Discover the ultimate Easy Lemon Cream Pie recipe that delivers bright, tangy flavor with a luxuriously smooth texture, perfect for any occasion. This straightforward dessert is your answer to a quick yet impressive treat, making it a go-to for both novice bakers and seasoned pros alike.
Key Ingredients for Easy Lemon Cream Pie
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- 1 ½ cups granulated sugar, divided
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 1 ½ cups water
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon lemon zest (from about 1-2 lemons)
- ⅓ cup fresh lemon juice (from about 2-3 lemons)
- 1 teaspoon vanilla extract
- For Whipped Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
How to Make Easy Lemon Cream Pie
This Easy Lemon Cream Pie is a delightful symphony of tart and sweet, achievable in under an hour for a truly satisfying dessert. Its quick preparation and rich, luscious filling make it an absolute winner for any gathering or a simple weeknight indulgence.
Step-by-Step Instructions
- Prepare the Pie Crust: If you haven’t already, ensure your 9-inch pie crust is pre-baked and completely cooled. You can use a store-bought graham cracker crust, a pastry crust baked until golden brown, or even an Oreo crust for a delightful variation. Make sure it’s sturdy enough to hold the creamy filling.
- Combine Dry Ingredients: In a medium saucepan, whisk together 1 cup of the granulated sugar, the cornstarch, and the salt. This ensures that the cornstarch is evenly distributed and prevents lumps from forming in the filling.
- Whisk in Egg Yolks: In a separate small bowl, lightly beat the egg yolks. Gradually whisk the egg yolks into the dry ingredients in the saucepan. It might seem a little thick at this stage, but keep whisking until it forms a paste.
- Add Water and Heat: Gradually whisk in the 1 ½ cups of water into the saucepan until the mixture is smooth. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble. This usually takes about 8-10 minutes. It’s crucial to stir continuously to prevent scorching on the bottom of the pan.
- Cook After Thickening: Once the mixture has thickened and is bubbling, continue to cook and stir for an additional 1 minute. This ensures the cornstarch is fully cooked, which is essential for a firm, smooth filling and to eliminate any starchy taste.
- Remove from Heat: Take the saucepan off the heat.
- Add Remaining Ingredients for Flavor: Stir in the remaining ½ cup of granulated sugar, the butter pieces, lemon zest, fresh lemon juice, and vanilla extract. Continue stirring until the butter is completely melted and the mixture is smooth and glossy. The vibrant lemon zest and juice will infuse the filling with a powerful citrus aroma and taste.
- Pour into Pie Crust: Pour the hot lemon filling into your pre-baked and cooled pie crust. Spread it evenly with a spatula.
- Chill the Pie: Cover the surface of the pie directly with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until the filling is completely set and firm. Over chilling is better than under chilling for this recipe!
- Prepare Whipped Topping (Optional): If you’re opting for a whipped topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form.
- Serve: Once the pie is set, remove the plastic wrap. Dollop or spread the whipped topping over the chilled lemon cream pie. Garnish with extra lemon zest or a few thin lemon slices, if desired. Slice and serve your delicious Easy Lemon Cream Pie!
Why You’ll Love This Easy Lemon Cream Pie
You’ll adore this Easy Lemon Cream Pie for its absolutely sublime, perfectly balanced tangy-sweet flavor and its incredibly custardy texture, reminiscent of a gourmet bakery treat. Unlike many other lemon desserts that can be overly complicated, this recipe is designed for maximum flavor with minimal effort, making it an ideal choice for busy bakers or those new to pie-making. The burst of fresh lemon zest and juice cuts through the richness, creating a wonderfully bright and refreshing profile that’s simply irresistible, especially when compared to a heavier lemon meringue pie.
Making this delightful dessert at home saves you money compared to buying a pre-made pie from a bakery, and you get the satisfaction of creating something truly special. The creamy, smooth filling is a dream, and the simple addition of a fluffy whipped cream topping elevates it to pure perfection, perfect for any celebration or just to brighten your day. Don’t wait – gather your ingredients and experience the simple joy of this wonderful Easy Lemon Cream Pie for yourself!
Storing and Reheating Tips
This delightful Easy Lemon Cream Pie is best enjoyed fresh, but it can also be stored effectively to savor later.
- Refrigeration: After the pie has set, cover it loosely with plastic wrap or an airtight container. It will keep well in the refrigerator for up to 3-4 days. It’s important to keep it chilled to maintain its texture and prevent spoilage.
- Freezing: It is generally not recommended to freeze lemon cream pie, as the texture of the filling can become watery and compromised upon thawing. However, if you absolutely must, ensure the pie is completely set and chilled. Wrap it very tightly in multiple layers of plastic wrap followed by aluminum foil. Thaw it overnight in the refrigerator before serving.
- Serving: If the pie is very firm after refrigeration, allow it to sit at room temperature for about 15-20 minutes before slicing. This will soften the filling slightly and make it easier to cut into clean portions. Whipped topping, if added, should also be kept chilled and is best added just before serving.
Final Thoughts
This Easy Lemon Cream Pie is a testament to how simple ingredients can create something truly extraordinary. We encourage you to give this recipe a try for a bright, refreshing, and utterly delicious dessert experience that’s sure to impress. Happy baking!
Easy Lemon Cream Pie
Ingredients
Equipment
Method
- Ensure your 9-inch pie crust is pre-baked and completely cooled.1 pre-baked 9-inch pie crust
- In a medium saucepan, whisk together 1 cup of the granulated sugar, the cornstarch, and the salt.1 1/2 cups granulated sugar, divided, 1/3 cup cornstarch, 1/4 teaspoon salt
- In a separate small bowl, lightly beat the egg yolks. Gradually whisk the egg yolks into the dry ingredients in the saucepan.4 large egg yolks
- Gradually whisk in the 1 ½ cups of water into the saucepan until the mixture is smooth. Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble. This usually takes about 8-10 minutes.1 1/2 cups water
- Once the mixture has thickened and is bubbling, continue to cook and stir for an additional 1 minute.
- Take the saucepan off the heat. Stir in the remaining ½ cup of granulated sugar, the butter pieces, lemon zest, fresh lemon juice, and vanilla extract. Continue stirring until the butter is completely melted and the mixture is smooth and glossy.1 1/2 cups granulated sugar, divided, 2 tablespoons unsalted butter, cut into pieces, 1 teaspoon lemon zest, 1/3 cup fresh lemon juice, 1 teaspoon vanilla extract
- Pour the hot lemon filling into your pre-baked and cooled pie crust. Spread it evenly with a spatula.1 pre-baked 9-inch pie crust
- Cover the surface of the pie directly with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until the filling is completely set and firm.
- If you’re opting for a whipped topping, combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Beat with an electric mixer on medium-high speed until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Once the pie is set, remove the plastic wrap. Dollop or spread the whipped topping over the chilled lemon cream pie.
- Garnish with extra lemon zest or a few thin lemon slices, if desired. Slice and serve your delicious Easy Lemon Cream Pie!