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
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 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
