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Lemon Cream Pie

This lemon cream pie is made from scratch and is so easy to make!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10 slices
Calories 480kcal
Author Sam Merritt

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 Tbsp granulated sugar
  • 7 Tbsp butter melted

Filling

  • 2 cans sweetened condensed milk
  • 6 large egg yolks
  • 1 cup lemon juice
  • 1/2 tsp vanilla extract

Homemade Whipped Cream Topping

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1 Tbsp fresh lemon zest to grate over whipped topping Optional

Instructions

Crust

  • Preheat oven to 350F
  • In medium-sized bowl, mix together graham cracker crumbs and sugar.
  • Stir in melted butter with fork, stirring until well-combined.
  • Press crumb mixture into bottom and up the sides of a 9.5" pie pan.
  • Bake empty pie shell 10 minutes then remove from oven and allow to cool. Do not turn off oven.

Filling

  • In large bowl whisk together condensed milk, egg yolks, and vanilla extract until well combined.
  • Stir in lemon juice and whisk until slightly thickened (about 2 minutes).
  • Pour into pie crust and bake on 350 F for 18-20 minutes.
  • Remove from oven and allow to cool completely before transferring to refrigerator.
  • Chill overnight or at least 8 hours.

Homemade Whipped Cream Topping

  • Prepare whipped topping shortly before you are ready to serve.
  • Using an electric mixer, beat heavy cream, powdered sugar and vanilla on high speed until fluffy, stiff texture is reached (stiff peaks).
  • Layer over pie and garnish with lemon zest, if using.
  • Slice and serve.

Nutrition

Calories: 480kcal