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Lemon Cream Pie

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A vibrant and zesty Lemon Cream Pie that combines tart lemon filling with airy whipped cream, making it the perfect comfort dessert for any occasion.

Ingredients

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  • 1 pre-baked pie crust
  • 1 cup lemon juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Combine Lemon Filling Ingredients: In a saucepan, mix together lemon juice, sugar, cornstarch, and salt until well combined.
  2. Gradually Add Water: Slowly add water to the mixture, stirring consistently to avoid lumps.
  3. Cook Until Thickened: Place the saucepan over medium heat and cook, stirring, until the mixture thickens and bubbles gently, about 5-7 minutes.
  4. Temper the Egg Yolks: In a bowl, whisk the egg yolks. Gradually add a small amount of the hot lemon mixture to the yolks, whisking constantly.
  5. Combine and Cook Further: Pour the egg yolk mixture back into the saucepan and cook for an additional 2 minutes, continuing to stir.
  6. Stir in Butter and Vanilla: Remove the pan from heat and stir in the butter and vanilla extract until the mixture is smooth.
  7. Assemble the Pie: Pour the lemon filling into the pre-baked pie crust and let it cool to room temperature.
  8. Whip the Cream: In a separate bowl, beat the heavy whipping cream with powdered sugar until soft peaks form.
  9. Garnish the Pie: Spread the whipped cream over the cooled lemon filling, creating a fluffy topping.
  10. Chill and Serve: Refrigerate the pie for at least 2 hours before serving.

Notes

For best flavor, use freshly squeezed lemon juice. Adjust sugar according to the tartness of the lemons used. Store leftovers wrapped in plastic for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/lemon-cream-pie/

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