Luscious Lemon Cream Pie

For the Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup sugar

For the Lemon Filling: – 1 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt – 1 1/2 cups water – 4 large egg yolks, beaten – 1 tablespoon grated lemon zest

For the Whipped Cream Topping: – 1 cup heavy cream – 2 tablespoons powdered sugar – 1 teaspoon vanilla extract

Preheat the Oven: – Preheat your oven to 350°F (175°C).

Make the Crust: – In a bowl, combine the graham cracker crumbs, melted butter, and sugar. – Press the mixture into a 9-inch pie pan to form the crust. – Bake the crust for 8-10 minutes or until lightly golden. Allow it to cool completely.

Prepare the Lemon Filling: – In a medium saucepan, whisk together sugar, cornstarch, and salt. – Gradually whisk in water until smooth. – Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.

– Boil for 1-2 minutes, then remove from heat. – In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot sugar mixture.

– Pour the egg mixture back into the saucepan and whisk continuously. – Cook for an additional 2 minutes, stirring constantly. – Remove from heat and stir in lemon zest, lemon juice, and butter until well combined. – Pour the lemon filling into the cooled crust.

Chill and Serve: – Refrigerate the pie for at least 4 hours or overnight to set. – Slice and serve chilled. Enjoy your luscious lemon cream pie!

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