Easy Lemon Cream Pie Recipe
Introduction
This Easy Lemon Cream Pie is a refreshing and tangy dessert that’s perfect for any occasion. With a smooth lemon filling and a light whipped cream topping, it’s simple to make and sure to impress your guests.
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. Add the fresh lemon juice and whisk again until the mixture thickens.
- Step 2: Pour the lemon filling into the prepared graham cracker crust. Bake for 6 to 8 minutes, then remove and let it cool on the counter. Once cooled, refrigerate the pie for at least 4 hours to set.
- Step 3: When ready to serve, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled pie, then slice and enjoy.
Tips & Variations
- For an extra citrusy twist, try adding a teaspoon of lemon zest to the filling mixture before baking.
- If you prefer a less sweet pie, reduce the powdered sugar in the whipped cream topping or skip it entirely.
- Use a store-bought graham cracker crust for convenience, or make your own for a homemade touch.
Storage
Store the pie covered in the refrigerator for up to 3 days. To reheat, let it sit at room temperature for about 10 minutes before serving, but it’s best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use lime juice instead of lemon juice?
Yes, you can substitute fresh lime juice for lemon juice for a different but equally delicious citrus flavor.
How do I prevent the whipped cream from becoming runny?
Make sure the heavy cream and mixing bowl are well chilled before whipping. Beat the cream just until stiff peaks form and avoid overmixing.
PrintEasy Lemon Cream Pie Recipe
This Easy Lemon Cream Pie is a luscious and tangy dessert featuring a smooth lemon custard filling set in a crunchy graham cracker crust, topped with fluffy homemade whipped cream. Ready in just 30 minutes plus chilling time, it’s a perfect no-fuss, refreshing dessert for any occasion.
- 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
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
- Prepare the filling: In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the fresh lemon juice and continue to whisk until the mixture is smooth and slightly thickened.
- Bake the pie: Pour the lemon filling into the prepared 9-inch graham cracker crust. Bake in a preheated 350°F oven for 6 to 8 minutes until just set. Remove from oven and allow to cool on the counter.
- Chill the pie: After cooling, refrigerate the pie for at least 4 hours to allow the filling to set completely and develop its creamy texture.
- Make the whipped cream topping: Just before serving, beat the heavy whipping cream with powdered sugar until stiff peaks form.
- Serve: Top the chilled pie with the freshly whipped cream and serve immediately for a refreshing and creamy dessert experience.
Notes
- Use fresh lemon juice for the best bright, tangy flavor.
- Do not overbake the pie; the filling should be just set to maintain a creamy texture.
- Chilling the pie thoroughly is essential for the filling to firm up properly.
- For a gluten-free option, ensure the graham cracker crust is made from gluten-free ingredients.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Keywords: lemon cream pie, easy lemon dessert, no-bake lemon pie, graham cracker crust, whipped cream topping, quick lemon pie
