Lemon Cream Pie

A lemon cream pie is a classic dessert that’s easy to make and yummy to eat. You can make a homemade lemon pie with a simple recipe. This pie is creamy and tangy, perfect for any event. It’s a great way to show off your baking skills to friends and family.

A lemon cream pie is a great choice for a creamy and tangy dessert. You can make a homemade lemon pie for any occasion with a simple recipe. This pie is creamy and tangy, making it a hit with friends and family. It’s a classic dessert that’s easy to make and delicious to eat.

Lemon Cream Pie

Author: simplydelicious Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

This easy Lemon Cream Pie recipe is the perfect balance of sweet and tangy! This no-bake dessert is light, refreshing, and irresistible, made with a creamy lemon filling and a buttery graham cracker crust. Try this homemade lemon pie for a delightful treat!

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Lemon Cream Filling:

• 1 (14 oz) can sweetened condensed milk
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar

For Topping (Optional):

• Whipped cream
• Lemon slices
• Extra graham cracker crumbs

Instructions

Prepare the Graham Cracker Crust:

1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
3. Chill in the refrigerator for at least 30 minutes to set.

Make the Lemon Cream Filling:

4. In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
5. In a separate bowl, beat the heavy whipping cream and powdered sugar with a hand mixer until stiff peaks form.
6. Gently fold the whipped cream into the lemon mixture until fully combined.

Assemble the Pie:

7. Pour the lemon cream filling into the chilled graham cracker crust, smoothing the top with a spatula.
8. Cover and refrigerate for at least 4 hours (or overnight) to allow it to set completely.

Garnish & Serve:

9. Before serving, top with whipped cream, lemon slices, or extra graham cracker crumbs for decoration.
10. Slice, serve chilled, and enjoy the creamy, citrusy goodness!

• Tips & Variations:
  ✔ Make it even easier: Use a store-bought graham cracker crust to save time.
  ✔ Extra tangy? Add an extra tablespoon of lemon juice for a stronger citrus flavor.
  ✔ Sweeter taste? Add an extra tablespoon of powdered sugar to the whipped cream.
  ✔ Lighter version: Use light-sweetened condensed milk and substitute half of the heavy cream with Greek yogurt.