Lemon Lime Cream Pie Recipe
Introduction
This Lemon Lime Cream Pie is a refreshing and zesty dessert, perfect for warm weather or anytime you crave a bright, creamy treat. Its smooth, tangy filling paired with a crisp graham cracker crust and fresh blackberries makes it a crowd-pleaser for any occasion.
Ingredients
- 1 9-inch graham cracker crust (homemade or premade)
- 1 pack Knox gelatin
- 2 tablespoons water
- 14 ounces sweetened condensed milk (chilled)
- 1 cup heavy whipping cream (chilled)
- ¾ cup fresh lemon juice
- ½ cup fresh lime juice
- 1 ½ tablespoons grated lemon zest
- 1 ½ tablespoons grated lime zest
- 1 pint blackberries
- 1 cup heavy whipping cream (whipped)
Instructions
- Step 1: Zest the lemon and limes over parchment or wax paper to gather 1 ½ tablespoons of each zest, approximately one lemon and two limes.
- Step 2: Juice the zested lemons and limes to obtain about ¾ cup lemon juice and ½ cup lime juice.
- Step 3: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and whisk to combine. Let it sit for 5 minutes, then place the bowl in a larger bowl of hot water for about 30 seconds until the gelatin fully dissolves.
- Step 4: In a large bowl, combine the chilled sweetened condensed milk, 1 cup chilled heavy cream, lemon juice, lime juice, and both zests. Beat with an electric mixer on medium-high speed for 3 to 4 minutes until the mixture thickens. Be cautious as it may splatter.
- Step 5: Add 2 tablespoons of the cream mixture to the dissolved gelatin and stir to temper it. Pour this tempered gelatin back into the cream mixture and beat on medium-high speed for about 3 more minutes until thick and creamy.
- Step 6: Pour the cream filling into the cooled graham cracker crust. Refrigerate for at least 2 hours to allow the pie to firm up.
- Step 7: Whip the remaining 1 cup of heavy cream to firm peaks. Use a piping bag with a rosette tip to decorate the top of the pie with whipped cream rosettes, or spread the whipped cream evenly over the pie.
- Step 8: Arrange blackberries and lemon or lime slices on top of the pie. Optionally, sprinkle extra lemon and lime zest for added color and flavor.
- Step 9: Serve the pie chilled for the best taste and texture.
Tips & Variations
- For a more intense citrus flavor, add extra zest or a splash of lime or lemon extract to the filling.
- Use fresh, ripe blackberries for the best contrast in flavor and texture.
- If you prefer a lighter pie, substitute half the sweetened condensed milk with Greek yogurt.
- Try adding a graham cracker crumb topping for extra crunch.
Storage
Store any leftover pie covered in the refrigerator for up to three days. To reheat, simply allow the pie to come to room temperature for about 15 minutes before serving. Avoid freezing the pie as the texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just make sure to refrigerate it well-covered to keep it fresh and firm.
What can I use if I don’t have gelatin?
You can substitute gelatin with agar-agar powder using the package instructions, but note that the texture might be slightly different. Agar sets more firmly and quickly.
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Lemon Lime Cream Pie Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Description
A refreshing Lemon Lime Cream Pie featuring a creamy, tangy filling made with fresh citrus juices and zest, set in a graham cracker crust, and topped with whipped cream and fresh blackberries. Perfect for a light, summery dessert that requires no baking.
Ingredients
Scale
Pie Crust
- 1 9 inch Graham Cracker Crust (homemade or premade)
Filling
- 1 pack Knox gelatin
- 2 tablespoons water
- 14 ounce sweetened condensed milk (chilled)
- 1 cup heavy whipping cream (chilled)
- ¾ cup lemon juice (fresh)
- ½ cup lime juice (fresh)
- 1 ½ tablespoons grated lemon zest
- 1 ½ tablespoons grated lime zest
Topping and Decoration
- 1 pint blackberries
- 1 cup heavy whipping cream (whipped)
Instructions
- Zesting and Juicing: Zest the lemon and limes over a piece of parchment or wax paper to collect 1 ½ tablespoons of each zest, approximately one lemon and two limes. Juice the same fruits until you have about ¾ cup lemon juice and ½ cup lime juice.
- Dissolving Gelatin: In a small bowl, sprinkle one packet of Knox gelatin over 2 tablespoons of cold water. Whisk gently to combine, then let sit for 5 minutes to bloom. Place the small bowl into a larger bowl of hot water for about 30 seconds, stirring occasionally until the gelatin fully dissolves.
- Mixing Filling: In a large bowl, combine the chilled sweetened condensed milk, 1 cup chilled heavy whipping cream, freshly squeezed lemon and lime juices, and their respective zests. Beat on medium-high with an electric mixer for 3 to 4 minutes until the mixture thickens, being careful as it may splatter.
- Tempering Gelatin: Take about 2 tablespoons of the cream filling mixture and mix it into the dissolved gelatin to temper it. Then pour the tempered gelatin back into the large bowl with the rest of the filling and beat again on medium-high speed for about 3 minutes until the filling is thick and creamy.
- Assembly: Pour the cream filling evenly into the cooled graham cracker crust. Refrigerate the pie for at least 2 hours, or until the filling is firm.
- Whipping Cream Topping: Whip 1 cup of heavy cream to firm peaks. Fill a piping bag fitted with a rosette tip and pipe decorative rosettes over the set filling. Alternatively, you can spread the whipped cream evenly over the pie.
- Decorating: Decorate the top of the pie with fresh blackberries and lemon and lime slices. Optionally, sprinkle any extra lemon and lime zest on top for additional aroma and color.
- Serving and Storage: Serve the pie chilled. Cover any leftovers and refrigerate for up to three days to maintain freshness.
Notes
- Use chilled ingredients for best results and to ensure the filling thickens properly.
- Bloom the gelatin carefully to avoid lumps in the pie filling.
- If you prefer, you can make your own graham cracker crust for a homemade touch.
- The pie should be stored refrigerated and consumed within three days for optimal freshness.
- Be careful when beating the filling as it may splatter; use a deep bowl.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Lemon Lime Cream Pie, no-bake pie, citrus cream pie, fresh berry pie, graham cracker crust dessert
