Description
A delightful and easy-to-make Lemon Cream Pie featuring a crisp graham cracker crust filled with tangy lemon curd and topped with luscious whipped cream, perfect for a refreshing dessert that sets beautifully in the refrigerator.
Ingredients
Scale
Crust
- 1 graham cracker crust
Filling
- 1 1/2 cups lemon curd
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Zest of 1 lemon
Instructions
- Whip the Cream: In a mixing bowl, beat the heavy cream together with the powdered sugar using a hand mixer or stand mixer until stiff peaks form, ensuring a light and fluffy topping for the pie.
- Prepare the Pie: Evenly spread the lemon curd layer into the graham cracker crust, making sure the surface is smooth to create a perfect base for the whipped cream.
- Top with Whipped Cream: Gently spread the whipped cream over the lemon curd layer, then garnish the top with freshly grated lemon zest to add a bright, aromatic finish.
- Chill: Place the pie in the refrigerator and chill for at least 2 hours to allow the whipped cream topping to set and the flavors to meld before serving.
Notes
- For best results use well-chilled heavy cream to achieve better stiff peaks.
- You can substitute the graham cracker crust with a homemade crust if desired.
- Lemon curd can be store-bought or homemade depending on preference and time.
- Ensure the pie is adequately chilled to prevent the whipped cream from melting when served.
- Optional: Garnish with additional lemon slices or fresh mint for presentation.
