Description
A creamy, luscious Lemon Cream Pie with a vibrant filling and silky whipped cream topping, perfect for any occasion.
Ingredients
Scale
- 1 baked pie crust
- 1 cup fresh lemon juice
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the lemon juice, sour cream, sugar, eggs, and cornstarch until smooth.
- Pour the lemon custard mixture into the baked pie crust, spreading it evenly.
- Bake for 25-30 minutes, until the edges set but the center is slightly jiggly.
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours.
- In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream generously over the cooled lemon pie.
- Serve chilled and enjoy!
Notes
Use fresh lemons for best flavor. Can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: lemon pie, dessert, cream pie, summer pie, baked pie