Lemon Cream Pie Recipe
A quick, creamy lemon cream pie recipe with a tangy citrus filling and buttery graham cracker crust—perfect for refreshing, make-ahead desserts.
Print Pin Servings: 8 servings
Calories: 360kcal
Cost: $6
Equipment
- 1 9-inch pie pan Glass or ceramic recommended for even cooling
- 2 Mixing bowls One for crust, one for filling
- 1 Rubber spatula For folding whipped cream without deflating it
- 1 Zester Microplane style preferred for fine lemon zest
- 1 Electric mixer or whisk To whip cream to soft peaks
Ingredients
Crust
- 1½ cups graham cracker crumbs about 12 whole crackers
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 1 pinch salt
Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice about 3–4 lemons
- 2 tablespoons lemon zest
- 1½ cups heavy whipping cream chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press into a pie pan and bake at 350°F for 8–10 minutes. Let it cool completely.
- Whisk together condensed milk, lemon juice, and zest. In another bowl, whip cream with powdered sugar and vanilla to soft peaks. Fold into lemon mix.
- Pour filling into crust. Smooth the top, cover gently, and chill for at least 4 hours until fully set.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 360kcal | Carbohydrates: 36g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.2g | Cholesterol: 65mg | Sodium: 160mg | Potassium: 180mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 800IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 0.8mg