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
Scale
- 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.
Find it online: https://grilldrip.com/lemon-cream-pie/