Easy Lemon Cream Pie Delightful and Simple Recipe

Ingredients

• 1 each pre-made graham cracker pie crust
• 1 cups fresh lemon juice
• 2 each zest of lemons
• 1 cups granulated sugar
• 4 each large eggs
• 0.5 cups unsalted butter, melted
• 1 cups heavy whipping cream
• 0.25 cups powdered sugar
• 1 Prise fresh mint leaves (for garnish)

Instructions

1. In a medium saucepan, whisk together the fresh lemon juice, lemon zest, granulated sugar, eggs, and melted butter over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Do not let it boil.
2. Once thickened, remove the saucepan from heat and let the lemon mixture cool for about 15-20 minutes. Stir occasionally to prevent a skin from forming.
3. Once cooled, gently pour the lemon filling into the pre-made graham cracker pie crust, smoothing the top with a spatula.
4. Place the pie in the refrigerator for at least 3 hours to set properly.
5. In a mixing bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer, beat on medium-high speed until soft peaks form.
6. Once the lemon filling has set, spread the whipped cream evenly over the top of the pie, creating swirls for an attractive finish.
7. For a nice touch, add fresh mint leaves on top for garnish and additional lemon zest if desired.
8. Slice the pie into wedges and serve chilled.