Go Back
Homemade Melt-In-Your-Mouth Lemon Cream Pie photo
Print Recipe Save it for later

Melt-In-Your-Mouth Lemon Cream Pie

This Melt-In-Your-Mouth Lemon Cream Pie is bright, luscious, and creamy with a velvety texture and a buttery graham cracker crust. A perfect refreshing dessert!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 1 pre-made graham cracker pie crust 9-inch
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice about 2-3 lemons
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  • In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup cornstarch, and 1/8 teaspoon salt. Slowly whisk in 2 cups whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
  • In a separate bowl, lightly beat the 4 large egg yolks. Gradually pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them. Then pour the yolk mixture back into the saucepan with the remaining milk mixture.
  • Return the saucepan to medium heat and cook for another 2 minutes, stirring constantly until the filling is thick and glossy. Remove from heat and stir in 1/2 cup fresh lemon juice, zest of 2 lemons, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until combined.
  • Pour the lemon filling into the pre-made graham cracker pie crust. Smooth the top with a spatula. Cover the pie with plastic wrap, pressing lightly against the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
  • In a chilled mixing bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled lemon filling.
  • Optionally, garnish with lemon zest or thin lemon slices. Slice and serve chilled. Enjoy the refreshing and creamy Melt-In-Your-Mouth Lemon Cream Pie.

Equipment

  • Medium Saucepan
  • Whisk
  • Mixing bowls
  • Zester or fine grater
  • Measuring cups and spoons
  • Electric mixer or hand mixer
  • Rubber spatula
  • 9-inch Pie Dish

Notes

  • Use fresh lemon juice and zest for the best vibrant flavor.
  • Temper the egg yolks carefully to avoid scrambling.
  • Press plastic wrap onto the filling surface to prevent a skin from forming while chilling.
  • Whip the cream just until stiff peaks form to avoid over-whipping.
  • Store the pie in the refrigerator and consume within 3 days for optimal freshness.