This Lemon Cream Pie is a delightful dessert that brings the perfect balance of tangy and sweet, making it ideal for any occasion. Whether you’re hosting a summer barbecue or celebrating a birthday, this pie will surely impress your guests. With its creamy lemon filling and fluffy whipped cream topping nestled in a buttery graham cracker crust, this dessert stands out for its bright flavor and luscious texture.
Why You’ll Love This Recipe
- Easy to make: This Lemon Cream Pie requires simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
- Refreshing flavor: The fresh lemon juice and zest provide a burst of citrusy goodness that is both refreshing and satisfying.
- Versatile dessert: Perfect for summer picnics, holiday gatherings, or as a sweet end to any meal, this pie fits many occasions.
- Creamy texture: The combination of sour cream and whipped cream results in an incredibly smooth and creamy filling that melts in your mouth.
- Impressive presentation: Topped with beautifully piped whipped cream and grated lemon zest, this pie looks as good as it tastes.
Tools and Preparation
Having the right tools makes preparing your Lemon Cream Pie easier and more enjoyable. Here are the essential items you’ll need:
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Heavy saucepan
- 9-inch pie plate
- Electric mixer (or hand whisk)
- Rubber spatula
Importance of Each Tool
- Mixing bowls: These are crucial for combining the crust ingredients and mixing the filling without creating messes.
- Heavy saucepan: A sturdy pan ensures even heating while making the lemon filling, preventing scorching.
- Electric mixer: This tool speeds up whipping the heavy cream to achieve stiff peaks effortlessly.
Ingredients
This delicious pie features a fresh lemon filling and whipped cream topping inside of a buttery graham cracker crust. This lemon pie has a bright flavor and super creamy texture that will make it an immediate favorite for citrus lovers.
Ingredients:
– 1½ cups graham cracker crumbs (145g)
– 5 tablespoons unsalted butter (70g) (melted)
– 2 tablespoons granulated sugar (25g)
– 1⅓ cups granulated sugar (266g)
– ⅓ cup cornstarch (43g)
– 1½ cups whole or 2% milk (370g)
– ⅔ cup freshly squeezed lemon juice (156g)
– 4 large eggs yolks
– ¼ cup unsalted butter (56g) (cubed)
– 1½ tablespoons finely grated lemon zest
– 1 cup full fat sour cream (238g) (use a thick sour cream, I use Daisy brand)
– 1 cup chilled heavy cream (240g)
– 3 tablespoons powdered sugar
– ½ teaspoon pure vanilla extract
For Garnish
- Finely grated lemon zest
How to Make Lemon Cream Pie
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Step 2: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs with melted butter and granulated sugar.
- Ensure all crumbs are moistened.
- Press the mixture into the bottom and halfway up the sides of a 9-inch pie plate.
- Bake for about 10-12 minutes until fragrant and lightly golden brown.
- Set aside to cool completely.
Step 3: Make the Lemon Filling
- In a heavy saucepan, whisk together granulated sugar and cornstarch.
- Gradually whisk in milk and lemon juice.
- Cook over medium-high heat, stirring frequently until thickened and bubbling.
- Reduce heat to low; continue cooking for another 2 minutes while stirring often.
- Remove from heat.
Step 4: Temper the Egg Yolks
- Place egg yolks in a bowl.
- Slowly add about one generous cup of the hot mixture into the egg yolks while whisking continuously to temper them.
- Combine this egg mixture back into the saucepan with the remaining filling mixture.
- Bring to a gentle boil while whisking constantly for about 1-2 minutes before removing from heat.
Step 5: Add Butter and Zest
Stir in cubed butter and finely grated lemon zest until fully combined. Transfer this mixture into another bowl to cool at room temperature for about one hour.
Step 6: Incorporate Sour Cream
Once cooled, vigorously whisk in sour cream until smooth.
Step 7: Fill the Crust
Pour the lemon filling into your cooled crust evenly. Cover with plastic wrap or foil and refrigerate until chilled, at least 6 hours.
Step 8: Assemble Before Serving
Before you serve your pie:
1. Whip together chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe whipped cream on top of the chilled pie.
3. If desired, garnish with finely grated lemon zest on top before serving.
Enjoy your homemade Lemon Cream Pie!
How to Serve Lemon Cream Pie
Lemon Cream Pie is a delightful dessert that can be enjoyed in many ways. Whether for a special occasion or a casual gathering, serving it right can enhance the experience. Here are some creative serving suggestions to elevate your lemon pie.
Individual Servings
- Use small glass jars for a charming presentation.
- Top each jar with whipped cream and lemon zest for added flair.
With Fresh Berries
- Pair slices of lemon pie with fresh strawberries or blueberries.
- The berries add a burst of color and balance the tartness of the pie.
A La Mode
- Serve each slice with a scoop of vanilla ice cream.
- The creamy ice cream complements the tangy filling perfectly.
Garnished with Mint
- Add a sprig of fresh mint on top of each slice.
- This adds a refreshing touch and enhances visual appeal.
Accompanied by Coffee
- Serve alongside freshly brewed coffee or espresso.
- The rich flavors of coffee contrast beautifully with the lemony sweetness.
How to Perfect Lemon Cream Pie
To achieve the ultimate Lemon Cream Pie, follow these essential tips. Each tip will help you master this delightful dessert.
- Use fresh lemons: Freshly squeezed lemon juice and zest enhance the flavor tremendously compared to bottled alternatives.
- Cool your crust completely: Ensure the graham cracker crust is cool before adding the filling to prevent it from becoming soggy.
- Whisk egg yolks carefully: Tempering the egg yolks correctly will give your filling a smooth texture without curdling.
- Chill before serving: Allowing the pie to chill for at least six hours helps set the filling and melds flavors beautifully.
- Top generously with whipped cream: A thick layer of whipped cream not only looks appealing but also adds richness to each bite.
Best Side Dishes for Lemon Cream Pie
Pairing side dishes with your Lemon Cream Pie can create an unforgettable meal experience. Here are some ideas to consider:
- Classic Caesar Salad: A crisp salad dressed in creamy Caesar dressing balances the sweetness of the pie.
- Grilled Asparagus: Lightly seasoned grilled asparagus adds a savory touch that complements citrus flavors well.
- Roasted Chicken: Serve alongside juicy roasted chicken for a hearty meal that pairs beautifully with lemon desserts.
- Fruit Salad: A refreshing fruit salad provides additional sweetness and is perfect for lighter appetites.
- Spinach Salad: A spinach salad with feta cheese and walnuts offers a nice contrast in textures and flavors.
- Cheese Platter: A selection of mild cheeses pairs well, enhancing the overall taste experience without overpowering it.
Common Mistakes to Avoid
Making a Lemon Cream Pie can be easy, but avoiding common pitfalls is crucial for success. Here are some mistakes to watch out for:
- Using stale graham crackers: Old graham crackers can affect the texture and flavor of your crust. Always use fresh crumbs for the best results.
- Overcooking the filling: Cooking the lemon filling too long can lead to a rubbery texture. Keep an eye on it and remove from heat once it thickens and bubbles.
- Not allowing the pie to cool completely: Skipping the cooling step can result in a watery filling. Make sure to let your pie cool at room temperature before refrigerating.
- Using low-fat dairy: Low-fat milk or sour cream can compromise the creamy texture of your pie. Stick with whole or full-fat options for richness.
- Ignoring the chilling time: Rushing the chilling process will affect the pie’s set. Allow at least 6 hours in the fridge for the best texture.
Refrigerator Storage
- Store in an airtight container to maintain freshness.
- Lemon Cream Pie can be kept in the refrigerator for up to 3 days.
Freezing Lemon Cream Pie
- Wrap slices tightly in plastic wrap or aluminum foil.
- Freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Reheating Lemon Cream Pie
- Oven: Preheat to 350°F, cover with foil, and warm for about 10-15 minutes.
- Microwave: Heat individual slices on medium power for 30 seconds intervals, checking frequently.
- Stovetop: Place slices in a non-stick skillet over low heat, covered, until warmed through.
Frequently Asked Questions
What is a Lemon Cream Pie?
Lemon Cream Pie is a dessert featuring a creamy lemon filling inside a graham cracker crust, typically topped with whipped cream. It’s perfect for citrus lovers!
How do I know when my lemon filling is ready?
The filling is ready when it thickens and starts bubbling. Be sure to stir constantly during this process to avoid lumps.
Can I make Lemon Cream Pie ahead of time?
Yes! This pie can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
What variations can I try for my Lemon Cream Pie?
You can experiment by adding berries on top or mixing in other citrus flavors like lime or orange into your filling.
Final Thoughts
This Lemon Cream Pie is a delightful treat that combines bright flavors with a creamy texture, making it an instant favorite. Its versatility allows you to customize it easily according to your taste preferences. Whether you’re serving it at a family gathering or enjoying it as an everyday dessert, this pie is sure to impress. Give it a try and enjoy every slice!
Lemon Cream Pie
Indulge in the bright and tangy delight of Lemon Cream Pie, a dessert that effortlessly strikes the perfect balance between sweet and tart. This luscious pie features a creamy lemon filling made from fresh lemon juice and zest, enveloped in a buttery graham cracker crust. Topped with fluffy whipped cream and garnished with a sprinkle of lemon zest, it’s an impressive treat that’s sure to steal the show at any gathering. Whether you’re celebrating a special occasion or simply enjoying a slice after dinner, this pie offers a refreshing taste of sunshine that will leave your taste buds dancing. Easy to make and visually stunning, Lemon Cream Pie is a must-try for citrus lovers.
- Total Time: 50 minutes
- Yield: Serves 8 slices 1x
Ingredients
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1⅓ cups granulated sugar
- ⅓ cup cornstarch
- 1½ cups whole or 2% milk
- ⅔ cup freshly squeezed lemon juice
- 4 large egg yolks
- ¼ cup unsalted butter, cubed
- 1½ tablespoons finely grated lemon zest
- 1 cup full fat sour cream
- 1 cup chilled heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- Finely grated lemon zest (for garnish)
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press into a 9-inch pie plate and bake for 10-12 minutes until golden brown. Cool completely.
- In a saucepan, whisk together sugar and cornstarch; gradually add milk and lemon juice. Cook until thickened.
- Temper egg yolks with hot mixture; combine back into saucepan and bring to boil briefly.
- Stir in cubed butter and lemon zest; cool for one hour before whisking in sour cream.
- Pour filling into cooled crust; refrigerate for at least 6 hours.
- Before serving, whip heavy cream with powdered sugar and vanilla; spread on top of pie and garnish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 410
- Sugar: 32g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Use fresh lemons for the best flavor. Ensure the crust is completely cooled before adding the filling to prevent sogginess. Chill the pie overnight for better flavor melding.
