If you’re searching for a dessert that absolutely dazzles with bright flavor and creamy, dreamy texture, this Easy Lemon Cream Pie is a must-try. Each slice brings you the sunny zing of fresh lemon wrapped in a cloud-like, sweet-tangy filling and outfitted with a crisp graham cracker crust. Even better, it comes together in no time—perfect for family gatherings or whenever a craving strikes. Lemon lovers, get ready to meet your new favorite pie!
Ingredients You’ll Need
This Easy Lemon Cream Pie keeps things delightfully simple with a handful of powerhouse ingredients. Every item plays a role—tang, sweetness, richness, or the perfect crunchy base—for a dessert you’ll crave again and again.
- Graham cracker crust: The classic graham base brings a toasty crunch to contrast with that creamy filling.
- Sweetened condensed milk: Two cans add concentrated sweetness and ensure a luscious, silky-smooth texture.
- Sour cream: This secret ingredient balances the sweetness and brings a welcome touch of tang.
- Fresh lemon juice: For maximum zing and bright citrus flavor, nothing beats squeezing your own lemons.
- Heavy whipping cream: Whipped to soft, fluffy peaks, it becomes the ultimate cloud-like topping.
- Powdered sugar: Just the right amount to sweeten the whipped cream without overpowering the lemon.
How to Make Easy Lemon Cream Pie
Step 1: Prepare the Filling
Start by whisking together the sweetened condensed milk and sour cream in a large bowl until it’s unbelievably smooth. As you add the fresh lemon juice, you’ll see the mixture magically thicken almost instantly—that’s when you know it’s perfectly blended and ready for the crust.
Step 2: Assemble and Bake
Pour your silky lemon filling into the prepared deep-dish graham cracker crust, smoothing the top. Slip your pie into a 350° F oven for just 6 to 8 minutes. This gentle bake lets the filling set and enhances the creaminess while keeping that luscious texture you crave. Cool it on the counter, then let it refrigerate for at least 4 hours—the hardest part is waiting!
Step 3: Whip Up the Topping
Once your pie has chilled, it’s time for the best part: the topping! Beat the heavy whipping cream and powdered sugar together until you get stiff, billowy peaks. This homemade whipped cream is miles above anything from a can and lifts the lemon filling to new heights.
Step 4: Top and Serve
Generously spread or pipe the whipped cream all over the chilled pie. Slice, serve, and watch everyone swoon with the first bite of this Easy Lemon Cream Pie masterpiece.
How to Serve Easy Lemon Cream Pie
Garnishes
A little flourish goes a long way—try a sprinkle of finely grated fresh lemon zest for extra color and punch, or scatter a few thin lemon slices or wedges on top. If you want to wow your guests, a sprig of fresh mint makes each slice pop beautifully.
Side Dishes
Keep the flavors lively and refreshing by pairing your Easy Lemon Cream Pie with some mixed berries, or serve alongside a bright fruit salad. For a truly memorable dessert spread, offer coffee or iced tea to complement the pie’s creamy-citrusy profile.
Creative Ways to Present
If you’re feeling fancy or want bite-sized treats, turn the pie into parfaits by layering crumbled graham cracker crust, the lemon filling, and whipped cream in small glasses. For parties, try making mini pies in individual tart tins for adorable, single-serve desserts.
Make Ahead and Storage
Storing Leftovers
To keep your Easy Lemon Cream Pie tasting fresh, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will stay delicious for up to three days—though chances are, it’ll be gone long before then!
Freezing
This pie is freezer-friendly! Simply wrap the pie (minus the whipped cream topping) tightly in a double layer of plastic wrap and aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before adding the fresh whipped cream before serving.
Reheating
You won’t actually need to reheat Easy Lemon Cream Pie since it’s a chilled dessert. Just let it stand at room temperature for several minutes to take the chill off and maximize the creamy flavors before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled juice works in a pinch, fresh lemon juice really sings in this pie. You’ll taste the difference in both the brightness and depth of the citrus flavor.
What if I only have a regular pie crust, not deep dish?
Not to worry! You can use a standard graham cracker crust—just be aware you might have a bit of filling left over. Pour any excess into small ramekins for a mini treat!
How do I make the whipped cream extra stable?
To make sure your whipped cream holds its shape, chill your bowl and beaters first. You can also beat in a tablespoon of instant pudding mix or a smidge of unflavored gelatin if you need it to last hours on a buffet.
Can I make Easy Lemon Cream Pie ahead of time?
Definitely! Make the pie and chill it up to two days in advance. Hold off on adding the whipped cream topping until just before serving for the freshest presentation.
Is this pie gluten free?
It’s easy to make it gluten free—just swap in a gluten-free graham cracker crust! All the other ingredients are naturally gluten free, so everyone can enjoy a slice.
Final Thoughts
There’s nothing quite like the simple joy of sharing a homemade Easy Lemon Cream Pie with family and friends. It’s bright, refreshing, and delightfully straightforward to make, guaranteeing smiles all around the table. Give it a try and see why it’s destined to become your new go-to dessert!
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Easy Lemon Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 29 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Lemon Cream Pie is a delightful dessert that perfectly balances sweet and tangy flavors. The creamy lemon filling pairs beautifully with the light and airy whipped cream topping, creating a refreshing treat for any occasion.
Ingredients
For the Pie:
- 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
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the fresh lemon juice and whisk until the mixture is smooth and thickened. Pour the filling into the prepared graham cracker crust. Bake for 6 to 8 minutes. Allow the pie to cool on the counter, then refrigerate for at least 4 hours.
- Prepare the Whipped Cream: When ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled pie and serve.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 65mg
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