Easy Lemon Cream Pie

Easy Lemon Cream Pie Recipe – Refreshing, Creamy, and Perfect for Any Occasion

Looking for a simple, refreshing dessert? This easy lemon cream pie recipe is a must-try! With a smooth, tangy lemon filling made from sweetened condensed milk, sour cream, and fresh lemon juice, all in a graham cracker crust, this pie is deliciously creamy and light. Topped with homemade whipped cream, it’s a crowd-pleaser perfect for summer or any occasion. Make this easy lemon pie in minutes and chill to perfection – ideal for lemon lovers and easy dessert fans alike!

Ingredients

• 1 (9-inch) deep-dish graham cracker crust
• 2 (14-ounce) cans sweetened condensed milk
• ½ cup sour cream
• ¾ cup fresh lemon juice
• 1 cup heavy whipping cream
• ¼ cup powdered sugar

Instructions

1. Prepare the Filling:
   Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the sweetened condensed milk and sour cream until smooth. Gradually add the lemon juice, whisking continuously until the mixture thickens.
2. Bake the Pie:
   Pour the lemon filling into the prepared graham cracker crust. Bake for 6 to 8 minutes, just until set—be careful not to let it brown. Remove the pie from the oven and let it cool at room temperature, then transfer it to the refrigerator to chill for at least 4 hours.
3. Make the Whipped Cream Topping:
   When ready to serve, beat the heavy whipping cream and powdered sugar together in a mixing bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.
4. Serve:
   Slice and serve this refreshing lemon cream pie, and enjoy!

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Tips

• Lemon Juice: Use freshly squeezed lemon juice for the best flavor; bottled juice may lack freshness and intensity.
• Chilling Time: For the pie to set properly, make sure to chill it in the fridge for at least 4 hours. Overnight chilling works well too.
• Crust Alternatives: If you prefer a homemade crust, crush graham crackers, mix with melted butter, and press into a pie plate for a fresh base.

Variations and Substitutions

• Key Lime Version: Substitute the lemon juice with key lime juice for a tangy key lime cream pie.
• Dairy-Free Option: Use coconut cream in place of sour cream and a dairy-free whipped topping.
• Extra Zest: Add a teaspoon of lemon zest to the filling for even more citrus flavor.

FAQs

1. Can I make this pie ahead of time?
Absolutely! You can make the filling and bake the pie a day in advance. Just add the whipped topping right before serving.

2. How should I store leftovers?
Store any leftover pie covered in the fridge for up to 3 days. The crust may soften slightly over time.

3. Can I freeze this lemon cream pie?
Yes, you can freeze it without the whipped topping for up to 2 months. Thaw in the fridge before adding the whipped cream.

Serving Suggestions

• With Fresh Berries: Top with fresh blueberries, raspberries, or strawberries for a fruity touch.
• Garnish with Lemon Zest: Sprinkle some lemon zest on top of the whipped cream for extra flavor and color.
• Serve with a Drizzle of Berry Sauce: A drizzle of raspberry or blueberry sauce pairs beautifully with the creamy lemon filling.

Why You’ll Love This Recipe

This easy lemon cream pie is creamy, tangy, and refreshingly light, making it a perfect dessert for any occasion. The combination of sweetened condensed milk, lemon juice, and sour cream creates a rich filling that sets beautifully in a buttery graham cracker crust. Quick to prepare and sure to impress, this pie is a go-to choice for lemon lovers and anyone who enjoys a classic, easy dessert.