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Lemon Cream Pie

Lemon cream pie with a golden graham cracker crust and a silky, pale yellow lemon cream filling. Chill until set, then top with billowy whipped cream and vivid 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: 420
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. Mix graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
  2. Press the crumb mixture firmly into a 9-inch pie dish bottom and up the sides to form an even crust.
  3. Bake at 350°F for 8-10 minutes until set, then transfer to a rack and cool completely (no filling until the crust is fully cool).
Make the lemon cream filling
  1. Beat the cream cheese until completely smooth.
  2. Add sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract, then beat until smooth and well combined (pale yellow and lump-free).
  3. Pour the lemon filling into the cooled crust and smooth the top with the back of a spoon.
Chill to set
  1. Refrigerate for at least 4 hours or overnight until fully set and sliceable, keeping the pie level while it chills.
Whip and top
  1. Beat the heavy whipping cream with powdered sugar to stiff peaks until it holds defined ridges.
  2. Spread or pipe the whipped cream over the set pie, then garnish with lemon slices and zest curls and serve chilled.

Notes

For the cleanest slices, chill overnight and wipe the knife between cuts. Store covered in the refrigerator up to 3 days; freezing is not recommended due to texture changes in the whipped topping. For a lighter version, use reduced-fat cream cheese (texture will be slightly softer but still sliceable after full chilling).