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Lemon Cream Pie is basically sunshine in dessert form—sweet, tangy, and so smooth it practically melts in your mouth. Tucked into a buttery graham cracker crust and topped with a fluffy cloud of whipped cream, this easy pie is dangerously delicious. Whether you’re trying to impress guests or just need a citrusy pick-me-up, this recipe is your golden ticket!
Absolutely love how simple this pie recipe is. While I mention a graham cracker crust is best, you really can make it with a traditional crust too!
Why You’ll Love This Recipe
- Easy No-Bake Dessert – Skip the oven! This pie sets up beautifully in the fridge, making it a stress-free option for warm days when you don’t want to turn on the heat.
- Best Summer Dessert Ideas – Light, creamy, and refreshingly tangy, this pie is the perfect way to cool down on a hot day. Bonus: It pairs amazingly with fresh berries!
- Make-Ahead Dessert for Parties – Need a no-fuss dessert? This pie actually tastes better after chilling overnight, so it’s ideal for prepping ahead of time for gatherings.
- Quick and Simple Pie Recipe (Only 5 Ingredients!) – With just five basic ingredients, this recipe comes together fast—no complicated steps or fancy techniques required!
If you’re looking for an easy, budget-friendly dessert that tastes like it came straight from a bakery, this Lemon Cream Pie is it! Made with just five simple ingredients, this recipe comes together in minutes and requires almost no effort. The best part? It makes two pies, so you can share one and keep the other all to yourself (no judgment here).
Light, creamy, and bursting with fresh lemon flavor, this pie is the ultimate make-ahead dessert—perfect for parties, BBQs, or just a sweet treat for the family. It’s a cheap, no-fail recipe that delivers big on flavor with minimal work. Whip it up, chill it overnight, and get ready for rave reviews!
Ingredients You’ll Need
Simple ingredients, big flavor—this simple lemon pie keeps it classic with just a handful of pantry staples. Here’s what you’ll need, plus a few tips to make sure your pie turns out perfect every time.
- Graham Crackers – The base of the crust! Crush them fine for a sturdy, no-fail crust that holds up to that luscious filling.
- Sweetened Condensed Milk – This is the secret to a smooth, creamy lemon pie filling. Make sure to use sweetened condensed milk, not evaporated milk—they’re not the same!
- Fresh Lemon Juice – Fresh is best! Bottled lemon juice just doesn’t have the same bright, zesty punch. Pro tip: Roll the lemons on the counter before juicing to get the most out of them.
- Heavy Cream – Whipped to fluffy perfection for a light and airy topping. Chill your bowl and beaters before whipping for best results!
- Lemon Curd (optional) – Adds an extra boost of tangy lemon flavor. Spread or swirl it on top for a bakery-worthy finish!
That’s it! Five simple ingredients come together for a pie that’s equal parts easy and impressive. Now, let’s get baking!
Jesseca’s Recipe Review
This easy lemon pie is pure sunshine—smooth, tangy, and perfectly balanced with a buttery graham cracker crust. It’s so easy to make, the hardest part is waiting for it to chill! Leftovers (if you have any) keep in the fridge for up to three days, but let’s be real—it won’t last that long.
What’s the best pie crust for this recipe?
The best pie crust for Lemon Cream Pie? A classic graham cracker crust—buttery, slightly sweet, and the perfect crunchy contrast to the silky lemon filling. It’s ridiculously easy to make (just crushed grahams, sugar, and melted butter) and doesn’t require rolling or chilling.
Variations and Substitutions
Want to mix things up? This Lemon Cream Pie is super versatile, and a few simple swaps can take it in a whole new direction. Here are some easy ways to customize it:
- Crust Swap – Try using crushed shortbread cookies, vanilla wafers, or even an Oreo crust for a fun twist. Each one adds a different depth of flavor!
- Extra Tartness – Love an extra zing? Add a bit of lemon zest to the filling or mix in a splash of lemon juice for a citrusy twist.
- Berry Boost – Top with fresh berries like raspberries, blueberries, or strawberries for a fresh, fruity contrast.
No matter how you tweak it, this pie stays creamy, dreamy, and absolutely delicious!
Easy Lemon Pie Recipe
Making this Lemon Pie is so easy, you’ll wonder why you haven’t made it sooner! Here’s a quick look at the process:
- Prep the crust – Mix graham cracker crumbs with melted butter, press into a pie dish, and or chill until firm.
- Make the filling – Whisk together sweetened condensed milk and fresh lemon juice for a smooth, creamy base.
- Whip the cream – Beat heavy cream to stiff peaks, then gently fold it into the lemon mixture.
- Chill & set – Pour the filling into the crust and refrigerate overnight until firm.
- Top it off – If using, spread a thin layer of lemon curd on top, then finish with more fluffy whipped cream.
That’s it! A refreshingly tangy, ultra-creamy pie with minimal effort—just mix, chill, and enjoy!
Storage and Make-Ahead Instructions
This is the best lemon pie recipe for so many reasons! Besides how ridiculously delicious it is- it is also a great make-ahead dessert! Here’s how to store it to keep it fresh:
Make-Ahead Instructions
- Day Before Serving: This pie actually tastes better after chilling overnight, so it’s perfect for prepping a day in advance.
- Crust Prep: You can make the graham cracker crust up to 3 days ahead and store it covered at room temperature or in the fridge.
- Whipped Cream Topping: If making in advance, hold off on adding the whipped cream topping until just before serving for the freshest taste and texture.
Storage Tips
- Refrigerator: Keep the pie covered (plastic wrap or foil works best) and store it in the fridge for up to 3 days.
- Freezing: Want to save it for later? Wrap the whole pie tightly in plastic wrap, followed by a layer of foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- Slicing Tip: For clean slices, wipe your knife with a warm, damp cloth between cuts!
This pie is a stress-free dessert that stores beautifully, so you can always have a slice of sunshine ready to go!
Expert Recipe Tips:
- Press the crust firmly using a measuring cup to prevent crumbling.
- Bake the crust for a sturdier texture or chill for a no-bake option.
- Always use fresh lemon juice for the best flavor—bottled juice won’t cut it.
- Roll lemons before juicing to get the most juice out of them.
- Whip cream in a chilled bowl for the fluffiest texture.
- Fold gently when mixing whipped cream into the filling to keep it light and airy.
- Chill for at least 6 hours, preferably overnight for the perfect set.
- For clean slices, wipe your knife with a warm, damp cloth between cuts.
- Add lemon zest to the filling for an extra citrusy punch.
Recipe FAQs
Can I use a store-bought graham cracker crust?
Absolutely! A pre-made crust is a great time-saver. Just make sure it’s deep enough to hold all the filling.
Do I have to bake the crust?
Nope! You can chill it for at least an hour instead, but baking it for 8-10 minutes helps it hold together better.
Can I use bottled lemon juice instead of fresh?
Technically, yes. Fresh lemon juice is best for bright, fresh flavor. Bottled juice can taste flat and slightly bitter.
How do I know when the pie is set?
It should be firm to the touch and not jiggle in the center. Let it chill for at least 6 hours, but overnight is best.
My whipped cream isn’t getting stiff peaks. What went wrong?
Make sure your heavy cream is cold, and for best results, chill your mixing bowl and beaters beforehand.
What if I don’t have lemon curd?
The pie is still delicious without it! The curd just adds an extra layer of lemony goodness.
Would you like me to tweak or add anything?
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Lemon Pie Recipe
Author Jesseca
Prep: 15 minutes mins
Serves: 16
This Lemon Cream Pie is light, creamy, and bursting with fresh citrus flavor! Made with just 5 ingredients, this easy no-bake (or bake-optional) recipe makes two pies, perfect for sharing or saving for later. A buttery graham cracker crust, silky lemon filling, and fluffy whipped cream topping make it a refreshing, budget-friendly dessert that’s sure to impress!
Ingredients
- 2 graham cracker crusts
- 14 oz sweetened condensed milk
- ½ cup lemon juice
- 3 cups heavy cream (divided)
- 1 cup Lemon curd (optional)
Instructions
Crush graham crackers into fine crumbs and mix with melted butter until combined. Divide between two 9-inch pie dish and press the mixture firmly into the bottom and sides. Bake at 350°F for 8-10 minutes, then let cool completely. (For a no-bake version, chill the crust in the fridge for at least 1 hour.)
In a large mixing bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and slightly thickened. Set aside.
Using a hand mixer or stand mixer with a whisk attachment, beat 2 cups of heavy cream on high speed until stiff peaks form. (To test, lift the beaters—if the peaks hold their shape, it’s ready.)
Gently fold the whipped cream into the lemon mixture, using a spatula to keep the texture light and airy. Be careful not to overmix.
Divide the filling into the prepared crusts evenly, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
If using lemon curd, spread a thin layer over the chilled pies for extra tang. Whip the remaining 1 cup of heavy cream to stiff peaks and spread or pipe it on top for a beautiful finish.
Slice and serve chilled for the best texture. Store leftovers in the refrigerator for up to 3 days.
Video
Nutrition
Serving: 1sliceCalories: 387kcalCarbohydrates: 37gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 59mgSodium: 186mgPotassium: 166mgFiber: 0.5gSugar: 27gVitamin A: 723IUVitamin C: 4mgCalcium: 107mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Course Dessert
Cuisine American
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Categories:
5-Ingredient or Less Recipes, Desserts, No Bake Desserts, Pie Recipes,
