The little sister to the Key Lime Pie, this Lemon Cream Pie is a tart summer-y treat with a delicate, homemade, vanilla whipped topping
Pies are simple things.
A crust, a filling, a topping. Sometimes we complicate the construction process, trimming crusts into ornate leaves or carefully manipulating a meringue and coaxing it to brown just right in the oven, and while I definitely appreciate a good skills-required recipe now and then, it’s the simplest of pies that really hold a place in my heart.
Pies just like this one here.
This pie is simplicity incarnate.
An easy and classic crust, a 4 ingredient filling, and a simple whipped cream topping.
You may squeeze the lemons for the filling yourself, or just use bottled (of course, hand-squeezed is always preferred, just be sure to strain out any stray seeds).
Lemon Cream Pie is a subtle riff off of classic Key Lime Pie, but the nuances are enough that I felt it was worth sharing on its own, anyway. The crust is traditional; an easy, graham cracker crust, a buttery crunch between your teeth. The filling is just tart enough to be distinctly lemon without making your mouth pucker, its texture smooth and creamy, and the topping is a light, hand-whipped sweet complement that helps take away some of the tanginess.
In addition to lemon, the filling for this pie is made up of a dash of vanilla, a half-dozen egg yolks, and condensed milk. I really love baking with condensed milk, but since it’s so sweet on its own it can often be overpowering in a dessert. Lemon (or key lime) manages to strike a perfect balance with condensed milk, making it neither too-sweet nor too-tart.
A simple combination of feel-good flavors and textures, this Lemon Cream Pie is a great way to add some sunshine to a dreary Monday.
Lemon Cream Pie
This lemon cream pie is made from scratch and is so easy to make!
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp granulated sugar
- 7 Tbsp butter melted
- 2 cans sweetened condensed milk
- 6 large egg yolks
- 1 cup lemon juice
- 1/2 tsp vanilla extract
Homemade Whipped Cream Topping
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 1 Tbsp fresh lemon zest to grate over whipped topping Optional
Preheat oven to 350F
In medium-sized bowl, mix together graham cracker crumbs and sugar.
Stir in melted butter with fork, stirring until well-combined.
Press crumb mixture into bottom and up the sides of a 9.5" pie pan.
Bake empty pie shell 10 minutes then remove from oven and allow to cool. Do not turn off oven.
In large bowl whisk together condensed milk, egg yolks, and vanilla extract until well combined.
Stir in lemon juice and whisk until slightly thickened (about 2 minutes).
Pour into pie crust and bake on 350 F for 18-20 minutes.
Remove from oven and allow to cool completely before transferring to refrigerator.
Chill overnight or at least 8 hours.
Homemade Whipped Cream Topping
Prepare whipped topping shortly before you are ready to serve.
Using an electric mixer, beat heavy cream, powdered sugar and vanilla on high speed until fluffy, stiff texture is reached (stiff peaks).
Layer over pie and garnish with lemon zest, if using.
Slice and serve.
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