Lemon Cream Pie. A simple creamy lemon cream pie with fresh lemon zest in a buttery graham cracker crust with sweetened whipped cream. The BEST Lemon Pie Recipe.
2large Egg Yolks(if you want it extra rich and less sweet, use 3 egg yolks)
1/2cupSour Cream
3/4cupLemon Juice(freshly squeezed)
Zest from 2 Lemons
Homemade Whipped Cream:
1 1/2cupsHeavy Cream
1/4-1/3cupPowdered Sugar
Instructions
Graham Cracker Crust:
Preheat oven to 350 degrees. In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter.
Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.
Lemon Cream Filling:
In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and sour cream. Pour into the graham cracker crust and bake for 10 minutes.
Let it CHILL. It is important to allow it time to chill in the refrigerator because this allows it to set-up. It needs at least 2-4 hours before slicing the pie.
In a large bowl, whip heavy cream until soft peaks form. Fold in powdered sugar. Add a dollop of whipped cream to each piece or pipe over the entire pie.