Easy Lemon Cream Pie: A Delightful Dessert!

Oh, hi there! Come on in, the coffee’s brewing, and something smells heavenly, doesn’t it? It’s my Lemon Cream Pie, a recipe that’s been in my family for ages, with a few Delilita twists, of course!

I remember the first time I tried to make this Lemon Cream Pie. It was a DISASTER! The filling was runny, the crust was soggy. I almost gave up, thinking I wasn’t cut out for baking. But my grandma, she always said, “Liliana, even the best cooks have their flops. It’s about learning and trying again.” So, I did. I tweaked, I tested, and finally, I nailed it! Now, this Homemade Lemon Pie is a total winner.

This Lemon Cream Pie isn’t just a dessert; it’s a memory. Every bite takes me back to sunny afternoons at Grandma’s house, the laughter of cousins, and the sweet-tart aroma filling the air. It’s comfort food in its purest form, and I’m so excited to share my version with you. What I love most about this Lemon Cream Pie is that it is simple to do, that is important in my busy family life.

I’ve made this Lemon Cream Pie countless times for birthdays, holidays, and just because. I’ve learned a few tricks along the way, like how to get that perfect, smooth Creamy lemon filling every single time. And trust me, you’ll want to know them!

This Lemon Cream Pie isn’t intimidating; it’s doable, even on a weeknight. I know, I know, weeknights are crazy! But this recipe? It’s my secret weapon for a quick and impressive dessert. It’s the kind of dessert that brings everyone to the table with smiles, and that’s what cooking is all about, right?

So, grab your apron, and let’s get baking this classic Lemon Pie recipe together! I promise, you’ll be so glad you did! And if you need a little something savory before, I’ve got just the recipe: my Lemon Chicken Orzo Soup is bright, zesty, and totally satisfying.

Alright, let’s gather our ingredients. Here’s what you’ll need to make this delightful Lemon Cream Pie. Don’t worry, most of these are pantry staples!

For the Crust:

• 1 ½ cups graham cracker crumbs: I always use the honey graham crackers; they add a subtle sweetness.
• ⅓ cup granulated sugar: Just a touch to enhance the flavor of the crust.
• 6 tablespoons unsalted butter, melted: Make sure it’s completely melted for a perfect crust bind.

For the Creamy Lemon Filling:

• 1 ½ cups granulated sugar: You need that sweetness to balance the lemon!
• 6 tablespoons cornstarch: This is what thickens our lovely Lemon Cream Pie filling.
• ¼ teaspoon salt: A pinch of salt enhances the other flavors, trust me!
• 1 ½ cups water: The base of our creamy filling.
• ½ cup freshly squeezed lemon juice: Bottled juice just doesn’t cut it for this recipe. Fresh is key! I always use Meyer lemons if I can find them for my Homemade Lemon Pie.
• 4 large egg yolks, lightly beaten: They add richness and help to set the filling.
• 2 tablespoons unsalted butter: Adds a lovely shine and smoothness to the filling.
• 1 teaspoon lemon zest: Don’t skip this! It adds an extra layer of lemon flavor.

For the Whipped Cream Topping:

• 1 ½ cups heavy cream: Make sure it’s cold for the best results.
• 3 tablespoons powdered sugar: For a touch of sweetness in our whipped cream.
• ½ teaspoon vanilla extract: Adds a lovely depth of flavor.

Shopping Tips: When making this Lemon Cream Pie, you can usually find the best deals on lemons when they are in season, usually during the winter months. Stock up and juice them! You can freeze the juice for later use. Here’s a Lemon Cream Pie trick I learned: Buy an extra box of graham crackers when they are on sale. They keep forever, and you’ll always be ready to whip up this pie! For a great Lemon Cream Pie with no-bake filling, check out this great option here: Easy Lemon Cream Pie – No-Bake Filling – Budget Bytes.

Storage Tips: Leftover Lemon Cream Pie should be stored in the refrigerator, covered, for up to 3 days. The crust might soften a bit, but it will still taste amazing! I have to admit, though, in my house, Lemon Cream Pie never lasts that long!

Cost-Saving Tips: One of my favorite cost-saving tips when I am making a Lemon Cream Pie is to make sure that I get all the juice and zest out of the lemon!

Okay, friend, are you ready to dive in and make this amazing Lemon Cream Pie? Don’t worry, I’ll walk you through every step!

1. Preheat and Prep the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate. I use the bottom of a measuring cup to really pack it down.
2. Bake the Crust: Bake the crust for 8-10 minutes, or until it’s lightly golden brown. Let it cool completely before adding the filling. This step is crucial! A pre-baked crust prevents a soggy bottom. If you’re feeling adventurous, you could even try making your own pie crust from scratch! The taste will be incredible!
3. Make the Creamy Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. I learned the hard way with Lemon Cream Pie that lumps in the cornstarch mixture are a pain to get rid of later!
4. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Keep stirring! You don’t want it to burn on the bottom.
5. Temper the Egg Yolks: In a small bowl, whisk a spoonful of the hot mixture into the beaten egg yolks. This is called tempering and prevents the eggs from scrambling when you add them to the hot mixture. Slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
6. Finish the Filling: Cook for another minute, stirring constantly, until the filling is thick and glossy. Remove from heat and stir in the lemon juice, butter, and lemon zest.
7. Pour and Chill: Pour the filling into the cooled crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. While the Lemon Cream Pie is chilling, I usually clean up the kitchen and maybe sneak in a little reading time. You deserve it!
8. Make the Whipped Cream: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overbeat!
9. Assemble and Serve: Once the filling is set, remove the plastic wrap and spread the whipped cream evenly over the top of the pie. Garnish with lemon slices or zest, if desired. Slice and serve! In my kitchen, this Classic Lemon Pie usually takes about 20 minutes to prep and about 30 minutes to bake, and then you have to chill it! But, it is worth every minute.

Your Lemon Cream Pie should smell like a bright, sunny day. That is what it tastes like, too! For more tips on creamy desserts, check out Creamy Lemon Pie – Sally’s Baking

Okay, so the Lemon Cream Pie is ready, now what? Well, let me tell you how my family enjoys this little slice of sunshine!

My family loves this Lemon Cream Pie when I serve it with a dollop of fresh raspberries or blueberries. The tartness of the berries complements the sweetness of the pie perfectly. It’s also amazing with a scoop of vanilla ice cream. The creamy, cold ice cream with the tangy Lemon Cream Pie is just heavenly!

This Lemon Cream Pie is perfect for so many occasions! It’s a showstopper at summer barbecues, a comforting dessert for Thanksgiving, and a bright and cheerful treat for Easter. I even make it for casual weeknight dinners sometimes, just to bring a little extra joy to the table. It’s also the perfect Easy Lemon Cream Pie to take to a potluck!

When it comes to presentation, I like to keep it simple. A few slices of lemon on top, or a sprinkle of lemon zest, adds a touch of elegance. You could also pipe the whipped cream in decorative swirls for a more fancy look.

If you have extra Lemon Cream Pie (which is rare in my house!), it’s delicious straight from the fridge the next day. You can also crumble it over yogurt or ice cream for a quick and easy dessert. Or, if you’re feeling creative, you could even use it as a filling for crepes!

I’ve tried a few seasonal variations of this Lemon Cream Pie. In the fall, I like to add a hint of cinnamon to the crust. In the spring, I sometimes fold in a handful of chopped strawberries into the whipped cream.

Friends always ask for this Lemon Cream Pie recipe whenever I make it. It’s a crowd-pleaser, plain and simple. And it’s so easy to make, you’ll be whipping it up for every occasion!

You know what also makes a great accompaniment to this dessert? My Mozzarella Chicken in Basil Cream Sauce! It’s rich, savory, and the perfect balance to the Lemon Cream Pie.

Okay, let’s tackle some of those Lemon Cream Pie questions I know you’re thinking about! I’ve been there, I’ve made the mistakes, so let me share my wisdom!

• Why is my Lemon Cream Pie filling runny? Ah, the dreaded runny filling! This usually happens if the filling isn’t cooked long enough. Make sure it comes to a full boil and thickens properly before pouring it into the crust. Also, make sure you measure the cornstarch accurately. Not enough cornstarch means a thin filling. You know what I do when my Lemon Cream Pie is runny? I put it back into the saucepan and cook it a bit longer. Usually, that fixes the problem!
• Why is my Lemon Cream Pie crust soggy? A soggy crust is no fun! Make sure you pre-bake the crust before adding the filling. This creates a barrier that prevents the moisture from the filling from seeping into the crust. Also, let the crust cool completely before adding the filling.
• Can I use bottled lemon juice instead of fresh? While you can use bottled lemon juice, I really don’t recommend it for this recipe. Fresh lemon juice has a brighter, more vibrant flavor that really makes this Homemade Lemon Pie shine. Bottled juice can taste a bit artificial. In my family, we only use fresh lemon juice for this pie.
• Can I make this pie ahead of time? Absolutely! In fact, I recommend it. The Lemon Cream Pie needs at least 4 hours to chill and set properly. Making it the day before you plan to serve it is even better!
• Can I freeze Lemon Cream Pie? I don’t recommend freezing Lemon Cream Pie. The filling can become watery and the crust can become soggy when thawed. It’s best enjoyed fresh!
• Can I use a store-bought graham cracker crust? Of course! If you’re short on time, a store-bought crust is a great option. Just make sure to buy a good quality one.
• My whipped cream is always flat! What am I doing wrong? The key to perfect whipped cream is cold ingredients. Make sure your heavy cream and bowl are both chilled before you start whipping. Also, don’t overbeat the cream. Once stiff peaks form, stop beating! This also goes well with my Sour Cream and Onion Chicken, it is not sweet, so you need that dessert!

Remember, cooking is all about experimenting and having fun. Don’t be afraid to try new things and put your own spin on this recipe. And if you have any other questions, don’t hesitate to ask!

This Lemon Cream Pie recipe isn’t just another dessert in my recipe box; it’s a slice of my heart. It reminds me of family, sunshine, and the simple joys of life. It’s a recipe that’s been passed down through generations, and I’m so happy to share it with you.

My Lemon Cream Pie Pro Tips:

• Zest the lemons before you juice them. It’s much easier to zest a whole lemon than a squeezed one!
• Use a microplane zester for the finest zest. This will give you the most flavor without any of the bitter white pith.
• Don’t be afraid to experiment with different crusts. Try using vanilla wafers or even gingersnaps for a unique twist.

Here are some Lemon Cream Pie variations you can try:

• Coconut Lemon Cream Pie: Add shredded coconut to the crust and filling for a tropical twist.
• Strawberry Lemon Cream Pie: Fold chopped strawberries into the whipped cream for a burst of fresh flavor.
• Chocolate Lemon Cream Pie: Drizzle melted chocolate over the finished pie for a decadent treat.

My husband, Marco, loves the classic Lemon Cream Pie, just as it is. My daughter, Sofia, loves it with strawberries. And I love it with a little bit of everything!

I truly hope you make this Lemon Cream Pie your own, and that it brings you as much joy as it brings my family. Don’t be afraid to experiment, have fun, and most importantly, enjoy the process!

Now, go forth and bake! I can’t wait to hear about your Lemon Cream Pie adventures! I know this Classic Lemon Pie will be a new family favorite!