Lemon Cream Pie
User Reviews
5.0
33 reviews
Excellent
Lemon Cream Pie
Report
Lemon Cream Pie. A simple creamy lemon cream pie with fresh lemon zest in a buttery graham cracker crust with sweetened whipped cream. The BEST Lemon Pie Recipe.
Share:
Ingredients
Graham Cracker Crust:
- 12 graham cracker sheets
- 6 Tablespoons melted salted butter
- 2 Tablespoons sugar
Lemon Cream Filling:
- (2) ounce cans sweetened condensed milk
- 2 large egg yolks (if you want it extra rich and less sweet, use 3 egg yolks)
- 1/2 cup sour cream
- 3/4 cup lemon juice (freshly squeezed)
- Zest from 2 lemons
Homemade Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4-1/3 cup powdered sugar
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees. In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter.
- Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.
Lemon Cream Filling:
- In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and sour cream. Pour into the graham cracker crust and bake for 10 minutes.
- Let it CHILL. It is important to allow it time to chill in the refrigerator because this allows it to set-up. It needs at least 2-4 hours before slicing the pie.
- In a large bowl, whip heavy cream until soft peaks form. Fold in powdered sugar. Add a dollop of whipped cream to each piece or pipe over the entire pie.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
