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Easy Lemon Cream Pie

Easy Lemon Cream Pie

This quick and easy lemon cream pie recipe is the lemon version of the key lime classic. It's a cool, creamy, tart, and tangy dessert perfect for summer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 582
Ingredients Method Notes

Ingredients
  

Pie Filling
  • 2 (14-ounce) cans sweetened condensed milk
  • 1/2 cup sour cream
  • 3/4 cup fresh lemon juice
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
Crust
  • 1 (9-inch) deep dish prepared graham cracker crust

Method
 

Instructions
  1. Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream until smooth.
  2. Add the lemon juice to the condensed milk and sour cream mixture. Whisk until smooth and thickened.
  3. Pour the filling into the prepared graham cracker crust.
  4. Bake for 6 to 8 minutes. Remove from oven and let cool on the counter.
  5. Refrigerate the pie for at least 4 hours, or until firm.
  6. Once the pie is chilled and ready to serve, beat the heavy whipping cream and powdered sugar together in a separate bowl until stiff peaks form.
  7. Top the chilled pie with the whipped cream and serve immediately.

Notes

This pie is best served chilled. For a homemade crust, follow a separate graham cracker crust recipe. You can also top with meringue, Cool Whip, or lemon zest.