Lemon Cream Pie
This Lemon Cream Pie is a bright and refreshing dessert perfect for any occasion. With a creamy, tangy lemon filling and a buttery graham cracker crust, it’s sure to be a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice, freshly squeezed
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
- Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, sour cream, and lemon zest until smooth.
- Pour and Chill: Pour the filling into the cooled crust and refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set.
- Make the Topping: In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Decorate and Serve: Spread or pipe whipped cream over the chilled pie. Garnish with lemon zest or slices, if desired. Serve chilled.
Notes
For an extra burst of flavor, try adding a few drops of lemon extract to the whipped cream topping. You can also use a store-bought graham cracker crust to save time.
Find it online: https://cubaqueen.com/lemon-cream-pie/