Description
This refreshing Lemon Pie features a tangy and creamy lemon filling nestled in a perfectly baked pie crust, topped with fluffy sweetened whipped cream and a sprinkle of lemon zest. A delightful dessert that balances tartness with sweetness, perfect for any occasion.
Ingredients
Scale
Crust
- 1 (9 inch) pre-made pie crust or homemade, par baked
Filling
- 10 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup fresh lemon juice
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- Lemon zest for garnish
Instructions
- Prepare the crust: Preheat the oven to 425°F (220°C). Place the pre-made pie crust in a 9-inch pie pan, use a fork to prick the bottom of the crust to prevent bubbling, and bake for about 10 minutes until it begins to brown.
- Mix cream cheese and sugar: Using a stand mixer with a paddle attachment, beat the softened cream cheese and sugar together until smooth. Scrape down the bowl to ensure even mixing.
- Add eggs: Add the eggs to the cream cheese mixture. Mix thoroughly until fully combined and smooth.
- Add lemon flavor: Stir in the fresh lemon juice, lemon zest, and vanilla extract until just combined, being careful not to overmix.
- Bake filling: Reduce the oven temperature to 350°F (175°C). Pour the lemon filling into the hot pie crust and bake for 30 to 40 minutes until the center jiggles slightly but is not liquid.
- Cool and chill: Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 4 hours or preferably overnight to set properly.
- Prepare topping: Whip the heavy whipping cream with powdered sugar until medium peaks form.
- Serve: Top the chilled pie with the whipped cream either in rustic dollops or piped decorations, and garnish with lemon zest. Serve chilled and enjoy!
Notes
- For best results, use fresh lemon juice and zest.
- Allow the pie to chill thoroughly to ensure a firm set.
- You can make your own pie crust if preferred, and par bake it before filling.
- Whipped cream topping is optional but adds a lovely creamy contrast.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon pie, cream cheese lemon pie, lemon dessert, easy lemon pie recipe, baked lemon pie
