Lemon Cream Pie
A creamy, zesty dessert that balances flavor and health, perfect for any occasion.
Ingredients
For the crust
- 1 each Graham cracker pie crust Offers a sweet, buttery base for a delightful crunch.
For the filling
- 1/2 cup Fresh lemon juice Provides the bright, citrusy flavor that defines the pie.
- 1 cup Sour cream Adds creaminess and a slight tang, enhancing texture.
- 1 cup Heavy whipped cream Ensures a light and fluffy filling for a melt-in-your-mouth experience.
- 3/4 cup Sugar Balances the tartness of lemon for a perfect flavor blend.
- 2 tbsp Lemon zest Intensifies the lemon flavor.
- 1 tsp Vanilla extract Adds depth to the overall taste.
Instructions
Preparation
- Gather all your ingredients on a clean workspace.
- Preheat your oven to 350°F (175°C).
- Prepare the graham cracker crust by crumbling it in a bowl or using a pre-made crust.
- In a separate bowl, whisk together the sour cream, lemon juice, lemon zest, vanilla extract, and sugar until smooth.
- In another bowl, whip the heavy cream until you have stiff peaks.
Cooking
- Combine the sour cream mixture with the whipped cream, folding gently to maintain fluffiness.
- Pour the mixture into the crust evenly, spreading it out to the edges.
- Bake for 25-30 minutes or until the filling is set but still slightly jiggles in the center.
- Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours to fully set.
Serving
- Once the pie is thoroughly chilled, it’s ready to slice.
- If desired, top with extra whipped cream for added richness.
- Garnish with fresh lemon slices or zest.
- Serve chilled and enjoy with loved ones.
Notes
For best results, use fresh lemons and consider lower calorie options based on dietary needs. Keep leftovers covered in the fridge for up to 5 days.