Easy Lemon Cream Pie Recipe

Why You’ll Love This Recipe

A delicious twist on the classic key lime pie, this Easy Lemon Cream Pie delivers a tangy, creamy filling nestled in a buttery graham cracker crust. Perfect for summer or any time you crave a refreshing dessert, it’s simple to make and oh-so-tasty.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 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

Directions

  1. Preheat the oven to 350°F. Whisk together the sweetened condensed milk, sour cream, and lemon juice until smooth and thickened. Pour into the prepared pie crust.
  2. Bake for 6 to 8 minutes, then cool on the counter and refrigerate for at least 4 hours.
  3. Beat the cream and powdered sugar to stiff peaks. Top the pie with whipped cream and serve.

Servings and Timing

  • Servings: 8
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Chill Time: 4 hours

Variations

  • Add lemon zest to the filling for extra flavor.
  • Use a gluten-free graham cracker crust for a gluten-free option.
  • Try topping with meringue or Cool Whip.

Storage/Reheating

  • Store leftover pie in the refrigerator for up to 3 days. The whipped cream topping can soften over time, but the pie remains fresh and creamy.

FAQs

1. Can I use key lime juice instead of lemon juice?

Yes! This recipe works well with key lime juice for a key lime pie variation.

2. How long should the pie chill?

Chill for at least 4 hours to allow the pie to set properly.

3. Can I make this pie ahead of time?

Absolutely! This pie is a great make-ahead dessert. It can be stored in the refrigerator for up to 3 days before serving.

4. Can I use store-bought whipped cream?

Yes, if you’re short on time, you can substitute store-bought whipped cream for the homemade version.

5. What type of crust is best for this pie?

A graham cracker crust is classic, but you could also use a shortbread or biscoff cookie crust for an extra flavor twist.

6. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be substituted for sour cream if you prefer a slightly tangier filling.

7. Is it possible to make this pie without baking it?

This recipe requires baking for the filling to set properly, but you can experiment with no-bake versions using gelatin if desired.

8. Can I freeze this pie?

It’s best enjoyed fresh, but you can freeze it for up to 2 weeks. Let it thaw in the refrigerator before serving.

9. How can I make the pie more tart?

Increase the amount of lemon juice or add a bit of lemon zest to the filling.

10. What’s the best way to cut the pie?

For clean slices, use a hot knife (dip it in hot water and dry it off) when cutting.

Conclusion

This Easy Lemon Cream Pie is the perfect dessert for any occasion. With its rich, tangy flavor and smooth texture, it’s sure to be a crowd-pleaser. Whether you’re serving it at a summer BBQ or as a sweet ending to any meal, this pie will satisfy your craving for something sweet and refreshing.


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Easy Lemon Cream Pie Recipe


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  • Author: Isabella
  • Total Time: 4 hours
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A refreshing twist on the classic key lime pie, this Easy Lemon Cream Pie combines tangy lemon with a creamy filling, set in a buttery graham cracker crust. It’s perfect for summer or whenever you’re craving a light, yet indulgent dessert. Plus, it’s incredibly easy to make!


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

  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the sweetened condensed milk, sour cream, and lemon juice until smooth and thickened.
  3. Pour the mixture into the prepared graham cracker crust.
  4. Bake for 6 to 8 minutes, just until the filling sets slightly. Remove from the oven and let cool on the counter.
  5. Refrigerate the pie for at least 4 hours to allow the filling to fully set.
  6. In a separate bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form.
  7. Once the pie is chilled, top it with the whipped cream and serve.

Notes

  • Variation Options:
    • Add lemon zest to the filling for a burst of extra flavor.
    • For a gluten-free option, swap the graham cracker crust for a gluten-free version.
    • You can also top the pie with meringue or Cool Whip for a different twist.
  • Storage: Store leftovers in the refrigerator for up to 3 days. The whipped cream may soften over time but the pie will still remain fresh and creamy.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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