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)

Cook Mode Prevent your screen from going dark

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.