Easy Lemon Cream Pie: A Delightful Recipe!

Lemon Cream Pie: A Nutritious Treat for Busy Moms

Okay, here we go, fellow busy moms! Let’s dive into a recipe that’s been a total game-changer in my kitchen: Lemon Cream Pie! It’s sunshine in a slice, and trust me, it’s simpler than you think! This Lemon Cream Pie is so packed with flavor, it’s become a regular request.

I’ll never forget the first time I made Lemon Cream Pie. My youngest, who was going through a major picky phase, had been refusing almost everything green (and most things that weren’t beige, let’s be honest!). Desperate for a nutrition win, I stumbled upon a Lemon Cream Pie recipe that promised a creamy, dreamy filling with a bright, zesty kick. I was skeptical, but willing to try anything!

The moment my family took their first bites of my Lemon Cream Pie, their faces lit up. Even my picky eater devoured it! That Lemon Cream Pie became a nutrition turning point, showing me that sometimes, the most unexpected recipes can be the biggest hits. I snuck some Greek yogurt into the filling for an extra protein boost and used a whole-wheat crust to add fiber – total nutrition win!

I’ve been tweaking it ever since to make it even more nutritious and family-friendly. If you are a fellow busy mom looking for simple nutrition solutions, grab a cup of coffee (or tea!), and let’s get started!

INGREDIENTS You’ll Need:

Alright, let’s gather our ingredients. This sunshine filled Lemon Cream Pie is all about simple, fresh flavors! Here’s what you’ll need:

• For the Crust:
  • 1 ½ cups whole wheat graham cracker crumbs
  • 5 tablespoons melted coconut oil
  • ¼ cup honey
• For the Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup lemon juice (freshly squeezed is best!)
  • 1 cup plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
• For the Topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

No worries if you don’t have coconut oil – melted butter works great, too! You can find all of these wholesome ingredients at your regular grocery store. This Lemon Cream Pie proves nutritious doesn’t mean expensive.

A nutrition hack that changed our family’s health: I often add a tablespoon of chia seeds to the crust mixture for an extra boost of omega-3s and fiber. It’s a small change that makes a big difference! And for busy families, pre-made graham cracker crusts are a lifesaver. My family gets extra nutrition when I add a little orange zest to the filling for a more complex citrus flavor.

Let’s Make it Happen!

Okay, fellow nutrition-seekers, let’s get this Lemon Cream Pie party started!

1. Prep the Crust: In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and honey. Press the mixture firmly into the bottom of a 9-inch pie plate. Trust me, this Lemon Cream Pie ingredient list is simple because busy moms need nutrition without complexity!
2. Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let it cool completely. I usually prep the crust while the oven is preheating to save time.
3. Make the Filling: In a large bowl, whisk together the sweetened condensed milk, lemon juice, Greek yogurt, lemon zest, and vanilla extract until smooth and creamy. This Lemon Cream Pie filling is so simple, even my kids can help!
4. Pour and Chill: Pour the filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours, or until set. This is the perfect time to prep tomorrow’s lunchboxes. In my busy kitchen, this nutritious Lemon Cream Pie usually takes about 4 hours to fully set.
5. Make the Topping: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Your Lemon Cream Pie should smell amazing by now!
6. Decorate: Once the Lemon Cream Pie is chilled, spread the whipped cream evenly over the top. You can get fancy with piping, but I usually just spread it on – no judgment here! I’ll add some fresh lemon zest for an extra pop of color and flavor.
7. Serve and Enjoy: Slice and serve your easy Lemon Cream Pie. Watch those smiles!

Here’s where I used to struggle with my Lemon Cream Pie – I wouldn’t let it chill long enough, and the filling would be too runny. Learn from my experience! While your Lemon Cream Pie is chilling, take a moment to appreciate nourishing your family! Don’t worry if your Lemon Cream Pie looks a little lopsided – it’s homemade with love (and good nutrition!). For a nutrition shortcut, use store-bought whipped cream if you’re short on time. This Lemon Cream Pie reminds me of another family-healthy favorite, Creamy Reuben Soup.

How We Love to Eat This!

This Lemon Cream Pie is so versatile! My family enjoys it in so many ways.

The kids devour this nutritious Lemon Cream Pie when I serve it with a side of fresh berries. The berries add extra vitamins and antioxidants, making it a complete and balanced treat. For a fun twist, I sometimes crumble a few gluten-free granola bars over the top for added crunch and fiber.

This Lemon Cream Pie is perfect for those busy weeknights when we need good nutrition fast! It’s also a hit at potlucks and family gatherings. I always get requests for the recipe!

For presentation, I like to add a few lemon slices or a sprinkle of lemon zest on top to make it look extra appealing. Plus, it makes the whole pie look so refreshing! If we have leftovers (which is rare!), I like to cut them into individual servings and freeze them for a quick and easy dessert option. This Lemon Cream Pie freezes surprisingly well!

During the summer, I add a layer of fresh raspberries to the bottom of the crust before adding the filling for a burst of seasonal flavor. It’s a refreshing and nutritious twist! My friends always rave about how light and refreshing this Lemon Cream Pie is. They can’t believe it’s actually good for you! If your kids love this wholesome recipe, they’ll go crazy for Lemon Glazed Zucchini Cookies.

FAQs: Your Questions Answered

Alright, fellow moms, let’s tackle some common questions about this Lemon Cream Pie!

Is this Lemon Cream Pie really nutritious enough for growing kids? Absolutely! The Greek yogurt adds protein and calcium, while the lemon provides vitamin C. I also use whole-wheat graham crackers for added fiber.

What if my picky eater won’t try this healthy Lemon Cream Pie? Start by letting them help you make it! Kids are more likely to try something they’ve helped create. You can also offer a small taste alongside something they already love.

Can I meal prep this Lemon Cream Pie for busy weeks ahead? Yes! You can make the crust and filling ahead of time and assemble the pie when you’re ready to serve. Just wait to add the whipped cream topping until right before serving.

Can I use a different type of crust for this Lemon Cream Pie? Of course! A gluten-free crust or a traditional pie crust would also work well.

What can I substitute for Greek yogurt in this Lemon Cream Pie? If you don’t have Greek yogurt, you can use sour cream or mascarpone cheese. However, Greek yogurt adds a nice boost of protein!

How long will this Lemon Cream Pie last in the refrigerator? It will last for up to 3 days in the refrigerator.

Can I make this Lemon Cream Pie vegan? Yes, you can! Use vegan graham crackers, coconut cream instead of heavy cream, and a vegan yogurt alternative.

These are all questions I’ve received from other busy moms. Trust me, I understand the struggle of trying to feed our families healthy, delicious food while juggling everything else! For more simple nutrition ideas for busy families, check out Sour Cream and Onion Chicken!

Final Thoughts:

This Lemon Cream Pie has become a staple in our house because it’s simple, delicious, and packed with good nutrition. It’s a dessert we can all feel good about!

My Lemon Cream Pie Nutrition Hacks:

1. Sneak in protein: Use Greek yogurt in the filling.
2. Boost fiber: Use whole-wheat graham crackers for the crust.
3. Add healthy fats: Use coconut oil for the crust.

Here are a few family-tested healthy Lemon Cream Pie variations:

• Berry Blast: Add a layer of fresh berries to the bottom of the crust.
• Chocolate Swirl: Swirl melted dark chocolate into the filling.
• Coconut Dream: Add shredded coconut to the crust and topping.

My oldest prefers the Berry Blast version, while my youngest loves the classic Lemon Cream Pie. I encourage you to make it your own and find what works best for your family!

I hope this recipe brings a little sunshine to your kitchen and helps you achieve your family’s nutrition goals. Remember, you’ve got this, fellow nutrition-seekers! Embrace the nourishing chaos and enjoy every bite of this nutritious Lemon Cream Pie! It is so refreshing, you can even research ‘Best Lemon Meringue Pie’ recipe is creamy, tart, sweet and buttery on how to add some delicious meringue to this pie.

Remember to research more about lemon cream pie vs lemon meringue pie differences to discover all the variations of this pie! You might even find yourself checking Recipe: https://cookiesfordays.com/lemon-pie/ Light, bright, and … to make the best version of the pie for your family. You got this!

 
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Lemon Cream Pie

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This Lemon Cream Pie is a bright and tangy dessert perfect for any occasion. A smooth, creamy lemon filling sits in a flaky, buttery crust, creating a refreshing and satisfying treat.

• Author: Juliette
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

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• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup cold vegetable shortening
• 5-7 tablespoons ice water
• For the Filling:
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup lemon juice (freshly squeezed)
• 2 tablespoons lemon zest
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• For the Topping (Optional):
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Lemon slices or zest, for garnish

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Instructions

1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
3. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Crimp the edges.
5. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
6. Bake for 15-20 minutes, then remove the parchment paper and weights. Bake for another 5-10 minutes, or until golden brown. Let cool completely.
7. Make the Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.
8. Bring the mixture to a boil over medium heat, stirring constantly, until thickened and clear.
9. Reduce heat to low. Whisk a small amount of the hot mixture into the beaten egg yolks, then pour the egg yolk mixture back into the saucepan. Cook for 1 minute, stirring constantly.
10. Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth and melted.
11. Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
12. Refrigerate for at least 4 hours, or until completely set.
13. Make the Topping (Optional): In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
14. Spread the whipped cream over the chilled pie. Garnish with lemon slices or zest.
15. Serve chilled.

Notes

For an extra layer of flavor, try adding a graham cracker crust instead of a traditional pie crust. Garnish with fresh berries for a beautiful presentation.