This lemon cream pie is a chilled, no-bake style dessert made with a graham cracker crust, a smooth lemon filling made with sweetened condensed milk and fresh lemon juice, and topped with clouds of whipped cream. It’s luscious, light, and has just the right balance of tart and sweet.
🛒 What You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cream Filling:
- 1 (14 oz) can sweetened condensed milk
- ½ cup heavy cream
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Optional: extra lemon zest or lemon slices for garnish
👩🍳 Pro Tips
- Use fresh lemon juice—bottled won’t have the same zing.
- Chill the pie for at least 4 hours so it sets properly and slices cleanly.
- Use a glass pie dish so you can see the beautiful crust and layers.
- Want extra tartness? Add an extra teaspoon of lemon zest to the filling.
- Pipe or swirl the whipped cream for a beautiful presentation.
🧰 Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Zester
- Citrus juicer
- Pie dish (9-inch)
- Rubber spatula
- Measuring cups and spoons
🔄 Substitutions & Variations
- No graham crackers? Use crushed digestive biscuits or vanilla wafers.
- Dairy-free: Use coconut condensed milk and a coconut whipped topping.
- Extra lemony: Add a thin layer of lemon curd under the cream filling.
- Frozen treat: Freeze the pie for 2–3 hours for a frozen lemon cream pie!
⏱️ Make Ahead Tips
- Make the crust and filling up to 2 days in advance.
- Add whipped cream topping the day you serve.
- Leftovers store well in the fridge for 3–4 days.
👩🍳 Instructions
1. Make the Crust
Preheat oven to 350°F (optional if baking). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Bake for 8–10 minutes or chill for 1 hour to set.
2. Make the Lemon Filling
In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt. In a separate bowl, whip the heavy cream until soft peaks form. Fold whipped cream into lemon mixture.
3. Fill & Chill
Pour the lemon cream filling into the prepared crust. Smooth the top. Chill in the fridge for at least 4 hours or overnight.
4. Make the Whipped Topping
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe on top of the chilled pie.
5. Garnish & Serve
Top with lemon zest, mint, or a lemon slice. Slice and serve cold.
🧊 Leftovers & Storage
- Store leftovers covered in the fridge for up to 4 days.
- Don’t freeze once topped with whipped cream—freeze just the base and filling if needed.
- Whipped cream can be added fresh each time you serve.
💬 Final Thoughts
This lemon cream pie is everything a summer dessert should be—cool, creamy, tangy, and dreamy! It’s easy enough for beginners and beautiful enough to impress any guest. Let me know how yours turned out—did you go extra lemony or add a curd swirl? I’d love to hear how you made it your own!
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