Introduction:
This lemon cream pie is a refreshing and delightful dessert that is perfect for any occasion. The creamy filling combined with the tangy lemon flavor creates a mouthwatering treat that will have everyone coming back for seconds. Plus, it’s easy to make and can be prepared ahead of time for added convenience.
Preparation time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours | Serves: 8
Ingredients:
- 1 9-inch pie crust, baked and cooled
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 egg yolks, beaten
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons unsalted butter
Instructions:
- In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Boil for 2 minutes, then remove from heat.
- In a small bowl, beat the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture. Return all to the saucepan, stirring constantly.
- Bring to a gentle boil and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in the lemon juice, zest, and butter. Pour into the baked pie crust.
- Chill for at least 4 hours before serving. Top with whipped cream if desired.
Nutrition Information:
Calories: 320 || Carbohydrates: 45g || Protein: 2g || Fat: 15g || Saturated Fat: 8g || Cholesterol: 110mg || Sodium: 140mg || Fiber: 1g || Sugar: 30g
What I Love About This Recipe?
- The combination of creamy and tangy flavors is irresistible.
- It’s a simple recipe that can be made ahead of time for convenience.
- The bright lemon flavor is perfect for refreshing summer desserts.
- The smooth texture of the filling is perfect with the flaky pie crust.
- It’s a crowd-pleaser that will impress guests at any gathering.
What To Avoid While Making this Recipe?
- Avoid overcooking the filling, as it can become too thick and lose its creamy texture.
- Avoid using bottled lemon juice, as fresh lemon juice provides the best flavor.
- Be careful not to curdle the filling when adding the egg yolks – make sure to gradually temper them with the hot sugar mixture.
- Don’t skip chilling the pie before serving, as it helps the filling set properly.
- Avoid adding too much zest, as it can make the pie overly bitter.