Easy Lemon Cream Pie
A sweet and tangy dessert featuring a creamy filling and crispy graham cracker crust, perfect for any occasion.
Ingredients
For the crust and filling
- 1 pre-made crust 1 pre-made graham cracker crust You can also use a homemade graham cracker crust.
- 1 cup 1 cup heavy cream Whip until stiff peaks form.
- 1 cup 1 cup sweetened condensed milk
- 1/2 cup 1/2 cup freshly squeezed lemon juice Fresh lemons give the best flavor.
- 1 tablespoon 1 tablespoon lemon zest Consider adding an extra tablespoon for more flavor.
- 2 large 2 large egg yolks
- 1 teaspoon 1 teaspoon vanilla extract
- optional Whipped cream and lemon slices for garnish Use for serving.
Instructions
Preparation
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract. Mix until well combined.
- Gently fold the whipped cream into the lemon mixture until fully incorporated.
- Pour the filling into the graham cracker crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
Serving
- Slice the pie into wedges and place on dessert plates. Add a dollop of whipped cream on top and a slice of lemon for garnish.
Notes
Store any leftovers covered in the refrigerator. Best consumed within 3-4 days. Freezing may change the texture of the filling.