This recipe provides instructions for making a classic and refreshing Lemon Cream Pie with a buttery graham cracker crust. This pie features a smooth, tangy, and creamy lemon filling encased in a sweet and crumbly graham cracker crust, topped with a light and airy whipped cream. It’s a delightful dessert that balances the tartness of lemon with the sweetness of the crust and the delicate richness of the cream. The crust is a simple no-bake graham cracker crust, made by crushing graham crackers into fine crumbs and mixing them with melted butter and sugar. This mixture is then pressed into a pie plate and chilled to firm up. The filling is a creamy lemon custard, typically made with fresh lemon juice and zest for a vibrant citrus flavor, sugar for sweetness, eggs and cornstarch for thickening, and sometimes a touch of butter for added richness and a smooth texture. The ingredients are usually cooked together on the stovetop until thickened and smooth, then poured into the prepared graham cracker crust and chilled until set. The final touch is a generous topping of whipped cream, made from heavy cream whipped with powdered sugar and vanilla extract until light and fluffy. The contrast between the tangy lemon filling, the sweet crust, and the cool, creamy whipped topping makes this pie a refreshing and satisfying dessert, perfect for any occasion, especially during warmer months. The image shows a slice of lemon cream pie on a clear glass plate, with the rest of the pie in the background. The pie has a golden-brown graham cracker crust, a smooth, pale yellow lemon cream filling, and is topped with swirls of white whipped cream and garnished with a slice of lemon and yellow lemon zest. A halved lemon is visible in the background, emphasizing the lemon flavor of the pie.
The texture of Lemon Cream Pie with Graham Cracker Crust is a delightful combination of a crumbly and slightly firm graham cracker crust, a smooth and creamy lemon custard filling that is rich and melts in your mouth, and a light and airy whipped cream topping that provides a soft contrast.
The flavor profile is a bright and refreshing balance of tart and sweet. The lemon filling offers a tangy and zesty citrus flavor, perfectly complemented by the sweet and buttery graham cracker crust. The whipped cream topping adds a touch of delicate sweetness and creamy richness, rounding out the overall taste.
Lemon Cream Pie with Graham Cracker Crust is a dessert pie featuring a sweet graham cracker crust filled with a smooth, tangy lemon cream custard, and topped with light and airy whipped cream.
The preparation involves making a no-bake graham cracker crust, cooking a creamy lemon custard filling on the stovetop, chilling the filled crust until set, and then topping it with freshly whipped cream.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cream Filling:
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- ½ cup fresh lemon juice (from about 3-4 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
For the Whipped Cream Topping:
- 2 cups heavy cream, chilled
- ¼ cup powdered sugar (or to taste)
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Thin slices of lemon
- Fresh lemon zest
Equipment:
- 9-inch pie plate
- Food processor (optional, for crushing graham crackers) or zip-top bag and rolling pin
- Medium mixing bowl
- Whisk
- Medium saucepan
- Rubber spatula
- Plastic wrap
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
Instructions:
Part 1: Make the Graham Cracker Crust
- Crush the Graham Crackers: Place the graham crackers in a food processor and pulse until fine crumbs are formed. Alternatively, place them in a zip-top bag and crush them with a rolling pin until you have fine crumbs.
- Combine Crust Ingredients: In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the crumbs and sugar. Stir well until all the crumbs are moistened and the mixture resembles wet sand.
- Press into Pie Plate: Pour the graham cracker mixture into the 9-inch pie plate. Use the bottom of a measuring cup or your fingers to press the crumbs evenly onto the bottom and up the sides of the pie plate, forming a firm and even crust.
- Chill the Crust: Cover the crust with plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up. This no-bake crust needs to be chilled to hold its shape.
Part 2: Make the Lemon Cream Filling
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. This helps prevent lumps when liquid is added.
- Add Water and Lemon Juice: Gradually whisk in the water and fresh lemon juice until the mixture is smooth and there are no lumps of cornstarch.
- Add Lemon Zest: Stir in the lemon zest.
- Cook the Filling: Place the saucepan over medium heat and cook, stirring constantly with a rubber spatula, until the mixture comes to a gentle boil and thickens significantly. Continue to cook and stir for 1-2 minutes more after it starts boiling to ensure the cornstarch is fully cooked and the filling is smooth and glossy.
- Temper the Egg Yolks: In a small bowl, lightly beat the egg yolks. Gradually whisk about ¼ cup of the hot lemon mixture into the egg yolks, whisking constantly to temper them and prevent them from scrambling.
- Add Tempered Yolks to Filling: Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture. Cook over low heat, stirring constantly, for another 1-2 minutes until the filling thickens further and is smooth. Do not boil after adding the yolks.
- Stir in Butter: Remove the saucepan from the heat and stir in the unsalted butter until it is completely melted and incorporated into the lemon filling, making it smooth and slightly shiny.
- Pour into Crust and Chill: Pour the hot lemon cream filling into the chilled graham cracker crust. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Part 3: Make the Whipped Cream Topping and Garnish
- Chill Bowl and Whisk: Make sure your mixing bowl and whisk (or the bowl and whisk attachment of your stand mixer) are well-chilled. This helps the heavy cream whip up properly.
- Whip the Cream: Pour the chilled heavy cream into the chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the whipped cream and continue beating until stiff, glossy peaks form. Be careful not to overwhip.
- Top the Pie: Once the lemon cream filling is completely set, spread the whipped cream evenly over the top of the pie. You can create swirls or a smooth layer, depending on your preference.
- Garnish (Optional): Garnish the pie with thin slices of lemon and a sprinkle of fresh lemon zest for a beautiful presentation.
- Serve: Slice and serve the Lemon Cream Pie chilled. Store any leftovers in the refrigerator.
Enjoy this bright and refreshing Lemon Cream Pie with its delicious graham cracker crust and light whipped cream topping! It’s a perfect balance of sweet, tart, and creamy flavors.