Description

This Easy Lemon Cream Pie is a refreshing and simple dessert featuring a tangy lemon curd base topped with smooth whipped cream and a crunchy graham cracker crust. Perfectly chilled to set, it’s an effortless and delightful treat for any occasion.

Ingredients

Crust

1 graham cracker crust

Filling

1 1/2 cups lemon curd

Topping

1 cup heavy cream
2 tbsp powdered sugar
Zest of 1 lemon

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Instructions

Whip the Cream: In a mixing bowl, whip the heavy cream together with the powdered sugar until stiff peaks form, creating a light and fluffy whipped cream topping.
Prepare the Pie: Evenly spread the lemon curd into the bottom of the graham cracker crust, forming a smooth and tangy base layer for the pie.
Top with Whipped Cream: Gently spread the whipped cream over the lemon curd layer to cover it completely, then garnish the top with freshly grated lemon zest for added aroma and flavor.
Chill: Place the assembled pie in the refrigerator and chill for at least 2 hours to allow the layers to set and flavors to meld, making it ready for serving.

Notes

For best results, use fresh lemon curd or homemade if possible for a vibrant lemon flavor.
You can substitute the graham cracker crust with a shortbread crust for a different texture.
Be sure not to overwhip the cream to avoid turning it into butter.
Keep the pie refrigerated until ready to serve to maintain its texture and freshness.