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.
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)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Mix the Filling: In a medium bowl, whisk together sweetened condensed milk, sour cream, lemon juice, lemon zest, and vanilla until smooth.
- Fill the Crust: Pour the filling into the graham cracker crust and smooth the top.
- Bake: Bake for 10 minutes until the filling is set but not browned.
- Cool and Chill: Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm.
- Top and Serve: Before serving, add whipped cream and garnish with lemon slices or zest.
Notes
- For a stronger lemon flavor, add extra zest or lemon extract.
- This pie can be made in advance and refrigerated overnight for convenience.
