Lemon Cream Pie
Ingredients
- 1 1/2 cups graham cracker crumbs (180g)
- 3 tbsp granulated sugar – for crust
- 1/4 tsp fine sea salt – for crust
- 6 tbsp unsalted butter – melted (for crust)
- 1 1/2 tsp powdered gelatin
- 2 tbsp water – cold (for blooming gelatin)
- 6 large egg yolks
- 3/4 cup granulated sugar – for filling
- 1/8 tsp fine sea salt – for filling
- 1 tbsp lemon zest – finely grated
- 2/3 cup lemon juice – freshly squeezed
- 6 tbsp unsalted butter – cut into pieces (for filling)
- 3/4 cup heavy cream – chilled (for filling)
- 1 tbsp confectioners' sugar – for filling
- 1 cup heavy cream – chilled (for topping)
- 2 tbsp confectioners' sugar – for topping
- 1/2 tsp vanilla extract – for topping
Instructions
- 1.
Heat the oven to 350°F. Have a 9-inch pie plate ready.
- 2.
Make the crust: In a bowl, combine the graham cracker crumbs, 3 tbsp granulated sugar, and 0.25 tsp fine sea salt. Stir in the melted butter until the crumbs are evenly moistened. Press firmly and evenly into the bottom and up the sides of the pie plate. Bake until fragrant and set, 10–12 minutes. Cool on a rack for 15 minutes.
- 3.
Bloom the gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water and let stand until hydrated, 5 minutes.
- 4.
Cook the lemon curd base: In a medium nonreactive saucepan, whisk the egg yolks, 0.75 cup granulated sugar, 0.125 tsp fine sea salt, and the lemon zest until combined. Whisk in the lemon juice. Cook over medium-low heat, stirring constantly with a heatproof spatula, until thickened enough to coat the back of a spoon and reach 170–175°F, 5–8 minutes. Remove from heat, whisk in the bloomed gelatin until dissolved, then whisk in the butter until smooth and glossy. Scrape into a large bowl and let cool to just warm, stirring occasionally, 20–30 minutes (do not let it set).
- 5.
Make the cream for folding: In a chilled bowl, whip 0.75 cup heavy cream with 1 tbsp confectioners' sugar to soft peaks, 1–2 minutes.
- 6.
Lighten and fill: Fold one-third of the whipped cream into the warm lemon curd to loosen, then gently fold in the rest until no streaks remain. Scrape the filling into the cooled crust and smooth the top. Chill until just set, 2 hours.
- 7.
Make the topping: Whip 1 cup heavy cream with 2 tbsp confectioners' sugar and 0.5 tsp vanilla extract to medium peaks, 1–3 minutes. Spread or pipe over the chilled pie. Chill until fully set and sliceable, about 1 hour more.
- 8.
Serve: For clean slices, dip a sharp knife in hot water and wipe dry between cuts. Keep pie chilled; store leftovers covered in the refrigerator for up to 2 days.
Lemon Cream Pie is a cool, silky pie layered with bright citrus and rich dairy. A crisp graham cracker crust provides a toasty, buttery base that contrasts with a tangy lemon filling lightened by cream. The topping of softly sweetened whipped cream adds a pillowy finish, balancing tartness with gentle sweetness for a refreshing yet indulgent dessert.
This pie sits at the crossroads of American cream pies and citrus custards. While lemon meringue pie crowns a tart curd with meringue, lemon cream pie takes the cream-pie path, softening citrus curd with whipped cream and finishing with a creamy cap. Popularized in mid-20th-century American home and diner baking, it draws on icebox traditions and the appeal of make-ahead desserts, evolving into a beloved, sliceable treat for warm-weather gatherings and holidays alike.