Lemon Cream Pie Recipe

Lemon Cream Pie Recipe

Introduction:

Lemon cream pie is the perfect dessert for anyone who loves a sweet and tangy treat. With its smooth, creamy lemon filling and flaky crust, this pie is a refreshing dessert that combines the perfect balance of tart and sweet. Whether you’re preparing for a special gathering or simply craving a delicious homemade dessert, this lemon cream pie will surely delight your taste buds. Topped with a generous layer of whipped cream, it’s a dessert that is as beautiful as it is flavorful.

Ingredients:

For the Pie Crust:

• 1 pre-made pie crust (or homemade, if preferred)

For the Lemon Filling:

• 1 ½ cups of sugar
• 2 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 2 cups of water
• 3 large egg yolks, beaten
• 1/4 cup of fresh lemon juice (about 2 lemons)
• 1 tablespoon of lemon zest
• 3 tablespoons of unsalted butter
• 1/4 teaspoon of vanilla extract

For the Whipped Cream:

• 1 cup of heavy cream
• 2 tablespoons of powdered sugar
• 1 teaspoon of vanilla extract

Instructions:

1. Prepare the Pie Crust: Preheat your oven to 180°C (350°F). Place the pie crust into a 9-inch pie dish, and bake according to the package instructions or until golden and crisp. Once baked, remove it from the oven and allow it to cool completely.

2. Make the Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add water and cook over medium heat, stirring frequently until the mixture begins to thicken and come to a gentle boil.

3. Add the Egg Yolks: In a separate bowl, whisk the egg yolks, and gradually add a little of the hot sugar mixture to temper the eggs. Slowly add the egg mixture back into the saucepan while stirring constantly to avoid curdling. Continue to cook for another 2 minutes, ensuring the mixture thickens to a custard-like consistency.

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4. Flavor the Filling: Remove the saucepan from the heat and stir in the fresh lemon juice, lemon zest, butter, and vanilla extract. Stir until the butter has melted and the filling is smooth and well-combined.

5. Fill the Pie Crust: Pour the lemon filling into the cooled pie crust, smoothing the top with a spatula. Allow the pie to cool to room temperature before refrigerating it for at least 3 hours or until fully set.

6. Make the Whipped Cream: While the pie is chilling, prepare the whipped cream by whipping the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.

7. Assemble the Pie: Once the lemon filling has set, spread a generous amount of whipped cream on top of the pie. You can use a spatula to spread it evenly or pipe it for a decorative look.

8. Serve and Enjoy: Slice the pie into wedges and serve chilled for a refreshing and satisfying dessert.

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Conclusion: Lemon cream pie is an indulgent and light dessert that is sure to impress guests or satisfy any sweet tooth. The combination of tangy lemon filling, a buttery pie crust, and creamy whipped topping makes for a refreshing treat that is perfect for any occasion. Whether you enjoy it after a hearty meal or as a sweet snack, this lemon cream pie is sure to leave a lasting impression. Enjoy this classic dessert any time you want to brighten up your day!

Let me know if you’d like any adjustments to this recipe!