Name: Easy Lemon Cream Pie Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 4 h 23 min
Cuisine: American
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

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Introduction

This Easy Lemon Cream Pie is a bright and creamy dessert that’s perfect for any occasion. With a smooth lemon filling and a fluffy whipped cream topping, it combines tartness and sweetness beautifully in a simple no-fuss recipe.

A lemon pie with three main layers sits in a clear glass pie dish on a white marbled surface. The bottom layer is a thick, crumbly golden brown crust that lines the edges. The middle layer is smooth, pale yellow lemon filling, filling most of the dish. On top, there are several dollops of white whipped cream arranged on one side. Thin, bright yellow lemon slices are placed on and around the whipped cream, creating a fresh and colorful decoration. The background includes whole and halved lemons and a yellow towel with stripes, all set on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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 again until the mixture thickens and is fully combined. Pour the filling into the prepared graham cracker crust.
Step 2: Bake the pie for 6 to 8 minutes, then remove it from the oven and allow it to cool on the counter. Once cooled, refrigerate the pie for at least 4 hours to let it set properly.
Step 3: Before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled pie as a topping.
Step 4: Slice, serve, and enjoy this refreshing, creamy lemon dessert.

Tips & Variations

For a zestier flavor, add 1 tablespoon of lemon zest to the filling before baking.
Use lime juice instead of lemon for a tangy twist.
To add texture, sprinkle crushed graham crackers or chopped nuts over the whipped cream topping.
If you prefer a lighter whipped cream, fold in some mascarpone cheese.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. Leftover pie can be refrigerated and enjoyed cold; avoid freezing as the texture may change. When serving leftovers, let the pie sit at room temperature for 10-15 minutes for the best flavor.

How to Serve

A slice of lemon pie with three visible layers is centered on a white plate: the bottom layer is a crumbly golden crust, the middle layer is a smooth, pale yellow filling, and the top layer is a dollop of white whipped cream adorned with a thin slice of bright yellow lemon. A silver fork rests on the plate beside the pie slice. The background shows a soft-focus view of whole lemons, a halved lemon, and a yellow-striped cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie is ideal to make a day in advance. Just refrigerate it after baking and add the whipped cream topping right before serving.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt of the same quantity for a slightly tangier yet creamy result.