Easy Lemon Cream Pie
A simple and refreshing lemon cream pie recipe.
Equipment
- Mixing bowls Several sizes for mixing ingredients.
- Whisk For whipping cream and combining ingredients.
- 9-inch pie plate To hold the pie.
Ingredients
Condiments & Spices
- 0.75 cup Lemon juice, fresh
- 0.25 cup Powdered sugar
Crust & Dairy
- 1 9-inch deep dish prepared graham cracker crust
- 2 14-ounce cans Condensed milk, sweetened
- 1 cup Heavy whipping cream
- 0.5 cup Sour cream
Instructions
- In a large bowl, whisk together the lemon juice and powdered sugar until the sugar is dissolved.
- Add the sweetened condensed milk and sour cream; mix until smooth and well combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until just combined. Be careful not to overmix.
- Pour the lemon cream filling into the prepared graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set.
- Before serving, garnish with whipped cream or lemon zest (optional).
- Slice and serve chilled.
Notes
For a tangier pie, use more lemon juice. Adjust sweetness to your preference.