Lemon Cream Pie

This Lemon Cream Pie features a luscious lemon filling atop a buttery graham cracker crust, topped with a light and fluffy whipped cream. It's a perfect balance of tartness and sweetness, making it a refreshing dessert for any occasion.

Ingredients

• Graham cracker crumbs - 100 grams
• Unsalted butter - 40 grams, melted
• Granulated sugar - 30 grams
• Egg yolks - 2 large
• Sweetened condensed milk - 200 grams
• Fresh lemon juice - 60 ml
• Lemon zest - 1 teaspoon
• Heavy cream - 100 ml
• Powdered sugar - 15 grams
• Vanilla extract - 1/2 teaspoon

Steps

1. Preheat the oven to 175°C (350°F).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed.
3. Press the mixture firmly into the bottom and sides of a small pie dish to form the crust.
4. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
5. In another bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
6. Pour the lemon filling into the cooled crust and bake for an additional 15 minutes.
7. Once baked, remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
8. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Spread the whipped cream over the chilled lemon filling before serving.

Nutrition

• Calories: 350
• Protein: 4 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 25 g
• Sodium: 150 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Lemons are a good source of vitamin C, which supports the immune system.
• This dessert can provide a quick energy boost due to its carbohydrate content.

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