Easy Lemon Cream Pie Recipe

If you’re after a dessert that’s both delightfully luscious and beautifully simple, this Easy Lemon Cream Pie is guaranteed to steal the show. Imagine creamy, dreamy lemon filling nestled in a golden graham cracker crust, all topped with pillowy swirls of homemade whipped cream. The flavors are bright and tangy, yet perfectly balanced by the sweet and buttery base. Whether you’re a citrus lover or just need a make-ahead treat that’s always a hit, Easy Lemon Cream Pie is bound to become your new go-to for potlucks, family gatherings, or weeknight cravings.

Ingredients You’ll Need

One of my favorite things about this Easy Lemon Cream Pie is how every ingredient earns its spot. Each element brings something special, from velvety richness to sunshiny zest, and together they create a stunning harmony of texture and flavor.

• Prepared graham cracker crust: A deep-dish 9-inch crust offers that lovely crunch and a buttery, sweet foundation with zero fuss.
• Sweetened condensed milk: Two cans give the filling its silky, scoopable sweetness and gorgeous creaminess.
• Sour cream: Just a half-cup adds a tangy, smooth lift that balances the lemon’s acidity.
• Fresh lemon juice: Use the full 3/4 cup for that unmistakable citrus brightness—freshly squeezed makes all the difference!
• Heavy whipping cream: Whipped into soft, cloud-like peaks, it provides a luscious topping that feels fancy without any effort.
• Powdered sugar: A quarter cup sweetens the whipped cream, rounding out every bite with just the right touch of sweetness.

How to Make Easy Lemon Cream Pie

Step 1: Preheat and Prep

Start by setting your oven to 350° F so it’s ready for your pie. Lay out your ingredients and have your deep-dish graham cracker crust unwrapped and waiting (trust me, the anticipation is part of the fun!).

Step 2: Mix the Creamy Lemon Filling

In a large mixing bowl, whisk together both cans of sweetened condensed milk and the sour cream until the mixture is perfectly smooth. Gradually pour in the lemon juice, whisking continuously. You’ll notice the filling will begin to thicken and turn almost glossy—this is exactly what you want for that signature luxurious pie texture.

Step 3: Fill and Bake

Pour your luscious lemon filling straight into the prepared graham cracker crust, using a spatula to smooth the top. Slide the pie into the oven and bake for 6 to 8 minutes. You’re not really aiming for a browned top; just enough time to set the filling. When you see a slight jiggle but no visible liquid, it’s done. Let the pie cool on the counter before giving it a good chill in the refrigerator for at least four hours (overnight is even better!).

Step 4: Whip Up the Topping

Once the Easy Lemon Cream Pie has chilled and set, it’s time for the grand finale: your homemade whipped cream. With a hand mixer or stand mixer, beat the heavy whipping cream and powdered sugar together on high speed until stiff peaks form. You want the consistency to be spoonable but able to hold its shape—it’s the perfect cool and creamy crown for your pie.

Step 5: Decorate and Serve

Spoon or pipe the whipped cream generously over the chilled pie. If you want to get extra fancy, scatter over some lemon zest or a few thin lemon slices. Slice, serve, and watch everyone dive in with giddy excitement!

How to Serve Easy Lemon Cream Pie

Garnishes

The right garnish can truly elevate your Easy Lemon Cream Pie from delicious to downright irresistible. Try fresh lemon zest, candied lemon peel, or a few fresh berries for a pop of color and acidity. A small sprig of mint also adds a lovely, refreshing contrast against the silky filling.

Side Dishes

This pie pairs beautifully with light and fruity sides. Consider serving with a bowl of juicy berries, a fruit salad with a touch of mint, or even a scoop of raspberry sorbet. For something richer, a simple espresso or black tea cuts through the sweetness and balances the meal.

Creative Ways to Present

If you want to impress, try serving Easy Lemon Cream Pie in individual mason jars for a picnic-perfect dessert, or cut it into petite squares and stack them on a cake stand for an updated take on a dessert bar. Garnishing each slice with a candied curl of lemon or a twist of zest makes every plate feel special and restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

Your Easy Lemon Cream Pie holds up beautifully in the refrigerator for 3 to 4 days. Be sure to cover it tightly with plastic wrap or a pie dome to keep the whipped cream fresh and the crust crisp. If you’re storing slices, place them in an airtight container to keep them tasting their best.

Freezing

This pie freezes like a dream, making it a fantastic make-ahead dessert. Wrap the entire pie (without whipped cream) tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge and whip up the cream topping just before serving for optimal texture and flavor.

Reheating

Since Easy Lemon Cream Pie is meant to be served chilled, there’s no reheating necessary! If your pie has been frozen, just let it thaw in the fridge. For the best results, wait to add the whipped cream until the pie is completely thawed and ready to serve.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice will work in a pinch, I highly recommend using fresh juice for the brightest flavor. Freshly squeezed lemons give this pie its signature zippy tang that really makes the dessert sing.

Do I have to bake the filling?

Yes, a brief bake is important to set the filling and give it the perfect creamy texture. Six to eight minutes is just enough to activate the chemical reaction between the lemon juice and condensed milk, ensuring your pie slices beautifully.

What can I use instead of a graham cracker crust?

If graham crackers aren’t your thing, try a vanilla wafer or shortbread cookie crust for a different twist. Even a homemade pastry crust will work, as long as it’s pre-baked and cooled before you add the lemon filling.

How can I make this pie gluten-free?

Simply swap the graham cracker crust for a gluten-free version (many stores carry ready-to-use options), or make your own with gluten-free cookies and a little melted butter. The filling is naturally gluten-free already!

Can I make Easy Lemon Cream Pie in advance?

Absolutely! Easy Lemon Cream Pie is the ultimate make-ahead dessert. Prepare, bake, and refrigerate the pie the night before, then add the whipped cream right before serving for the freshest results.

Final Thoughts

If you’re craving a dessert that’s bright, creamy, and joyfully easy, this Easy Lemon Cream Pie is the answer. It’s the kind of crowd-pleaser that feels special no matter the occasion, and I promise your friends and family will ask for it again and again. Don’t wait to treat yourself—grab your lemons and let the sunshine in!

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