Description
This Easy Lemon Cream Pie is a refreshing dessert featuring a creamy lemon filling set in a graham cracker crust. The pie is baked briefly to thicken the filling, then chilled and topped with sweetened whipped cream, making it perfect for any occasion that calls for a light, tangy, and luscious treat.
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 the oven: Set your oven to 350° F to prepare for baking the pie filling.
- Make the filling: 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 is smooth and thickened.
- Assemble and bake: Pour the lemon filling into the prepared graham cracker crust. Bake for 6 to 8 minutes just until set.
- Cool and chill: Remove the pie from the oven and let it cool on the counter. After cooling, refrigerate the pie for at least 4 hours to allow it to fully set and chill.
- Prepare the whipped cream topping: When ready to serve, beat the heavy whipping cream and powdered sugar together until stiff peaks form, indicating the cream is fully whipped and fluffy.
- Serve: Spread or pipe the whipped cream topping over the chilled lemon filling and serve immediately for a delightful dessert.
Notes
- Use fresh lemon juice for the best bright and natural lemon flavor.
- Be careful not to over-bake; the filling should set but remain creamy.
- You can garnish with lemon zest or fresh berries for added decoration and flavor.
- This pie is best served chilled and consumed within 2-3 days for optimal freshness.
