If you’re after a slice of sunshine that’s effortless and impressive, this Easy Lemon Cream Pie is the ultimate dessert to brighten any day. Each bite is a dreamy balance of tangy lemon, creamy filling, and buttery graham cracker crust — the kind of treat you whip up once for a gathering, only to be asked for it again and again. With minimal prep, familiar ingredients, and a show-stopping flavor, this pie stakes its claim as a beloved classic in my recipe box. Trust me, this is an Easy Lemon Cream Pie you’ll want to share… though you might not want to share the last piece.
Ingredients You’ll Need
-
Pie:
- 1 premade graham cracker pie crust (9-inch)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 large egg yolks
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish:
- lemon slices and zest for garnish
How to Make Easy Lemon Cream Pie
Step 1: Mix the Filling
In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks. You’ll notice the mixture thickens as you stir, and that magical citrus scent hits your nose — this first step sets the stage for everything wonderful about an Easy Lemon Cream Pie.
Step 2: Fill and Bake
Pour the lemony filling into your premade graham cracker crust and spread it out evenly with a spatula. Pop the pie into a preheated 350°F (175°C) oven and bake for just 15 minutes. This quick bake allows the filling to gently set while keeping all that creamy goodness intact.
Step 3: Cool and Chill
Once baked, remove the pie from the oven and let it cool to room temperature on a wire rack. After it’s cooled, cover and refrigerate for at least 2 hours, or until the filling is completely chilled and set. This part’s essential, so the pie slices cleanly and the flavors meld beautifully.
Step 4: Make the Whipped Cream
While your pie chills, whip the heavy cream with powdered sugar in a mixing bowl until stiff peaks form. You can use a hand mixer or stand mixer — just be sure not to overbeat. This fluffy crown is signature to any Easy Lemon Cream Pie, offering a creamy contrast to the zesty filling.
Step 5: Assemble and Garnish
Spread or pipe the whipped cream artfully over the completely chilled pie. For a delightful final flourish, garnish with lemon slices and a sprinkle of additional lemon zest. This is where your Easy Lemon Cream Pie really shines, looking bakery-worthy in minutes!
How to Serve Easy Lemon Cream Pie
Garnishes
To make each slice sparkle, top your Easy Lemon Cream Pie with thin lemon wheels, twists, or a grating of extra lemon zest. If you want something extra special, candied lemon peel or a few fresh mint leaves can add a pretty finishing touch and hint at the zesty flavors within.
Side Dishes
This pie is the kind of showstopper that really doesn’t need much on the side, but it pairs beautifully with a handful of fresh raspberries or blueberries for a burst of color and a sweet-tart pop. If you’re serving for a special occasion, a cup of hot tea or iced coffee is the perfect partner to this creamy, citrusy treat.
Creative Ways to Present
For a playful twist, try making individual Easy Lemon Cream Pie jars using mini graham crusts or small Mason jars. Layer the filling and cream for adorable, single-serve desserts that impress at showers or picnics. You can even top with edible flowers for an elegant touch that makes every guest feel special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the pie tightly with plastic wrap or foil and refrigerate. It stays fresh for up to three days, keeping its creamy texture and vibrant lemon flavor perfectly intact.
Freezing
Need to prep ahead? You can freeze Easy Lemon Cream Pie for up to one month. Wrap the pie (without whipped cream topping) in plastic and then foil before freezing. Add the fresh whipped cream and garnishes after thawing for the best flavor and presentation.
Reheating
This pie is best served chilled right from the fridge, so reheating isn’t necessary. If your pie was in the freezer, let it thaw overnight in the refrigerator before serving for the dreamiest texture.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes a difference in both tartness and aroma, but if you’re in a pinch, bottled juice works as a substitute. Just note that the flavor may be slightly less vibrant than with freshly squeezed lemons.
Can I make the Easy Lemon Cream Pie a day in advance?
Absolutely! In fact, making it a day ahead allows the flavors to mingle and the filling to firm up even more, making for extra-easy slicing and serving.
What can I use if I don’t have a premade graham cracker crust?
You can make a quick crust with crushed graham crackers, a bit of sugar, and melted butter, pressing it into a pie pan and baking it for a few minutes before filling and baking as directed.
How do I know when the pie filling is set?
The filling will gently jiggle when done baking but shouldn’t slosh. After chilling, it will be firm and easy to slice — a key signature of Easy Lemon Cream Pie!
Can I use regular sugar for the whipped cream?
Powdered sugar dissolves more smoothly, giving you a billowy, airy finish. If using granulated sugar, beat it in gradually and test to be sure it’s dissolved to avoid any graininess in your topping.
Final Thoughts
If you’re searching for a no-fuss dessert that delivers big on flavor and charm, you can’t go wrong with Easy Lemon Cream Pie. Every time I make it, I’m reminded just how much joy a simple, homemade treat can bring to any table. Try it, and don’t be surprised if this sunny pie becomes a new favorite in your home, too.
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Easy Lemon Cream Pie Recipe
- Total Time: 2 hours 25 minutes (including chilling)
- Yield: 8 slices 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful tangy sweetness of this Easy Lemon Cream Pie. A luscious combination of zesty lemon filling in a graham cracker crust topped with billowy whipped cream, this dessert is a true crowd-pleaser.
Ingredients
Pie:
- 1 premade graham cracker pie crust (9-inch)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 large egg yolks
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish:
- lemon slices and zest for garnish
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare filling: In a medium bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Fill the crust: Pour filling into graham cracker crust and spread evenly.
- Bake: Bake for 15 minutes, then remove and let cool to room temperature.
- Chill: Refrigerate for at least 2 hours until fully set.
- Make whipped cream: In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Top the pie: Spread or pipe whipped cream over the chilled pie.
- Garnish and serve: Garnish with lemon slices and zest before serving.
Notes
- For extra tang, add an additional tablespoon of lemon juice to the filling.
- This pie can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 85 mg
