Description
Indulge in the sun-kissed delight of this luscious Lemon Cream Pie, where a zesty lemon filling meets a creamy texture, all nestled in a buttery graham cracker crust. Perfect for summer picnics or cozy family gatherings, this easy-to-make dessert is sure to impress and leave everyone craving more. With each bite, experience the bright flavors that capture the essence of sunny days, making it a must-have addition to your dessert repertoire.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ¾ cup fresh lemon juice (about 4–5 lemons)
- 4 large egg yolks
- 1 cup heavy cream, whipped
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press mixture into the bottom of a pie dish evenly.
- Bake crust for about 10 minutes until lightly golden. Let cool completely.
- In a saucepan over medium heat, whisk together sugar, egg yolks, and lemon juice until smooth and thickened (about 8-10 minutes).
- Remove from heat and allow to cool slightly; gently fold in whipped cream and vanilla extract.
- Pour lemon filling into the cooled crust and chill in the refrigerator for at least four hours or overnight.
- Garnish with extra whipped cream or lemon zest before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg