Creamy Lemon Pie Recipe

Introduction

This Creamy Lemon Pie is a delightful balance of tangy lemon filling and a buttery, crunchy crust topped with light whipped cream. It’s perfect for those who love refreshing citrus desserts with a smooth texture. Easy to make and sure to impress at any gathering.

Ingredients

• 10 oz butter cookies (about 50 cookies, Salerno brand preferred)
• 8 tbsp unsalted butter, melted
• ¼ cup shredded sweetened coconut
• ½ tsp kosher salt (for crust)
• ¼ tsp almond extract
• 8 egg yolks
• 28 oz sweetened condensed milk (2 cans)
• 1¼ cups fresh lemon juice
• 2 tsp fresh lemon zest
• ¼ tsp kosher salt (for filling)
• 1 cup cold heavy cream
• ⅓ cup powdered sugar, sifted
• ¼ tsp vanilla extract
• 1 pinch kosher salt (for whipped cream)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a food processor, combine butter cookies, melted butter, shredded sweetened coconut, ½ tsp kosher salt, and almond extract. Blend until the mixture forms small, fine crumbs.
3. Step 3: Press the crust mixture firmly into the bottom and sides of a 9-inch pie pan. Use your fingers first, then the bottom of a measuring cup to press evenly and firmly.
4. Step 4: Bake the crust for 10 minutes or until golden brown. Remove from oven and let cool on a wire rack.
5. Step 5: In a large mixing bowl, whisk together egg yolks, sweetened condensed milk, fresh lemon juice, lemon zest, and ¼ tsp kosher salt until well combined.
6. Step 6: Pour the lemon filling into the cooled crust. Bake for 25 to 30 minutes. The filling should still be slightly wobbly when done; avoid overbaking.
7. Step 7: Cool the pie on a wire rack for 30 minutes, then transfer it to the refrigerator for at least 8 hours or overnight to set.
8. Step 8: For the whipped cream, pour cold heavy cream, sifted powdered sugar, vanilla extract, and a pinch of kosher salt into a medium bowl. Beat with a hand mixer on high speed until soft peaks form. Be careful not to overbeat.
9. Step 9: Spread the whipped cream evenly over the chilled lemon pie using an offset spatula or spoon.
10. Step 10: Serve the pie chilled and enjoy the creamy, tangy treat!

Tips & Variations

• For a nutty twist, add finely chopped toasted almonds to the crust mixture.
• Use Meyer lemons for a sweeter, less acidic flavor in the filling.
• To make the crust gluten-free, substitute cookies with gluten-free butter cookies or graham cracker crumbs.
• Ensure the heavy cream is very cold for the best whipped cream texture.

Storage

Store the finished pie covered in the refrigerator for up to 3 days. The pie is best enjoyed chilled. Re-whip the cream topping lightly if it starts to lose volume after storing. Leftover pie does not freeze well due to the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for a bright, fresh flavor, but bottled lemon juice can be used in a pinch. Adjust the amount to taste since bottled juice can be more acidic.

How do I prevent the filling from cracking?

Avoid overbaking the filling; it should still jiggle slightly when you take it out of the oven. Cooling the pie gradually and refrigerating it overnight helps prevent cracks and ensures a smooth texture.

Creamy Lemon Pie Recipe

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★★★★★

4.8 from 62 reviews

This Creamy Lemon Pie combines a buttery cookie crust with a smooth, tangy lemon filling and a light, fluffy homemade whipped cream topping. Perfectly balanced between sweet and tart, this dessert is an elegant and refreshing treat ideal for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 9 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 10 oz butter cookies (about 50 cookies, Salerno brand)
• 8 tbsp unsalted butter, melted
• ¼ cup shredded sweetened coconut
• ½ tsp kosher salt
• ¼ tsp almond extract

Filling

• 8 egg yolks
• 28 oz sweetened condensed milk (2 cans)
• 1¼ cups fresh lemon juice
• 2 tsp fresh lemon zest
• ¼ tsp kosher salt

Whipped Cream Topping

• 1 cup heavy cream, cold
• ⅓ cup powdered sugar, sifted
• ¼ tsp vanilla extract
• 1 pinch kosher salt

Instructions

1. Making the Crust: Preheat your oven to 350°F. Add the butter cookies, melted unsalted butter, shredded sweetened coconut, kosher salt, and almond extract to a food processor. Blend until the mixture forms small, fine crumbs suitable for pressing into the pie pan.
2. Forming the Crust: Pour the crumb mixture into a 9-inch pie pan. Use your fingers to press the crumbs evenly into the bottom and up the sides of the pan, then firmly press with the bottom of a measuring cup to compact the crust.
3. Baking the Crust: Bake the crust in the preheated oven for about 10 minutes or until it turns golden brown. Remove from the oven and cool completely on a wire rack.
4. Making the Creamy Lemon Filling: In a large mixing bowl, combine the egg yolks, sweetened condensed milk, fresh lemon juice, lemon zest, and kosher salt. Whisk thoroughly until the mixture is smooth and fully blended.
5. Baking the Filling: Pour the lemon filling into the cooled crust. Bake for 25 to 30 minutes, taking care not to overbake. The filling should still be slightly wobbly when done.
6. Cooling the Pie: Allow the pie to cool on a wire rack for 30 minutes. Then transfer it to the refrigerator and chill for at least 8 hours or overnight to set completely.
7. Making the Homemade Whipped Cream: Pour the cold heavy cream, sifted powdered sugar, vanilla extract, and a pinch of kosher salt into a medium mixing bowl. Beat with a hand mixer on high speed until soft peaks are formed, being careful not to overbeat to avoid making butter.
8. Adding the Whipped Cream Topping: Spread the whipped cream evenly over the top of the chilled lemon pie using an offset spatula or spoon.
9. Serving: Slice and serve the creamy lemon pie chilled. Enjoy the refreshing and creamy dessert!

Notes

• Use fresh lemon juice and zest for the best bright and tangy flavor.
• Do not overbake the filling to keep it creamy; a slight wobble is ideal.
• Chilling the pie overnight ensures the filling sets perfectly and flavors meld.
• When making whipped cream, stop beating at soft peaks to avoid turning it into butter.
• If you prefer a less sweet pie, consider using reduced-sugar sweetened condensed milk.

Keywords: lemon pie, creamy lemon tart, homemade whipped cream, cookie crust, citrus dessert, easy lemon pie recipe