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When it comes to desserts, few things can rival the bright, invigorating taste of lemon. Lemon desserts have a timeless charm, evoking memories of sunny days, family gatherings, and the comforting warmth of home. The delightful tang of lemon paired with a smooth, creamy texture is a combination that not only tantalizes the taste buds but also lifts the spirits. Among the myriad of lemony delights, the Sunny Dream Lemon Cream Pie stands out as a quintessential choice for those who crave a refreshing and indulgent treat.

Lemon Cream Pie

Discover the joy of baking with the Sunny Dream Lemon Cream Pie, a refreshing dessert that combines luscious lemon flavor with a creamy filling and a buttery graham cracker crust. This delightful treat is perfect for any occasion, from summer gatherings to cozy family dinners. With a balance of tartness and sweetness, it's sure to impress your guests. Follow our easy step-by-step guide to create this homemade masterpiece and enjoy a slice of sunshine in every bite!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

⅓ cup unsalted butter, melted

For the Lemon Cream Filling:

1 cup freshly squeezed lemon juice (about 4-6 lemons)

Zest of 2 lemons

1 ¼ cups granulated sugar

3 large egg yolks

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

1 tablespoon cornstarch

A pinch of salt

For the Whipped Topping:

1 cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

Lemon zest for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely.

      Prepare the Lemon Cream Filling: In a medium bowl, whisk together the lemon juice and zest, granulated sugar, egg yolks, sweetened condensed milk, vanilla extract, cornstarch, and salt until well combined.

        Cook the Filling: Pour the lemon mixture into a saucepan over medium heat. Continuously stir until the mixture thickens and starts to bubble (about 10-12 minutes). Remove from heat and let it cool slightly.

          Fill the Crust: Once the filling has cooled a bit, pour it into the cooled graham cracker crust. Use a spatula to smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

            Make the Whipped Topping: In a mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.

              Assemble the Pie: Once the lemon filling is set, spread the whipped topping evenly over the top. Garnish with additional lemon zest for a pop of color and a fresh lemony aroma.

                Serve: Slice and serve your beautiful lemon cream pie chilled. Enjoy the zesty, creamy goodness!

                  Prep Time, Total Time, Servings: 20 min | 4 hrs 30 min | 8 servings