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–+ servings
Lemon Cream Pie topped with whipped cream on a white plate
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5 from 6 votes

Lemon Cream Pie

This lemon cream pie is silky, creamy, and so refreshing. It's only 6 ingredients to make the pie, and is so easy to make. It's the perfect summer time dessert!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cream Pie, Lemon, Lemon Cream Pie, Lemon Pie
Servings: 10
Calories: 507kcal

Ingredients

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (12 graham crackers)
  • 2 TBS white granulated sugar
  • 7 TBS butter (melted)

For the Lemon Cream Filling:

  • 28 oz sweetened condensed milk (2 14oz cans)
  • 4 large egg yolks
  • 3/4 cup fresh squeezed lemon juice
  • 2 tsp lemon zest

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 3 TBS white granulated sugar
  • 1/2 tsp vanilla extract
US Customary - Metric

Instructions

For the Graham Cracker Crust:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Crush your graham crackers into a fine crumb using a food processor, blender, or crushing them with a mallet in a ziplock bag.
  • In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir together till it's all mixed evenly.
  • Pour the graham cracker crumbs into a 9inch pie plate, then press them evenly around the bottom and up the sides of the pie dish.
  • Bake in the preheated oven for 8-10 minutes, until it's just golden and starts to smell delicious.
  • Remove from the oven and allow to cool while you make the filling.

For the Lemon Cream Filling:

  • In a large bowl, add your sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Beat it all together till it's nice and smooth. Scrape the bottom as needed.
  • Pour the mixture into the pie crust.
  • Bake the pie for 13-18 minutes until the pie is mostly set, it's okay if the middle is a little jiggly still.
  • Remove the pie from the oven and let it cool to room temperature.
  • Cover the pie with plastic wrap and refrigerate it until it's nice and chilled, at least three or four hours, up to overnight.

For the Whipped Cream Topping:

  • In a medium sized bowl, add your heavy cream and beat it until stiff peaks are formed.
  • Add in your sugar and vanilla and beat until they're mixed in.
  • Spread the whipped cream over the top of the pie evenly over the top, or pipe it onto the edges of the pie.
  • Slice and serve.

Nutrition

Calories: 507kcal | Carbohydrates: 60g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 155mg | Sodium: 267mg | Potassium: 361mg | Fiber: 1g | Sugar: 51g | Vitamin A: 908IU | Vitamin C: 10mg | Calcium: 263mg | Iron: 1mg