Description
This Lemon Cream Pie combines a crunchy gingersnap crust with a tangy, creamy lemon filling and a luscious whipped cream topping. It’s a delightful dessert with a perfect balance of sweetness and citrus brightness, perfect for any occasion.
Ingredients
Crust
- 2 cups (140g) gingersnap cookies (or substitute Biscoff cookies)
- 1 cup (100g) raw pecans
- 5 tablespoons (71g) salted butter, melted
- 2 tablespoons packed brown sugar
Filling
- 1 cup (200g) sugar
- Zest from 1 lemon
- 4 large eggs, at room temperature
- ¾ cup (150g) fresh squeezed lemon juice
- ½ cup sour cream (or substitute whole-milk or 2% plain Greek yogurt)
- 1 tablespoon cornstarch
- ¼ teaspoon kosher salt
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 350 degrees F. In the bowl of a food processor, add the gingersnap cookies and pecans and pulse until they become fine crumbs, about 30 seconds to 1 minute. Add melted butter and brown sugar and pulse again until the mixture resembles wet sand, about 30 seconds. Dump the mixture into a 9-inch pie pan and use clean hands or a small measuring cup to evenly press the crumbs onto the bottom and up the sides of the pan. Bake for 10 minutes, then gently press down any bubbled crust with a measuring cup. Allow the crust to cool for 10-15 minutes until it is cool to the touch.
- Make the filling: In a large bowl, combine the sugar and lemon zest. Use clean fingers to rub the zest into the sugar for 30 seconds to infuse the lemon flavor. Add eggs, lemon juice, sour cream (or yogurt), cornstarch, and kosher salt to the bowl. Whisk the mixture thoroughly until well combined.
- Bake the pie: Pour the filling into the cooled crust. Carefully transfer the pie pan to the oven and bake for 30 to 35 minutes until the filling is just set. It should be slightly jiggly in the center but not wet looking. Remove from the oven and let the pie cool at room temperature for 1 hour.
- Chill the pie: After cooling, loosely cover the pie with plastic wrap and refrigerate for about 4 hours to finish setting the filling. Note that the filling may crack due to temperature changes or excess beating, which is normal.
- Prepare whipped cream topping: When ready to serve, add heavy whipping cream, powdered sugar, and vanilla extract to an electric mixer bowl. Beat on high speed until stiff peaks form.
- Assemble and serve: Evenly spread the whipped cream over the pie filling and garnish with extra lemon zest if desired. Cut into 9 to 12 slices and serve immediately.
Notes
- If you prefer not to use whipped cream, dust the pie with powdered sugar before serving for a simpler presentation.
- Make sure the crust is cool before adding the filling to avoid a soggy base.
- Be gentle when pressing the crust to prevent it from becoming too dense or uneven.
- The pie filling may crack if over-beaten or subjected to temperature shocks; this does not affect the flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
