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Lemon Cream Pie

Lemon Cream Pie topped with fresh raspberries is the perfect summer treat! It may just be the zingiest, lemoniest pie ever, SO GOOD!
Course Dessert
Cuisine American
Keyword Lemon Cream Pie
Prep Time 6 hours
Cook Time 25 minutes
Total Time 6 hours 25 minutes
Servings 8 slices
Calories 413kcal
Author Lauren's Latest

Ingredients

Instructions

  • Preheat oven to 350 degrees. Using a fork, poke holes into the pie shell and set aside.
    Docking pie crust
  • In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight. 
    Pouring lemon cream filling into the pie crust
  • Whip cream together with vanilla and powdered sugar until stiff peaks form. Spread over top of the pie and top with fresh raspberries. Chill until ready to serve.
    Lemon Cream Pie with Fresh Raspberries

Nutrition

Calories: 413kcal | Carbohydrates: 46g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 164mg | Potassium: 294mg | Fiber: 2g | Sugar: 31g | Vitamin A: 675IU | Vitamin C: 17.2mg | Calcium: 182mg | Iron: 1mg