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- 1 pre-made graham cracker pie crust - 1 cup fresh lemon juice (about 4-5 lemons) - Zest of 2 lemons - 1 cup granulated sugar - 4 large eggs - 1/2 cup unsalted butter, melted - 1 cup heavy whipping cream - 1/4 cup powdered sugar (for the whipped cream) - Fresh mint leaves (for garnish) Having the right ingredients makes all the difference in making an easy lemon cream pie. I love using fresh lemon juice. It brings a bright, zesty flavor that makes the pie shine. The sweet and tart balance is key. The graham cracker crust adds a nice crunch, too. When selecting lemons, pick ones that feel heavy for their size. This usually means they have more juice inside. Don't forget the zest! It adds extra lemon flavor that makes this pie special. Melted butter helps bind the filling. Heavy cream is essential for the whipped topping. This creates a light and fluffy texture that complements the tangy filling. Lastly, fresh mint leaves add a pop of color and flavor. Garnishing with mint makes the pie look even more delightful. For the full recipe, check the detailed instructions above. To start, gather your ingredients. In a medium saucepan, you will whisk together: - 1 cup fresh lemon juice - Zest of 2 lemons - 1 cup granulated sugar - 4 large eggs - 1/2 cup unsalted butter, melted Cook this mixture over medium heat. Keep stirring until it thickens. This should take about 10 to 15 minutes. You want it thick enough to coat the back of a spoon. Be careful not to let it boil, as that can ruin the texture. Once your lemon filling thickens, remove it from the heat. Let it cool for about 15 to 20 minutes. Stir it occasionally so a skin does not form on top. After it cools, gently pour the lemon filling into the pre-made graham cracker pie crust. Use a spatula to smooth the top. Now, place the pie in the refrigerator. Let it chill for at least 3 hours. This helps the filling set properly. While the pie chills, you can whip the cream. In a mixing bowl, combine: - 1 cup heavy whipping cream - 1/4 cup powdered sugar Beat this mixture on medium-high speed. Stop when soft peaks form. Once the pie has set, spread the whipped cream evenly on top. Create swirls for an attractive finish. For a nice touch, add fresh mint leaves as garnish. You can also sprinkle some extra lemon zest on top if you like. For the full recipe, check out the entire guide. Enjoy making your Easy Lemon Cream Pie! To get the best flavor, always use fresh lemon juice. The taste brightens the pie. Fresh lemons make the filling zesty and vibrant. When cooking the filling, stir continuously. This keeps the mixture from boiling. Boiling can ruin the texture. If you see bubbles, lower the heat. The goal is to thicken it gently. You want it to coat the back of a spoon. Cold tools help create the best whipped cream. Chill your mixing bowl and beaters in the fridge. This makes your cream whip faster and fluffier. When you whip the cream, beat until soft peaks form. This gives you a light and airy texture. Don’t overbeat, or it will turn into butter. Just stop when it’s thick yet smooth. {{image_2}} You can easily change the flavor of your lemon cream pie. A splash of vanilla extract adds depth. Mix it into the lemon filling before cooking. It brings a lovely warmth that pairs well with the tartness. If you want to get creative, try other citrus fruits. Lime or orange zest can add a fun twist. Adjust the amount of lemon juice to keep the balance. This way, you can enjoy a whole new pie experience! For those who need a gluten-free option, don’t worry! You can switch the graham cracker crust. Use a gluten-free pie crust instead. Many brands now offer tasty options that work well. You won’t lose the great taste with this swap. This way, everyone can enjoy your easy lemon cream pie. It keeps the same creamy texture and zesty flavor. Everyone will love it, no matter their dietary needs! Store any leftover pie covered in the refrigerator. It stays fresh for up to 3 days. The cool air keeps the lemon cream firm and tasty. If you leave it out, it may spoil faster. To keep it safe, use plastic wrap or a pie dome. This way, you can enjoy the pie again without losing its flavor. Freezing the filled pie is not a good idea. The texture changes when you thaw it. The creamy filling may become watery or grainy. Instead, enjoy the pie fresh. If you have extra lemon filling, you can freeze that. Just remember to use it within a month. When you're ready, thaw it in the fridge overnight, then pour it into a fresh crust. This gives you a new pie without losing quality. Yes, you can prepare the lemon filling in advance. Just keep it in the fridge. Make sure it cools completely before covering it. This way, you save time on the big day. You can pour it into the crust just before serving. Bottled lemon juice is a good option. It works well in the recipe. Just use the same amount as fresh juice. You may miss some zest, but it still tastes great. Be sure to check the label for quality. This recipe makes about eight servings. You can slice the pie into even wedges. Use a sharp knife for clean cuts. Serve each piece on a plate with a mint leaf on top for a nice touch. Enjoy! You now have a simple and tasty lemon pie recipe. The fresh lemon juice and zest give it a bright flavor. Follow the steps to whip up this pie easily. Remember, freshness matters for the best taste. You can even make this pie your own by adding different flavors. Store leftovers properly for later enjoyment. Enjoy your time baking and sharing this delicious treat. Your friends and family will love it!

Easy Lemon Cream Pie

Indulge in the delightful taste of this Zesty Lemon Cream Dream Pie, a perfect treat for any occasion! With a creamy lemon filling nestled in a graham cracker crust and topped with fluffy whipped cream, this dessert is sure to impress. Easy to make and incredibly refreshing, it's perfect for summer gatherings. Click through for the full recipe and make this show-stopping pie today! Your taste buds will thank you!
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Ingredients
  

1 pre-made graham cracker pie crust

1 cup fresh lemon juice (about 4-5 lemons)

Zest of 2 lemons

1 cup granulated sugar

4 large eggs

1/2 cup unsalted butter, melted

1 cup heavy whipping cream

1/4 cup powdered sugar (for the whipped cream)

Fresh mint leaves (for garnish)

Instructions
 

Prepare the Lemon Filling: 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.

    Cool the Mixture: 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.

      Pour into Crust: Once cooled, gently pour the lemon filling into the pre-made graham cracker pie crust, smoothing the top with a spatula.

        Chill: Place the pie in the refrigerator for at least 3 hours to set properly.

          Whip the Cream: 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.

            Top the Pie: Once the lemon filling has set, spread the whipped cream evenly over the top of the pie, creating swirls for an attractive finish.

              Garnish: For a nice touch, add fresh mint leaves on top for garnish and additional lemon zest if desired.

                Serve: Slice the pie into wedges and serve chilled.

                  Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 8

                    - Presentation Tips: Serve the pie slices on colorful dessert plates, and drizzle a little extra lemon zest on the plate for added color.