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