Easy Lemon Cream Pie
Tart and refreshing Lemon Cream Pie is the perfect sweet treat for spring. Made with just a handful of budget-friendly ingredients, this quick and easy no-bake pie will be the hit of your Easter get-together or springtime potluck.
See more: 10 Store-Bought Foods You Can Easily Make From Scratch
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 2 cups graham cracker or cookie crumbs
- ⅓ cup butter, melted
- 28 ounces (2 cans) sweetened condensed milk
- ½ cup lemon juice
- 2 tablespoons lemon zest, divided
- ½ cup whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine graham cracker or cookie crumbs with melted butter. Press crumb mixture into a pie dish and bake for 8 to 10 minutes. Set aside to cool.
- In a large bowl, combine sweetened condensed milk, lemon juice and 1 tablespoon lemon zest. Whisk until well-combined and thickened. Spoon mixture evenly into the cooled crust.
- In a large bowl, combine the cream, sugar and vanilla. Whip using a hand or stand mixer until stiff peaks form. Spoon whipped cream on top of the pie. Garnish with remaining lemon zest.
- Refrigerate pie for at least 2 hours or until ready to serve.
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Tips & Notes
Money-Saving Tips:
- Use store-brand items when possible. Store-brand sweetened condensed milk, for example, costs about a dollar less per can than the name brands.
- The crumb crust offers a good way to use up leftover graham crackers, ginger snaps or vanilla wafers. Any of these or a combination will work well in this recipe.
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6 Comments
Join the discussion and tell us your opinion.
Lemon juice from fresh lemons?????
Yes, that’s correct!
Why do you preheat the oven if it’s a No-Bake pie?
Hi Mary, only the crust is baked!
-Rachel Graf, Digital Editor, Farm Flavor Media
Can we use a permanent graham cracker crust?
Thank you for some wonderful recipes. I’ve baked many dozens of Chocolate Crinkle cookies. Never thought about baking Lemon Crinkle cookies but I now will. Thank you.