Irresistible Lemon Cream Pie Recipe for Sunny Days

When you think of sunshine, what comes to mind? Is it the warmth on your skin, the scent of blooming flowers, or perhaps the taste of a refreshing dessert? Picture this: a slice of Irresistible Lemon Cream Pie that dances on your palate with zesty lemon flavor and creamy goodness. light and refreshing salad dressing zesty lime glazed salmon The tantalizing aroma wafts through your kitchen, wrapping you in a hug of citrus bliss as you prepare to indulge.

This pie isn’t just a treat; it’s an experience. Each bite bursts with vibrant flavors, making it the perfect companion for sunny days or any occasion that calls for a little sweetness. perfect summer dessert pairing Whether you’re hosting a summer picnic or simply trying to brighten up a gloomy day, this recipe is sure to bring smiles all around. tropical smoothie for sunny days.

I remember the first time I made this pie for my family. They declared it “the best thing ever!” while polishing off the last piece in record time.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious pecan pie bars recipe.

• Graham Cracker Crust: A pre-made crust saves time but feel free to make one from scratch for extra love.
• Fresh Lemons: Use juicy lemons; their zest packs an aromatic punch that enhances the flavor.
• Granulated Sugar: A key ingredient that sweetens the pie without masking its tartness.
• Egg Yolks: These create a silky texture and rich flavor in the filling.
• Heavy Cream: Whipped cream adds lightness and a touch of decadence to each slice.
• Butter: This helps bind the crust together and adds richness to the filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Create the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter and sugar until it resembles wet sand. Press firmly into a pie dish.

Bake the Crust: Place in the oven for about 10 minutes until lightly golden. Keep an eye on it; no one likes burnt edges!

Prepare the Filling: In a saucepan over medium heat, whisk together sugar, lemon juice, lemon zest, egg yolks, and butter until smooth. Cook until slightly thickened and bubbly.

Cool Down the Mixture: Remove from heat and let cool for about 10 minutes while stirring occasionally. This prevents cooking those precious egg yolks further.

Add Whipped Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cooled lemon mixture until combined for that airy texture.

Assemble & Chill: Pour filling into your prepared crust and smooth out with a spatula. Refrigerate for at least 4 hours or overnight if you have the patience—great desserts take time! For more inspiration, check out this creamy dessert bars recipe.

Congratulations! You now have an Irresistible Lemon Cream Pie ready to wow everyone at your next gathering! Serve chilled with additional whipped cream or lemon zest on top if desired.

Each step along this journey brings you closer to enjoying this delightful dessert that screams sunshine—not just because of its bright flavor but also due to its ability to uplift any mood!

Perfecting the Cooking Process

Start by preparing the crust, then whip up the filling while it bakes. This ensures everything comes together seamlessly and maximizes flavor infusion.

Add Your Touch

Feel free to swap out the graham cracker crust for a shortbread base or add fresh berries on top for extra flair. It’s your pie; make it shine!

Storing & Reheating

Store leftover pie in an airtight container in the fridge for up to three days. Enjoy cold, as the flavors meld beautifully after a day.

Creating this pie takes me back to summer barbecues with family. I still remember my aunt insisting that her version was unbeatable until we had a taste-off—spoiler alert: we both won!

FAQ

Can I use bottled lemon juice for this recipe?

Using fresh lemon juice gives a more vibrant flavor than bottled options.

How can I make my pie crust flakier?

Chilling the butter and using cold water helps to create a flaky crust texture.

What can I substitute for heavy cream in the filling?

Coconut cream or whipped coconut milk can be great alternatives for a dairy-free option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Irresistible Lemon Cream Pie

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• Author: platesdaily
• Total Time: 30 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Irresistible Lemon Cream Pie is the ultimate summer dessert that combines a buttery graham cracker crust with a luscious lemon filling, creating a delightful balance of tart and sweet. This refreshing treat is perfect for sunny days, picnics, or any gathering where you want to impress. With its creamy texture and vibrant flavor, every bite is like a burst of sunshine on your palate. Easy to make with simple ingredients, this pie will quickly become a favorite in your recipe collection.

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Ingredients

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• 1 pre-made graham cracker crust
• 3 large fresh lemons (juiced and zested)
• 1 cup granulated sugar
• 4 large egg yolks
• 1 cup heavy cream
• 1/4 cup unsalted butter (melted)

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Instructions

1. Preheat oven to 350°F (175°C). In a bowl, combine crushed graham crackers, melted butter, and sugar until wet sand consistency; press into a pie dish.
2. Bake the crust for 10 minutes until lightly golden and set aside to cool.
3. In a saucepan over medium heat, whisk together sugar, lemon juice, lemon zest, egg yolks, and butter until smooth. Cook until slightly thickened and bubbly.
4. Remove from heat; let cool for 10 minutes while stirring occasionally.
5. Whip heavy cream in a separate bowl until stiff peaks form; gently fold into the cooled lemon mixture.
6. Pour filling into the cooled crust and refrigerate for at least 4 hours or overnight before serving.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 300
• Sugar: 24g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg