Lemon Pie Recipe

This Lemon Cream Pie is light, creamy, and bursting with fresh citrus flavor! Made with just 5 ingredients, this easy no-bake (or bake-optional) recipe makes two pies, perfect for sharing or saving for later. A buttery graham cracker crust, silky lemon filling, and fluffy whipped cream topping make it a refreshing, budget-friendly dessert that’s sure to impress!

Course Dessert

Cuisine American

Keyword lemon cream pie, lemon pie

Prep Time 15

Chill Time 6

Servings

Calories 387kcal

Author Jesseca

Ingredients

2 graham cracker crusts
14 oz sweetened condensed milk
½ cup lemon juice
3 cups heavy cream divided
1 cup Lemon curd optional

Instructions

Crush graham crackers into fine crumbs and mix with melted butter until combined. Divide between two 9-inch pie dish and press the mixture firmly into the bottom and sides. Bake at 350°F for 8-10 minutes, then let cool completely. (For a no-bake version, chill the crust in the fridge for at least 1 hour.)
In a large mixing bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and slightly thickened. Set aside.
Using a hand mixer or stand mixer with a whisk attachment, beat 2 cups of heavy cream on high speed until stiff peaks form. (To test, lift the beaters—if the peaks hold their shape, it’s ready.)
Gently fold the whipped cream into the lemon mixture, using a spatula to keep the texture light and airy. Be careful not to overmix.
Divide the filling into the prepared crusts evenly, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
If using lemon curd, spread a thin layer over the chilled pies for extra tang. Whip the remaining 1 cup of heavy cream to stiff peaks and spread or pipe it on top for a beautiful finish.
Slice and serve chilled for the best texture. Store leftovers in the refrigerator for up to 3 days.

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