Easy Lemon Cream Pie

Bite into a slice of sunshine with the Easy Lemon Cream Pie! This heavenly dessert is the perfect blend of tart and sweet, with a smooth creamy filling and a crunch from its biscuit base. If you’re looking for something to brighten up your summer barbecue, Easter brunch or just a gloomy day, look no further. This Lemon Cream Pie, with its star ingredient, the zesty lemon, is refreshing, light and simply irresistible. We guarantee your taste buds will do a happy dance with every bite!

Now, you’re thinking, ‘a dessert this delicious must be complicated’, right? Wrong! That’s the beauty of this Easy Lemon Cream Pie- it’s exactly as the name suggests- easy! With a no-bake filling and pre-made crust, this is a recipe that’s perfect for beginner bakers or anyone looking for a quick and delightful dessert. Plus, who wouldn’t love a dessert that tastes like a dream and looks like a million bucks?

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes plus chilling
• Servings: 8
• Yield: 1 9-inch pie

Ready to whip up some sunshine? Read on for the full lowdown on the Easy Lemon Cream Pie.

Ingredients & Equipment You’ll Need

• 1 pre-made pie crust
• 1 cup of white sugar
• 2 tablespoons of all-purpose flour
• 3 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 1 1/2 cups of water
• 2 lemons, juiced and zested
• 2 tablespoons of unsalted butter
• 4 egg yolks, beaten
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar

You will also need a pie dish, a saucepan, a whisk, and a mixer.

The key to this pie is the lemon. It gives the pie its refreshing tang and sunny color. The heavy cream, beaten until it holds peaks, creates the light, fluffy texture. If you’re unable to use heavy cream, you can substitute it with full-fat coconut milk for a dairy-free option.

How To Make Easy Lemon Cream Pie

1. First, zest and juice your lemons.
2. Take a saucepan, mix sugar, flour, cornstarch, and salt.
3. Stir in water, lemon juice, and lemon zest.
4. Cook over medium-high heat, stirring frequently, until it comes to a boil.
5. Stir in butter, then gradually whisk in the beaten egg yolks.
6. Let it simmer until it thickens. Remove from heat.
7. Pour the filling into the pie crust.
8. Beat the cream until it holds peaks, then add the powdered sugar.
9. Spread over the pie and chill in the refrigerator for at least 2 hours before serving.

Tips For The Best Results

• Always use fresh lemons for the best flavor.
• Make sure your cream is cold before you whip it.

Storage Tips

• Keep the pie refrigerated, but let it sit at room temperature for a few minutes before serving.
• If you have leftovers, cover them tightly with plastic wrap and keep in the refrigerator for up to 3 days.

Frequently Asked Questions

Q: Can I use a homemade crust?

A: Absolutely! A graham cracker crust works great.

Q: What if I don’t have fresh lemons?

A: You can use bottled lemon juice, but the flavor won’t be as vibrant.

Q: Can I use low-fat cream?

A: We recommend using heavy cream for the creamiest texture.

Q: How long can I store the pie?

A: It will keep in the fridge, covered, for about 3 days.

Q: Can I freeze the pie?

A: Yes, but the texture might change slightly when defrosted.

Nutritional Facts of Easy Lemon Cream Pie

Each slice has approximately 300 calories, 15g of fat, 40g of carbs, and 5g of protein. Please note these are estimated values.

That’s a wrap for this Easy Lemon Cream Pie recipe, folks! This is a dessert that’s been tried, loved and cherished by many, and we’re confident you’ll feel the same. So go ahead, roll up your sleeves and plunge into the world of flavors. Happy baking!