Quick Description
This creamy lemon pie features a silky, tangy lemon filling in a buttery pie crust, topped with fresh whipped cream. It’s the perfect balance of tart and sweet, making it a refreshing dessert!
Servings & Timing
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 3–4 hours
- Total Time: 4–5 hours
Ingredients List:
For the Pie Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 4 large egg yolks (lightly beaten)
- ⅓ cup fresh lemon juice (from about 2–3 lemons)
- 1 tbsp lemon zest
- 2 tbsp unsalted butter (cut into pieces)
- 1 tsp vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions:
-
Make the Pie Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan, forming an even crust.
- Bake for 8–10 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool.
-
Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
- Gradually add the milk to the dry ingredients while whisking to combine. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble (about 5–7 minutes).
- Once the mixture thickens, slowly pour a little bit of it into the beaten egg yolks while whisking to temper them. Gradually whisk the egg yolk mixture back into the saucepan with the rest of the milk mixture.
- Cook for 2–3 more minutes until it thickens to a pudding-like consistency.
- Remove the saucepan from the heat and whisk in the fresh lemon juice, lemon zest, butter, and vanilla extract. Stir until smooth and the butter is melted.
- Pour the lemon filling into the cooled pie crust and spread it evenly with a spatula. Cover the pie with plastic wrap, making sure it touches the surface of the filling to prevent a skin from forming.
-
Chill the Pie:
- Refrigerate the pie for at least 3–4 hours, or until the filling has fully set and is firm to the touch.
-
Make the Whipped Cream Topping:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer on medium-high speed until soft peaks form.
- Spread the whipped cream evenly over the top of the pie, or pipe it on for a decorative touch.
-
Serve:
- Slice the pie into wedges and serve chilled. Garnish with additional lemon zest or thin lemon slices if desired.
Additional Notes:
- For a Traditional Pie Crust: If you prefer a traditional pie crust, you can use a pre-made pie crust and bake it according to the package directions.
- Extra Lemon Flavor: If you love lemon, feel free to add an extra teaspoon of lemon zest to the filling for a stronger citrus flavor.
- Gluten-Free: The graham cracker crust can be made gluten-free by using gluten-free graham crackers or cookies.
Dietary Info:
- Keto/Low-Carb: This recipe is not keto-friendly, but you can make it low-carb by substituting the sugar with a sugar substitute and using a low-carb crust.
- Vegetarian: This dessert is suitable for vegetarians.
Storage & Make-Ahead:
- Storage: Keep leftover pie covered in the refrigerator for up to 3 days.
- Make-Ahead: This pie is perfect for making ahead. You can prepare the pie a day or two in advance, and it will hold up well.
