Easy Lemon Cream Pie Recipe
Introduction
This Easy Lemon Cream Pie offers a bright, tangy filling nestled in a buttery graham cracker crust. Ready in just 30 minutes, it’s a refreshing dessert that’s perfect for any occasion.
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
- Step 1: Preheat the oven to 350° F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth.
- Step 2: Add the fresh lemon juice to the mixture and whisk until it thickens and becomes smooth. Pour the filling into the prepared graham cracker crust.
- Step 3: Bake the pie for 6 to 8 minutes. Remove from the oven and let it cool on the counter before refrigerating for at least 4 hours to set.
- Step 4: When ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled pie and serve.
Tips & Variations
- Use freshly squeezed lemon juice for the best flavor and brightness in the filling.
- For added texture, sprinkle some toasted coconut or lemon zest on top of the whipped cream before serving.
- If you prefer a less sweet pie, reduce the powdered sugar in the whipped cream topping.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. To reheat, allow the pie to come to room temperature briefly; however, it is best served cold. The whipped cream topping may be refreshed by briefly whipping before serving if it loses firmness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, this pie benefits from chilling for at least 4 hours and can be made a day in advance. Keep it refrigerated until ready to serve.
Can I use bottled lemon juice?
While bottled lemon juice can be used in a pinch, fresh lemon juice will provide a brighter, more vibrant flavor and better texture to the filling.
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Easy Lemon Cream Pie Recipe
- Total Time: 4 hours 18 minutes
- Yield: 8 servings 1x
Description
This Easy Lemon Cream Pie is a delightful, creamy dessert featuring a tangy lemon filling set in a graham cracker crust, topped with fluffy homemade whipped cream. Perfectly balanced between sweet and tart, it’s an irresistible treat that comes together quickly and requires minimal baking.
Ingredients
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 and mix filling: Preheat your oven to 350°F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Gradually add the fresh lemon juice, continuing to whisk until the mixture thickens and becomes smooth.
- Bake the pie: Pour the lemon filling into the prepared graham cracker crust. Bake in the preheated oven for 6 to 8 minutes, just until the filling sets slightly. Remove and let it cool on the counter.
- Chill the pie: After cooling, refrigerate the pie for at least 4 hours to allow the filling to fully set and flavors to meld.
- Prepare whipped cream topping: When ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form, creating a fluffy whipped cream.
- Serve: Spread or pipe the whipped cream over the chilled lemon pie and serve immediately for a refreshing and creamy dessert.
Notes
- For best results, use fresh lemon juice to achieve the bright, tangy flavor.
- Make sure not to overbake the pie; the filling should just set.
- The pie must be refrigerated for at least 4 hours so it firms up properly.
- You can prepare the pie a day in advance to enhance the flavors.
- If you prefer a sweeter topping, adjust the powdered sugar amount accordingly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cream pie, easy lemon pie, no-bake lemon pie, graham cracker crust dessert, creamy lemon dessert
