There’s something so incredibly refreshing about a lemon cream pie on a sunny day, especially when it’s as easy to make as this one. This has been a family favorite for years, and it’s always a hit at our summer gatherings. The combination of creamy filling and tangy lemons never fails to bring us smiles. My kids love helping with this recipe, especially when it comes to squeezing the fresh lemons, which usually turns into a splashy, laughter-filled activity.
If you’re in the mood for more delicious bites, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This lemon cream pie is the perfect blend of sweet and tart, wrapped up in a crunchy graham cracker crust. With a straightforward prep process, it’s a gem for busy days.
It only takes 10 minutes to bake, requiring minimum time in the kitchen. The hardest part is waiting for it to chill, so the flavors really come together.
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
Step-by-step instructions
- Preheat your oven to 350° F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Once combined, slowly add the fresh lemon juice , whisking until the mixture is thick. Pour the creamy filling into your prepared graham cracker crust.
- Place the pie in the oven and bake for 6 to 8 minutes. You’ll want to see the edges just start to bubble. Remove it from the oven and let it cool on the counter. Then, refrigerate for at least four hours to let it set.
- When you’re ready to serve your lemon cream pie , whip the heavy cream and powdered sugar together until you achieve stiff peaks. Spread the whipped cream generously over the chilled pie before serving.
Recipe tips & variations
For an extra zesty kick, add some lemon zest to the filling before baking. If you’re feeling adventurous, try mixing in a little lime juice for a lemon-lime pie twist.
Want a lighter crust option? Swap the graham cracker crust for a baked pastry crust for a different texture.
Storage & reheating
Store your lemon cream pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to three days.
To keep the whipped topping fluffy when stored, consider placing a piece of wax paper between the pie and the plastic wrap.
FAQs
How do I ensure my pie sets correctly?
Chilling the pie for at least four hours is crucial. If you can, leave it overnight in the refrigerator to allow it to set completely.
Can I make this pie in advance?
Absolutely! This pie is a great make-ahead dessert. Just prepare it the day before, so it has plenty of time to chill and the flavors can meld together beautifully.
What’s the best way to juice the lemons?
Rolling the lemons on the countertop before cutting them will help release the juice. Use a citrus juicer to extract every drop easily.
Recipes you may like
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
This lemon cream pie is always a crowd-pleaser at our house. It’s the perfect balance of sweet and tart, refreshing enough to brighten any day. Plus, it’s so simple that even our youngest can help make it! Enjoy creating it, just as we do.
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Lemon Cream Pie
- Total Time: 4 hours 18 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing lemon cream pie that’s easy to make and perfect for sunny days.
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
- Preheat your oven to 350° F. In a large bowl, whisk together the sweetened condensed milk and sour cream until smooth. Once combined, slowly add the fresh lemon juice, whisking until the mixture is thick. Pour the creamy filling into your prepared graham cracker crust.
- Place the pie in the oven and bake for 6 to 8 minutes. You’ll want to see the edges just start to bubble. Remove it from the oven and let it cool on the counter. Then, refrigerate for at least four hours to let it set.
- When you’re ready to serve your lemon cream pie, whip the heavy cream and powdered sugar together until you achieve stiff peaks. Spread the whipped cream generously over the chilled pie before serving.
Notes
- Add some lemon zest to the filling for an extra zesty kick.
- Consider mixing in a little lime juice for a lemon-lime pie twist.
- Swap the graham cracker crust for a baked pastry crust for a different texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice