Скачать или смотреть The Most-Requested Pie of the Summer 🍋

This 100% from-scratch lemon cream cheese pie is so refreshing and perfect for summer! My recipe skips the Cool Whip and gelatin while still keeping things simple with minimal baking (only the crust!).

Print the Recipe: https://sugarspunrun.com/lemon-cream-...

Ingredients
Graham cracker crust
1 ½ cups graham cracker crumbs (170g)
3 Tablespoons granulated sugar
7 Tablespoons salted butter, melted (100g)
Lemon topping
1 cup granulated sugar (200g)
⅓ cup cornstarch (43g)
¼ teaspoon salt
½ cup fresh-squeezed lemon juice (118ml)
5 large egg yolks
1 Tablespoon lemon zest
¾ cup water (177ml)
4 Tablespoons salted butter (56g)
Cream cheese layer
1 cup heavy cream (very cold) (236ml)
1 cup powdered sugar (125g), divided
8 oz cream cheese, softened (226g)
¾ teaspoon vanilla extract
½ batch homemade whipped cream (optional): https://sugarspunrun.com/homemade-whi...

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Instructions
00:00 Introduction
Prepare the crust:
00:15 Preheat oven to 350F (175C). In a medium-sized bowl, whisk together graham cracker crumbs and sugar. Drizzle in the melted butter and use a fork to toss together until all crumbs are moistened.
01:27 Press crumbs evenly into the bottom and up the sides of a 9 ½” pie plate. Transfer to center rack of 350F (175C) oven and bake for 10-13 minutes, until edges are beginning to brown. Allow to cool completely while you prepare the topping and filling.
02:25 Prepare the lemon topping
04:20 Combine sugar, cornstarch, and salt in a nonreactive (not aluminum or non-enameled cast iron - use stainless steel, ceramic, enameled or glass) saucepan and whisk to combine.
05:02 Separately, whisk together egg yolks, lemon juice, and zest until combined..
05:54 Add egg yolk mixture to the sugar mixture and whisk until well-combined.
06:01 Whisk in the water. Continue to whisk constantly over medium-low heat until mixture is thickened to a pudding-like consistency. Immediately remove from heat and pour through a fine mesh strainer into a medium-large heatproof mixing bowl. Allow to cool before topping the pie; as it cools you can prepare the filling.
Prepare the filling
08:42 Make the filling by combining cold heavy cream and about half of the powdered sugar (½ cup/62g) in a large mixing bowl. Use an electric mixer to beat on medium-low speed, then gradually increase speed to high and continue to whip until you’ve reached stiff peaks (mixture will be thick, fluffy, voluminous). Set aside.
09:34 In a separate mixing bowl, combine cream cheese, remaining ½ cup/62g powdered sugar, and vanilla extract and use electric mixer to stir until smooth, creamy, and lump free.
10:11 Add the whipped cream mixture to the cream cheese and gently fold the two together until uniform and completely combined.
10:48 Layer cream cheese/whipped cream mixture into cooled crust, being sure it makes contact with the bottom of the crust all the way around (any pockets between the filling and the crust will create holes that crumble when you cut into the pie).
11:46 Top with cooled lemon mixture and spread into an even layer.
11:58 Transfer to refrigerator and chill for at least 3-4 hours before serving. If desired, top with half a batch of whipped cream before slicing and serving.

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