Easy Lemon Cream Pie

Heavenly Lemon Cream Pie, easy to make and no bake | Kitchen Cents

Rachel Koller

4.60 from 25 votes

This EASY no-bake lemon cream pie is filled with a creamy lemony filling, topped with sweetened whipped cream, and only takes about 10 minutes to make.

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Prep Time 10

Chill Time (optional) 2

Total Time 2 10

Servings: 8 servings

Ingredients

2 cups heavy whipping cream
15 oz lemon creme filling or about 2 cups homemade lemon curd
1 large lemon zest and juice
9- inch graham cracker pie crust shell store-bought or homemade

Equipment

Method

In a bowl, add lemon creme filling (or homemade lemon curd), lemon zest, and lemon juice. Blend until fully incorporated.
In a large bowl, whip heavy whipping cream to stiff peaks. Do not over whip or it will turn into butter. (If desired, reserve 1/2 cup whipped cream for garnish, add 1/2 Tbs powdered sugar to sweeten).
Fold lemon mixture into whipped cream.
Scoop and smooth lemon cream into 9" graham cracker crust.
If desired, pipe reserved whipped cream on top and add small wedges of lemon as a garnish.
Enjoy immediately, freeze for later or store in the fridge until ready to serve.

Notes

Looking for a frozen lemon treat? Try this lemon cream pie frozen!
PRO TIP #1: Use HEAVY whipping cream in this recipe. Heavy whipping cream contains a higher fat content than regular whipping cream which will allow for a stiffer more stable whip.
PRO TIP #2: Chill bowl before whipping the cream. This will help cream stay cold and whip quicker and stiffer.

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