Description
Indulge in the sunshine with this delightful lemon cream pie! A buttery graham cracker crust envelops a velvety, tangy lemon filling that’s perfect for any warm day. Each slice offers a burst of zesty flavor, transporting you to summer picnics and backyard barbecues. This easy-to-make dessert is sure to impress family and friends, making it a must-try for your next gathering.
Ingredients
Scale
- 1 prepared graham cracker crust (9-inch)
- 1 cup freshly squeezed lemon juice (about 4–6 lemons)
- Zest from 2 lemons
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 4 tablespoons unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C). If using a homemade crust, mix graham cracker crumbs with melted butter and sugar, then press into a pie dish.
- Bake the crust for 8-10 minutes until lightly golden. Let cool completely.
- In a saucepan over medium heat, combine lemon juice, zest, sugar, egg yolks, and cornstarch. Stir constantly until thickened and bubbly (about 5 minutes), then remove from heat.
- Stir in softened butter until melted. Allow the mixture to cool slightly.
- Whip the heavy cream in a separate bowl until soft peaks form. Gently fold into the cooled lemon mixture.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 295
- Sugar: 23g
- Sodium: 78mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg