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Easy Lemon Cream Pie Recipe

4.6 from 51 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Make the whipped cream topping: Just before serving, beat the heavy whipping cream with powdered sugar until stiff peaks form.
  5. 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