Lemon Cream Pie: A Refreshing Classic Made Simple

Bright and tangy flavors make lemon cream pie a standout dessert. This straightforward recipe balances zesty lemon and smooth cream for a pie that’s both refreshing and satisfying. Perfect for any occasion.

Why This Recipe Works

• Simple preparation using basic ingredients.
• Balanced flavor from fresh lemon juice and zest.
• Creamy texture from rich, smooth filling.
• Easy-to-follow steps for perfect results.

Ingredients

• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1 1/2 cups whole milk
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 3 large egg yolks, beaten
• 2 tbsp unsalted butter
• 1 9-inch graham cracker crust
• 1 cup heavy cream, whipped
• 1/4 cup powdered sugar

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowls
• Spatula
• Measuring cups and spoons

Instructions

Step 1: Prepare the Lemon Mixture

Begin by whisking together 1 cup of granulated sugar and 3 tablespoons of cornstarch in a medium saucepan. Slowly add 1 1/2 cups of whole milk, whisking constantly to avoid lumps. Cook over medium heat. Stir continuously until the mixture reaches a thick, pudding-like consistency, about 5-7 minutes. Use fresh ingredients for the best flavor in this recipe.

Step 2: Incorporate the Lemon Flavors

Once thickened, remove the saucepan from heat. Slowly add 1/2 cup of fresh lemon juice and 1 tablespoon of lemon zest, stirring vigorously. Then, gradually mix in 3 large beaten egg yolks. Return to the heat for another 2 minutes, stirring constantly to ensure full incorporation and to gently cook the eggs.

Step 3: Enrich the Mixture with Butter

After incorporating the lemon, reduce the heat to low. Stir in 2 tablespoons of unsalted butter until completely melted and combined. The butter adds a silky texture to the filling. Remove from heat and let the mixture cool slightly before pouring it into the prepared pie crust.

Step 4: Fill the Pie Crust

Pour the warm lemon mixture into a 9-inch graham cracker crust, spreading it evenly with a spatula. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until fully set for a firm, sliceable pie.

Step 5: Top with Whipped Cream

Before serving, prepare the topping by whisking 1 cup of heavy cream with 1/4 cup of powdered sugar in a mixing bowl. Whip until soft peaks form. Spread or pipe the whipped cream over the chilled pie. For visual appeal, consider grating some additional lemon zest over the top.

Tips and Tricks

• For a less sweet pie, reduce the granulated sugar by 1/4 cup.
• If graham cracker crust is unavailable, try a regular pie crust.
• Ensure eggs are at room temperature for seamless blending with lemon mixture.

Recipe Variations

• Add 1 teaspoon of fresh ginger for a spicy kick.
• Top with fresh berries for added color and flavor.
• Use a chocolate crust for a richer taste profile.
• Replace graham crust with almond crust for nutty flavor.

Frequently Asked Questions

• Can I use bottled lemon juice? Fresh lemon juice is recommended for the best flavor. Bottled juice may alter the taste of the pie.
• How long does lemon cream pie last in the fridge? Store the pie in the refrigerator for up to 3 days, ensuring it’s covered to maintain freshness.
• Can I freeze lemon cream pie? Freezing is not recommended as it can affect the texture of both the filling and crust.
• How do I prevent the crust from getting soggy? Chilling the filling slightly before adding it to the crust can help maintain a firmer crust.
• What should I do if the filling is too thin? If the filling doesn’t thicken, cook it longer on the stove after adding the egg yolks.

Summary

Lemon cream pie is a straightforward dessert that balances tangy and sweet flavors, perfect for serving at any gathering. This recipe provides clear steps to ensure perfect results every time.