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Lemon Cream Pie

Lemon cream pie with a golden graham cracker crust and a silky pale-yellow filling that sets cleanly after chilling. Topped with billowy whipped cream and bright lemon zest curls for a sweet-and-tart summer lemon dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
For the lemon cream filling
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese softened
  • 0.5 cup fresh lemon juice about 4-5 lemons
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
For the whipped cream topping
  • 1.5 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • lemon slices and zest for garnish

Equipment

  • 1 sheet pan

Method
 

Make the crust and pre-bake
  1. Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined, then press firmly into a 9-inch pie dish bottom and up the sides. The crust should look compact and tight when you press.
  2. Bake the crust at 350°F for 8-10 minutes until set, then place it on a sheet pan and cool completely. It should smell toasty and hold together when tapped.
Make the lemon cream filling
  1. Beat the cream cheese until completely smooth, scraping down as needed. Start with softened cream cheese to avoid lumps.
  2. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, then beat until smooth and well combined. The mixture should turn into a pale, pourable lemon cream.
  3. Pour the lemon filling into the cooled crust and smooth the top. Spread evenly so it reaches the crust edges.
Chill and finish with whipped cream
  1. Refrigerate for at least 4 hours or overnight until fully set and sliceable. The surface should look firm when gently nudged.
  2. Beat heavy whipping cream and powdered sugar to stiff peaks, then spread or pipe over the set pie. The topping should hold ridges without drooping.
  3. Garnish with lemon slices and zest curls and serve chilled. Use the zest for vivid curls that catch the light.

Notes

For the cleanest slices, chill the pie overnight if you can—this lets the lemon cream filling fully firm up. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped cream texture can break down when thawed. For a lighter option, use reduced-fat cream cheese and reduce the heavy cream by 1/4 cup while keeping the filling ratios balanced—texture stays creamy but slightly less rich.