Easy Lemon Cream Pie
A refreshing and satisfying lemon cream pie with a smooth filling nestled in a crispy graham cracker crust, perfect for any occasion.
Ingredients
For the filling
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream Ensure cream is very cold before whipping.
- 1/4 cup powdered sugar
- to taste lemon slices or zest for garnish (optional) Use for decoration before serving.
For the crust
- 1 pre-made graham cracker crust
Instructions
Preparation
- In a mixing bowl, combine the sweetened condensed milk with the freshly squeezed lemon juice and lemon zest. Mix until smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar using an electric mixer on medium speed until stiff peaks form, approximately 3 to 5 minutes.
- Gently fold the whipped cream into the lemon mixture using a spatula, being careful not to deflate the whipped cream.
- Pour the lemon filling into the prepared graham cracker crust and smooth the top.
- Refrigerate the pie for at least 2 hours to allow it to set.
Serving
- Slice the pie into wedges and present it on a vibrant platter. Garnish with lemon slices or zest, and consider adding a sprig of fresh mint or a dollop of whipped cream on each slice.
Notes
Store leftovers in the refrigerator for up to 4 days. To freeze, wrap tightly and store for up to 2 months. Thaw in the fridge overnight before serving.