🍋 Ultimate Lemon Cream Pie Recipe – A Slice of Sunshine! 🍋
If you’re craving a dessert that’s the perfect blend of tangy and sweet with a smooth, creamy texture wrapped in a buttery graham cracker crust, look no further than this Lemon Cream Pie! It’s refreshingly light, beautifully luscious, and unbelievably easy to make. Whether you’re serving guests or just treating yourself, this pie is a guaranteed showstopper!
Let’s dive straight into this citrusy delight.
🧾 Ingredients
For the Crust:
– 1½ cups graham cracker crumbs (about 10 full-size crackers)
– ⅓ cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the Filling:
– 1 (14 oz) can sweetened condensed milk
– ½ cup sour cream
– ¾ cup fresh lemon juice (about 3–4 lemons)
– 1 tablespoon lemon zest
For the Whipped Topping (Optional but recommended):
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– ½ teaspoon vanilla extract
🍽️ Instructions
1. Prepare the Crust:
– Preheat the oven to 350°F (175°C).
– In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
– Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
– Bake for 8 minutes, then set aside to cool slightly. Keep the oven on.
2. Make the Lemon Filling:
– In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, lemon juice, and lemon zest until smooth and fully combined.
– Pour the lemon filling into the warm crust and smooth out the top with a spatula.
3. Bake the Pie:
– Bake at 350°F (175°C) for 10 minutes — just enough for the filling to slightly set. Don’t overbake!
– Remove from oven and let it cool to room temperature.
– Once cool, refrigerate for at least 4 hours (or overnight) for best results.
4. Whip Up the Whipped Cream (Optional):
– In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until medium peaks form.
– Dollop or pipe over chilled pie just before serving.
5. Garnish & Serve:
– Optional: Garnish with extra lemon zest, lemon slices, or fresh berries for a burst of color.
– Slice, serve, and soak up the compliments!
💡 Pro Tips:
– For a foolproof crust, use the bottom of a flat glass to press down the crumbs evenly.
– Want extra zing? Substitute part of the lemon juice with Meyer lemon juice for a floral twist.
– This pie can be made up to 2 days ahead — perfect for planning ahead!
✨ Whether it’s a spring brunch, summer party, or a “just because” treat, this Lemon Cream Pie brings an irresistible balance of bright citrus and silky smoothness to your table. One bite and you’ll be hooked!
Tag someone who needs to try this! 👇
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