Zesty Lemon Cream Pie with Whipped Top & Graham Crust Recipe

This Lemon Cream Pie offers a burst of brightness in every bite. Nestled in a rustic graham cracker crust, the creamy lemon filling balances tartness and sweetness with a silky mouthfeel, complemented by the lightness of whipped cream on top. This dessert is a sensory delight—vibrant, refreshing, and comforting all at once. It’s ideal for warm afternoons or festive dinners, and its wellness-oriented ingredients make it more than just indulgent: it’s a treat with purpose.

The pie is elevated with fresh lemon juice and zest, maximizing digestive and immune-boosting benefits. The crust provides texture and grounding warmth, while the filling delivers mood-lifting citrus notes and gut-friendly creaminess. Whether served at family gatherings or tea time rituals, it honors tradition while embracing functional nutrition—a delicious synergy of culture and wellness.

🧺 INGREDIENTS

For the Graham Crust

• 1½ cups graham cracker crumbs (or whole wheat digestive biscuits, crushed)
• ¼ cup organic cane sugar or coconut sugar
• ½ cup melted unsalted butter or ghee (for Ayurvedic depth)

For the Lemon Cream Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon sea salt
• 2 cups whole milk or plant-based milk
• 4 large egg yolks (room temperature)
• ½ cup fresh lemon juice (from 2–3 lemons)
• 2 tablespoons lemon zest
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Optional garnish: lemon slices, edible flowers, mint leaves

🍴 INSTRUCTIONS

🍋 Step 1: Prepare the Crust

1. Preheat oven to 175°C (350°F).
2. In a mixing bowl, combine graham crumbs and sugar.
3. Stir in melted butter until mixture resembles damp sand.
4. Press mixture evenly into a 9-inch pie dish, along bottom and up the sides.
5. Bake for 8–10 minutes until lightly golden. Cool completely.

🍋 Step 2: Make the Lemon Cream Filling

1. In a saucepan, whisk sugar, cornstarch, and salt.
2. Gradually add milk, whisking continuously to avoid lumps.
3. Cook on medium heat until mixture thickens and begins to boil.
4. In a small bowl, beat egg yolks. Temper them by slowly adding 1 cup hot mixture while whisking.
5. Return tempered yolks to saucepan. Cook another 2–3 minutes, stirring constantly.
6. Remove from heat; stir in lemon juice, zest, butter, and vanilla.
7. Pour filling into cooled crust. Smooth top.
8. Cover with cling wrap pressed directly onto surface. Chill 4+ hours.

🍋 Step 3: Whip the Cream

1. In a chilled bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form.
2. Once pie is set, remove cling wrap and pipe or spread cream generously.
3. Garnish with lemon zest, powdered sugar, or fresh herbs.

🧘 WELLNESS NOTES

🧡 CULTURAL & CREATIVE TWISTS

• Use hung curd whipped topping with cardamom for a South Asian flair.
• Infuse filling with ginger juice for anti-inflammatory punch.
• Add a hint of rooh afza or rosewater to whipped cream for floral notes.
• For a vegan version, swap egg yolks with cornflour and almond milk, and use coconut cream for topping.