Introduction

This Easy Lemon Cream Pie is a bright and creamy dessert that comes together quickly with simple ingredients. It features a smooth lemon filling set in a graham cracker crust, topped with fluffy whipped cream—perfect for any occasion.

The image shows a lemon cream pie with three main layers. The bottom layer is a golden-brown, textured pie crust that looks crisp and evenly baked. The middle layer is a smooth, pale yellow lemon cream filling that covers the crust fully. On top, there is a ring of white whipped cream dollops around the edge, with one larger dollop in the center. The pie sits on a clear glass plate, placed on a white marbled surface. Around the pie, there are a few yellow lemon peels and slices, adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9-inch) deep dish prepared graham cracker crust
2 (14-ounce) cans sweetened condensed milk
½ cup sour cream
¾ cup fresh lemon juice
1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a 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 slightly.
Step 3: Pour the lemon filling into the prepared graham cracker crust and bake for 6-8 minutes until set around the edges but still slightly jiggly in the center.
Step 4: Let the pie cool to room temperature on the counter, then refrigerate it for at least 4 hours to fully set.
Step 5: Just before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream topping over the chilled pie.

Tips & Variations

For extra zing, add a teaspoon of lemon zest to the filling mixture before baking.
You can substitute lime juice for lemon juice for a different citrus twist.
Use a store-bought graham cracker crust for convenience or make your own for a homemade touch.
Chill the mixing bowl and beaters before whipping cream to achieve better volume.

Storage

Store the pie covered in the refrigerator for up to 3 days. To keep the whipped cream fresh, add it just before serving. If you want to re-whip the cream, beat it lightly before topping the pie again.

How to Serve

A lemon pie sits on a clear glass plate placed on a white marbled textured surface. The pie has three main visible layers: a golden brown flaky crust forming the base and edge, a smooth pale yellow lemon filling spread evenly inside the crust, and white whipped cream piped all around the edge in decorative swirls with one central swirl on top of the lemon layer. Around the pie, there are thin lemon peel curls and a whole lemon in the background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie dairy-free?

This recipe relies on dairy ingredients for its texture and flavor. To make a dairy-free version, consider using coconut cream in place of sour cream and heavy cream, and a dairy-free sweetened condensed milk alternative, though results may vary.

Why does the pie only bake for a few minutes?

The pie filling thickens quickly from the reaction between the lemon juice and sweetened condensed milk. Baking briefly sets the filling without overcooking, giving the pie its creamy, custard-like texture.