This post may contain affiliate links. For more information, read my disclosure policy. Show
Lemon Cream Pie is perfect for spring! It’s bursting with lemon flavor and is cool and creamy. Soft whipped cream combined with tart lemon filling combines to make the most amazing dessert. Add a cookie crust and you get a sweet treat no one can resist! Table of Contents
Lemon Pie with Sweetened Condensed MilkNeed a little sunshine? This easy Lemon Pie is sure to bring all the feel-good feelings of a summer day. The pie is creamy and lemony and tastes, amazingly, like a Girl Scout Lemonade cookie but with a crumbly, buttery graham cracker crust. This recipe is a lot like a lemon ice box pie – once you prepped and baked the crust all you have to do is mix up the filling and leave the pie in the fridge to set up. This creamy lemon cream pie is perfect when it’s warm, but I make all year because even when it’s not so nice out it just cheers me up. What I love about Lemon PieWhat I love about this lemon pie recipe is the bright and fresh lemon flavor in the creamy smooth filling made with sweetened condensed milk. There’s just the right amount of crust, too. I love a graham cracker crust for this pie, but you can easily switch it up and use a Golden Oreo Crust or make a shortbread crust. So, there’s basically three parts: the easy cookie crust, the whipped cream and the lemon cream filling. I’m walking you through how to make this lemon pie so you can see how easy it is! Lemon Pie IngredientsGraham Cracker Crust: You can make my recipe or buy one from the store. Or use a shortbread crust! Whipped Cream: You’ll need this for the filling and topping. Sweetened condensed milk: Regular is best (not fat free) but you can use the fat free, your pie just won’t set up as firm. Lemon: You’ll need lemon zest and lemon juice Lemon Extract: Optional but really, not. It gives tons of lemon flavor! Make the Graham Cracker CrustUsing a food processor makes the crust a breeze to make. Process the graham crackers until they break down into crumbs. Transfer them to a bowl add the brown sugar and melted butter and stir until combined. Press the mixture into a 9” pie plate. Make sure it’s spread out evenly in the bottom and up the sides of the dish. Chill it until you’re ready to assemble the pie. How to Make Lemon PieFirst, you’ll make the whipped cream. I like to chill the bowl beforehand – a cold bowl keeps the fat in the cream cold so it’s much easier to whip. Your whipped cream will be even lighter and fluffier if you start with a cold bowl. So, beat the cream and sugar together on a high speed in the bowl until it doubles in size. Add the vanilla and continue beating the mixture until it’s light and fluffy. You’ll use half of the whipped cream for the filling and the other half for the topping. In a separate bowl, combine the sweetened condensed milk, lemon zest, lemon juice and the extract. Add half of the whipped cream and carefully stir to combine it with the other ingredients. Pour the filling into the cooled crust. Tips for Decorating the PieOnce the filling is in the crust you can decorate the top with the rest of the whipped cream. You can make it as simple or fancy as you want – here are a few ideas:
Lemon Cream Pie FAQHow to store the pie? Store the pie in the refrigerator until ready to serve and afterwards. It will keep for a few days Can I freeze this pie? Yes you can! And it’s even good frozen. Can I substitute Cool Whip? Yes, by substituting one (8-ounce) container for the whipped cream. A slice of this creamy lemon pie is like a little bit of sunshine on a plate! I hope you love it as much as we do – enjoy! Other No Bake Pie Recipes:
Have you made this recipe? Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust Prep Time 30 minutes Chill Time 4 hours Total Time 4 hours 30 minutes For the Crust:
For the Whipped Cream:
For the Lemon Cream:
Serving: 1serving | Calories: 181kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 50mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg Nutritional information not guaranteed to be accurate This No Bake Lemon Pie Recipe with sweetened condensed milk is an easy icebox pie with tons of lemon flavor. Make a homemade graham cracker crust with this easy lemon filling – this pie is a favorite! Last Updated on October 28, 2021 Dorothy Kern Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. How do you make lemon pie?Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined. Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer. Bake for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.
What is lemon pie filling made of?What Is Lemon Pie Filling? Lemon pie filling is the base layer of lemon meringue pie. It's made with lemon juice, eggs, cornstarch, sugar and water. It has a tart, zesty, and sweet taste and is also used in other baked goods like donuts, pastries, cakes, and cookies.
What is buttermilk pie made of?Buttermilk pie is made of simple pantry ingredients (we're talking eggs, butter, sugar, flour), you beat up the filling in one bowl, and in one of baking's best magic acts, the filling transforms into a custard while the pie bakes in the oven, without the fuss of tempering egg yolks, heating milk, or any of the other ...
Can you freeze a lemon cream pie?For that reason, this lemon cream pie is very freezer-friendly. You can eat it frozen, like an ice cream pie, or just store your leftover slices in the freezer (for a couple of months).
|