Prepare to meet your new favorite sunshine-on-a-plate dessert: Easy Lemon Cream Pie. This luscious no-bake treat is a marvel of simple ingredients, bright citrus flavor, and creamy, dreamy texture—all nestled in a crumbly graham cracker crust that makes every bite irresistible. Whether you need a crowd-pleaser for a summer gathering or a quick weeknight indulgence, Easy Lemon Cream Pie is the uplifting, crowd-pleasing finale you’ll want to share (or honestly, keep all for yourself).
Ingredients You’ll Need
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Graham Cracker Crust:
- 1 pre-made graham cracker crust (9-inch)
Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- lemon slices and extra zest for garnish (optional)
How to Make Easy Lemon Cream Pie
Step 1: Mix the Lemon Filling
Start by grabbing a medium mixing bowl and whisking together the sweetened condensed milk, fresh lemon juice, and vibrant lemon zest. You’re aiming for a smooth, velvety mixture that thickens beautifully as the lemon juice reacts with the condensed milk. Take a whiff—it should smell like pure summer!
Step 2: Fill the Crust
Pour your lemony filling straight into the pre-made graham cracker crust. Use a spatula or the back of a spoon to spread it evenly all the way to the edges, giving you that perfectly smooth top that’ll look stunning once topped.
Step 3: Chill to Set
Pop the entire pie into your refrigerator and let it chill for at least 4 hours. During this time, the filling sets up to that creamy, sliceable consistency you want in an Easy Lemon Cream Pie. If you’re in a hurry, a quick trip to the freezer for 1–2 hours will help it firm up even faster.
Step 4: Whip Up the Cream
While the pie is chilling, get out a clean bowl and whip together the heavy cream, powdered sugar, and vanilla extract. Beat until you get soft, billowy peaks—light enough to crown your pie without overpowering that lemon tang.
Step 5: Finish and Garnish
Once the pie has chilled, spread or pipe the fresh whipped cream generously over the top. Finish with delicate lemon slices and a sprinkling of extra zest for a burst of color and flavor. Then slice, serve, and get ready for the happy sighs around your table!
How to Serve Easy Lemon Cream Pie
Garnishes
For pure citrus elegance, top your Easy Lemon Cream Pie with thin lemon slices arranged around the edge, plus a scattering of extra lemon zest for sparkle. Edible flowers or a few fresh berries add visual contrast and take your pie’s presentation to a whole new level.
Side Dishes
This pie loves a light, fresh accompaniment! Try serving it alongside a bowl of mixed berries or a crisp fruit salad. If you’re feeling bold, a small scoop of vanilla or berry sorbet pairs perfectly and really lets the creamy, tangy flavors shine.
Creative Ways to Present
Transform your Easy Lemon Cream Pie into parfaits by layering crumbled crust and filling in pretty glasses, or cut the pie into mini squares for easy-to-grab “pie bites” at parties. You can even use cookie cutters to make adorable shapes from the filling for a playful dessert tray.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh and creamy for up to 3 days, though the crust may soften slightly over time.
Freezing
Easy Lemon Cream Pie freezes beautifully! Just wrap it well (preferably before adding whipped cream) and tuck it into the freezer for up to 1 month. Thaw slices in the refrigerator before topping with fresh whipped cream and serving—the texture stays surprisingly creamy even after freezing.
Reheating
There’s no need (in fact, no benefit) to reheating this pie—it’s meant to be enjoyed cold or lightly chilled. Simply let your pie or individual slices thaw if frozen, then serve straight from the fridge for the best experience.
FAQs
Can I use bottled lemon juice instead of fresh?
While you technically can, the flavor just won’t be the same as using freshly squeezed juice. Fresh lemons deliver a bright, lively zing and that aromatic zest that really define this Easy Lemon Cream Pie. Bottled juice is best kept as a last resort.
How do I know when the pie is set and ready to slice?
The filling should feel firm and hold its shape when gently pressed near the center. After at least 4 hours of chilling (or an hour or so in the freezer), your pie will be perfectly set for clean slices.
What’s the secret to keeping whipped cream topping stable?
To keep your whipped cream from melting or sliding off, be sure to whip it just until soft peaks form—not too stiff. For extra stability, you can also chill your mixing bowl and beaters first, or add a spoonful of mascarpone to help it hold.
Can I make Easy Lemon Cream Pie a day ahead?
Absolutely! In fact, making it ahead lets the lemon flavor develop even more. Prepare the pie, cover, and chill overnight; just add fresh whipped cream and garnishes right before serving.
Can I use a homemade crust?
Of course! If you love the flavor of from-scratch graham cracker crust, feel free to swap it in. Just ensure it’s completely cooled before adding the lemon filling for the best results.
Final Thoughts
If you’re somebody who craves pure brightness in a dessert, you simply have to try this Easy Lemon Cream Pie. It’s incredibly simple, looks gorgeous, and delivers big flavor with minimal effort. Gather your ingredients, whip it up, and share a slice of sunshine with someone you love!
