Easy Lemon Cream Pie
A refreshing no-bake lemon cream pie featuring a creamy lemon filling in a graham cracker crust, perfect for any occasion.
Ingredients
For the Pie Filling
- 1 pre-made pie crust 1 pre-made graham cracker pie crust
- 1 cup 1 cup heavy cream Use fresh heavy cream for best results.
- 1/2 cup 1/2 cup powdered sugar
- 1 cup 1 cup lemon juice Freshly squeezed is preferable.
- 1 tablespoon 1 tablespoon lemon zest
- 1 can 1 can sweetened condensed milk Dairy-free alternatives available.
Instructions
Preparation
- In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- In another bowl, combine the lemon juice, lemon zest, and sweetened condensed milk. Stir until smooth.
- Gently fold the whipped cream into the lemon mixture until combined.
- Pour the lemon cream filling into the graham cracker crust.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve chilled, garnished with whipped cream or lemon slices if desired.
Notes
For a fruity twist, consider adding pureed strawberries or blueberries to the filling. Store the pie in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 10gSodium: 130mgFiber: 1gSugar: 30g
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