Lemon Cream Pie

Lemon desserts have always been a favorite in my household. There is truly something Springy and light about a lemon dessert. It just has that freshness that you look for in the Springtime, coming out of a cold winter. I wish I could say that was the weather outside the times I have made this dessert.

I first made this pie a week ago, after looking for weeks on the Internet for inspiration. I wanted something easy, light, and fresh as a dessert option for my Easter gathering. The pie held up, it was delicious…the weather did not. Maybe it was because Easter was on April Fool’s Day this year, but it was freaking snowing! Real cruel, Mother Nature, real cruel. Regardless of the weather, this pie still took me to a Spring happy place, and I knew it was a keeper right away.

Not only is this pie easy to make, but it comes together quite quickly!  The crust is crispy, and just lightly crumbles apart. The texture is creamy and light, and there is that tart kick of lemon at the end. You can embrace the tartness of the lemon, or you can do what I do, and add a nice helping of cool whip on top. Think creamier than a Key Lime pie, but softer than a cheesecake.

So here we go, my Lemon Cream Pie!

The Process:

First pre-heat the oven to 350.

Crumble the graham crackers in a food processor, or you can take the more fun route, and put them in a gallon bag and just beat on them with a rolling pin. 🙂 Guesses on what I did!?

Melt the butter in a microwave safe bowl, and add the crumbled graham crackers, and brown sugar. Toss to coat until it looks like wet sand.

Next pour the mixture into a greased pie pan, and using a flat bottomed measuring cup or the bottom of a drinking glass, press the crackers together, forming your crust.

Bake for 10 min.

Remove from the oven and start on the lemon filling.

In the bowl of your stand mixer*, start beating the egg and yolks** at a high speed. Slowly add in the sweetened condensed milk. The mixture will be pale yellow and it won’t have any separation in it.

*No you don’t NEED a stand mixer, you can easily do this in a large bowl with a hand mixer.

**Tip: You can keep the egg whites and save them for an egg white omelet the next morning. OR You can beat them at a high speed, with some powdered sugar until it forms stiff peaks. Use that as a meringue for the pie. 🙂 Don’t waste them!

Next, add in the softened cream cheese. Continue to beat at a high speed, until combined. There will be a few small cream cheese chunks in the mixture, this is fine.

Lastly, add in the lemon juice, zest, sugar, and vanilla. Beat until just combined.

Transfer to your pie crust, and back in the oven to bake for 18 – 20 min, depending on your oven.

Cool, then refrigerate for at least 4 hours. Serve with meringue (if you made it) or just some cool whip (my favorite)! Enjoy!

This pie can easily be made with Lime or Orange if you want to switch it up!

The Recipe:

xoxo,

birdbelly