No-Bake Lemon Cream Pie
A refreshing and creamy dessert that combines the zesty aroma of lemons with luscious heavy cream, perfect for summer gatherings or cozy family dinners.
Ingredients
For the Pie Filling
- 1 pack pre-made graham cracker crust Use a store-bought crust for convenience.
- 1 cup heavy cream Chilled for better whipping results.
- 1 cup sweetened condensed milk Substitute with coconut cream for a dairy-free version.
- 1/2 cup fresh lemon juice Juice from about 3-4 lemons.
- 1 each Zest of 1 lemon Adds brightness to the flavor.
Instructions
Preparation
- In a large mixing bowl, whisk the heavy cream using an electric mixer until soft peaks form, about 3-5 minutes.
- In another bowl, combine the sweetened condensed milk, fresh lemon juice, and lemon zest. Whisk until well blended.
- Gently fold the whipped cream into the lemon mixture until no white streaks remain.
- Pour the filling into the graham cracker crust and spread it evenly.
Chilling
- Refrigerate the pie for at least 4 hours, or until it’s completely set.
Serving
- Slice and serve chilled, optionally garnishing with whipped cream, lemon slices, or fresh berries.
Notes
Use chilled utensils for whipping the cream for better volume. This pie can be prepared a day in advance for enhanced flavor.