Easy Lemon Cream Pie Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 350° F (175° C) to prepare for baking the pie filling.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/easy-lemon-cream-pie-recipe/
