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Easy Lemon Cream Pie

Easy Lemon Cream Pie

Discover the ultimate Easy Lemon Cream Pie recipe that delivers bright, tangy flavor with a luxuriously smooth texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Servings: 8 servings
Course: Dessert, Pie
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-baked 9-inch pie crust store-bought or homemade
  • 1 1/2 cups granulated sugar, divided
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon lemon zest from about 1-2 lemons
  • 1/3 cup fresh lemon juice from about 2-3 lemons
  • 1 teaspoon vanilla extract
Whipped Topping (Optional)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • Medium saucepan
  • Small Bowl
  • Whisk
  • Spatula
  • Plastic wrap
  • Chilled bowl (for whipped topping)
  • Electric mixer (for whipped topping)

Method
 

  1. Ensure your 9-inch pie crust is pre-baked and completely cooled.
    1 pre-baked 9-inch pie crust
  2. 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
  3. 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
  4. 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
  5. Once the mixture has thickened and is bubbling, continue to cook and stir for an additional 1 minute.
  6. 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
  7. 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
  8. 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.
  9. 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
  10. Once the pie is set, remove the plastic wrap. Dollop or spread the whipped topping over the chilled lemon cream pie.
  11. Garnish with extra lemon zest or a few thin lemon slices, if desired. Slice and serve your delicious Easy Lemon Cream Pie!

Notes

The pie can be stored in the refrigerator for up to 3-4 days. Freezing is not recommended.
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