Lemon Cream Pie

Recipe Information

Author: deesviral
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 8 servings

Ingredients

For the Crust

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Lemon Filling

• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Topping

• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Extra lemon zest, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
4. Bake the crust for 8–10 minutes, then let it cool completely.
5. Beat the softened cream cheese until smooth and creamy.
6. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until smooth.
7. Spread the filling evenly into the cooled crust.
8. Refrigerate for at least 4 hours or until fully set.
9. Whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
10. Pipe or spread the whipped cream over the chilled pie and garnish with fresh lemon zest.
11. Slice and serve chilled.

Tips

• Use freshly squeezed lemon juice for the brightest flavor.
• Chill overnight for the cleanest slices.
• Decorate with thin lemon slices or fresh berries for an elegant presentation.

Storage

Cover and refrigerate for up to 4 days. The pie may also be frozen without the whipped topping for up to 2 months.

Estimated Nutrition (Per Serving)

• Calories: 445
• Protein: 6 g
• Carbohydrates: 39 g
• Fat: 30 g
• Fiber: 1 g
• Sugar: 30 g