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Lemon Cream Pie
This lemon cream pie is made from scratch and is so easy to make!
Course
Dessert
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
55
minutes
minutes
Servings
10
slices
Calories
281
kcal
Author
Sam Merritt
Ingredients
Crust
1 ½
cups
graham cracker crumbs
2
Tbsp
granulated sugar
7
Tbsp
butter
melted
Filling
2
cans sweetened condensed milk
6
large egg yolks
1
cup
lemon juice
½
tsp
vanilla extract
Homemade Whipped Cream Topping
1
cup
heavy cream
½
cup
powdered sugar
½
tsp
pure vanilla extract
1
Tbsp
fresh lemon zest to grate over whipped topping
Optional
Instructions
Crust
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.
Filling
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.
Nutrition
Serving:
1
serving
|
Calories:
281
kcal
|
Carbohydrates:
21
g
|
Protein:
3
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
171
mg
|
Sodium:
168
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
753
IU
|
Vitamin C:
10
mg
|
Calcium:
45
mg
|
Iron:
1
mg