Lemon Cream Pie Recipe
If you’re craving a dessert that’s both refreshingly tangy and decadently creamy, this Lemon Cream Pie Recipe is absolutely your new best friend in the kitchen. It offers a perfect balance of zesty lemon flavor with a luxuriously smooth texture nestled in a buttery graham cracker crust. Whether you’re serving it at a family gathering or simply indulging yourself after a long day, this pie brings a sunny, bright note that lifts your spirits and satisfies your sweet tooth effortlessly.
Ingredients You’ll Need
Gathering these simple but essential ingredients sets you up for a flawless Lemon Cream Pie Recipe. Each one plays a crucial role—from the crunchy graham cracker crumbs that form the perfect crust to the velvety whipped cream that crowns this dessert with elegance.
- Graham cracker crumbs: These provide a buttery, crunchy base that supports the creamy filling beautifully.
- Sugar: It sweetens both the crust and the filling, balancing out the tartness of the lemon juice.
- Butter (melted): Ensures the crust holds together and gets that golden, rich flavor.
- Unflavored gelatin: Gives the filling a stable creamy texture without weighing it down.
- Cold water: Used to soften the gelatin for perfect incorporation.
- Egg yolks: Add richness and help thicken the filling as it bakes.
- Sweetened condensed milk: Brings sweetness and creaminess that blend flawlessly with the tart lemon.
- Heavy whipping cream: Used twice — once in the filling for smoothness and once whipped for a fluffy topping.
- Salt: A small pinch enhances all the flavors, especially the lemon.
- Lemon juice: The star ingredient, delivering the bright, tangy punch that defines this pie.
- Powdered sugar: Sweetens the whipped cream topping, adding a soft texture without graininess.
- Vanilla: Adds a subtle warmth that rounds out the pie’s flavor profile perfectly.
How to Make Lemon Cream Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375º F to ensure everything cooks evenly. Combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly along the bottom and up the sides of a springform pan; using a measuring cup to press it helps create an even, compact crust that bakes into a buttery, crisp base. Set it aside for now.
Step 2: Soften the Gelatin
In a small bowl, soften the unflavored gelatin by sprinkling it over cold water. Let it sit for about 5 minutes until it swells and absorbs the water. Then, microwave it briefly for about 14 seconds just until it melts—be careful not to overheat. This step ensures the gelatin will blend smoothly into your filling, helping it set up nicely without a firm jelly-like texture.
Step 3: Make the Lemon Filling
In a large mixing bowl, beat the egg yolks and sweetened condensed milk on high speed with an electric mixer for 2 to 3 minutes until the mixture is thick and fully combined. Next, add the softened gelatin, heavy whipping cream, and salt, mixing on low speed to keep everything smooth and even. Slowly pour in the fresh lemon juice while continuing to beat on low for about 30 seconds. This mixture will have a luscious, silky texture that promises the perfect tangy richness.
Step 4: Bake the Pie
Pour the filling into your prepared crust and bake for 22 to 25 minutes, or until the center looks set when you gently shake the pan. After removing it from the oven, cool the pie on a wire rack for about an hour. Then cover loosely with foil and refrigerate for at least 2 hours so the pie firms up to a heavenly creamy consistency.
Step 5: Prepare the Whipped Topping
Chill your mixing bowl and whisk attachment for best results. Pour the heavy cream into the cold bowl and whip until the cream starts to leave trails in the bowl, indicating medium peaks. Slowly add the powdered sugar and vanilla, continuing to whip until the cream holds soft but defined peaks. Spread this light and fluffy topping over the chilled pie for a perfect finishing touch.
How to Serve Lemon Cream Pie Recipe
Garnishes
Adding a few simple garnishes can elevate your Lemon Cream Pie Recipe from delightful to spectacular. Try decorating with thin lemon slices, zest curls, or a few fresh mint leaves. A sprinkle of toasted coconut or crushed graham crackers can add texture and a rustic charm that makes each bite exciting.
Side Dishes
This pie shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh berries. If you want to complement the citrus notes, a light fruit salad with berries and a touch of honey is a refreshing side that keeps the dessert experience balanced and vibrant.
Creative Ways to Present
For a fun twist, serve individual portions in small glass jars layered with crushed graham crackers and lemon curd. Alternatively, top with edible flowers for an eye-catching display at celebrations. Impress friends by plating a slice alongside a drizzle of raspberry coulis or a sprinkle of candied lemon peel to add color and contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Pie Recipe keeps beautifully in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from absorbing other flavors while maintaining that fresh, creamy texture you love.
Freezing
While freezing is an option, it might alter the texture of the whipped topping and the delicate cream filling. If you must freeze, wrap the pie tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge and consider freshly whipping the topping again to restore that just-made lightness.
Reheating
Since this is a chilled cream pie, reheating is not recommended as it can break the beautiful texture. Enjoy it chilled for the best flavor and mouthfeel, letting that cool, tangy creaminess sparkle with every bite.
FAQs
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice enhances the brightness and freshness in the pie, giving it a natural zing that’s hard to beat. Just be sure to strain any pulp for a smooth filling.
Is it necessary to bake the pie?
The light baking step helps the filling set properly thanks to the egg yolks. Skipping it might result in a runny texture, so baking ensures a luscious, sliceable pie every time.
Can I substitute the sweetened condensed milk?
This ingredient plays a big role in sweetness and creaminess. Using alternatives will change the flavor and texture, so sticking with sweetened condensed milk is best for an authentic result.
How long can the pie be refrigerated before serving?
It’s perfect after at least 2 hours of chilling, but you can refrigerate it for up to 3 days. This allows the flavors to meld and the texture to set wonderfully.
Can I make this pie gluten-free?
Substitute the graham cracker crumbs with gluten-free graham crumbs or crushed gluten-free cookies. This swap makes the crust safe without sacrificing that crisp, buttery base.
Final Thoughts
This Lemon Cream Pie Recipe is a gem that’s as delightful to make as it is to eat. Its vibrant lemon flavor combined with a creamy, dreamy filling nestled in a crunchy crust will make you fall in love at first bite. Give it a try, and you’ll have a new favorite dessert to brighten any occasion or simply make an ordinary day extraordinary.
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Lemon Cream Pie Recipe
- Total Time: 40 minutes plus chilling time
- Yield: 8 servings 1x
Description
This luscious Lemon Cream Pie features a buttery graham cracker crust filled with a smooth, tangy lemon custard made from egg yolks, sweetened condensed milk, and fresh lemon juice. Topped with a delicate homemade whipped cream, this pie is perfectly balanced between sweet and tart, ideal for any occasion requiring a refreshing dessert.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 5 Tbsp sugar
- ⅓ cup butter, melted
Filling
- 1 tsp unflavored gelatin
- 2 Tbsp cold water
- 6 egg yolks
- 1½ (14-oz) cans sweetened condensed milk (2 cups total)
- ¼ cup heavy whipping cream
- ¼ tsp salt
- ¾ cup lemon juice
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Set your oven to 375º F (190º C) to prepare for baking the pie crust and filling.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly against the bottom and sides of a springform pan to form the crust. Using a measuring cup helps to compact the crumbs firmly. Set aside.
- Soften Gelatin: Sprinkle the unflavored gelatin over the cold water in a small bowl, allowing it to soften for 5 minutes. Heat the mixture in the microwave for about 14 seconds until the gelatin dissolves completely. Set aside.
- Mix Filling Ingredients: In a large bowl, combine the egg yolks and sweetened condensed milk. Using an electric mixer, beat on high speed for 2 to 3 minutes until well blended and smooth.
- Add Gelatin and Cream: Incorporate the softened gelatin, ¼ cup heavy whipping cream, and salt into the egg yolk mixture on low speed to avoid curdling. Then add the lemon juice and beat on low speed for an additional 30 seconds, ensuring all ingredients are fully combined.
- Assemble and Bake: Pour the filling into the prepared crust. Place the pan in the oven and bake for 22 to 25 minutes or until the center looks set when the pie is gently shaken. Remove and cool on a wire rack for 1 hour.
- Refrigerate: Cover the pie loosely with foil or plastic wrap and refrigerate for at least 2 hours to allow the filling to fully set and flavors to meld.
- Prepare the Topping: Using a chilled mixing bowl, whip the remaining 1 cup heavy cream until soft peaks begin to form. Add powdered sugar and vanilla extract, then continue whipping until medium peaks form.
- Finish the Pie: Spread the whipped cream topping evenly over the chilled pie. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Use fresh lemon juice for the best bright, tangy flavor.
- Ensure the cream is chilled before whipping for optimal volume and texture.
- Do not overbake the filling to avoid cracking or curdling; the center should still jiggle slightly.
- For easier slicing, chill the pie thoroughly before cutting.
- Graham cracker crust can be substituted with crushed digestive biscuits or vanilla wafer crumbs if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
