Creamy Lemon Pie

by

🍋 Creamy Lemon Pie

Introduction

Creamy Lemon Pie is the perfect marriage between tangy citrus brightness and velvety sweetness. The buttery graham cracker crust holds a luscious lemon filling that’s smooth and rich, while the whipped cream topping adds a light, airy finish. This dessert is a refreshing treat for warm days, but comforting enough for any season. It’s the type of pie that makes people close their eyes for a second bite.

History

Lemon-based desserts have existed since the Middle Ages, but the modern lemon cream pie as we know it became popular in the U.S. in the 20th century. Early versions were inspired by lemon custard pies from England and Key lime pie from Florida, but switched the lime for lemon. The graham cracker crust was a uniquely American twist, invented in the early 1900s by homemakers seeking an easy, no-roll crust alternative. Over time, sweetened condensed milk became a staple in the filling for its smooth, creamy texture and easy preparation.

Benefits

  1. Vitamin C Boost – Lemons are loaded with immunity-boosting vitamin C.
  2. Mood Lifting – Citrus scents can help reduce stress and boost energy.
  3. Easy to Make – No complicated pastry skills needed.
  4. Crowd-Pleaser – Loved by kids and adults alike.
  5. Keeps Well – Stores beautifully in the fridge for days.

Ingredients (Serves 8)

For the crust:

  • 1 ½ cups graham cracker crumbs (about 10–12 crackers)
  • â…“ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the lemon filling:

  • 1 can (14 oz / 400g) sweetened condensed milk
  • 4 large egg yolks
  • ½ cup freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest

For the topping:

  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Lemon slices and extra zest for garnish

Instructions / Methods

1. Prepare the crust:

  • Preheat oven to 175°C (350°F).
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  • Press mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
  • Bake for 8 minutes, then let cool slightly.

2. Make the filling:

In a large bowl, whisk sweetened condensed milk and egg yolks until smooth.

Add lemon juice and zest; whisk until well combined and slightly thickened.

Pour filling into the baked crust.

3. Bake the pie:

  • Bake for 15 minutes, or until the center is set but still jiggles slightly.
  • Remove from oven and let cool at room temperature for 1 hour.
  • Chill in the refrigerator for at least 3 hours (overnight for best results).

4. Prepare the whipped cream topping:

  • In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

5. Assembly (Formation):

  • Spread or pipe whipped cream over the chilled pie.
  • Garnish with lemon slices and extra zest.

Nutrition (Per Serving, approx.)

  • Calories: ~340 kcal
  • Protein: ~6g
  • Carbs: ~40g
  • Fat: ~18g
  • Vitamin C: ~20% of daily value

Who Loves This Dish? (Lovers)

Citrus Enthusiasts – for the fresh, zesty tang.

Summer Party Hosts – because it’s refreshing and photogenic.

Family Gatherings – appeals to all age groups.

People Who Love Sweet-Tart Desserts – balances sugar and acidity perfectly.

Bakers Who Hate Complicated Recipes – it’s easy yet impressive.

Conclusion

Creamy Lemon Pie is proof that simplicity can be stunning. Its vibrant flavor, silky texture, and beautiful presentation make it a showstopper at any table. Whether served after a summer BBQ or during the holidays, this pie offers a burst of sunshine in every bite.

Leave a Comment