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
Scale
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
