Lemon Cream Pie
User Reviews
4.5
Lemon Cream Pie
Description
The Lemon Cream Pie starts by crushing graham crackers finely and mixing them with granulated sugar and melted salted butter to form the crust, which is pressed into a 9-inch pie plate and baked until beginning to brown. This provides a crunchy, buttery base. Once cooled, the pie filling is prepared by whisking most of the sweetened condensed milk with egg yolks until smooth, then slowly incorporating lemon juice. A small reserved portion of condensed milk is set aside for later use. The filling is poured into the cooled crust and baked at 375°F until the edges are set and the center still jiggles slightly, indicating a creamy consistency.
The pie is chilled until firm and topped with whipped cream mixed with vanilla extract before serving. This pie offers a rich lemon flavor balanced with sweetness, supported by the buttery graham crust. It combines the freshness of lemon with creamy texture. The preparation can be done ahead by assembling and chilling for up to 24 hours before topping with whipped cream shortly before serving.
Ingredients
- 9 graham crackers rectangular
- 3 tablespoons granulated sugar
- 5 tablespoons butter melted, salted
- 2 cans cans (14-ounces each) sweetened condensed milk
- 3 large egg yolk
- ¾ cup lemon juice from about 5-6 lemons, plus 2 tablespoons
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Mix in the sugar and butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before adding ingredients).
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just beginning to brown. Cool the crust completely on wire rack.
- Once the crust is cool, preheat the oven to 375 degrees F.
- Measure out 3 tablespoons of the sweetened condensed milk and set aside in a small container (it will be used later). Whisk the remaining condensed milk with the egg yolks until smooth. Slowly whisk in the lemon juice. Pour the filling into the cooled crust and bake the pie until the edges are just set but the center still jiggles when the pie plate is lightly moved, about 15 minutes.
- Let the pie cool completely on a wire rack and then cover and refrigerate until well-chilled and set, about 3 hours or up to 24 hours.
- When ready to serve, using an electric stand mixer or handheld mixer, whip the cream, reserved condensed milk and vanilla until stiff peaks form. Spread the whipped topping over the pie. At this point, the pie could be chilled for up to an hour (any longer and the whipped cream topping can cause the pie to 'weep' and get liquidy). Cut into slices and serve.
Notes
- This pie can be assembled and refrigerated for up to 24 hours before serving.
- Wait to add whipped cream topping until just before serving or less than an hour prior to maintain its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 594kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 162mg | 54% |
| Sodium | 307mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 63g | 126% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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