Description
This Easy Lemon Cream Pie is a refreshing and tangy dessert that requires no baking. With a creamy lemon filling and a fluffy whipped cream topping, it’s the perfect treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 9-inch graham cracker crust (store-bought or homemade)
Lemon Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 package (8 ounces) cream cheese, softened
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Garnish:
- lemon slices and extra zest for garnish (optional)
Instructions
- Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Fill the Crust: Pour the lemon filling into the graham cracker crust and spread evenly.
- Whipped Cream: In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Chill: Refrigerate the pie for at least 4 hours or until set.
- Garnish: Garnish with lemon slices and extra zest if desired before serving.
Add the sweetened condensed milk, fresh lemon juice, and lemon zest. Beat until well combined and smooth.
Spread or pipe the whipped cream over the lemon filling.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- For an extra citrus punch, add more zest to the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 65mg
