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Lemon Cream Pie

A refreshing and creamy dessert that balances tart lemon flavor and a flaky pie crust, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 pre-made pie crust 1 pre-made pie crust Follow package instructions for baking.
For the Filling
  • 1 cup 1 cup granulated sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1/4 teaspoon 1/4 teaspoon salt
  • 2 cups 2 cups water
  • 3 large 3 large egg yolks
  • 1/4 cup 1/4 cup lemon juice Use fresh lemon juice for best flavor.
  • 2 tablespoons 2 tablespoons lemon zest Use fresh lemon zest.
  • 2 tablespoons 2 tablespoons butter Unsalted butter is preferred.
For the Whipped Cream Topping
  • 1 cup 1 cup heavy cream Chill before whipping for better results.
  • 2 tablespoons 2 tablespoons powdered sugar

Method
 

Preparation
  1. If using a pre-made pie crust, bake according to the package instructions until golden brown and set aside to cool completely.
  2. In a medium saucepan, whisk together the sugar, cornstarch, and salt, ensuring there are no lumps.
  3. Gradually add in the water while whisking continuously until well blended.
  4. Place the saucepan over medium heat, stirring until the mixture thickens and starts to boil, about 5 to 7 minutes.
  5. In a separate bowl, lightly beat the egg yolks. Slowly pour about a cup of the hot mixture into the egg yolks, whisking constantly to prevent scrambling.
  6. Pour the egg mixture back into the saucepan with the remaining hot mixture. Cook on low heat for another 2 minutes, stirring constantly until thickened.
  7. Remove from heat and stir in the lemon juice, lemon zest, and butter until well mixed. Pour the filling into the cooled pie crust.
Topping
  1. In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and continue beating until well combined.
  2. Spread the whipped cream over the cooled lemon filling or serve alongside slices.
Chilling
  1. Refrigerate the pie for at least 2-3 hours before serving to help it set and enhance flavor.

Notes

For fluffier whipped cream, chill your bowl and beaters in the freezer for about 15 minutes before whipping. Store leftovers tightly covered in the refrigerator for up to 3-4 days. To freeze, slice the pie into portions and wrap them tightly for up to 2 weeks.