Ingredients
Equipment
Method
Step-by-Step Instructions for Easy Lemon Cream Pie
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine sweetened condensed milk and sour cream until smooth.
- Whisk together the sweetened condensed milk and sour cream for 1-2 minutes. Gradually add fresh lemon juice until the filling thickens slightly.
- Pour the lemon filling into the prepared graham cracker crust and smooth the top. Bake for 6-8 minutes, watching closely.
- Cool the pie at room temperature for about 30 minutes, then refrigerate for at least 4 hours to firm up.
- Beat the heavy whipping cream and powdered sugar together until stiff peaks form, about 3-5 minutes.
- Spread the whipped cream topping over the chilled lemon filling and garnish with lemon zest if desired. Cut into slices and serve.
Nutrition
Notes
This pie can be prepared a day in advance for convenience. Adjust the sweetness of the topping to your preference.
