This Creamy Lemon Dream Pie is a luscious, tangy dessert that strikes the perfect balance between citrus brightness and velvety indulgence. With its golden-brown crust, rich lemon filling, and cloud-like whipped topping, it’s a slice of sunshine on a plate. The image you shared captures its elegance beautifully—the creamy layers, the inviting texture, and the hint of lemon in the background all speak to a dessert that’s both refreshing and comforting. Ideal for warm afternoons, festive gatherings, or as a light finish to a hearty meal, this pie is a celebration of simplicity and flavor. It’s easy to make, yet impressive enough to earn a permanent place in your recipe collection.
INGREDIENTS:
For the Crust:
- 1½ cups crushed digestive biscuits or graham crackers
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Lemon Filling:
- 1 can (400g) sweetened condensed milk
- ½ cup fresh lemon juice (from about 2–3 lemons)
- 1 tbsp lemon zest
- 4 large egg yolks
For the Whipped Topping:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Garnish:
- Lemon slices or zest
- Crushed cookies or biscuit crumbs
INSTRUCTIONS:
- Prepare the Crust: Preheat your oven to 175°C (350°F). In a mixing bowl, combine crushed biscuits, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Set aside to cool.
- Make the Lemon Filling: In a separate bowl, whisk together the egg yolks and lemon zest until slightly thickened. Add the sweetened condensed milk and lemon juice, whisking until smooth and creamy. The acidity of the lemon juice will begin to thicken the mixture naturally.
- Bake the Filling: Pour the lemon filling into the cooled crust and smooth the top. Bake for 15–18 minutes, just until the center is set but still slightly wobbly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Whip the Cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This light topping adds a luxurious contrast to the tart lemon filling.
- Assemble the Pie: Once the pie is fully chilled and set, spread or pipe the whipped cream over the top. Decorate with lemon zest, slices, or a sprinkle of crushed cookies for added texture and visual appeal.
- Serve & Store: Slice with a sharp knife and serve chilled. This pie keeps well in the refrigerator for up to 3 days. Avoid freezing, as the texture of the whipped cream may change.
Serving Suggestions & Variations:
- Ginger Crust: Swap digestive biscuits for ginger snaps for a spiced twist.
- Coconut Cream Topping: Add shredded coconut to the whipped cream for tropical flair.
- Wellness Adaptation: Use Greek yogurt in place of condensed milk and a nut-based crust for a lighter version.
- Mini Pies: Make individual servings in ramekins or muffin tins for portion control and presentation.