Lemon Cream Pie
With just a handful of ingredients and a rich, tangy filling nestled inside a buttery graham cracker crust, this pie is the perfect treat for warm days, dinner parties, or whenever that sweet tooth strikes.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Citrus Juicer
- Zester
- Rubber Spatula
- Refrigerator-Safe Pie Plate
Ingredients
For the Filling
- 8 oz. cream cheese, softened
- 14 oz can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 Tbsp lemon zest (optional, but highly recommended for extra zing)
For the Crust
- 1 prepared 9-inch graham cracker crust(Store-bought or homemade—go with whatever fits your time and taste.)
Instructions
Filling Preparation
- Start by letting your cream cheese come to room temperature. This is key for a smooth, lump-free filling. If you’re in a rush, cut it into chunks and let it sit out for about 15–20 minutes.
- In a large mixing bowl, I combine the softened cream cheese and the sweetened condensed milk. Using a hand mixer (or a stand mixer with the paddle attachment), beat the mixture until it's silky smooth and creamy. This usually takes about 2–3 minutes on medium speed.
- Next, I pour in the fresh lemon juice and sprinkle in the lemon zest. Mix everything until it’s fully combined. You’ll notice the filling thickens slightly—this is exactly what we want. The acidity of the lemon juice reacts with the cream cheese and milk, creating that luscious, creamy texture.
- At this point, I always sneak a little taste. The flavor should be tangy and sweet with a punch of citrus. If you like it more tart, feel free to add a touch more lemon juice.
Assembling the Lemon Cream Pie
- Grab your prepared 9-inch graham cracker crust. I usually go with a store-bought crust when I’m short on time, but homemade works just as well if you’re up for it. Using a rubber spatula, carefully pour the lemon filling into the crust, smoothing out the top so it's nice and even.
- This is the hardest part—waiting. Cover the pie loosely with plastic wrap or foil and refrigerate it for at least 2 hours, though I personally prefer chilling it for 4 hours or even overnight. The longer it sets, the better the texture and flavor.During this time, the filling will firm up into a soft, sliceable custard-like consistency, thanks to the lemon juice doing its magic with the condensed milk and cream cheese.