Best 3 Lemon Yogurt Cream Pie Recipes

Indulge in a culinary delight with our exquisite Lemon Yogurt Cream Pie, a symphony of flavors and textures that will tantalize your taste buds. Featuring a crisp and flaky crust, tangy lemon filling, and a luscious yogurt cream topping, this dessert is a perfect balance of sweet and sour. Our collection of recipes includes variations to suit every preference, from a classic lemon pie to a refreshing lemon icebox pie. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through each step, ensuring a perfect pie every time. So gather your ingredients, preheat your oven, and prepare to embark on a delightful baking journey.

Let's cook with our recipes!

EAGLE BRAND® LEMON CREAM PIE

Eagle Brand® Lemon Cream Pie image

You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.

Provided by Eagle brand

Categories Trusted Brands: Recipes and Tips EAGLE BRAND®

Time 4h45m

Yield 8

Number Of Ingredients 6

Ingredients

3 large egg yolks
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
½ cup Santa Cruz Organic® Pure Lemon Juice
1 (9 inch) prepared graham cracker or baked pie crust
Frozen whipped topping, thawed or whipped cream
¼ teaspoon Grated lemon peel

Steps:

Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 36.5 g, Cholesterol 94.3 mg, Fat 15.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 244.7 mg, Sugar 28.3 g

SOUR CREAM-LEMON PIE

Sour Cream-Lemon Pie image

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON YOGURT CREAM PIE

Lemon Yogurt Cream Pie image

This recipe was found in the 2006 Taste of Home cookbook, Everyday Light Meals. Preparation time does not include the 8 hours needed for the filled pie to chill.

Provided by Sydney Mike

Categories Pie

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup cold water
1/3 cup granulated sugar (or equivalent sugar substitute)
1/3 cup lemon juice
12 ounces fat-free lemon yogurt
1 teaspoon lemon zest, grated
1 (8 ounce) carton whipped topping, frozen, reduced-fat, thawed
1 (8 inch) reduced fat graham cracker crust

Steps:

In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
Fold in whipped topping, then spoon this filling into the crust.
Cover & refrigerate for 8 hours or overnight before serving.

Nutrition Facts : Calories 132.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 23.6, Sodium 66.2, Carbohydrate 16, Fiber 0.1, Sugar 14.2, Protein 3.4

Tips:

For a creamier pie, use full-fat yogurt.
To make the pie even more lemony, add 1 tablespoon of lemon zest to the filling.
If you don't have a 9-inch pie plate, you can use a 10-inch pie plate. Just be sure to increase the baking time by 5-10 minutes.
Let the pie cool completely before serving. This will help the filling to set and the crust to become firm.

Conclusion:

This lemon yogurt cream pie is a delicious and refreshing dessert that is perfect for any occasion. The creamy filling is perfectly balanced by the tangy lemon flavor, and the graham cracker crust adds a touch of sweetness. This pie is sure to be a hit with everyone who tries it!