Description
This Easy Lemon Cream Pie is a refreshing and tangy dessert featuring a buttery graham cracker crust filled with a smooth lemon cream filling and topped with fluffy whipped cream. Ready in just 25 minutes plus chilling time, it’s perfect for summer gatherings or a quick yet elegant treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Lemon Cream Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes, or until golden. Let it cool completely.
- Make the Lemon Cream Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and fully combined. Pour the lemon filling into the cooled graham cracker crust and spread it evenly.
- Chill: Refrigerate the pie for at least 3 hours or until the filling is set and firm.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled lemon filling just before serving.
- Garnish and Serve: Optionally, garnish with extra lemon zest or lemon slices for an additional pop of color and flavor. Slice and enjoy your refreshing lemon cream pie.
Notes
- For best results, chill the pie for at least 3 hours to allow the filling to set properly.
- You can substitute store-bought whipped cream if short on time.
- Use fresh lemon juice and zest for a brighter, fresher flavor.
- To soften cream cheese quickly, microwave it in short 10-second bursts, stirring in between.
- Store leftovers covered in the refrigerator for up to 3 days.
