Easy Lemon Cream Pie
A refreshing no-bake lemon cream pie with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
For the crust and filling
- 1 piece pre-made graham cracker crust Store-bought for convenience.
- 1 cup heavy whipping cream Chill the cream before whipping.
- 1 cup sweetened condensed milk For a rich and creamy texture.
- 1/2 cup fresh lemon juice Freshly squeezed recommended.
- 1 tablespoon lemon zest Use fresh lemons for zest.
- 1 teaspoon vanilla extract
- 1 pinch salt Enhances flavors.
Instructions
Preparation
- In a mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes.
- In another bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Mix until smooth and well combined.
- Gently fold the whipped cream into the lemon mixture. Be careful not to deflate the whipped cream; fold until the two mixtures are well incorporated.
- Pour the creamy lemon filling into the graham cracker crust, spreading it evenly with a spatula.
- Refrigerate the pie for at least 4 hours, or until set.
- Once set, serve the pie chilled. Optionally garnish with additional lemon zest.
Notes
Best served chilled. For presentation, add fresh berries or mint leaves. Can be made in advance for a hassle-free dessert.