Get the Recipe:
Lemon Cream Pie
This lemon cream pie is cool, creamy, and bursting with citrus flavor. An easy, no-fuss dessert that’s perfect for warm days or anytime you’re craving something bright and refreshing.
Ingredients
For the crust:
- 1 3/4 cups (185 g) graham cracker crumbs (about 12 sheets)
- 3 tablespoons (37 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 2 cups lemon curd, store-bought or homemade*
- 8 ounces (226 g) cream cheese, at room temperature
- 1 1/4 cups (300 ml) heavy cream, cold
- optional garnishes: more whipped cream, fresh berries, lemon zest, lemon wedges or curls, etc.
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).
- Combine the graham cracker crumbs and sugar. Add the butter until thoroughly combined. Press evenly and firmly into the bottom and up the sides of a 9-inch pie or tart pan.
- Bake 12 minutes, or until lightly browned.** Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the lemon curd and cream cheese until thoroughly combined and smooth.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream to soft peaks. Fold about a third of the whipped cream into the lemon mixture. Gently fold in the remaining whipped cream.
- Spread the filling evenly in the cooled crust. Refrigerate or freeze for at least 4 hours before serving. Garnish as desired.
Notes
- *Substitute store-bought lemon curd if you prefer. This linked recipe makes about 2 cups of lemon curd.
- **If you prefer a no-bake method, you can skip the oven time for the crust. After you press the crust mixture into the pie pan, be sure to chill it for about 20 minutes to help it hold up a bit better.
- Store tightly covered in the refrigerator up to 4 days. For a firmer texture, store in the freezer.
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