Easy Lemon Cream Pie Recipe

Introduction

This Easy Lemon Cream Pie is a bright and creamy dessert that combines a tangy lemon filling with a smooth graham cracker crust. It’s perfect for warm days when you want something refreshing yet indulgent. With just a few simple ingredients, you can have a delicious pie ready in no time.

Ingredients

• 1 (9-inch) deep dish prepared graham cracker crust
• 2 (14-ounce) cans sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup fresh lemon juice
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. Step 1: Preheat the oven to 350° F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the fresh lemon juice and continue whisking until the mixture thickens.
2. Step 2: Pour the lemon mixture into the prepared graham cracker crust. Bake for 6 to 8 minutes until just set. Remove from the oven and let it cool on the counter, then refrigerate the pie for at least 4 hours to chill completely.
3. Step 3: Before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled pie as a topping.

Tips & Variations

• For an extra zesty flavor, add a teaspoon of lemon zest to the filling mixture.
• Use lime juice instead of lemon for a different citrus twist.
• To make the whipped cream more stable, add a teaspoon of cream cheese while whipping.

Storage

Store the pie in the refrigerator, covered, for up to 3 days. To reheat, simply let the pie sit at room temperature for a few minutes; avoid reheating as the filling is best served chilled. Leftover whipped cream should be discarded after serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor and texture, but bottled lemon juice can be used in a pinch. Just make sure it is 100% lemon juice without added sweeteners.

Can I make this pie ahead of time?

Yes, this pie is great for making ahead. Prepare and refrigerate at least 4 hours or overnight for the best results. Add the whipped cream topping just before serving to keep it fresh.

Easy Lemon Cream Pie Recipe

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★★★★★

4.7 from 51 reviews

This Easy Lemon Cream Pie is a delightful and tangy dessert featuring a creamy lemon filling baked in a graham cracker crust and topped with fluffy whipped cream. Perfect for warm days and simple enough to whip up quickly, this pie combines sweetened condensed milk and fresh lemon juice for a smooth, refreshing treat.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 23 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 (9-inch) deep dish prepared graham cracker crust

Filling

• 2 (14-ounce) cans sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup fresh lemon juice

Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the pie.
2. Prepare Filling: In a large bowl, whisk together the sweetened condensed milk and sour cream until the mixture is smooth. Then, gradually add in the fresh lemon juice while continuing to whisk until the filling becomes smooth and slightly thickened.
3. Assemble Pie: Pour the lemon filling into the prepared 9-inch graham cracker crust, spreading it evenly.
4. Bake: Place the pie in the preheated oven and bake for 6 to 8 minutes, just enough to set the filling without curdling.
5. Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature on the counter. Once cooled, refrigerate the pie for at least 4 hours to fully set and chill.
6. Prepare Whipped Cream: When ready to serve, beat the heavy whipping cream together with the powdered sugar until stiff peaks form, creating a light and sweet topping.
7. Serve: Spread or pipe the whipped cream over the chilled lemon pie and serve immediately for a refreshing dessert.

Notes

• Ensure the lemon juice is freshly squeezed for the best flavor and proper setting of the filling.
• Do not overbake the pie; 6 to 8 minutes is sufficient to set the filling.
• Refrigerating the pie overnight will improve the texture and flavor.
• The pie crust used is a prepared graham cracker crust for ease and convenience.
• For a lighter topping, you can substitute the heavy cream with a whipped topping alternative.

Keywords: lemon cream pie, easy lemon dessert, graham cracker crust pie, no-bake lemon pie filling, whipped cream topping