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If you're looking for a dessert that combines the refreshing brightness of citrus with a creamy, indulgent texture, look no further than the Zesty Citrus Dream pie. This delightful lemon cream pie is not only a feast for the eyes with its vibrant yellow filling and fluffy topping, but it also offers an explosion of flavor that is sure to please your palate. The perfect balance of sweetness and tartness makes this pie an ideal choice for any occasion, whether it’s a summer barbecue, a holiday gathering, or just a sweet treat to brighten your day.

Lemon Cream Pie

Discover the refreshing flavors of the Zesty Citrus Dream lemon cream pie! This delicious dessert features a perfect blend of tartness and sweetness with a creamy lemon filling atop a buttery graham cracker crust and fluffy whipped cream topping. Ideal for any occasion, from summer picnics to holiday celebrations, this pie is not just a treat for the taste buds but also a feast for the eyes. Elevate your dessert game with this vibrant and indulgent delight. Enjoy a slice of sunshine today!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the Lemon Filling:

1 cup granulated sugar

⅓ cup cornstarch

¼ teaspoon salt

2 cups water

4 large egg yolks, lightly beaten

½ cup fresh squeezed lemon juice (about 3-4 lemons)

Zest of 2 lemons

2 tablespoons unsalted butter

For the Whipped Cream Topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Lemon zest for garnish (optional)

Instructions
 

Make the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

        - Press the mixture into the bottom and up the sides of a 9-inch pie pan.

          - Bake in the preheated oven for about 10 minutes until golden brown. Remove and let cool completely.

            Prepare the Lemon Filling:

              - In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

                - Slowly add water while stirring to avoid lumps. Cook over medium heat until the mixture starts to thicken and bubble, about 5-7 minutes.

                  - Once thick, temper the egg yolks by gradually adding a small amount of the hot mixture to them, whisking constantly. Then, pour the yolk mixture back into the saucepan.

                    - Cook for 2-3 minutes more, stirring often. Remove from heat and stir in the fresh lemon juice, lemon zest, and butter until melted and combined.

                      - Pour the lemon filling into the cooled graham cracker crust, smoothing it out evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.

                        Make the Whipped Cream:

                          - In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form (about 3-5 minutes).

                            - Once the pie filling has set, remove it from the refrigerator. Spread the whipped cream generously over the top of the lemon filling.

                              Garnish and Serve:

                                - Optional: garnish with additional lemon zest or lemon slices for a fresh flourish.

                                  - Slice the pie and serve chilled. Enjoy the bright, zesty flavors of this delightful lemon cream pie!

                                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8