice, lemon zest, butter, and vanilla extract. Whisk until the butter is fully melted and the filling is smooth.
4. Cool the filling: Pour the lemon filling into the pre-baked pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let the pie cool to room temperature, then refrigerate for at least 3-4 hours until fully set.

Make the Whipped Cream Topping:

1. Whip the cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
2. Top the pie: Once the pie is set and chilled, spread or pipe the whipped cream over the top of the pie.

Serve:

Garnish with extra lemon zest or thin lemon slices for decoration. Slice and serve chilled.

This Lemon Cream Pie is the perfect balance of tangy and sweet, with a creamy filling and a light whipped cream topping. Ideal for sunny days or anytime you need a refreshing dessert!