Lemon Cream Pie Recipe

Name: Lemon Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole 9-inch Pie Crust, Uncooked; 1 can Sweetened Condensed Milk (14 Oz); 3 whole Egg Yolks; 2 Tablespoons Lemon Zest; 1/2 cups Fresh Lemon Juice; 1 cup Heavy Whipping Cream; 1/4 cups Granulated Sugar; 1 teaspoon Vanilla Extract; 1/2 Tablespoons Cornstarch (optional); Slices Of Lemon, For Garnish

Servings: persons

1 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
1/2 cups Fresh Lemon Juice
1 cup Heavy Whipping Cream
1/4 cups Granulated Sugar
1 teaspoon Vanilla Extract
1/2 Tablespoons Cornstarch (optional)
Slices Of Lemon, For Garnish

1
Preheat oven to 350 degrees F.
2
Place pie crust in a 9-inch glass pie shell and set aside.
3
In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.
4
Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
5
Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.
6
*If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole 9-inch Pie Crust, Uncooked, 1 can Sweetened Condensed Milk (14 Oz), 3 whole Egg Yolks, 2 Tablespoons Lemon Zest, and more.

Yes, Lemon Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cream Pie

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