Creamy Lemon Pie Recipe
This Creamy Lemon Pie features a buttery cookie crust, a luscious lemon-infused filling made from sweetened condensed milk and fresh lemon juice, topped with a smooth homemade whipped cream. The dessert balances tart and sweet flavors with a rich, velvety texture, perfect for a refreshing treat any time of year.
- 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
- Diet: Vegetarian
Ingredients
Scale
Crust
- 10 oz butter cookies (about 50 cookies of the 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
- Making the Crust: Preheat your oven to 350°F. Place the butter cookies, melted butter, shredded sweetened coconut, kosher salt, and almond extract into a food processor. Blend until the mixture forms fine crumbs. Press this crumb mixture firmly into the bottom and sides of a 9-inch pie pan, first using your fingers and then the bottom of a measuring cup to ensure an even and compact crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes or until it turns golden brown. Remove from oven and set aside on a wire rack to cool completely.
- Prepare the Filling: In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, lemon zest, and kosher salt until fully combined and smooth.
- Fill the Pie: Pour the lemon filling into the cooled crust, spreading it evenly. Place the pie back into the oven and bake for 25-30 minutes. The filling should be set but still slightly wobbly in the center—avoid overbaking to prevent cracking.
- Cool and Chill the Pie: Once baked, 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 ensure the filling fully sets and flavors meld.
- Make the Whipped Cream: Pour the cold heavy cream, sifted powdered sugar, vanilla extract, and a pinch of kosher salt into a medium mixing bowl. Using a hand mixer, beat on high speed until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Top the Pie: Spread the freshly whipped cream evenly over the chilled lemon pie with an offset spatula or the back of a spoon right before serving.
Notes
- Use cold heavy cream for best whipping results.
- Do not overbake the filling to maintain a creamy texture.
- Chilling the pie overnight enhances flavor and firmness.
- The almond extract in the crust adds a subtle depth of flavor but can be omitted if preferred.
- Use fresh lemon juice for the brightest flavor.
Keywords: Creamy Lemon Pie, Lemon Pie, Lemon Dessert, Homemade Pie, Whipped Cream, Sweetened Condensed Milk, Butter Cookie Crust
Find it online: https://spatulaqueen.com/creamy-lemon-pie-recipe/
