Hey there, fellow food lovers! Nyla here, ready to share my latest obsession: Lemon Cream Pie! This isn’t your grandma’s lemon pie (though I love you, Grandma!). This is a flavor adventure, a dance of tangy lemon and dreamy creaminess that turns any meal into a celebration.
Get ready for a Lemon Cream Pie that’s so good, it’ll have you doing a happy dance. This recipe started as a late-night kitchen experiment, born from a craving for something bright and comforting. I wanted something that screamed “sunshine” but felt like a warm hug.
After tweaking and tasting (the best part, obviously!), I landed on this Lemon Cream Pie masterpiece. It’s a bold, satisfying dessert that’s surprisingly easy to make. Trust me, you’re going to want to bookmark this dessert recipe. Let’s dive into the delicious magic together!
INGREDIENTS You Need
This Lemon Cream Pie ingredient list is all about bold flavors that actually work together! And guess what? You can grab everything you need during your normal shopping trip. No fancy ingredients or complicated substitutions here. This dessert recipe is straightforward to make.
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Lemon Cream Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 cup sour cream
- ½ cup lemon juice, freshly squeezed (about 3-4 lemons)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: Lemon slices or zest for garnish
No worries if you don’t have graham crackers! I’ve used shortbread cookies in my Lemon Cream Pie, and it was amazing. This easy lemon pie works well with many substitutions.
This Lemon Cream Pie gets its amazing taste from the fresh lemon juice and zest. Don’t skimp on the zest – it adds so much brightness! I love adding extra lemon zest to my Lemon Cream Pie for that extra kick, you can add it to your citrus cream pie as well! For busy weeknights, juice your lemons ahead of time and store them in the fridge.
Let’s Make Some!
This is my favorite part of making Lemon Cream Pie – watch the magic happen! These step-by-step instructions will guide you through creating this incredible dessert. Get ready for some serious flavor!
- Get That Crust Ready: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch pie plate.
- Bake It (Optional): For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. I don’t always bake mine, and it’s still delicious!
- Whip Up the Filling: In a large bowl, whisk together the sweetened condensed milk, sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour and Chill: Pour the lemon cream filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set.
- Make That Dreamy Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This is where the magic starts happening!
- Top It Off: Spread the whipped cream evenly over the chilled pie. Garnish with lemon slices or extra lemon zest, if desired.
- Serve and Enjoy: Slice and serve chilled. Get ready for happy dances!
In my kitchen, this Lemon Cream Pie usually takes about 20 minutes to prep and then chills in the fridge. While your Lemon Cream Pie is doing its thing, get ready for some amazing aromas!
Don’t worry if your Lemon Cream Pie looks a little wobbly when you first pour in the filling. It will set up beautifully in the fridge. This is the perfect homemade pie recipe to share. I also like to use a store-bought pie crust sometimes when I am short on time to make it a truly easy lemon pie.
How to Serve Up This!
People literally do happy dances when this Lemon Cream Pie hits the table with a scoop of vanilla ice cream! The cool creaminess of the ice cream is great with the tangy lemon.
This Lemon Cream Pie is perfect for those weeknight dinners that need to be special! It’s also a showstopper at potlucks and game nights.
For a fun twist, try serving it with a drizzle of raspberry sauce. The tartness of the raspberries complements the lemon perfectly. This citrus cream pie works well year round!
Presentation matters! I like to add a few fresh mint leaves and a sprinkle of powdered sugar for an elegant touch. For a fusion variation, I’ve experimented with adding a layer of coconut flakes to the crust. It adds a tropical twist that’s surprisingly delicious!
Leftovers? If you have any of this homemade pie recipe left, transform them into parfaits! Layer the Lemon Cream Pie with crushed graham crackers and whipped cream in small glasses. People literally do happy dances when this Lemon Cream Pie hits the table!
FAQs:
Got questions about this Lemon Cream Pie? I’ve got answers! Here are some common concerns and my tried-and-true solutions.
- Will kitchen newbies succeed with this Lemon Cream Pie? Absolutely! This recipe is super forgiving and easy to follow. Even if you’ve never made a pie before, you can totally nail this one!
- What if I mess up my Lemon Cream Pie? (Spoiler: it’ll still taste incredible!) Honestly, even if it’s not perfect, it’ll still be delicious. The lemon and cream combination is hard to mess up. And you can always cover any imperfections with extra whipped cream!
- How can I prep this Lemon Cream Pie for busy weeknights? Make the crust and filling ahead of time and store them separately in the fridge. Then, just assemble and chill when you’re ready to serve.
- Can I use bottled lemon juice? Freshly squeezed lemon juice is always best for that bright, vibrant flavor. But if you’re in a pinch, bottled lemon juice will work. Just try to find a good quality one.
- What if my filling is too tart? Add a tablespoon or two of powdered sugar to the filling to sweeten it up. Taste and adjust as needed.
- Can I freeze this Lemon Cream Pie? I don’t recommend freezing the entire pie, as the texture of the whipped cream and filling may change. However, you can freeze individual slices for a short period.
- My crust is soggy, what did I do wrong? Baking the crust separately helps prevent a soggy bottom! Also, make sure your crust is cooled completely before adding the filling.
- Can I make this dairy-free? Yes! Use a dairy-free whipped cream alternative and coconut cream instead of sour cream. The taste is still amazing!
CONCLUSION:
This Lemon Cream Pie is more than just a dessert – it’s a slice of sunshine, a moment of pure joy. It’s the kind of recipe that brings people together and creates happy memories. I hope this homemade pie recipe will become a staple in your family.
- Zest is Best: Don’t underestimate the power of lemon zest! It adds so much brightness and flavor.
- Chill Time is Key: Let the pie chill for at least 3 hours, or preferably overnight. This allows the flavors to meld together and the filling to set properly.
- Taste and Adjust: Don’t be afraid to taste the filling and adjust the sweetness or tartness to your liking.
Here are a few delicious Lemon Cream Pie variations I’ve tested:
- Lemon Meringue Pie: Top the citrus cream pie with meringue instead of whipped cream and bake until golden brown like in Grandma’s Lemon Meringue Pie Recipe. This Lemon Meringue Pie recipe is a showstopper!
- Lemon Raspberry Cream Pie: Swirl raspberry jam into the filling for a burst of fruity flavor.
- Coconut Lemon Cream Pie: Add coconut flakes to the crust and a hint of coconut extract to the filling for a tropical twist. You will love the Hawaiian Pineapple Carrot Cream Cake as well!
For more weeknight winners that don’t sacrifice on taste, check out Easy Lemon Cream Pie – Southern Bite. I’m so excited for you to try this Lemon Cream Pie! Trust your taste buds, get creative, and have fun in the kitchen. I can’t wait to hear about your cooking adventures! This reminds me of my Lemon Raspberry Cookies because of that tangy-sweet flavour. And finally, if you want something chocolatey, you’ll go crazy for the Chocolate Cherry Cream Pie!
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Lemon Cream Pie
This Lemon Cream Pie is a bright and refreshing dessert with a tangy lemon filling and a creamy, smooth texture. Perfect for any occasion, it’s a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice, freshly squeezed
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch pie plate.
- Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, sour cream, and lemon zest until smooth and creamy.
- Pour and Chill: Pour the filling into the cooled crust. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set.
- Make the Topping: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble and Serve: Spread the whipped cream over the chilled pie. Garnish with lemon zest or lemon slices, if desired. Serve cold.
Notes
For an extra layer of flavor, consider adding a thin layer of raspberry jam to the bottom of the crust before adding the filling.