Grammy’s Lemon Cream Pie

From the moment I think of Grammy’s Lemon Cream Pie, I’m transported back to sunny spring afternoons spent in my grandmother’s kitchen. The bright aroma of freshly squeezed lemons would fill the air, mingling perfectly with the rich, creamy scent of homemade pie. Grammy had a special talent for making desserts that were not only delicious but also evoked warmth and nostalgia. Every summer gathering was incomplete without her signature lemon cream pie, which became a family favorite, delighting everyone with its tangy sweetness. It’s a dish that tells stories of laughter, love, and cherished moments shared around the table. The first bite was always a burst of zesty lemon flavor, perfectly balanced with the smoothness of the cream cheese filling. As the pie chilled in the refrigerator, I’d eagerly anticipate that first slice, knowing it would be everything I remembered and more.

What You’ll Need for Grammy’s Lemon Cream Pie

Creating Grammy’s Lemon Cream Pie is an art that starts with the right ingredients. Each component plays a pivotal role in the symphony of flavors. The key players include bright and tangy lemons, smooth cream cheese, and a luscious whipped cream topping that brings everything together. Here’s what you’ll need to make this delightful pie:

• Darn Good Whole Wheat Pie Crust: A flaky, buttery foundation that holds the creamy filling, adding a slightly nutty flavor.
• Large Eggs: These provide structure and richness to the filling, helping it set beautifully.
• Granulated Sugar: Sweetness is essential; it balances the tartness of the lemon juice.
• Freshly Squeezed Lemon Juice: The star of the show, giving the pie its signature zesty flavor.
• Freshly Grated Lemon Zest: A burst of lemony aroma that enhances the flavor profile.
• Reduced Fat Cream Cheese: Offers a rich, creamy texture while still keeping the dessert lighter.
• Heavy Whipping Cream: For making the whipped cream, it adds a delightful lightness to the pie.
• Powdered Sugar: Sweetens the whipped cream to perfection.
• Pure Vanilla: A hint of vanilla rounds out the flavors beautifully.

The Method for Grammy’s Lemon Cream Pie

Making Grammy’s Lemon Cream Pie is a rewarding experience that will fill your kitchen with delightful aromas. Follow these steps for a pie that’s sure to impress.

1. Start by preparing the pie crust according to your chosen recipe. If you are using my Darn Good Whole Wheat Pie Crust, you can either halve the recipe if you don’t need two crusts or freeze the second one for later use. The crust should be deliciously flaky and buttery.
2. Preheat your oven to 425 degrees F. Roll out the crust and fit it into a 9-inch pie plate. Don’t forget to trim any excess dough and crimp the edges to make it look pretty!
3. To ensure the crust holds its shape, line it with aluminum foil or parchment paper, extending it all the way up the sides. Fill it with dried beans or pie weights, and bake for about 12 to 15 minutes until the edges start to turn golden.
4. Remove the foil and weights, and return the crust to the oven for an additional 5 to 8 minutes. You’ll know it’s done when the bottom looks dry and lightly golden. Let it cool completely.
5. Next, prepare the lemon filling. Set a heatproof bowl over a pan of simmering water, creating a double boiler. Add the eggs and beat them using a hand mixer on medium speed until thick and fluffy, which should take about 2 to 3 minutes.
6. While the mixer is running, gradually add in the granulated sugar, followed by the fresh lemon juice and zest. Once everything is combined, switch to a rubber spatula.
7. Continue to cook the mixture, stirring constantly, until it forms a thick, smooth custard—this should take about 8 minutes. You’ll know it’s ready when it coats the back of your spatula.
8. Remove the bowl from the heat and let it cool to almost room temperature. Meanwhile, in a separate bowl, beat the cream cheese until smooth.
9. Gradually incorporate the cooled lemon custard into the cream cheese, mixing until there are no visible streaks. Pour this luscious filling into the prepared crust.
10. Refrigerate the pie for at least 4 hours, or ideally overnight, allowing the flavors to meld beautifully.
11. Just before serving, whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the chilled pie.
12. Slice and serve chilled, enjoying the delightful flavors of Grammy’s Lemon Cream Pie!

Recipe Tips about Grammy’s Lemon Cream Pie

To make the most out of your Grammy’s Lemon Cream Pie, here are some handy tips:

• Storage: Store any leftovers in the refrigerator, where it will stay fresh for up to 3 days.
• Freezing: You can wrap the pie tightly with plastic wrap and freeze for up to 3 months. Make sure to let it thaw overnight in the refrigerator before serving.
• Pairing: This pie pairs wonderfully with a cup of tea or a light dessert wine.
• Serving Suggestions: Serve with fresh berries or a drizzle of lemon syrup for extra flair.
• Perfect for Gatherings: This pie is an excellent choice for potlucks or family gatherings, as it serves a crowd easily.
• Experiment with Flavors: While lemon is classic, you can try substituting other citrus fruits like lime or orange for a unique twist.

Side Dish Ideas for Grammy’s Lemon Cream Pie

When it comes to serving Grammy’s Lemon Cream Pie, the options are endless. Here are some delightful pairings and ideas:

• Light Salads: A fresh green salad drizzled with a citrus vinaigrette complements the pie perfectly.
• Grilled Chicken: For a complete meal, serve the pie after a lovely grilled chicken dish with herbs.
• Seasonal Fruits: Pairing the pie with seasonal fruits like strawberries or blueberries adds a refreshing touch.
• Spring Gatherings: This pie is an excellent choice for springtime events like Easter brunch or Mother’s Day celebrations.
• Picnic Treat: It’s perfect for picnics or outdoor gatherings, where its lightness pairs well with sunny days.
• Storage Tips: If you have leftovers, keep them covered in the refrigerator to maintain their freshness.

FAQ

Conclusion

In conclusion, Grammy’s Lemon Cream Pie is a delightful dessert that brings together creamy, zesty flavors within a flaky crust, captivating the hearts of family and friends alike. I encourage you to try making this pie; it’s not just a recipe, but a piece of family history that can create new memories in your own kitchen. Gather your ingredients, and get ready to whip up this nostalgic treat that is sure to be a hit at any gathering.

Grammy’s Lemon Cream Pie

The ultimate comfort food, Grammy’s Lemon Cream Pie combines creamy, tangy flavors with a crunchy crust for a refreshing dessert. This easy-to-make pie will impress your guests and become a family favorite. Enjoy a slice of nostalgia and sweetness tonight!

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Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 43 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ½ recipe Darn Good Whole Wheat Pie Crust enough for 1 deep, 9-inch pie
• 3 large eggs
• 1 cup granulated sugar
• ¾ cup freshly squeezed lemon juice about 3 large lemons
• 1 tablespoon freshly grated lemon zest from about 1 lemon
• 12 ounces reduced fat cream cheese softened to room temperature
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon pure vanilla

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Saucepan
• Mixing Bowl
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for later use. I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!
2. Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes.
3. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
4. Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer.
5. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
6. In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain.
7. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
8. Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Notes

• Tip 1: My Grammy uses full fat cream cheese. I used reduced fat cream cheese to make the pie a bit lighter, and thought it was still plenty rich and creamy. Feel free to choose whichever you like—just do not use fat free cream cheese as both the texture and flavor will be off.
• Tip 2: TO STORE: Refrigerate pie for up to 3 days.
• Tip 3: TO FREEZE: Wrap pie tightly with plastic wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.