Easy Lemon Cream Pie
A light and refreshing dessert featuring a tangy lemon flavor, perfect for any occasion.
Ingredients
For the pie
- 1 pre-made pie crust 1 pre-made pie crust
- 1 cup 1 cup heavy cream Heavy cream for whipping
- 1/2 cup 1/2 cup powdered sugar Use for sweetening whipped cream
- 1 cup 1 cup lemon juice Fresh lemon juice preferred for best flavor
- 1 can 1 can sweetened condensed milk This adds creaminess to the filling
- 1 tablespoon 1 tablespoon lemon zest For added lemon flavor
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and continue to whip until stiff peaks form.
- In another bowl, combine lemon juice, sweetened condensed milk, lemon zest, and vanilla extract. Mix until smooth.
- Gently fold the whipped cream into the lemon mixture until fully combined.
- Pour the filling into the pre-made pie crust and smooth the top.
Chilling
- Chill in the refrigerator for at least 4 hours or until set.
Serving
- Serve chilled, straight from the refrigerator. Garnish with extra lemon zest or whipped cream if desired.
Notes
Store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container. Stays fresh for about 3 to 4 days. For a fruity twist, consider folding in fresh or frozen berries.