Ingredients for Lemon Cream Pie
- Prepared Graham Cracker Crust
- 4 large eggs
- 1 cup granulated sugar
- Lemon Zest
- Fresh Lemon Juice
- (Optional) 2 tablespoons unsalted butter, for extra richness (add with lemon juice)
- Whipping Cream
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How to Make Lemon Cream Pie
- In a medium heavy saucepan, whisk together 1 cup granulated sugar, 1/2 cup fresh lemon juice, 1/4 cup lemon zest, and a pinch of salt.
- In a separate bowl, whisk 4 large eggs until lightly frothy.
- Gradually whisk the egg mixture into the sugar mixture, ensuring everything is well combined.
- Place the saucepan over medium heat. Whisk constantly, scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon (about 7-9 minutes).
- Remove from heat and strain the lemon curd through a fine-mesh sieve into a heatproof bowl. This removes any lumps.
- Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Once the curd is chilled, in a large bowl, beat 2 cups heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the chilled lemon curd until just combined.
- Pour the lemon cream filling into your prepared pie crust (use your favorite recipe or store-bought).
- Cover the pie loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
994g
Fat
674g
Carbs
110g
