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–+ servings
Bertha Jones

Easy Lemon Cream Pie

A refreshing and creamy dessert that perfectly balances sweet and tart, making it an ideal treat for any occasion.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 piece pre-made graham cracker crust
Filling
  • 1 cup heavy whipping cream Can be substituted with coconut cream for a dairy-free version.
  • 1 cup sweetened condensed milk Adjust amount for sweetness preference.
  • 1/2 cup fresh lemon juice Bottled lemon juice can be used in a pinch.
  • 1 piece zest of lemon Zest before juicing for easier preparation.
  • 1 teaspoon vanilla extract
  • to taste lemon slices for garnish Optional for decoration.

Method
 

Preparation
  1. In a mixing bowl, whip the heavy whipping cream until soft peaks form.
  2. In a separate bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth.
  3. Gently fold the whipped cream into the lemon mixture until fully combined.
  4. Pour the filling into the pre-made graham cracker crust and spread it evenly.
  5. Chill in the refrigerator for at least 3 hours or until set.
  6. Serve chilled, garnished with lemon slices if desired.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 11gSodium: 140mgSugar: 25g

Notes

To keep the pie fresh, cover it with plastic wrap and store it in the refrigerator for up to 3 days. Can be frozen for a month, but re-chill before serving. For a firmer filling, chill longer than 3 hours.

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