A smooth, silky Lemon Cream Pie that makes a bright, refreshing dessert.

 

I used to insist dessert had to be chocolate, but this cool, creamy pie changed my mind. Looking for an alternative to the usual chocolate offerings at Easter, I decided to try something citrus. My family loves lemon and lime, so I suspected this Lemon Cream Pie would be a winner — and it was. The flavor is fresh and balanced, and the texture is incredibly smooth.

 

 

This dessert is light and clean-tasting, perfect after a heavy meal or on a warm summer evening. The graham cracker crust adds a buttery crunch that pairs beautifully with the creamy lemon filling. If you have extra heavy cream, whip it into homemade whipped cream to top the pie for an elegant finish.

Lemon Cream Pie

Ingredients

1 cup heavy (whipping) cream, whipped to stiff peaks
1 can sweetened condensed milk
1/2 cup lemon juice, freshly squeezed or bottled

For crust
1 cup graham crumbs
1 tbsp sugar
5 tbsp butter, melted

Whipped Cream
1 cup whipping cream
2 tbsp sugar
vanilla to taste

Directions

In a medium bowl, combine the graham crumbs and sugar. Stir in the melted butter until the mixture resembles damp sand, then press it evenly into a pie pan to form the crust.

In a large bowl, whisk the sweetened condensed milk and lemon juice until fully combined. Gently fold in the whipped heavy cream that you prepared to stiff peaks, keeping as much air as possible in the mixture. Pour the filling into the prepared crust and smooth the top.

Refrigerate the pie for at least 3 hours to set. For an optional topping, whip together the whipping cream, sugar and vanilla until soft peaks form, then spread or pipe over the pie just before serving.

 

 

The plain pie is lovely on its own, but you can dress it up with whipped cream, seasonal candies, or fresh berries. Strawberries add a bright color contrast and a sweet-tart complement that I particularly enjoy.

 

 

Yield: 6

Lemon Cream Pie

Smooth and fresh, this dessert is perfect after a heavy meal or a hot summer’s evening on the deck.

Prep Time
20 minutes

Additional Time
3 hours

Total Time
3 hours 20 minutes

Ingredients

• 1 cup heavy (whipping) cream, whipped to stiff peaks
• 1 can sweetened condensed milk
• ½ cup lemon juice, freshly squeezed or bottled
• For crust
• 1 cup graham crumbs
• 1 tbsp sugar
• 5 tbsp butter, melted
• For Whipped Cream
• 1 cup whipping cream
• 2 tbsp sugar
• vanilla to taste

Instructions

In a medium bowl, add sugar to graham crumbs. Mix in melted butter until combined and press into a pie pan. Set aside.

In a large bowl, whisk together the sweetened condensed milk and lemon juice until fully incorporated. Fold in the whipped cream you have already beaten to stiff peaks. Pour the filling into the graham crust evenly.

Refrigerate at least 3 hours.

For extra whip cream topping, beat together whipping cream, sugar and vanilla.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 333Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 73mgSodium: 164mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 3g

 

This pie is light, airy, creamy and tart — smooth as silk. It was love at first taste for me.

The pie pictured was made in a 9½-inch silicone pan with server from Trudeau.