Description
A bright and silky Lemon Cream Pie with a crisp baked crust, thick lemon curd-like cream, and lightly sweetened whipped cream.
Ingredients
Scale
- 1 9-inch pie crust
- 3 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 cup softly whipped cream for topping
Instructions
- Blind-bake a 9-inch pie crust at 375°F (190°C) until golden, about 15–20 minutes.
- Whisk together 3 large egg yolks, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest.
- Slowly whisk in 1 1/4 cups whole milk and 1/2 cup heavy cream.
- Cook over medium heat, stirring constantly, until thickened and gently boiling, about 1–2 minutes after boiling.
- Remove from heat and whisk in 4 tablespoons butter until silky.
- Pour the thickened filling into the cooled crust and chill until set.
- Top with 1 cup softly whipped cream before serving.
Notes
For the best flavor, use fresh lemon juice and zest. Temper eggs carefully to avoid curdling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Blind-baking and stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg