Introduction

This Easy Lemon Cream Pie is a delightful blend of tangy lemon and creamy sweetness, perfect for any occasion. With a simple graham cracker crust and a luscious lemon filling, it’s a refreshing dessert that’s quick to prepare and sure to impress.

A lemon pie with three visible layers sitting in a clear glass pie dish on a white marbled surface. The bottom layer is a thick, crumbly golden brown crust that holds the pie. On top is a smooth, creamy pale yellow lemon filling with a slice removed to show its firm texture. The top layer has dollops of white whipped cream, each topped with thin, bright yellow lemon slices arranged along the edge. A sliced lemon and a woman’s hand holding a pie server are partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9-inch) deep dish prepared graham cracker crust
2 (14-ounce) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup fresh lemon juice
1 cup heavy whipping cream
1/4 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350° F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Add the fresh lemon juice and whisk until the mixture is thickened and creamy. Pour the filling into the prepared graham cracker crust.
Step 2: Bake the pie for 6 to 8 minutes until the filling is set. Remove from the oven and let it cool on the counter, then refrigerate for at least 4 hours to fully chill and firm up.
Step 3: Just before serving, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled pie as a topping.
Step 4: Slice and serve your refreshing lemon cream pie chilled. Enjoy!

Tips & Variations

Use freshly squeezed lemon juice for the best bright and natural flavor.
For a sweeter topping, adjust the powdered sugar in the whipped cream to taste.
Try using lime juice instead of lemon for a different but equally delicious twist.
Garnish with lemon zest or thin lemon slices to enhance presentation and flavor.

Storage

Store the lemon cream pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. When ready to serve again, no reheating is necessary—simply slice and enjoy cold.

How to Serve

A lemon pie is shown in a clear glass dish with a crumbly, light brown crust forming the outer layer. Inside the crust, the filling is smooth and pale yellow, taking up most of the space evenly. On top of the filling, there are three dollops of white whipped cream towards the upper right side, garnished with several thin, bright yellow lemon slices. The background is a white marbled texture with whole and cut lemons scattered around, and a yellow cloth is folded in the top part of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice can work in a pinch, fresh lemon juice is recommended for the best flavor and brightness in the pie.

How long should the pie chill before serving?

The pie should chill for at least 4 hours to allow the filling to set properly and to develop the best texture and flavor.

Easy Lemon Cream Pie Recipe

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★★★★★

4.9 from 128 reviews

This Easy Lemon Cream Pie is a bright and tangy dessert featuring a creamy lemon filling nestled in a graham cracker crust, topped with homemade whipped cream. With minimal baking and simple ingredients, it’s a delightful treat perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 4 hours 23 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pie Base

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

Prepare the Filling: Preheat the oven to 350° F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Gradually add the fresh lemon juice and continue whisking until the mixture thickens and becomes smooth.
Bake the Pie: Pour the lemon filling into the prepared 9-inch graham cracker crust. Place the pie in the preheated oven and bake for 6 to 8 minutes, just until the filling sets slightly.
Cool and Chill: Remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate the pie for at least 4 hours to let it fully set and chill.
Make the Whipped Cream Topping: Just before serving, beat the heavy whipping cream and powdered sugar together in a bowl until stiff peaks form, creating a light fluffy whipped cream.
Serve: Spread the whipped cream evenly over the chilled pie and serve immediately for a refreshing and creamy dessert experience.