Description
Indulge in the sunshine with this irresistible lemon cream pie! This delightful dessert features a buttery graham cracker crust filled with a silky lemon filling and topped with fluffy whipped cream. Perfect for summer gatherings, this pie is not only easy to make but also a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 4 large fresh lemons (juiced and zested)
- 1 cup granulated sugar (for filling)
- 4 large egg yolks
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into a pie pan.
- Bake the crust for 10 minutes until golden brown. Let cool.
- In a saucepan over medium heat, whisk together the sugar, lemon juice, and zest. Gradually add egg yolks while whisking constantly until combined.
- Cook over low heat until thickened (5–7 minutes), stirring until it coats the back of a spoon.
- Pour filling into the cooled crust and refrigerate for at least 2 hours to set.
- Whip the heavy cream with sugar until soft peaks form. Spread over set filling before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 110mg