Print

Lemon Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful lemon cream pie with a flaky crust and a fluffy whipped cream topping, bursting with bright citrus flavors.

Ingredients

Scale
  • 1 pre-made pie crust
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the sugar, cornstarch, and salt in a saucepan. Gradually whisk in water until smooth.
  2. Cook over medium heat, stirring constantly until thickened and pudding-like.
  3. Prepare the egg yolks by beating them in a small bowl. Stir in hot mixture to temper.
  4. Infuse flavor by adding lemon juice, lemon zest, and butter to the mixture.
  5. Fill the prepared pie crust with the lemon filling, smoothing with a spatula.
  6. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  7. Spread or pipe the whipped cream over the cooled lemon filling and chill for at least 2 hours before serving.

Notes

Serve with fresh berries or raspberry sauce. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-cream-pie-2/

Scroll to Top