Lemon Cream Pie
A refreshing and creamy lemon cream pie with a buttery graham cracker crust, perfect for warm days and gatherings.
Ingredients
Crust
- 1 pre-made crust 1 pre-made graham cracker crust
Filling
- 1 cup 1 cup heavy whipping cream Chilled for better volume
- 1 cup 1 cup sweetened condensed milk
- 1/2 cup 1/2 cup fresh lemon juice Use fresh for best flavor
- Zest of 1 Zest of 1 lemon For flavor enhancement
- 1/4 cup 1/4 cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form, about 3-5 minutes.
- In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, sugar, and vanilla extract until fully combined.
- Gently fold the whipped cream into the lemon mixture using a spatula.
- Pour the lemon filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Cover and chill in the refrigerator for at least 3 hours to set.
Serving
- Slice into the pie and serve it chilled.
- Garnish with a dollop of whipped cream and a sprinkle of lemon zest or thin lemon slices.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze individual slices for up to 1 month.