Description
This Easy Lemon Cream Pie is a delightful dessert that balances sweet and tangy flavors perfectly. With a creamy texture and a burst of citrus, this pie is sure to be a hit at any gathering.
Ingredients
Scale
For the Pie:
- 1 prepared graham cracker crust (9-inch)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 large egg yolks
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lemon slices and zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix the filling: In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Fill the crust: Pour the filling into the graham cracker crust and bake for 15–18 minutes.
- Cool and chill: Cool the pie to room temperature, then refrigerate for at least 3 hours.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Top the pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lemon slices and zest before serving.
Notes
- For a stronger citrus flavor, add a touch of lime juice to the filling.
- This pie can be made a day ahead and stored in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 105 mg
