Creamy Lemon Pie Recipe

Looking for a sweet, tangy, and creamy dessert? This Creamy Lemon Pie is the perfect combination of zesty lemon flavor and velvety smooth filling, all nestled in a buttery crust. It’s refreshing, simple to make, and an ideal dessert for any occasion—from summer picnics to family dinners. Topped with whipped cream and a hint of lemon zest, this pie will quickly become a favorite.

In this guide, we’ll walk you through the steps to make a Creamy Lemon Pie from scratch. We’ll provide the ingredients, step-by-step instructions, and tips to ensure your pie turns out perfectly every time. So, let’s get baking and create a lemony masterpiece!

What is Creamy Lemon Pie?

Creamy Lemon Pie is a delightful dessert made with a smooth lemon custard filling and either a graham cracker or traditional pie crust. The pie is packed with lemon juice and zest for a tangy kick, balanced by sweetened condensed milk, which gives the pie its creamy texture. The pie is often topped with whipped cream and extra lemon zest for a bright and fresh presentation.

Ingredients List for Creamy Lemon Pie

For the Crust (Choose One):

• 1 ½ cups graham cracker crumbs – For a buttery, crumbly crust.
• ½ cup unsalted butter, melted – Helps bind the crumbs together.
• 2 tablespoons granulated sugar – Adds sweetness to the graham cracker crust.

OR

• 1 ¼ cups all-purpose flour – For a more traditional pie crust.
• ½ cup unsalted butter, chilled and cubed – Cold butter ensures a flaky crust.
• ½ teaspoon salt – Balances the sweetness and enhances flavor.
• 2-4 tablespoons ice water – To bring the dough together.

For the Creamy Lemon Filling:

• 1 can (14 oz) sweetened condensed milk – Provides sweetness and creaminess.
• 4 large egg yolks – Adds richness and helps set the pie filling.
• ½ cup fresh lemon juice – For a tangy lemon flavor.
• 1 tablespoon lemon zest – Adds extra lemony brightness.

For the Whipped Cream Topping:

• 1 cup heavy whipping cream – For a light and fluffy topping.
• 2 tablespoons powdered sugar – Sweetens the whipped cream.
• ½ teaspoon vanilla extract – Adds flavor to the whipped cream.
• Extra lemon zest or lemon slices – For garnish (optional).

Substitutions and Variations

Here are some variations and substitutions to make this pie uniquely yours:

• Crust Variations: Swap graham crackers for crushed digestive biscuits, vanilla wafers, or Oreos for a different flavor twist.
• Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust, or substitute with a gluten-free pie crust recipe.
• Dairy-Free Version: Substitute sweetened condensed milk with a dairy-free version and use coconut milk or other plant-based whipped cream for the topping.
• Add a Meringue Topping: If you prefer, top your lemon pie with meringue instead of whipped cream by using the leftover egg whites.

Step-by-Step Cooking Instructions

Follow these simple steps to make your Creamy Lemon Pie:

Step 1: Prepare the Crust

1. For the Graham Cracker Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
   • Press the mixture into the bottom and sides of a 9-inch pie dish, using the back of a measuring cup to press it firmly into place.
   • Bake the crust for 8-10 minutes, or until golden brown. Set aside to cool while you prepare the filling.

OR

2. For the Traditional Pie Crust:
   • In a large bowl, mix the flour and salt. Add the chilled, cubed butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized pieces of butter.
   • Add the ice water, 1 tablespoon at a time, and gently mix with a fork until the dough just comes together. Be careful not to overmix.
   • Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
   • Roll the dough out on a floured surface to fit your pie dish. Carefully transfer the dough to the pie dish, trim any excess, and crimp the edges.
   • Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans.
   • Bake the crust at 350°F (175°C) for 15-20 minutes, until golden and crisp. Remove the parchment paper and weights, and set aside to cool.

Step 2: Make the Creamy Lemon Filling

1. In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
2. Pour the lemon filling into the pre-baked pie crust (whether graham cracker or traditional) and smooth the top with a spatula.

Step 3: Bake the Pie

1. Bake the pie at 350°F (175°C) for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
2. Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours (or overnight) to allow the filling to fully set.

Step 4: Make the Whipped Cream Topping

1. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 3-4 minutes).
2. Once the pie has chilled, spread or pipe the whipped cream over the top of the pie in an even layer or decorative swirls.

Step 5: Garnish and Serve

1. Garnish the pie with extra lemon zest, lemon slices, or even fresh berries if desired.
2. Slice and serve chilled for the best flavor and texture.

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

Here’s a quick recap of the essential steps to ensure your lemon pie turns out perfectly:

1. Prepare the Crust: Whether you're using a graham cracker crust or a traditional pie crust, make sure it’s fully baked and cooled before adding the filling.
2. Make the Lemon Filling: Whisk together the condensed milk, egg yolks, lemon juice, and zest until smooth, then bake until just set.
3. Chill the Pie: Let the pie cool to room temperature, then refrigerate it for at least 2 hours to allow the filling to firm up.
4. Top with Whipped Cream: Fresh whipped cream adds the perfect creamy contrast to the tangy lemon filling.

Common Mistakes to Avoid

Here are some tips to help you avoid common pitfalls when making Creamy Lemon Pie:

• Not Chilling the Pie: Make sure to chill the pie for at least 2 hours after baking. This allows the filling to set properly and ensures clean, firm slices when you cut into it.
• Overbaking the Filling: The filling should be set but still slightly jiggly in the center when you remove the pie from the oven. Overbaking can cause the filling to become too firm or crack.
• Not Using Fresh Lemons: Fresh lemon juice and zest are key to getting the best, brightest flavor. Avoid using bottled lemon juice, which can taste flat.

Serving and Presentation Tips

Make your Creamy Lemon Pie stand out with these serving and presentation ideas:

How to Serve Creamy Lemon Pie

1. Chill Before Serving: For the best flavor and texture, always serve this pie cold. Chilling enhances the creamy texture and allows the flavors to meld together.
2. Use a Warm Knife: To get clean, smooth slices, dip your knife in warm water and wipe it off between cuts.

Presentation Ideas for Creamy Lemon Pie

• Decorative Whipped Cream: Use a piping bag to pipe whipped cream in swirls or rosettes for an elegant look.
• Lemon Garnish: Add thin lemon slices or twists of lemon zest on top for a pop of color and a hint of extra lemon flavor.
• Berry Garnish: Top the pie with fresh raspberries, blueberries, or blackberries for a burst of color and flavor.

Creamy Lemon Pie Recipe Tips

• Room Temperature Eggs: Make sure your egg yolks are at room temperature before whisking them into the filling. This helps them blend more easily for a smooth, creamy texture.
• Chill the Pie Crust: If you're making a traditional pie crust, chilling the dough before rolling it out will prevent it from shrinking during baking.
• Use Fresh Lemons: For the best lemon flavor, always use fresh lemons for both the juice and zest.

Frequently Asked Questions (FAQs)

1. How long does Creamy Lemon Pie last?
Creamy Lemon Pie will last up to 3-4 days when stored in the refrigerator. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.

2. Can I freeze Creamy Lemon Pie?
Yes, you can freeze Creamy Lemon Pie without the whipped cream topping. Wrap the pie tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving, then top with fresh whipped cream.

3. Can I make Creamy Lemon Pie ahead of time?
Absolutely! Creamy Lemon Pie can be made 1-2 days in advance and stored in the refrigerator. Just add the whipped cream topping right before serving for the freshest presentation.

4. What if I don’t have fresh lemons?
If fresh lemons aren’t available, you can substitute bottled lemon juice in a pinch. However, the flavor won’t be as bright or fresh as using real lemons. Avoid using imitation lemon flavoring.

Conclusion

This Creamy Lemon Pie is the perfect combination of tangy and sweet, with a velvety texture that’s sure to satisfy any dessert craving. Whether you’re making it for a family dinner, a summer party, or just because, this easy recipe is sure to impress. With its fresh lemon flavor, creamy custard filling, and light whipped cream topping, it’s a dessert that will quickly become a favorite. Follow the steps in this guide, and you’ll have a delicious, show-stopping lemon pie to enjoy. Happy baking!

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