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To create a truly exceptional Lemon Zest Cream Pie in a Jar, it's essential to focus on the quality and freshness of each component. Let’s take a closer look at the key ingredients that contribute to the overall deliciousness of this dessert.

Lemon Cream Pie in a Jar

Discover the joy of making a Lemon Zest Cream Pie in a Jar, a refreshing dessert that captures the essence of summer. This delightful twist on a classic features layers of creamy lemon filling, a crunchy graham cracker crust, and a light whipped cream topping, all beautifully served in individual jars. Perfect for barbecues, picnics, or a special treat at home, this dessert combines vibrant flavors with appealing textures. Elevate your gatherings with this charming and easy-to-make dessert that everyone will love!
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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 (approximately 3-4 medium lemons)

Zest of 2 lemons

2 tablespoons unsalted butter, cut into small pieces

For the Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

Optional: Lemon slices and additional zest for garnish

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is fully blended and resembles damp sand. Press the mixture firmly and evenly into the bottom of 4 small jars or glasses. Set aside to allow the crust to firm up.

    Make the Lemon Filling: In a medium saucepan over medium heat, whisk together the granulated sugar, cornstarch, and salt until combined. Gradually add in the water while continuing to whisk, ensuring there are no lumps. Bring this mixture to a gentle boil while stirring frequently. In a separate small bowl, whisk the beaten egg yolks. Once the sugar mixture reaches a boil, slowly pour half of it into the egg yolks, whisking constantly to avoid cooking the eggs. After that, return the egg mixture back to the saucepan, and cook for an additional 2-3 minutes while stirring, until the filling has thickened to a pudding-like consistency.

      Flavor the Filling: Remove the saucepan from the heat and add the fresh lemon juice, lemon zest, and butter pieces. Stir well until the butter has completely melted and the filling is smooth and creamy. Allow the lemon filling to cool slightly before carefully dividing it evenly among the prepared jars, pouring it gently over the crust layer.

        Chill the Jars: Once the lemon filling is distributed, cover each jar with a lid or plastic wrap. Place the jars in the refrigerator for at least 2 hours to allow the filling to set and to ensure they are nicely chilled.

          Prepare the Cream Topping: In a medium mixing bowl, use an electric mixer to whip the heavy whipping cream, powdered sugar, and vanilla extract together on medium speed. Continue whipping until soft peaks form, being mindful not to overwhip into butter consistency.

            Assemble the Jars: After the lemon filling has set, take the jars out of the refrigerator. Using a spoon or piping bag, generously layer the whipped cream over each lemon filling until the jars are filled to the top.

              Garnish: For an elegant touch, optionally garnish each jar with fresh lemon zest and a thin slice of lemon on top.

                Serve: Enjoy your refreshing Lemon Cream Pie in a Jar straight from the fridge for a delightful dessert experience!

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