Description
This Easy Lemon Cream Pie is a refreshing and tangy dessert featuring a crisp graham cracker crust filled with smooth lemon curd and topped with fluffy whipped cream. It’s a no-bake treat perfect for spring and summer gatherings, offering a bright citrus flavor balanced with creamy sweetness and a hint of lemon zest.
Ingredients
Scale
Crust
- 1 graham cracker crust
Filling
- 1 1/2 cups lemon curd
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Zest of 1 lemon
Instructions
- Whip the Cream: In a large mixing bowl, beat the heavy cream with the powdered sugar using a hand mixer or stand mixer until stiff peaks form. This will create a light and fluffy whipped cream topping.
- Prepare the Pie: Spread the lemon curd evenly into the prepared graham cracker crust, ensuring a smooth, level surface for the whipped cream layer to rest upon.
- Top with Whipped Cream: Generously spread the whipped cream over the lemon curd layer, covering it completely. Garnish the top with the fresh lemon zest for a burst of color and intensified lemon flavor.
- Chill: Place the assembled pie in the refrigerator and chill for at least 2 hours. This step allows the pie to set properly and the flavors to meld, ensuring a perfect texture when served.
Notes
- Use a store-bought or homemade graham cracker crust for convenience and flavor.
- Make sure to whip the cream until stiff peaks to ensure it holds its shape well on the pie.
- You can substitute lemon curd with lime curd or other citrus curds for variation.
- For a lighter option, use whipped topping in place of heavy cream.
- Keep the pie refrigerated until serving to maintain freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
