Lemon Cream Pie

Lemon Cream Pie is tangy and sweet with a buttery graham cracker crust. It's just like key lime pie, but made with lemons, and topped with fresh sweetened whipped cream.

Author Amber Brady

Prep Time 10

Cook Time 20

Chill Time 3

Total Time 3 30

Yields slices

Ingredients

Crust:

12 (187 g) graham crackers, (full sheets*)
1 Tbsp granulated sugar
6 Tbsp (85 g) butter

Filling:

28 oz (792 g) sweetened condensed milk, (two 14oz/396g cans) can use original or fat-free
2 large egg yolks, (NO WHITES)
¼ tsp salt
2 tsp lemon zest
¾ cup (177 ml) fresh lemon juice

Whipped Cream:

1 cup (237 ml) heavy whipping cream
¼ cup (30 g) powdered sugar

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a food processor, crush graham crackers until they resemble fine crumbs. Add sugar and combine. Melt butter in microwave. Add to crumb mixture and mix until all crumbs are wet. Press evenly into the bottom and up the sides of a standard 9-inch pie dish.
Bake crust at 350˚F for 8-10 minutes or until golden brown.
Prepare filling while crust bakes. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, salt, lemon zest, and lemon juice. Pour into hot crust and bake an additional 10-12 minutes, until filling is solid when jiggled in the pan.
Cool completely at room temperature, then refrigerate 3 hours, or until chilled.
Whisk heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form. Dollop or pipe onto top of pie before serving.

Video

Notes

A full sheet of graham cracker includes four smaller rectangles inside of one large rectangle.
You will need 4-5 fresh lemons for this recipe.
Cover and store pie in the refrigerator.

Nutrition