Lemon Cream Pie

5 from 52 votes

When it comes to lemon desserts, my lemon cream pie is the perfect dessert for just about any occasion. The light, creamy, sweet-tart custard is guaranteed to bring smiles to your table.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 533kcal

Equipment

9 inch pie plate

Ingredients

Pie Crust

1 ½ cup graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter melted

Lemon Cream Filling

26 oz sweetened condensed milk two 14 ounce cans - less three tablespoons
4 large egg yolks room temperature
⅛ teaspoon salt
14 tablespoon lemon juice 5-6 lemons depending upon the size and jucieness

Whipped Cream

½ cup heavy cream
1 tablespoon granulated sugar
½ teaspoon vanilla extract
lemons for garnish - optoional

US Customary - Metric

Instructions

Graham Cracker Pie Crust

Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven.
Pulse the graham crackers in a food processor to make fine crumbs (or buy ready-made graham cracker crumbs).
Add the graham cracker crumbs, granulated sugar, and melted butter to a medium bowl. Mix until well blended.
If the crust is too wet, add additional graham cracker crumbs to the mixture.
Pour the graham cracker crumb mixture into a pie plate and press the crumbs into the bottom and up the sides of the pie plate.
Place the crust on the center rack of the preheated oven and bake for 10-12 minutes or until the pie crust just begins to brown.
Remove the pie crust from the oven and place it on a wire rack to thoroughly cool.
Do not add the filling to the pie crust until completely cooled.

Lemon Pie Filling

Preheat the oven to 375 degrees F.
Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth and creamy.
You will use two cans of sweetened condensed milk, less 3 tablespoons.
Slowly whisk the lemon juice into the milk mixture.
Pour the lemon filling into the cooled pie crust and smooth the top using an offset (or rubber) spatula.
Place the pie on a sheet pan on the center rack of a preheated oven and bake until the edges are set, but the center still has a little jiggle.
Depending on your oven, it will take 15-18 minutes.
Place the pie on a wire rack to allow it to let it cool completely.
After the pie has cooled, cover it with plastic wrap and refrigerate for 4 hours. This will give the pie time to set so it can be sliced.
If you have time, chilling the pie overnight will give you the best results.

Whipped Cream

Add the heavy cream, sugar and vanilla to a stand mixer.
Whip the ingredients to stiff peaks. This process should be slow, starting on low speed and increasing the speed over about ten minutes.
**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.

Assembly

Pipe the whipped cream around the edges of the lemon cream pie and garnish with fresh lemon circles cut in quarters.

Nutrition