Easy Lemon Cream Pie Recipe

If you’re looking for a delightful dessert that balances tangy freshness with creamy indulgence, this Easy Lemon Cream Pie Recipe is your new best friend. It’s a wonderful combination of a buttery graham cracker crust paired with a luscious lemon cream filling topped with a cloud-like whipped cream. Whether you’re whipping it up for a casual family dinner or a special occasion, this pie delivers a bright, refreshing flavor and a silky smooth texture that guests will rave about. With simple ingredients and straightforward steps, this recipe lets you enjoy show-stopping dessert magic without any fuss.

Ingredients You’ll Need

Gathering these ingredients is a breeze, but each one plays a crucial role in creating that perfect harmony of flavor and texture. From the buttery crust to the tangy lemon cream and fluffy topping, everything works together seamlessly.

• 1 1/2 cups graham cracker crumbs: For a crunchy, golden crust that holds the filling perfectly.
• 1/4 cup granulated sugar: Adds a subtle sweetness to balance the tartness in the crust.
• 1/2 cup unsalted butter, melted: Brings richness and helps bind the crust ingredients.
• 1 package (8 oz) cream cheese, softened: Adds creamy texture and slight tang to the filling.
• 1 can (14 oz) sweetened condensed milk: Sweetens and thickens the luscious lemon layer.
• 1/2 cup fresh lemon juice (about 2-3 lemons): Gives the pie its bright, fresh lemon flavor.
• 1 tablespoon lemon zest: Intensifies the citrus aroma to make every bite burst with lemon goodness.
• 1 teaspoon vanilla extract: Rounds out the flavors with warm sweetness.
• 1 cup heavy whipping cream: Whipped to soft peaks to create a light, airy topping.
• 2 tablespoons powdered sugar: Sweetens the whipped cream gently without overpowering the lemon.
• 1 teaspoon vanilla extract: Enhances the whipped cream’s flavor for a luscious finish.

How to Make Easy Lemon Cream Pie Recipe

Step 1: Prepare the Crust

Start by combining the graham cracker crumbs, granulated sugar, and the melted butter in a medium bowl. Stir everything together until the crumbs are fully coated and the mixture holds together when pressed. Then, firmly press this mixture into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer that will crisp up beautifully in the oven. Bake the crust at 350°F for 8-10 minutes until golden. Allow it to cool completely so it sets perfectly for the filling.

Step 2: Make the Lemon Cream Filling

While the crust cools, whip up the tangy lemon cream filling. In a mixing bowl, blend the softened cream cheese with the sweetened condensed milk until smooth. Add in the fresh lemon juice, lemon zest, and vanilla extract, mixing everything until fully combined and silky. Pour this luscious lemon mixture gently into the cooled crust, smoothing it out to create an even layer that’s ready to chill.

Step 3: Chill the Pie

Place the pie in the refrigerator for at least 2-3 hours, or until the lemon filling is firm and chilled through. This step is essential as it helps the flavors meld together and the pie sets to that perfect creamy consistency.

Step 4: Prepare the Whipped Cream Topping

Just before serving, combine the heavy whipping cream with powdered sugar and vanilla extract. Whip the mixture until soft peaks form—light, fluffy, and irresistible. Spread this whipped cream generously over the chilled lemon filling, creating a beautiful, cloud-like topping that balances the tangy pie perfectly.

How to Serve Easy Lemon Cream Pie Recipe

Garnishes

Adding a simple garnish can elevate the visual appeal and intensify the lemon flavor. Sprinkle a bit of reserved lemon zest across the whipped topping or place thinly sliced lemon wheels on top. For a touch of elegance, you could also scatter some tiny edible flowers or mint leaves to make it pop on any dessert table.

Side Dishes

This Easy Lemon Cream Pie Recipe pairs wonderfully with fresh berries like raspberries or blueberries, which provide a gentle sweetness and vibrant color contrast. A scoop of vanilla or lemon sorbet on the side also complements the pie’s brightness and creamy texture, offering a refreshingly cool accompaniment.

Creative Ways to Present

For a fun twist, serve the pie in individual glass cups layered with crushed graham crackers and lemon cream for a deconstructed version. Alternatively, cut the pie into bite-sized bars for parties or picnic-friendly treats. You can also drizzle a little raspberry coulis on each slice for a stunning presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be tightly covered and refrigerated. Stored properly, the pie maintains its fresh citrus flavor and creamy texture for up to 3 days. Make sure to keep it chilled to prevent the whipped cream topping from losing its fluffiness.

Freezing

You can freeze the pie, but for best results, freeze without the whipped cream topping. Wrap the pie tightly in plastic wrap and then foil to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator and add freshly whipped cream before serving.

Reheating

This pie is best enjoyed cold, so reheating is not recommended as it will affect the texture. If you prefer a softer texture, simply let the pie sit at room temperature for about 20 minutes before serving for a perfectly creamy slice.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice gives the brightest, most vibrant flavor, you can use bottled juice in a pinch. Just be sure to choose a pure lemon juice without added sugars or preservatives for the best taste.

Is it necessary to bake the crust?

Baking the crust helps it set firmly and develop a nice golden flavor, but you can skip this step for a no-bake version. Keep in mind that the texture might be a little softer without the bake.

Can I substitute the cream cheese with Greek yogurt?

Greek yogurt would change the texture and tanginess significantly and might make the filling too loose. Cream cheese provides the richness and structure that makes this pie so silky and delightful.

How long can I prepare the pie ahead of time?

This pie can be made up to 24 hours ahead, which actually helps the flavors to meld beautifully. Just add the whipped cream topping right before serving for the best texture.

Can I make this pie gluten-free?

Absolutely! Just swap the graham cracker crumbs for gluten-free graham crackers or crushed gluten-free cookies; the rest of the recipe remains the same.

Final Thoughts

This Easy Lemon Cream Pie Recipe is a total crowd-pleaser that brightens any dessert table with its perfect balance of creamy and tangy flavors. It’s simple enough to make on a weeknight yet impressive enough for special gatherings. I encourage you to give this recipe a try — it’s a guaranteed way to bring smiles and happy sighs all around.

Easy Lemon Cream Pie Recipe

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3.9 from 43 reviews

• Author: admin
• Total Time: 3 hours 25 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Easy Lemon Cream Pie features a crisp graham cracker crust filled with a smooth, tangy lemon cream filling and topped with fluffy whipped cream. Perfectly balanced with sweet and tart flavors, this no-bake pie is a refreshing dessert ideal for any occasion.

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Ingredients

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Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Lemon Cream Filling

• 1 package (8 oz) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Whipped Cream Topping

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

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Instructions

1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is fully combined, then press it firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes or until golden. Remove from the oven and let it cool completely.
2. Make the Lemon Cream Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and fully combined. Pour the lemon filling into the cooled graham cracker crust and spread it evenly.
3. Chill: Refrigerate the pie for at least 3 hours or until the filling is firm and set.
4. Prepare the Whipped Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled lemon filling just before serving.
5. Garnish and Serve: Optionally, garnish with extra lemon zest or lemon slices. Slice and serve chilled for a refreshing dessert.

Notes

• Ensure the cream cheese is softened to avoid lumps in the filling.
• You can substitute graham cracker crumbs with digestive biscuits if preferred.
• For a more intense lemon flavor, increase the lemon zest slightly.
• This pie is best served chilled and consumed within 2 days for optimal freshness.
• For a lighter topping, you can use whipped topping or omit the whipped cream entirely.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American