Easy Lemon Cream Pie Recipe

Introduction

This Easy Lemon Cream Pie is a bright and tangy dessert that’s perfect for any occasion. With a creamy lemon filling and a crunchy graham cracker crust, it’s simple to make yet wonderfully refreshing.

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 whisk again until the mixture is thickened and smooth.
2. Step 2: Pour the filling into the prepared graham cracker crust. Bake for 6 to 8 minutes, then remove and let cool on the counter. Once cooled, refrigerate the pie for at least 4 hours to set.
3. Step 3: Before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled pie and enjoy.

Tips & Variations

• Use freshly squeezed lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
• For a zesty twist, add a teaspoon of lemon zest to the filling mixture before baking.
• To make individual servings, try preparing the pie in small ramekins or jars.

Storage

Store the pie covered in the refrigerator for up to 3 days. The whipped cream topping is best added fresh, so if storing leftovers, remove the topping and whip fresh cream before serving. Reheat is not recommended as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie crust instead of a graham cracker crust?

Yes, a traditional pie crust can be used, but the graham cracker crust adds a nice complementary sweetness and texture to this lemon cream filling.

How can I make the pie less sweet?

You can reduce the amount of powdered sugar in the whipped cream topping or try mixing some fresh lemon zest into the filling to balance the sweetness with extra citrus flavor.

Easy Lemon Cream Pie Recipe

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★★★★★

4.5 from 132 reviews

This Easy Lemon Cream Pie offers a delightful balance of tangy lemon and creamy sweetness nestled in a crisp graham cracker crust. With a smooth and rich filling made from sweetened condensed milk, sour cream, and fresh lemon juice, it’s a perfect no-fuss dessert that comes together quickly and is finished with a fluffy whipped cream topping. Ideal for any occasion when you want a refreshing, citrusy treat without extensive baking.

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

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 the oven: Set your oven to 350° F (175° C) to prepare for baking the pie filling.
2. Mix the filling ingredients: In a large bowl, whisk together the sweetened condensed milk and sour cream until the mixture is completely smooth. Gradually add the fresh lemon juice, continuing to whisk until the filling thickens and becomes smooth.
3. Fill and bake the pie: Pour the lemon filling into the prepared graham cracker crust. Bake the pie in the preheated oven for 6 to 8 minutes, just enough to set the filling without cooking it extensively.
4. Cool and chill: Remove the pie from the oven and allow it to cool on the counter. Then refrigerate it for at least 4 hours to let the filling fully set and develop the flavors.
5. Prepare the whipped cream topping: Before serving, beat the heavy whipping cream with the powdered sugar until stiff peaks form, creating a light, fluffy topping.
6. Assemble and serve: Spread the whipped cream evenly over the chilled lemon pie and serve immediately for a refreshing dessert experience.

Notes

• Be sure to use fresh lemon juice for the best flavor and natural tartness.
• The graham cracker crust is pre-made to save time, but homemade crust can be used if preferred.
• Chilling the pie for at least 4 hours is important to allow the filling to fully set.
• For an extra lemony touch, zest some lemon peel into the filling mixture.
• Leftovers should be stored in the refrigerator and consumed within 2-3 days for maximum freshness.

Keywords: lemon cream pie, easy lemon pie, no bake lemon pie, lemon dessert, graham cracker crust, creamy lemon pie