Easy Lemon Cream Pie Recipe

If you’re on the hunt for a bright, creamy, utterly delectable dessert that comes together with next to no fuss, you’re going to fall in love with this Easy Lemon Cream Pie. This recipe is the best kind of sweet treat: a silky-smooth, tangy lemon filling nestled in a crunchy graham cracker crust, finished off with billowy whipped cream and a hint of citrus on top. Each bite feels like a burst of sunshine, making this pie the ultimate crowd-pleaser for any spring or summer occasion (or honestly, whenever you need a little pick-me-up).

this Recipe

Ingredients You’ll Need

• Graham Cracker Crust:

  • 1 (9-inch) prepared graham cracker crust

  Lemon Cream Filling:

  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup sour cream
  • 1/2 cup lemon juice (freshly squeezed preferred)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

  Topping and Garnish:

  • Whipped cream (for topping)
  • Lemon slices or zest (for garnish, optional)

  How to Make Easy Lemon Cream Pie

  Step 1: Prepare and Preheat

  First things first, set your oven to 350°F (175°C) so it’s ready to go. Having everything preheated and prepped makes the assembly a breeze—no need for complicated techniques or fancy equipment here!

  Step 2: Mix the Filling

  In a medium mixing bowl, whisk together the sweetened condensed milk, sour cream, lemon juice, lemon zest, and vanilla extract. The goal is to blend everything until it’s smooth and creamy, with no lumps remaining. You’ll notice the filling thickens beautifully as the lemon juice combines with the milk—pure magic!

  Step 3: Fill the Crust

  Pour the luscious lemon mixture right into your graham cracker crust. Use a spatula to spread the filling evenly and smooth out the top, ensuring that every slice will have a perfect layer of bright, creamy pie.

  Step 4: Bake Briefly

  Place your pie in the preheated oven and bake for just 10 minutes. You don’t want to brown the top; you’re simply setting the filling so it’s sliceable but stays velvety. Once out of the oven, let it cool at room temperature for 30 minutes—this helps prevent condensation in the fridge later.

  Step 5: Chill Thoroughly

  After the initial cooling, refrigerate the pie for at least 2 hours, or until it’s fully chilled and firm. This Easy Lemon Cream Pie is at its dreamy best when it’s cold and the flavors have had time to meld together. Patience pays off here!

  Step 6: Garnish and Serve

  Just before serving, pile on clouds of whipped cream and scatter a few lemon slices or extra zest across the top, if you like. This finishing touch not only looks gorgeous but also hints at the zingy, creamy goodness inside. Slice and watch everyone dive in!

  How to Serve Easy Lemon Cream Pie

  

  Garnishes

  For that irresistible “wow” factor, I love to top my Easy Lemon Cream Pie with generous swirls of whipped cream, a sprinkling of extra lemon zest, or delicate curls of fresh lemon peel. You can even add edible flowers if you want to make it extra special!

  Side Dishes

  Pair a slice with a handful of fresh berries—raspberries and blueberries are particularly lovely—or a cool glass of iced tea for the perfect summer dessert spread. If you’re serving this after a big meal, a light fruit salad on the side makes everything feel balanced.

  Creative Ways to Present

  Try serving individual wedges on dessert plates drizzled with a bit of raspberry sauce or alongside petite glasses of homemade lemonade for an extra citrus kick. For parties, make mini pies in tartlet pans or mason jars—just as tasty and even cuter!

  Make Ahead and Storage

  Storing Leftovers

  Leftover Easy Lemon Cream Pie keeps beautifully in the fridge, covered tightly with plastic wrap or in an airtight container. It stays fresh and luscious for up to 4 days—perfect for make-ahead entertaining or sneaking a late-night treat!

  Freezing

  If you’d like, you can freeze slices (without the whipped cream topping) by wrapping them individually and storing them in a freezer-safe container. They’ll keep well for up to a month; just thaw overnight in the refrigerator before serving, then add fresh whipped cream before enjoying.

  Reheating

  Since this is a chilled pie, there’s no need to reheat! Simply slice and serve straight from the fridge. If your pie has been in the freezer, allow it to thaw fully in the refrigerator for the creamiest texture.

  FAQs

  Can I use bottled lemon juice instead of fresh?

  Yes, you can, but the pie truly shines with the brightness and aroma of freshly squeezed lemon juice. If bottled is your only option, be sure it’s 100 percent pure juice for the best flavor.

  Is it possible to make Easy Lemon Cream Pie gluten free?

  Absolutely! Just choose a gluten free graham cracker crust (many grocery stores carry them), and you’ll have a dessert that’s safe for gluten-sensitive friends and family.

  Can I make this pie in advance?

  You bet—this pie is even better after chilling overnight, making it a fantastic make-ahead dessert for gatherings and parties.

  How do I get the cleanest slices?

  For picture-perfect slices, dip a sharp knife in hot water, wipe dry, and then slice. Repeat between cuts for smooth, neat pieces every time.

  What can I do if I want a stronger lemon flavor?

  If you love your lemon desserts extra zingy, add a bit more lemon zest or even a couple of drops of lemon extract to the filling before baking. Taste and adjust until it’s just right for you!

  Final Thoughts

  This Easy Lemon Cream Pie has a way of brightening anyone’s day, whether you’re serving it at a festive celebration or sneaking a blissful slice just because. Give this recipe a try and let the irresistible blend of tangy citrus and creamy sweetness win you over—it’s bound to become a staple in your dessert repertoire!

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  Easy Lemon Cream Pie Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 17 reviews

  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Non-Vegetarian

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  Description

  Indulge in the delightful tangy sweetness of this Easy Lemon Cream Pie. With a luscious lemon filling and a buttery graham cracker crust, this dessert is a refreshing treat perfect for any occasion.

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  Ingredients

  Graham Cracker Crust:

  • 1 (9-inch) prepared graham cracker crust

  Lemon Cream Filling:

  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup sour cream
  • 1/2 cup lemon juice (freshly squeezed preferred)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

  Topping and Garnish:

  • Whipped cream (for topping)
  • Lemon slices or zest (for garnish, optional)

  Cook Mode Prevent your screen from going dark

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  Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C).
  2. Mix the Filling: In a medium bowl, whisk together sweetened condensed milk, sour cream, lemon juice, lemon zest, and vanilla until smooth.
  3. Fill the Crust: Pour the filling into the graham cracker crust and smooth the top.
  4. Bake: Bake for 10 minutes until the filling is set but not browned.
  5. Cool and Chill: Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm.
  6. Top and Serve: Before serving, add whipped cream and garnish with lemon slices or zest.

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  Notes

  • For a stronger lemon flavor, add extra zest or lemon extract.
  • This pie can be made in advance and refrigerated overnight for convenience.