A lemon cream pie is a refreshing, creamy dessert with a bright citrusy flavor that’s perfect for any occasion! Here’s a simple recipe to make a delicious lemon cream pie from scratch:

Ingredients

Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 tablespoons unsalted butter, melted

Filling:

  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • Zest of 1 lemon
  • 1 cup heavy cream, chilled
  • ½ teaspoon vanilla extract
  • ⅓ cup powdered sugar

Whipped Topping (optional):

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

Step 1: Make the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake for 8-10 minutes until lightly golden. Let it cool completely before adding the filling.

Step 2: Make the Filling

  1. In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
  2. In a separate bowl, beat 1 cup of heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
  3. Gently fold the whipped cream into the lemon mixture until well combined.
  4. Pour the filling into the cooled crust, spreading it out evenly.

Step 3: Chill the Pie

  1. Refrigerate the pie for at least 4 hours or until set. For the best results, chill it overnight.

Step 4: Add Whipped Topping (Optional)

  1. For an extra creamy topping, beat 1 cup of heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until soft peaks form.
  2. Spread or pipe the whipped cream over the top of the pie before serving.

Step 5: Serve

  • Garnish with extra lemon zest or thin lemon slices if desired, and serve chilled.

Enjoy your delicious homemade lemon cream pie!

Image from Celebrating Sweets