If you are looking for a dessert that combines tangy freshness with creamy indulgence, this Easy Lemon Cream Pie Recipe is about to become your new go-to. It’s the perfect balance of zesty lemon flavor and smooth, velvety cream, all wrapped up in a buttery graham cracker crust that’s both crunchy and tender. Whether you’re aiming to impress guests or just treat yourself, this pie is refreshingly simple yet irresistibly delicious.
Ingredients You’ll Need
The beauty of this Easy Lemon Cream Pie Recipe lies in its straightforward ingredients list. Each component plays a vital role— from the crispness of the graham cracker crust to the lusciousness of the whipped cream topping, every item works together to create a sublime dessert experience.
- Graham cracker crumbs (1 1/2 cups): This forms the crispy, buttery base that holds the pie together perfectly.
- Granulated sugar (1/4 cup): Sweetens the crust just enough to complement the tart lemon filling.
- Unsalted butter, melted (1/2 cup): Binds the crust ingredients while adding rich flavor and a golden finish.
- Cream cheese, softened (8 oz): Adds creaminess and a slight tang that deepens the filling’s flavor.
- Sweetened condensed milk (14 oz can): Provides sweetness and smooth texture, making the filling delightfully rich.
- Fresh lemon juice (1/2 cup): The star ingredient that delivers bright, zesty flavor to the pie.
- Lemon zest (1 tablespoon): Infuses an extra burst of citrus aroma and complexity.
- Vanilla extract (1 teaspoon, twice): Enhances the overall flavor with a warm, sweet undertone in both filling and whipped cream.
- Heavy whipping cream (1 cup): Whipped to perfection for the light, fluffy topping that balances the tangy lemon.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream without weighing it down.
How to Make Easy Lemon Cream Pie Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Stir well until every crumb is coated and the mixture holds together when pressed. Press this blend firmly into the bottom and up the sides of a 9-inch pie dish, forming an even crust shell. Pop it in the oven and bake for 8 to 10 minutes until golden and fragrant. Allow it to cool completely to set and ensure your pie won’t be soggy later.
Step 2: Make the Lemon Cream Filling
While the crust cools, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, softened cream cheese, and vanilla extract. Keep mixing until the filling is silky smooth and perfectly blended. The tang from the lemon juice cuts through the creaminess beautifully, creating that signature refreshing bite that makes this recipe so irresistible.
Step 3: Assemble and Chill
Pour the luscious lemon filling into your fully cooled crust. Spread it out evenly so every slice has the same creamy depth. Pop the pie into the refrigerator to chill thoroughly—giving the filling a chance to set and flavors to marry, which makes every bite more satisfying and cohesive.
Step 4: Prepare the Whipped Cream Topping
Just before serving, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream is the perfect light, airy topping that balances the bright lemon filling. Gently spread it over the chilled pie, creating a cloud-like finish that will have everyone reaching for more.
How to Serve Easy Lemon Cream Pie Recipe
Garnishes
A single slice of lemon zest or a thin lemon slice on top adds a beautiful pop of color and reinforces that lovely citrus flavor. You can also sprinkle a little extra lemon zest over the whipped cream for added zest and charm. It’s these small touches that elevate the presentation and make the experience feel special.
Side Dishes
Serve this pie alongside a light, fruity salad or fresh berries to keep the meal bright and balanced. A cup of hot tea or freshly brewed coffee pairs wonderfully as well, cutting through the richness of the pie with a smooth warmth.
Creative Ways to Present
Try serving individual portions in clear glass dishes to show off the beautiful layers of cream, lemon, and crust. Alternatively, add edible flowers or mint leaves for a touch of elegance and a fresh aroma that complements the citrus notes.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be kept in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to three days. The flavors actually deepen after resting, so it tastes even better the next day.
Freezing
This pie freezes well. Wrap it securely in plastic wrap and aluminum foil, then freeze for up to one month. When ready to enjoy, thaw it overnight in the fridge. The texture may shift slightly, but the delicious tang and creamy goodness will still shine through.
Reheating
This pie is best enjoyed cold, so reheating is not recommended. If you’d prefer a softer texture, allow it to sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is ideal for the bright, clean flavor it gives to the filling, but in a pinch, bottled lemon juice can work. Just make sure it’s 100% lemon juice without any added ingredients to maintain the best taste.
Is it possible to make this pie dairy-free?
You can experiment by substituting dairy-free cream cheese and coconut whipped cream, but keep in mind the texture and flavor might differ from the classic version.
How long does the chilled pie need to set before serving?
Chilling the pie for at least 2 to 3 hours is recommended to allow the filling to firm up and flavors to blend beautifully.
Can I make the crust without baking it?
The crust benefits from baking to firm up and develop a subtle toasted flavor, but if you’re pressed for time, chilling the crust in the freezer for about 30 minutes can help it set enough for assembling the pie.
What’s the best way to cut and serve this pie?
Use a sharp, clean knife dipped in hot water and wiped dry to cut neat slices. This helps achieve clean edges without dragging the filling.
Final Thoughts
I can’t recommend this Easy Lemon Cream Pie Recipe enough for anyone who loves a dessert that is fresh, creamy, and simple to make. With just a handful of ingredients and no fuss, you can create a pie that tastes like it took hours to perfect. Trust me, once you try this, it’ll become a beloved classic you’ll want to make again and again. So, grab those lemons and get baking—your taste buds will thank you!
Print
Easy Lemon Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Lemon Cream Pie is a refreshing and creamy dessert featuring a buttery graham cracker crust, tangy lemon cream filling, and a light whipped cream topping. Perfect for a quick and delightful treat, it combines zesty lemon flavor with smooth, sweet creaminess in a no-bake filling that is chilled to set.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cream Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined and the crumbs are evenly coated with butter.
- Form and Bake the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust layer. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until it turns golden and fragrant. Remove and let it cool completely before adding the filling.
- Make the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix thoroughly until the filling is smooth, creamy, and fully combined.
- Assemble the Pie: Pour the lemon cream filling into the cooled graham cracker crust. Spread it evenly with a spatula to create a smooth surface.
- Chill the Pie: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm to the touch.
- Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until medium to stiff peaks form.
- Add the Topping and Serve: Spread the whipped cream topping evenly over the chilled lemon filling just before serving. Optionally, garnish with extra lemon zest or thin lemon slices for a decorative touch.
Notes
- For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- The pie needs to chill for at least 4 hours to set properly; overnight chilling is recommended if possible.
- You can substitute the graham cracker crust with a premade crust for a quicker option.
- Store leftovers covered in the refrigerator for up to 3 days.
- To make it more tart, increase lemon juice by 1-2 tablespoons, but adjust sugar to taste.
