Creamy Lemon Pie Recipe

If you’re a fan of tangy desserts with a silky-smooth texture, you’ll absolutely love this Creamy Lemon Pie. It's a refreshing dessert with a perfect balance of tart and sweet flavors, featuring a creamy lemon filling nestled inside a buttery graham cracker crust. Whether you’re making it for a family gathering, a summer picnic, or just because you crave something delicious, this lemon pie is sure to be a hit!

This recipe is straightforward and easy to follow, and it delivers a perfectly creamy, citrusy pie every time. Let’s dive into this step-by-step guide to make the best creamy lemon pie!

What is Creamy Lemon Pie?

Creamy lemon pie is a rich, tangy dessert that combines a smooth, creamy lemon filling with a graham cracker or pastry crust. The filling is typically made with sweetened condensed milk, egg yolks, and fresh lemon juice, creating a custard-like consistency that’s full of bright, citrusy flavor. It’s usually topped with whipped cream to balance the tartness of the lemon.

This pie is similar in style to a key lime pie, but with the bright, fresh flavor of lemon. The filling is silky and firm enough to slice, making it a perfect dessert to serve chilled on a warm day.

Ingredients List for Creamy Lemon Pie

Here’s what you’ll need to make this delicious creamy lemon pie:

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs: The crunchy, buttery base of the pie.
• ¼ cup granulated sugar: Adds sweetness to the crust.
• ½ cup unsalted butter (melted): Helps bind the graham cracker crumbs together.

For the Creamy Lemon Filling:

• 1 can (14 oz) sweetened condensed milk: Provides the base for a rich, creamy filling.
• 4 large egg yolks: Helps thicken the filling and add richness.
• ½ cup fresh lemon juice: The star ingredient for that bright, tangy flavor.
• 1 tablespoon lemon zest: Enhances the lemon flavor with aromatic oils.
• ¼ teaspoon salt: Balances the sweetness and enhances the lemon flavor.

For the Whipped Cream Topping:

• 1 cup heavy whipping cream: Creates a light, fluffy topping.
• 2 tablespoons powdered sugar: Sweetens the whipped cream.
• 1 teaspoon vanilla extract: Adds flavor to the whipped cream.

Optional Garnishes:

• Lemon slices: For decoration on top of the pie.
• Extra lemon zest: Adds a bright yellow pop of color and more lemony flavor.
• Crushed graham crackers: For a crunchy garnish on top.

Substitutions and Variations

Here are some ideas for making substitutions or variations to suit your preferences or dietary needs:

• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Dairy-Free Option: Use a dairy-free condensed milk and whipped topping alternative for a dairy-free version of this pie.
• Pastry Crust: If you prefer a more traditional pie crust, swap the graham cracker crust for a classic pastry crust.
• Key Lime Pie Variation: Replace the lemon juice and zest with lime juice and zest for a creamy lime pie.

Step-by-Step Cooking Instructions

Follow these steps to create a perfect creamy lemon pie with a buttery graham cracker crust and a silky lemon filling.

1. Prepare the Graham Cracker Crust:

• Preheat the oven: Preheat your oven to 350°F (175°C).
• Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press into the pie dish: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish, using the back of a spoon or the bottom of a measuring cup to compact it firmly.
• Bake the crust: Bake the crust for 8-10 minutes, or until golden brown. Remove from the oven and let it cool while you prepare the filling.

2. Make the Creamy Lemon Filling:

• Mix the egg yolks: In a large mixing bowl, whisk the egg yolks until smooth and slightly thickened.
• Add condensed milk: Whisk the sweetened condensed milk into the egg yolks until well combined.
• Add lemon juice and zest: Stir in the fresh lemon juice, lemon zest, and salt. Whisk until the mixture is smooth and thickened.

3. Assemble and Bake the Pie:

• Pour the filling: Pour the lemon filling into the cooled graham cracker crust, smoothing the top with a spatula.
• Bake the pie: Bake the pie at 350°F (175°C) for 15-20 minutes, or until the filling is set but still has a slight jiggle in the center.
• Cool and chill: Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 3-4 hours or overnight to allow the filling to fully set.

4. Make the Whipped Cream Topping:

• Whip the cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
• Top the pie: Once the pie has fully chilled, spread or pipe the whipped cream over the top of the pie.

5. Garnish and Serve:

• Garnish the pie: For a beautiful presentation, garnish the pie with lemon slices, extra lemon zest, or a sprinkle of crushed graham crackers.
• Serve: Slice and serve chilled.

How to Cook Creamy Lemon Pie: A Step-by-Step Guide

Here’s a quick recap of the process for making creamy lemon pie:

1. Prepare the crust: Combine graham cracker crumbs, sugar, and butter, then press into a pie dish and bake until golden.
2. Make the filling: Whisk egg yolks, condensed milk, lemon juice, and zest, then pour into the cooled crust.
3. Bake and chill: Bake the pie until the filling is set, then chill in the refrigerator for at least 3 hours.
4. Top with whipped cream: Whip the cream with sugar and vanilla, then spread or pipe it on top of the chilled pie.
5. Garnish and serve: Decorate with lemon slices, zest, or graham cracker crumbs, and serve chilled.

Common Mistakes to Avoid

• Overbaking the filling: Don’t overbake the pie; the filling should still have a slight jiggle in the center when you remove it from the oven. It will firm up as it cools.
• Not chilling the pie long enough: The pie needs to chill for at least 3 hours, but overnight is even better for the best texture and flavor.
• Skipping the pre-baked crust: Blind baking the crust helps keep it firm and prevents it from getting soggy once the filling is added.

Serving and Presentation Tips

• Neat slices: For clean slices, dip a sharp knife in hot water, wipe it dry, and slice the pie. Repeat this process between cuts for a perfect presentation.
• Decorative toppings: You can top the pie with piped whipped cream swirls or add a sprinkle of lemon zest for a pop of color and extra lemony flavor.
• With fresh fruit: Serve the pie with a side of fresh berries, such as raspberries or blueberries, for a burst of color and sweetness.

How to Serve Creamy Lemon Pie

Creamy lemon pie is best served chilled, making it a refreshing dessert option, especially on warm days. It’s light and creamy, with just the right amount of tanginess. Serve it with a dollop of whipped cream on top and a sprinkle of extra lemon zest for added flavor and elegance.

Presentation Ideas for Creamy Lemon Pie

• Lemon Zest Garnish: Sprinkle finely grated lemon zest over the whipped cream for a vibrant and colorful look.
• Piped Whipped Cream: For a more elegant presentation, pipe the whipped cream in decorative swirls or rosettes around the edge of the pie.
• Crushed Graham Crackers: Sprinkle crushed graham crackers or cookie crumbs on top of the whipped cream for added texture and visual appeal.

Creamy Lemon Pie Recipe Tips

• Use fresh lemons: Freshly squeezed lemon juice and freshly grated lemon zest will give your pie the brightest, most vibrant lemon flavor.
• Chill thoroughly: Be sure to refrigerate the pie long enough for the filling to fully set before slicing. Chilling overnight is ideal.
• Prevent cracks: To prevent the filling from cracking, bake the pie until it’s just set, with a slight jiggle in the center. The residual heat will continue to cook the pie after it’s removed from the oven.

Frequently Asked Questions (FAQs)

Q: Can I use bottled lemon juice?
A: While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best flavor.

Q: How long will the pie last?
A: Creamy lemon pie will last for up to 3 days in the refrigerator. Be sure to store it covered to prevent the whipped cream from drying out.

Q: Can I make the pie ahead of time?
A: Yes! You can make the pie a day ahead. Just add the whipped cream topping right before serving to keep it fresh and fluffy.

Q: Can I freeze lemon pie?
A: You can freeze the lemon pie without the whipped cream topping. Once the pie is fully set, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the refrigerator overnight before serving and add the whipped cream just before serving.

Conclusion

This Creamy Lemon Pie is the perfect balance of tangy and sweet, with a buttery graham cracker crust and a silky smooth filling. Whether you’re making it for a special occasion or just to satisfy a citrus craving, this pie is sure to impress. Follow these easy steps, and you’ll have a stunning, delicious pie that’s ready to serve and enjoy!

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