Lemon Cream Pie
User Reviews
5
Lemon Cream Pie
Description
This Lemon Cream Pie begins with a golden baked graham cracker crust formed from finely crushed crackers mixed with melted butter and sugar. The filling combines sweetened condensed milk, egg yolks, sour cream, freshly squeezed lemon juice, and lemon zest, baked briefly to set then chilled for several hours to develop its custard-like texture. The lemon imparts a bright tartness balanced by the creamy filling. Once chilled, the pie is topped with a homemade whipped cream sweetened with powdered sugar, which adds a soft, airy finish contrasting with the denser filling. The pie slices cleanly when properly chilled, making it a convenient dessert to prepare ahead of time and serve for gatherings or sweet treats. The graham crust offers a slightly crumbly texture that supports the smooth lemon filling.
Ingredients
Graham Cracker Crust:
- 12 graham cracker sheets
- 6 Tablespoons butter melted, salted
- 2 Tablespoons sugar
Lemon Cream Filling:
- (2) ounce cans sweetened condensed milk
- 2 large egg if you want it extra rich and less sweet, use 3 egg yolks, yolk
- 1/2 cup sour cream
- 3/4 cup lemon juice (freshly squeezed)
- lemon zest from 2
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.
User Reviews
Overall Rating
5
You'll Also Love
