Lemon Dream No-Bake Pie

Description

Indulge in the bright, creamy flavors of the Lemon Dream No-Bake Pie, a delightful dessert that’s perfect for any occasion. Its zesty, fresh lemon taste balanced with a smooth, sweet texture makes it an unforgettable treat that impresses without the need for any baking.

Ingredients

• 1 9-inch graham cracker pie crust (homemade or store-bought; regular or gluten-free)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 cups half and half
• 2 tablespoons lemon zest (about 2 large lemons)
• ¾ cup fresh lemon juice (about 3 large lemons)
• 3 large egg yolks
• 2 tablespoons cold unsalted butter
• 1 teaspoon vanilla extract
• Whipped cream for topping (optional)
• Optional garnishes: lemon slices, additional lemon zest, fresh mint

Step-by-step Directions

Step 1: Combine Ingredients

In a medium non-reactive saucepan, combine the sugar, cornstarch, half and half, lemon zest, and lemon juice over medium-high heat, stirring often until the mixture begins to bubble.

Step 2: Thicken the Mixture

Once reaching a simmer, reduce the heat to medium and cook for an additional 1 minute, whisking constantly to prevent it from burning. Remove the saucepan from the heat.

Step 3: Temper the Egg Yolks

To avoid scrambling, gradually temper the egg yolks by adding a spoonful of the hot lemon mixture to them, whisking constantly. Repeat with another spoonful before pouring the tempered yolks back into the saucepan.

Step 4: Cook the Combined Mixture

Return the saucepan to medium heat and cook for an additional 90 seconds, stirring continuously.

Step 5: Add Butter and Vanilla

Remove the pan from the heat again and stir in the cold butter and vanilla extract until the butter has fully melted and the mixture is smooth.

Step 6: Assemble the Pie

Pour the lemon filling into the prepared graham cracker crust and smooth the top with a spatula.

Step 7: Chill and Set

Refrigerate the pie for at least 2 hours to allow it to cool and set properly.

Step 8: Garnish and Serve

Once chilled, garnish the pie with whipped cream, lemon slices, zest, and fresh mint if desired before serving.

Servings & Preparation Time

The Lemon Dream No-Bake Pie serves 8 and requires approximately 15 minutes of active preparation time, with an additional 2 hours of chilling time.

Tips for Storage & Reheating

• Refrigerate: Store the pie in the refrigerator covered with plastic wrap or under a pie dome for up to 3 days.
• Freezing: For longer storage, freeze the pie for up to 1 month; defrost in the refrigerator before serving.
• Do Not Reheat: As a no-bake pie, there is no need to reheat this dish; serve it chilled to maintain its texture and flavor.

Conclusion

The Lemon Dream No-Bake Pie is the epitome of a simple yet satisfying dessert. Its rich lemony flavor combined with the convenience of no baking required makes it a top choice for family gatherings, summer picnics, or a luxurious after-dinner treat. This recipe highlights the perfect balance of tangy and sweet, wrapped in a creamy, luscious filling that fits beautifully in a crumbly graham crust.

Lemon Dream No-Bake Pie

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• Author: Dulcia
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x

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Description

Indulge in the bright, creamy flavors of the Lemon Dream No-Bake Pie, a delightful dessert that’s perfect for any occasion. Its zesty, fresh lemon taste balanced with a smooth, sweet texture makes it an unforgettable treat that impresses without the need for any baking.

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Ingredients

Scale 1x2x3x

• 1 9-inch graham cracker pie crust (homemade or store-bought; regular or gluten-free)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 cups half and half
• 2 tablespoons lemon zest (about 2 large lemons)
• ¾ cup fresh lemon juice (about 3 large lemons)
• 3 large egg yolks
• 2 tablespoons cold unsalted butter
• 1 teaspoon vanilla extract
• Whipped cream for topping (optional)
• Optional garnishes: lemon slices, additional lemon zest, fresh mint

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Instructions

1. Step 1: Combine Ingredients In a medium non-reactive saucepan, combine the sugar, cornstarch, half and half, lemon zest, and lemon juice over medium-high heat, stirring often until the mixture begins to bubble.
2. Step 2: Thicken the Mixture Once reaching a simmer, reduce the heat to medium and cook for an additional 1 minute, whisking constantly to prevent it from burning. Remove the saucepan from the heat.
3. Step 3: Temper the Egg Yolks To avoid scrambling, gradually temper the egg yolks by adding a spoonful of the hot lemon mixture to them, whisking constantly. Repeat with another spoonful before pouring the tempered yolks back into the saucepan.
4. Step 4: Cook the Combined Mixture Return the saucepan to medium heat and cook for an additional 90 seconds, stirring continuously.
5. Step 5: Add Butter and Vanilla Remove the pan from the heat again and stir in the cold butter and vanilla extract until the butter has fully melted and the mixture is smooth.
6. Step 6: Assemble the Pie Pour the lemon filling into the prepared graham cracker crust and smooth the top with a spatula.
7. Step 7: Chill and Set Refrigerate the pie for at least 2 hours to allow it to cool and set properly.
8. Step 8: Garnish and Serve Once chilled, garnish the pie with whipped cream, lemon slices, zest, and fresh mint if desired before serving.

• Prep Time: 15 minutes