Bright, creamy, and wonderfully tart, this Easy Lemon Cream Pie is the kind of dessert that puts a smile on everyone’s face. Imagine a lush lemony filling hugged by a crisp graham cracker crust and topped with clouds of freshly whipped cream—it’s pure sunshine in every bite. Whether you’re planning a spring gathering, a summer picnic, or simply want a quick treat that tastes like you fussed for hours, this pie never disappoints. And the best part? It comes together with minimal effort yet delivers maximum flavor.
Ingredients You’ll Need
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For the Pie:
- 1 prepared graham cracker crust (9-inch)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 large egg yolks
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lemon slices and zest for garnish (optional)
How to Make Easy Lemon Cream Pie
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Taking a brief moment to set up your kitchen means you’ll be ready to move quickly through each step. Place your graham cracker crust on a baking sheet for easy transfer in and out of the oven.
Step 2: Whisk the Filling
In a medium mixing bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks. Whisk everything together until the mixture is completely smooth and evenly combined—this only takes about a minute but makes all the difference in getting a luscious, uniform filling.
Step 3: Fill and Bake
Pour that silky, pale yellow filling into your prepared graham cracker crust. Use a spatula to spread it evenly from edge to edge. Slide the pie into the oven and bake for 15–18 minutes. You’ll know it’s done when the edges are set; the center should still jiggle a little. This gentle bake gives you that delightful creamy texture.
Step 4: Cool and Chill
Once the pie is baked, remove it from the oven and let it cool on a wire rack or your countertop until it reaches room temperature. This step ensures the filling sets properly. When it’s no longer warm, place it in the fridge and chill for at least 3 hours, or overnight if you’re planning ahead—the chilling helps everything firm up and makes slicing easy.
Step 5: Whip and Top
In a clean mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. You can use a stand mixer, a hand mixer, or good old-fashioned elbow grease. Once the Easy Lemon Cream Pie is chilled, spread or pipe the whipped cream on top for that cloud-like finish.
Step 6: Garnish and Serve
If you’d like, finish with thin lemon slices and sprinkles of extra zest. These simple touches add a burst of color and immediately tell everyone what the star flavor is. Slice, serve, and get ready for big smiles around the table!
How to Serve Easy Lemon Cream Pie
Garnishes
Garnishing your Easy Lemon Cream Pie transforms it from everyday to eye-catching. Add fresh lemon slices, curls of zest, or even a few edible flowers for a pop of color and instant elegance. If you want a little extra texture, a sprinkle of crushed graham crackers over the whipped cream does wonders.
Side Dishes
This pie shines brightest with something simple alongside, like a handful of fresh berries or a mug of hot tea. Lemon pairs especially well with blueberries and raspberries, while a crisp mint leaf or two on the plate makes every serving feel a bit more special. If you’re offering dessert after a meal, pair your slice with a scoop of vanilla ice cream for a dreamy citrus-cream combo.
Creative Ways to Present
For a modern twist, try slicing your Easy Lemon Cream Pie into small bars or squares for bite-sized treats at a brunch or dessert buffet. Serve individual mini pies in mason jars for picnics or outdoor gatherings—layers of crumbs, lemon filling, and whipped cream are always a hit. You can even dress up slices with extra fruit, spun sugar, or mint sprigs for show-stopping plated desserts at dinner parties.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in plastic wrap or transfer them to an airtight container. Refrigerated, Easy Lemon Cream Pie stays fresh and delicious for up to three days. The whipped cream may lose some of its loft, but the flavors blend beautifully over time.
Freezing
Yes, you can freeze this pie for make-ahead convenience! If you plan to freeze, skip the whipped cream topping and wrap the cooled, baked pie tightly in a layer of plastic wrap followed by foil. Freeze for up to one month. Thaw in the refrigerator overnight, then add fresh whipped cream before serving for the best texture.
Reheating
No need for reheating here—Easy Lemon Cream Pie is served chilled for the creamiest, most refreshing bite. If you’ve frozen your pie, simply thaw it in the fridge until fully defrosted, then garnish and serve cold. Never heat the pie in the microwave, as this will compromise its consistency.
FAQs
Can I use bottled lemon juice instead of fresh?
For best results, always use fresh lemon juice. Bottled juice can taste flat or bitter, while fresh lemons give Easy Lemon Cream Pie its unmistakable fresh, zesty flavor.
Can I make Easy Lemon Cream Pie ahead of time?
Yes! In fact, this pie tastes even better after chilling overnight. Just wait to add whipped cream and garnishes until right before serving to keep them looking their best.
What kind of crust works best?
A graham cracker crust is classic for Easy Lemon Cream Pie, but you can also use vanilla wafer or shortbread cookie crusts for a slightly different texture and flavor. Pre-made or homemade both work beautifully.
How do I know when the pie is baked?
Your pie is ready when the edges are set but the center still has a gentle wobble. It will continue to firm up as it cools and chills, giving you that creamy sliceable filling.
Is Easy Lemon Cream Pie gluten-free?
The classic version uses a regular graham cracker crust, which contains gluten. However, you can easily swap in a gluten-free graham cracker crust to accommodate gluten sensitivities.
Final Thoughts
If you’re looking for a dessert that’s equal parts easy and impressive, make this Easy Lemon Cream Pie your next kitchen adventure. It’s quick to put together, endlessly refreshing, and sure to become a new favorite with everyone who tries it. Give it a go—you’ll be hooked after one tangy, creamy bite!
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Easy Lemon Cream Pie Recipe
- Total Time: 3 hours 30 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Lemon Cream Pie is a delightful dessert that balances sweet and tangy flavors perfectly. With a creamy texture and a burst of citrus, this pie is sure to be a hit at any gathering.
Ingredients
For the Pie:
- 1 prepared graham cracker crust (9-inch)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 large egg yolks
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lemon slices and zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix the filling: In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Fill the crust: Pour the filling into the graham cracker crust and bake for 15–18 minutes.
- Cool and chill: Cool the pie to room temperature, then refrigerate for at least 3 hours.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Top the pie: Spread or pipe the whipped cream over the chilled pie. Garnish with lemon slices and zest before serving.
Notes
- For a stronger citrus flavor, add a touch of lime juice to the filling.
- This pie can be made a day ahead and stored in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 105 mg
