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
Scale
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
