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Easy Lemon Cream Pie Recipe

4.8 from 71 reviews

This Easy Lemon Cream Pie is a delightful, creamy dessert featuring a tangy lemon filling baked in a graham cracker crust and topped with fluffy whipped cream. It’s a quick and simple recipe that requires minimal baking and offers a refreshing citrus flavor with a smooth texture, perfect for any occasion.

Ingredients

Scale

Pie Crust

  • 1 (9-inch) deep dish prepared graham cracker crust

Filling

  • 2 (14-ounce) cans sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup fresh lemon juice

Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lemon filling.
  2. Mix Filling: In a mixing bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the fresh lemon juice and continue whisking until the mixture thickens slightly and is well combined.
  3. Bake Pie: Pour the lemon filling mixture into the prepared graham cracker crust. Place it in the preheated oven and bake for 6 to 8 minutes. Once baked, remove from the oven and let it cool on the counter.
  4. Chill Pie: After cooling, refrigerate the pie for at least 4 hours to set the filling thoroughly and enhance the flavors.
  5. Prepare Whipped Cream: In a clean chilled bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form, creating a light and airy topping.
  6. Serve: Spread the whipped cream over the chilled lemon pie just before serving for a creamy finish.

Notes

  • You can use a store-bought graham cracker crust for convenience or make your own for a special touch.
  • Ensure the lemon juice is freshly squeezed for the best flavor and proper thickening of the filling.
  • Be careful not to overbake the pie to keep the filling creamy and smooth.
  • Refrigerating the pie for at least 4 hours is important to allow the filling to set properly.

Keywords: lemon cream pie, easy lemon pie, no-bake lemon pie, graham cracker crust, creamy lemon dessert