Name: Lemon Cream Pie (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups Graham cracker crumbs; 1/4 cup Granulated sugar; 6 tbsp Melted butter; 1 1/2 cups Granulated sugar; 1/3 cup Cornstarch; 1/4 tsp Salt; 1 1/2 cups Water; 1/2 cup Lemon juice-freshly squeezed; 2 tbsp Lemon zest; 4 Egg yolks; 2 tbsp Butter; 1 cup Heavy cream; 2 tbsp Powdered sugar

Recipe tier

A simple and satisfying lemon cream pie, perfect for a weeknight dessert. This recipe uses readily available ingredients and straightforward techniques.

Total 1h 15m

Serves 8

Steps 5

Ingredients 13

Crust
1 cups 150 g Graham cracker crumbs
cup 60 mL Granulated sugar
6 tbsp 85 g Melted butter
Filling
1 cups 360 mL Granulated sugar
cup 40 g Cornstarch
tsp 1.25 mL Salt
1 cups 360 mL Water
cup 120 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Lemon zest
4 50 g Egg yolks
2 tbsp 30 mL Butter
Topping
1 cup 240 mL Heavy cream
2 tbsp 30 mL Powdered sugar

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Equipment

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Instructions

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Preheat oven to 350°F (175°C).
Combine all Crust ingredients in a bowl and press into a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool.
In a saucepan, whisk together all Filling ingredients (except butter) until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in butter.
Pour filling into cooled crust. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
Just before serving, whip Heavy cream and Powdered sugar until stiff peaks form. Spread over pie.