For an extra burst of flavor, try adding a teaspoon of lemon extract to the filling. To prevent the pie crust from becoming soggy, brush the inside of the baked pie shell with melted white chocolate before adding the filling. Garnish with fresh whipped cream, lemon slices, or a dusting of powdered sugar just before serving.
Grandma's Luscious Lemon Cream Pie
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS28
A symphony of citrus and cream, this Luscious Lemon Cream Pie is a refreshing indulgence perfect for any occasion. Its tangy lemon custard, enriched with velvety cream, rests in a delicate pie shell, creating a dessert that's both vibrant and comforting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol218 mg
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Fiber1 g
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Protein6 g
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Saturated Fat16 g
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Sodium201 mg
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Sugar27 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth. (Estimated time: 2 minutes)
02
Step
10 mins
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. (Estimated time: 8-10 minutes)
03
Step
2 mins
Reduce the heat to low and continue to cook, stirring constantly, for an additional 2 minutes. Remove from heat. (Estimated time: 2 minutes)
04
Step
2 mins
In a separate bowl, temper the egg yolks by gradually whisking in about 1/2 cup of the hot milk mixture. This prevents the yolks from scrambling. (Estimated time: 2 minutes)
05
Step
5 mins
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return to medium-low heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon. (Estimated time: 3-5 minutes)
06
Step
3 mins
Remove from heat and stir in the butter and lemon zest until the butter is melted and fully incorporated. Gently stir in the fresh lemon juice. (Estimated time: 3 minutes)
07
Step
30 mins
Transfer the lemon filling to a bowl, cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let cool to room temperature. (Estimated time: 30 minutes)
08
Step
5 mins
In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. (Estimated time: 3-5 minutes)
09
Step
5 mins
Gently fold the whipped cream and sour cream into the cooled lemon filling until just combined. Pour the mixture into the prepared pie shell. (Estimated time: 5 minutes)
10
Step
2 hrs
Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the filling to set completely. (Estimated time: 2 hours)
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RECIPE REVIEWS
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Keyon Macgyver
Jun 21, 2025I accidentally overcooked the custard slightly, but it still tasted amazing. Next time, I'll be more careful with the heat.
Lily Hills
Jun 12, 2025I made this for a bake sale, and it sold out within minutes!
Adolphus Hudson
Jun 2, 2025This recipe is amazing! My husband said it was the best lemon pie he ever had.
Alfredo Mccullough
May 26, 2025The lemon flavor is perfectly balanced – not too tart, not too sweet. It's just right!
Caesar Deckow
May 25, 2025The tip about pressing the plastic wrap onto the filling while cooling is a lifesaver! No skin formed at all.
Declan Kuhic
May 11, 2025This pie was a huge hit at our family gathering! Everyone raved about the creamy texture and bright lemon flavor.
Bella Bechtelar
May 6, 2025I added a graham cracker crust, and it was delicious!
Jakayla Vandervort
Apr 18, 2025I've made this recipe twice now, and it's become my go-to lemon pie. The instructions are clear and easy to follow.