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Lemon Cream Pie

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A refreshing and creamy Lemon Cream Pie that captures the essence of summer.

Ingredients

Scale
  • 1 pie crust (pre-baked)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 cups water
  • 3 egg yolks, beaten
  • 1/4 cup lemon juice
  • 2 tablespoons butter
  • 1 teaspoon lemon zest
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Whisk the dry ingredients in a saucepan: sugar, cornstarch, and salt.
  2. Combine with water and bring to medium heat, stirring constantly until thickened (about 5-7 minutes).
  3. Temper the egg yolks by stirring in a small amount of the hot mixture.
  4. Cook the egg mixture in the saucepan for another 2 minutes, stirring until thickened.
  5. Add lemon juice, butter, and lemon zest, removing the mixture from heat.
  6. Fill the pre-baked pie crust with the lemon filling.
  7. Cool at room temperature then chill in the refrigerator.
  8. Whip the heavy cream with powdered sugar until soft peaks form.
  9. Top the cooled pie with whipped cream and chill again until serving.

Notes

Store covered in the refrigerator and best enjoyed within 3 days. Can be served with vanilla ice cream.

Nutrition

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

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