The Most-Requested Pie of the Summer 🍋

By Sugar Spun Run · 240 min

Ingredients

Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs and 3 Tablespoons sugar in a medium bowl. Drizzle in the melted butter and toss with a fork until all crumbs are moistened.
2. Press the crumbs evenly over the bottom and up the sides of a 9½-inch pie plate. Bake on the center rack for 10–13 minutes, until the edges just begin to brown. Let cool completely.
3. In a nonreactive saucepan (stainless steel, ceramic, enameled or glass, not aluminum or bare cast iron), whisk together 1 cup sugar, the cornstarch and salt.
4. In a separate bowl, whisk the egg yolks, lemon juice and lemon zest until combined. Add to the sugar mixture and whisk until smooth.
5. Whisk in the water. Cook over medium-low heat, whisking constantly, until thick and pudding-like. Remove from heat at once and pour through a fine-mesh strainer into a medium-large heatproof bowl.
6. Whisk in the butter one tablespoon at a time until fully melted. Let cool before topping the pie.
7. In a large bowl, combine the cold heavy cream with about ½ cup (62 g) of the powdered sugar. Beat on medium-low, then increase to high, until stiff peaks form. Set aside.
8. In another bowl, beat the softened cream cheese, the remaining ½ cup (62 g) powdered sugar and the vanilla until smooth and lump-free.
9. Gently fold the whipped cream into the cream cheese mixture until uniform.
10. Spread the cream cheese mixture into the cooled crust, pressing it against the crust all the way around so no air pockets remain.
11. Spread the cooled lemon mixture evenly over the filling.
12. Refrigerate for at least 3–4 hours before serving. If using, spread the half batch of whipped cream on top before slicing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggLemonCreamHeavy creamCream cheeseWhipped creamGraham cracker