Creamy Lemon Pie Recipe

Are you craving a dessert that is both tangy and sweet, with a rich, creamy texture that melts in your mouth? Look no further! This creamy lemon pie is the perfect balance of tart lemon flavor and silky-smooth filling, all nestled in a buttery crust. Whether you're hosting a dinner party or just want to treat yourself to something special, this lemon pie is sure to impress. Keep reading for the complete recipe and tips on how to make the perfect creamy lemon pie every time!

this Recipe

What is a Creamy Lemon Pie?

A creamy lemon pie is a delicious dessert that combines the bright and zesty flavor of fresh lemons with a rich, custard-like filling. It's often set in a crisp, buttery graham cracker crust, though some variations use traditional pie crusts. The key to this dessert is its balance: the tartness of the lemons is mellowed out by sweetened condensed milk or cream, creating a velvety texture that's perfectly sweetened.

Ingredients List for Creamy Lemon Pie

1. Graham Cracker Crust
   • 1 ½ cups graham cracker crumbs
   • ¼ cup granulated sugar
   • 6 tablespoons melted butter
2. Creamy Lemon Filling
   • 1 can (14 oz) sweetened condensed milk
   • 3 large egg yolks
   • ½ cup fresh lemon juice (about 2-3 lemons)
   • 1 tablespoon lemon zest
   • 1 teaspoon vanilla extract
3. Whipped Topping (Optional)
   • 1 cup heavy whipping cream
   • 2 tablespoons powdered sugar
   • 1 teaspoon vanilla extract

Substitutions and Variations

There are several ways you can make this creamy lemon pie your own. For the crust, you can substitute graham crackers with digestive biscuits, shortbread cookies, or even crushed vanilla wafers. If you're looking for a gluten-free option, gluten-free graham crackers work just as well.

For the filling, you can substitute the sweetened condensed milk with a dairy-free alternative if you want to make a lactose-free version of this pie. Coconut cream can also be used to add a tropical twist to the pie, pairing beautifully with the lemon. You could also experiment with lime juice instead of lemon juice for a refreshing key lime pie variation.

If you're watching your sugar intake, you can reduce the amount of sugar in the crust or opt for a sugar-free version of sweetened condensed milk. Also, consider swapping out the whipped cream topping with a lighter, Greek yogurt-based topping.

Step-by-Step Cooking Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. You can use the bottom of a glass or measuring cup to ensure the crust is evenly distributed. Bake the crust for 8-10 minutes, until lightly golden and set. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Lemon Filling

In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add the fresh lemon juice, lemon zest, and vanilla extract. Whisk until all the ingredients are fully incorporated and the mixture is thick and creamy. The lemon juice will react with the sweetened condensed milk to thicken the filling as it sits.

Step 3: Pour the Filling

Once your crust has cooled slightly, pour the lemon filling into the crust. Use a spatula to spread the filling evenly. The filling will be a pale yellow color and should be thick enough to hold its shape in the crust. If the filling seems too loose, let it sit for a few minutes to thicken before pouring it in.

Step 4: Bake the Pie

Place the pie in the preheated oven and bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. The pie will continue to firm up as it cools. Be careful not to overbake the pie, as this can cause the filling to crack.

Step 5: Let the Pie Cool

Remove the pie from the oven and allow it to cool to room temperature on a wire rack. Once cooled, cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight. This will help the filling fully set and enhance the creamy texture.

Step 6: Make the Whipped Topping

While the pie chills, you can prepare the whipped topping if desired. In a medium-sized bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. You can use a hand mixer or whisk by hand for this step. Keep the whipped cream chilled until you're ready to serve the pie.

Step 7: Add the Whipped Topping and Serve

Once the pie has fully chilled and set, spread the whipped cream over the top, or dollop it on individual slices just before serving. You can garnish the pie with additional lemon zest, lemon slices, or even a sprinkle of crushed graham crackers for an extra touch of flair.

How to Cook Creamy Lemon Pie: A Step-by-Step Guide

1. Preheat the oven to 350°F (175°C).
2. Make the crust by combining graham cracker crumbs, sugar, and butter. Press into a pie pan and bake for 8-10 minutes.
3. Whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract to create the filling.
4. Pour the filling into the baked crust and bake for 15-20 minutes until the filling is set.
5. Let the pie cool at room temperature before refrigerating for at least 4 hours.
6. Top with homemade whipped cream, if desired, and serve chilled.

Common Mistakes to Avoid

1. Not Pre-baking the Crust: Failing to bake the graham cracker crust before adding the filling can lead to a soggy bottom. Pre-baking ensures a crisp, sturdy crust.
2. Overbaking the Pie: The filling should be slightly jiggly in the center when you take it out of the oven. Overbaking can cause cracks or a rubbery texture.
3. Using Bottled Lemon Juice: Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice can have a metallic or artificial taste, which detracts from the fresh, zesty flavor of the pie.
4. Skipping the Refrigeration Step: Allowing the pie to chill for at least 4 hours is crucial for the filling to fully set. Cutting into the pie too soon can result in a runny filling.

Serving and Presentation Tips

When it comes to serving creamy lemon pie, simplicity is key. After allowing the pie to chill and set in the fridge, slice it cleanly with a sharp knife dipped in warm water. For a smooth and clean presentation, wipe the knife between each cut. This ensures each slice looks as good as it tastes.

How to Serve Creamy Lemon Pie

Serve the pie chilled, as the cold enhances the creamy texture and the vibrant lemon flavor. For an extra burst of citrus, you can garnish each slice with a thin lemon slice or a twist of lemon peel. A light dusting of powdered sugar or a sprinkle of crushed graham crackers adds a nice touch too.

Presentation Ideas for Creamy Lemon Pie

• Lemon Zest Swirls: Use a zester or microplane to create fine lemon zest and sprinkle it over the whipped topping.
• Citrus Wheels: Thinly slice lemons and place them along the edges of the pie for a decorative, bright look.
• Fresh Berries: Blueberries or raspberries pair beautifully with the tart lemon flavor and add a pop of color.
• Mint Leaves: A small sprig of mint placed atop each slice creates a fresh, appealing contrast to the lemony yellow filling.

Creamy Lemon Pie Recipe Tips

• Room Temperature Ingredients: Make sure your eggs and lemons are at room temperature before starting the recipe. This ensures they mix together smoothly.
• Zest Before Juicing: Always zest your lemons before you juice them, as it’s much harder to do after they’ve been squeezed.
• Control the Sweetness: Taste the filling before baking. If you prefer a less sweet pie, you can reduce the amount of sweetened condensed milk slightly or add more lemon juice for extra tang.
• Chill the Whipped Cream Bowl: For best results, chill the bowl and whisk or beaters before whipping the cream. Cold utensils make for faster, fluffier whipped cream.

Frequently Asked Questions (FAQs)

Q: Can I make the pie ahead of time?
A: Yes! This pie actually benefits from being made ahead. The longer it chills, the better the flavors meld together. Make it the night before for the best results.

Q: Can I use store-bought crust?
A: Absolutely. If you're short on time, a pre-made graham cracker crust is a great shortcut.

Q: How long does the pie last in the fridge?
A: Stored in an airtight container, the pie will last for up to 4-5 days in the refrigerator.

Q: Can I freeze creamy lemon pie?
A: Yes, you can freeze the pie without the whipped topping for up to 2 months. Thaw in the refrigerator overnight before serving.

Conclusion

This creamy lemon pie is a show-stopping dessert that's both easy to make and irresistibly delicious. With its bright, zesty filling and buttery graham cracker crust, it's perfect for any occasion. Whether you're a seasoned baker or a beginner, this recipe is sure to become a favorite. Give it a try, and enjoy the delightful balance of tart lemon and creamy sweetness!

Print