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Lemon Cream Pie

Lemon cream pie with a golden graham cracker crust and a silky pale-yellow lemon filling, baked briefly then chilled until sliceable. Topped with thick 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: 380
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

Method
 

Make the graham cracker crust
  1. Mix graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like damp sand. Press firmly into a 9-inch pie dish bottom and up the sides, packing tightly so it holds together when sliced.
  2. Bake at 350°F for 8-10 minutes until set and lightly golden around the edges. Cool completely, until room temperature, so the filling doesn’t melt or slide.
Make the lemon cream filling
  1. Beat cream cheese until completely smooth, scraping the bowl as needed to remove any lumps. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, then beat until smooth and well combined.
  2. Pour the lemon filling into the cooled crust and smooth the top. Tap the pie dish gently once or twice to release any trapped air bubbles.
Chill and finish
  1. Refrigerate for at least 4 hours or overnight until fully set and sliceable. The center should jiggle slightly but not look loose when you move the pie.
  2. Beat heavy whipping cream and powdered sugar to stiff peaks. Spread or pipe over the set pie for billowy height and soft swirls.
  3. Garnish with lemon slices and zest curls and serve chilled. Add the garnish right before serving so it looks vivid and fresh.

Notes

Pro tip: fully cool the baked crust before adding the lemon filling for cleaner slices and a firmer base. Refrigerate covered up to 4 days; freeze not recommended because the cream and whipped topping can separate after thawing. For a dietary swap, use low-fat cream cheese and reduce heavy cream slightly in the filling, but keep the chilling time so it still sets well.