Lemon Creme Pie

Indulge in the zesty, creamy delight of Lemon Creme Pie, a refreshing dessert that strikes the perfect balance between tangy and sweet. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a luscious, citrus-infused custard made from freshly squeezed lemon juice, rich sweetened condensed milk, and bright lemon zest. The silky filling is delicately set, then chilled to achieve its irresistible creaminess. Topped with billowy homemade whipped cream and garnished with lemon slices, this elegant treat is as stunning as it is delicious. Perfect for summer gatherings, family dinners, or anytime you crave a light yet decadent dessert, this Lemon Creme Pie is a showstopper that’s as easy to make as it is to love.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 12 sheets Graham crackers
• 2 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter (melted)
• 14 ounces Sweetened condensed milk
• 1 cup Heavy cream
• 0.5 cup Lemon juice (freshly squeezed)
• 1 tablespoon Lemon zest
• 3 large Egg yolks
• 2 tablespoons Powdered sugar
• 1 cup Whipped cream (optional, for topping)
• 1 whole Lemon slices (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To prepare the crust, finely crush the graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin.

Step 3

In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Step 4

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Step 5

Bake the crust in the preheated oven for 8 minutes. Remove from oven and let cool completely while you prepare the filling.

Step 6

In a large bowl, whisk together the sweetened condensed milk, heavy cream, lemon juice, lemon zest, and egg yolks until smooth and well combined.

Step 7

Pour the filling into the cooled crust and smooth the top with a spatula.

Step 8

Return the pie to the oven and bake for 12 minutes, or until the filling is just set and slightly jiggles in the center. Be careful not to overbake.

Step 9

Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Step 10

Before serving, prepare the topping by whipping the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.

Step 11

Spread or pipe the whipped cream over the chilled pie, if desired. Garnish with lemon slices or additional lemon zest for a decorative touch.

Step 12

Slice and serve chilled. Enjoy your refreshing Lemon Creme Pie!

Nutrition Facts

Serving size	(1411.2g)

Amount per serving	% Daily Value*
Calories	4741.0

Total Fat 312.0g	0%
Saturated Fat 178.7g	0%
Polyunsaturated Fat 14.9g
Cholesterol 1271.7mg	0%
Sodium 1394.1mg	0%
Total Carbohydrate 419.2g	0%
Dietary Fiber 5.3g	0%
Total Sugars 347.8g
Protein 54.2g	0%

Vitamin D 86.7IU	0%
Calcium 1453.6mg	0%
Iron 6.4mg	0%
Potassium 2066.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 4.6%

Carbs: 35.7%