Name: Easy Lemon Cream Pie
Prep time: 15 min
Cook time: 8 min
Total time: 4 h 23 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup melted butter; 1 can (14 oz) sweetened condensed milk; 1/2 cup fresh lemon juice (about 2–3 lemons); Zest of 1 lemon; 1 cup heavy whipping cream, whipped or 1 tub (8 oz) whipped topping; Optional: Extra whipped cream for topping; Optional: Lemon zest or thin lemon slices for garnish

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I love how this Easy Lemon Cream Pie comes together quickly with a crisp graham cracker crust and a luscious, tangy lemon filling. It’s creamy, refreshing, and perfect for any occasion when I want a bright, citrusy dessert that doesn’t take much effort.

Easy Lemon Cream Pie

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup melted butter

For the filling:

1 can (14 oz) sweetened condensed milk

½ cup fresh lemon juice (about 2–3 lemons)

Zest of 1 lemon

1 cup heavy whipping cream, whipped or 1 tub (8 oz) whipped topping

Optional topping:

Extra whipped cream

Lemon zest or thin lemon slices

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

Make the crust by mixing graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into a 9-inch pie dish. Bake for 8 minutes, then let it cool completely.

For the filling, I mix the sweetened condensed milk, fresh lemon juice, and lemon zest in a bowl. Then I gently fold in the whipped cream or whipped topping until the mixture is smooth and creamy.

Pour the filling into the cooled crust and smooth the top with a spatula.

Refrigerate the pie for at least 4 hours, or ideally overnight, so it sets properly.

Before serving, I like to top the pie with extra whipped cream and garnish it with some lemon zest or thin lemon slices for a fresh look.

Servings and timing

This recipe serves about 8 people.

Preparation time is roughly 15 minutes, baking the crust takes 8 minutes, and chilling requires at least 4 hours. So plan ahead to enjoy this pie well set.

Variations

I sometimes add a little lime zest alongside lemon zest for a slightly different citrus twist. Another variation I like is mixing a teaspoon of vanilla extract into the filling for extra depth. For a gluten-free version, I substitute the graham cracker crumbs with gluten-free crumbs. To make it lighter, I occasionally use all whipped topping instead of heavy cream.

Storage/reheating

I store this pie in the refrigerator, covered tightly with plastic wrap or in a pie container. It keeps well for up to 3 days. Since it’s a chilled pie, I don’t recommend reheating. Just let it sit at room temperature for about 10 minutes before serving if it’s too cold.

FAQs

How do I know when the pie is set?

I check if the filling is firm to the touch after chilling for at least 4 hours. The pie should slice cleanly without running or wobbling.

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice gives the best flavor and brightness, but in a pinch, bottled lemon juice works. Just make sure it’s 100% lemon juice for the best results.

What can I substitute for the graham cracker crust?

You can try a simple cookie crust made from crushed digestive biscuits or vanilla wafers with butter, or even a pre-made pie crust for convenience.

Can I make this pie ahead of time?

Absolutely! In fact, chilling overnight improves the texture and flavor. Just keep it refrigerated until ready to serve.

Is this pie dairy-free or vegan?

No, this recipe contains dairy in the condensed milk and cream. For a dairy-free version, you’d need to use dairy-free alternatives like coconut cream and sweetened condensed coconut milk.

Conclusion

This Easy Lemon Cream Pie has become one of my favorite go-to desserts because it’s quick to prepare, refreshingly delicious, and always a crowd-pleaser. The perfect balance of creamy sweetness and zesty lemon flavor makes it a wonderful treat for any season. I hope you enjoy making and eating it as much as I do!

Recipe:

Easy Lemon Cream Pie

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Author: Cheryl
Total Time: 4 hours 23 minutes (includes chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

A quick and refreshing no-bake lemon cream pie with a crisp graham cracker crust and a silky, tangy lemon filling that's creamy and perfect for any occasion.

Instructions

Preheat the oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into a 9-inch pie dish.
Bake the crust for 8 minutes, then let it cool completely.
In a bowl, mix sweetened condensed milk, fresh lemon juice, and lemon zest.
Gently fold in the whipped cream or whipped topping until smooth and creamy.
Pour the filling into the cooled crust and smooth the top.
Refrigerate for at least 4 hours, ideally overnight, to set properly.
Before serving, top with extra whipped cream and garnish with lemon zest or slices.