Description

A simple and delicious Lemon Cream Pie featuring a creamy, tangy filling perfectly balanced with sweet and tart flavors, set in a buttery graham cracker crust. This luscious dessert is quick to prepare, easy to chill, and ideal for any occasion, offering a refreshing citrus treat that can be customized with various toppings or crust options.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Lemon Filling

3 large egg yolks
3/4 cup granulated sugar
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1 (14 oz) can sweetened condensed milk

Whipped Cream Topping

1 cup heavy cream
1 teaspoon vanilla extract
Optional garnishes: lemon zest, whipped cream dollops, candied lemon slices

Instructions

Prepare the crust: Press the graham cracker crust mixture firmly into a pie pan. Bake at 350°F (175°C) for about 8-10 minutes until golden and fragrant. Remove from oven and let cool completely before adding the filling.
Make the lemon filling: In a medium bowl, whisk together egg yolks, sugar, lemon juice, and lemon zest until smooth. Cook this mixture gently over medium heat, stirring constantly until it thickens slightly. Remove from heat and cool to room temperature.
Whip the cream: Beat the heavy cream with vanilla extract until stiff peaks form. This creates a fluffy topping that lightens the lemon filling.
Combine filling and cream: Fold the cooled lemon filling carefully into the whipped cream, maintaining an airy texture. Pour the combined mixture into the cooled crust, smoothing the top evenly.
Chill and set: Refrigerate the pie for at least 4 hours, preferably overnight, to allow the filling to firm up and flavors to meld beautifully before serving.

Notes

Use fresh lemons for bright, authentic citrus flavor.
Cool the lemon filling thoroughly before folding into whipped cream to keep the texture light.
Chill mixing bowl and beaters for better whipped cream.
Press the crust firmly into the pie pan to prevent crumbling when slicing.
Use a sharp knife warmed under hot water for smooth, clean slices.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 110mg

Keywords: Lemon Cream Pie, lemon dessert, creamy pie, tart and sweet pie, no-bake pie variation, easy lemon pie, summer dessert