Lemon Cream Pie in a Jar

Discover the deliciousness of lemon cream pie reimagined in a jar! This recipe features layers of tangy lemon filling, buttery graham cracker crust, and a light whipped topping, all beautifully presented for any occasion. Whether you're enjoying it at home, serving at a picnic, or bringing it to a party, these individual servings are both convenient and visually appealing. Learn how to perfect each layer and create a refreshing dessert that everyone will love!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup granulated sugar

Pinch of salt

For the Lemon Cream Filling:

1 cup granulated sugar

½ cup fresh lemon juice (about 2-3 large lemons)

2 teaspoons lemon zest (from the same lemons)

4 large egg yolks

4 tablespoons unsalted butter, cut into small cubes

1 tablespoon cornstarch

1 cup heavy cream

For the Whipped Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

For Garnish:

Thin lemon slices

Fresh mint leaves

Instructions

Prepare the Crust:

- In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until the crumbs are thoroughly coated and the mixture resembles wet sand.

- Firmly press the crust mixture into the bottom of four serving jars (approximately 10 oz each), ensuring an even layer about 1/4 inch thick. Once pressed, place the jars in the refrigerator to chill while preparing the lemon cream filling.

Make the Lemon Cream Filling:

- In a medium saucepan over medium heat, whisk together the granulated sugar, fresh lemon juice, lemon zest, egg yolks, and cornstarch. Mix until smooth and free of lumps.

- Continuously stir the mixture over medium heat until it thickens and begins to bubble slightly, approximately 5-7 minutes. Take care not to allow it to reach a rolling boil, as this can curdle the eggs. Remove from heat.

- Stir in the butter cubes, mixing until completely melted and incorporated into the lemon filling. Allow the mixture to cool slightly before evenly distributing it into the chilled jars over the graham cracker crust.

Assemble the Jars:

- Once the lemon cream filling has cooled to room temperature, pour or spoon it evenly over the crust in each jar, leaving about half an inch of space at the top for the whipped topping.

- Cover the assembled jars with plastic wrap or lids and refrigerate them for at least 2 hours to allow the filling to set firm.

Prepare the Whipped Topping:

- In a clean mixing bowl, use an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form—this should take about 2-4 minutes.

- After the lemon cream has fully set in the refrigerator, generously pipe or spoon the whipped cream over the lemon filling in each jar, creating a fluffy topping.

Garnish and Serve:

- Decorate the top of each jar with a thin slice of lemon and a fresh mint leaf for an added burst of color and flavor.

- Serve each jar chilled, and enjoy this delightful, zesty dessert!

Prep Time: 30 min | Chilling Time: 2 hours (plus cooling) | Servings: 4 servings