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Lemon Cream Pie

Lemon cream pie with a buttery graham cracker crust and a silky, pale yellow lemon filling set until sliceable. Chilled no-bake style with billowy whipped cream and bright lemon zest curls for a sweet-and-tart summer lemon dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
For the lemon cream filling
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese softened
  • 0.5 cup fresh lemon juice about 4-5 lemons
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
For the whipped cream topping
  • 1.5 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 Lemon slices and zest for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the graham cracker crust
  1. Preheat oven to 350°F. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into a 9-inch pie dish bottom and up the sides.
  2. Bake at 350°F for 8-10 minutes, until the crust is set and lightly fragrant. Cool completely.
Make the lemon cream filling
  1. Beat cream cheese until completely smooth, then add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract.
  2. Beat until smooth and well combined, scraping the bowl as needed. Pour the lemon filling into the cooled crust and smooth the top.
Chill to set
  1. Refrigerate for at least 4 hours or overnight until fully set and sliceable. Keep covered so the top doesn’t absorb fridge odors.
Top and serve
  1. Beat heavy whipping cream and powdered sugar to stiff peaks. Spread or pipe over the set pie.
  2. Garnish with lemon slices and zest curls. Serve chilled.

Notes

Pro tip: for the silkiest filling, make sure cream cheese is fully softened before beating, and smooth the filling into the crust right away. Store covered in the refrigerator up to 3 days; freezing is not recommended because whipped cream may weep after thawing. For a lighter option, use reduced-fat cream cheese (note the texture may be slightly less rich).