Description

This easy lemon cream pie with graham cracker crust is a fresh, creamy, and tangy dessert made with real lemon juice, sweetened condensed milk, and a homemade graham cracker crust. Topped with fluffy whipped cream and lemon zest, it’s the perfect make-ahead treat for warm weather, holidays, or any time you crave citrus. With only a handful of ingredients and minimal baking, it delivers classic flavor in a simple, approachable way.

Ingredients

For the crust:

· 1 ½ cups graham cracker crumbs

· ⅓ cup melted butter

· ¼ cup granulated sugar

For the filling:

· 1 can (14 oz) sweetened condensed milk

· 3 large egg yolks

· ½ cup fresh lemon juice (about 2-3 lemons)

· 1 tbsp lemon zest

For the topping:

· 1 cup heavy whipping cream

· 2 tbsp powdered sugar

· 1 tsp vanilla extract

· Lemon slices or zest, for garnish

Instructions

· Preheat your oven to 350°F (175°C).

· Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish.

· Bake the crust for 8–10 minutes, then let it cool completely.

· Prepare the filling: In a mixing bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.

· Pour the filling into the cooled crust and spread evenly.

· Bake the pie for 15–18 minutes, until the center is set but still slightly jiggly.

· Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours or until fully chilled.

· Whip the cream: In a cold mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

· Top the pie with whipped cream and garnish with lemon slices or extra zest before serving.

Notes

For a completely no-bake version, omit the egg yolks and skip baking the crust—just chill everything thoroughly.
For added citrus complexity, combine lemon with a splash of lime or orange juice.
For best texture, don’t skip the chilling step—it’s essential for the pie to firm up before slicing.

Want to impress at your next gathering? Serve this pie in mini jars or cupcake tins for individual servings.