Description
A silky, tangy no-bake Lemon Cream Pie with a buttery graham cracker crust and a smooth, citrusy filling that sets beautifully in the refrigerator for a refreshing and easy dessert.
Ingredients
1 (9-inch) graham cracker pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 (8 oz) package cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Lemon slices and whipped cream for garnish (optional)
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add the sweetened condensed milk and continue beating until fully combined and silky.
- Mix in the freshly squeezed lemon juice, lemon zest, and vanilla extract until the filling thickens slightly and is smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated and light in texture.
- Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with whipped cream and lemon slices before serving. Slice and serve chilled.
Notes
Freshly squeezed lemon juice provides the brightest flavor, but bottled juice can be used if necessary.
The pie is fully set when the center is firm and does not jiggle excessively.
Can be prepared a day in advance and refrigerated until serving.
Freeze for up to 1 month; thaw overnight in the refrigerator before serving.
Substitute graham cracker crust with vanilla wafer or digestive biscuit crust if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
