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The allure of Lemon Zest Delight: Cream Pie in a Jar lies in its harmonious balance of bright, tangy flavors and creamy textures, all elegantly presented in individual servings. This dessert captures the essence of summer, evoking memories of sun-soaked picnics and leisurely backyard barbecues. The refreshing zing of lemon, paired with the smoothness of the cream filling, creates a delightful experience that is both satisfying and invigorating. Moreover, the convenience of serving this dessert in jars not only adds a touch of charm but also makes it incredibly practical for any gathering.

Lemon Cream Pie in a Jar

Indulge in the refreshing flavors of Lemon Zest Delight: Cream Pie in a Jar, a perfect summer dessert that combines tangy lemon filling with a buttery graham cracker crust. This charming treat is both visually appealing and practical for any gathering, thanks to its individual serving jars. Discover the harmonious blend of creamy textures and vibrant citrus taste that will impress your guests. Try it today and elevate your dessert game!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

3 large egg yolks, beaten

1/2 cup fresh lemon juice (about 3-4 lemons)

Zest of 2 lemons

2 tablespoons unsalted butter

For the Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Lemon slices and zest for garnish (optional)

Instructions
 

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture tightly into the bottom of 4 small jars or glasses, ensuring an even layer. Set aside.

    Make the Lemon Filling: In a saucepan over medium heat, whisk together the granulated sugar, cornstarch, and salt. Slowly add the water while continually whisking. Bring the mixture to a gentle boil. In a small bowl, whisk the beaten egg yolks. Once the sugar mixture boils, slowly pour half of it into the egg yolks, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan and continue to cook for another 2-3 minutes, until thickened.

      Flavor the Filling: Remove the pan from heat and stir in the fresh lemon juice, lemon zest, and butter. Mix until the butter is fully melted and the filling is smooth. Allow the filling to cool slightly before dividing it evenly among the jars, pouring it over the crust layer.

        Chill the Jars: Cover each jar with a lid or plastic wrap and refrigerate for at least 2 hours, allowing the lemon filling to set and cool completely.

          Prepare the Cream Topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip.

            Assemble the Jar: After the filling has set, remove the jars from the refrigerator. Spoon or pipe a generous layer of whipped cream onto each jar of lemon filling.

              Garnish: Optionally, garnish with lemon zest and a thin slice of lemon on top of each jar for an extra touch of freshness.

                Serve: Enjoy your delightful Lemon Cream Pie in a Jar chilled as a refreshing dessert!

                  Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 4 jars