Lemon Cream Pie
This Lemon Cream Pie features a creamy filling made with fresh lemon juice and a buttery graham cracker crust.
Equipment
- Mixing bowl
- pie dish
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoon unsalted butter, melted
For the Filling
- 1 can sweetened condensed milk 14 oz
- 3 large egg yolks
- ½ cup fresh lemon juice about 2–3 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Extra for garnish lemon zest
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom and up the sides of a pie dish to form the crust.
- In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth. Pour the filling into the prepared crust.
- Chill the pie in the refrigerator for at least 2 hours to set.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the pie and garnish with extra lemon zest.
Notes
For a firmer filling, you can bake the pie at 350°F (175°C) for about 10 minutes before chilling.