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Lemon Cream Pie

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A nostalgic and refreshing Lemon Cream Pie with a zesty filling and whipped cream topping that evokes sunny afternoons.

Ingredients

Scale
  • 1 pie crust (pre-baked)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • Lemon zest (for garnish)

Instructions

  1. Whisk together the sugar, cornstarch, and salt in a saucepan. Gradually add the milk while continuing to whisk until combined.
  2. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  3. Beat the egg yolks in a separate bowl. Slowly add a small amount of the hot mixture to temper the yolks, whisking all the while.
  4. Return the tempered egg mixture to the saucepan and cook for another 2 minutes, stirring continuously.
  5. Stir in the lemon juice, lemon zest, butter, and vanilla extract. Let cool.
  6. Pour the filling into the pre-baked pie crust and allow it to cool to room temperature. Refrigerate for at least 4 hours to set.
  7. Whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie.
  8. Garnish with additional lemon zest, slice, and serve.

Notes

Store leftovers tightly covered in the refrigerator for up to 3 days. This pie is best enjoyed chilled.

Nutrition

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

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