Description
This Easy Lemon Cream Pie Recipe features a luscious and tangy lemon filling set in a crunchy graham cracker crust. With a creamy texture enhanced by sour cream and sweetened condensed milk, it’s baked briefly to just set the filling, then chilled for a refreshing finish topped with homemade whipped cream. Perfect for a bright, summery dessert that’s quick to prepare and sure to impress.
Ingredients
Crust
- 1 (9-inch) deep dish prepared graham cracker crust
Filling
- 2 (14-ounce) cans sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup fresh lemon juice
Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat and prepare filling: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Gradually add the fresh lemon juice, whisking continuously until the mixture becomes smooth and thickened.
- Fill and bake the pie: Pour the lemon mixture into the prepared 9-inch graham cracker crust. Bake in the preheated oven for 6 to 8 minutes until the filling is just set. Remove from oven and let it cool on the counter.
- Chill the pie: After cooling, refrigerate the pie for at least 4 hours to allow the filling to fully set and develop flavor.
- Prepare whipped cream topping: Just before serving, beat the heavy whipping cream and powdered sugar together using a mixer until stiff peaks form, creating a light and fluffy whipped cream.
- Serve: Spread the whipped cream evenly over the chilled lemon filling. Slice and serve immediately for a refreshing and creamy dessert.
Notes
- For best results, use fresh lemon juice for the brightest flavor.
- Do not overbake the pie; the filling should be just set to maintain creaminess.
- Chilling the pie for at least 4 hours is essential to achieve the perfect slice and texture.
- You can garnish with lemon zest or thin lemon slices for added decoration.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
