Easy Lemon Cream Pie
This Easy Lemon Cream Pie is a silky, no-bake citrus dessert that sets using the natural reaction between fresh lemon juice and sweetened condensed milk. Velvety, bright, and perfectly balanced between tart and sweet, it comes together in just 15 minutes and chills into a sliceable, cloud-like masterpiece.
Equipment
- Microplane Zester
- handheld citrus juicer
- Glass Mixing Bowl
- Whisk
- Offset spatula
Ingredients
- 2 cans (14 oz each) sweetened condensed milk (full-fat)
- 0.75 cup fresh lemon juice (about 3–4 lemons)
- 2 tbsp fresh lemon zest (from 2 lemons)
- 1 cup whipped topping or whipped heavy cream
- 1 9-inch graham cracker crust (prepared)
Instructions
- Zest two lemons using a microplane, avoiding the white pith. Juice lemons to yield 3/4 cup fresh juice. Strain out seeds.
- In a large glass bowl, whisk together sweetened condensed milk, lemon juice, and half of the zest until the mixture thickens.
- Gently fold in whipped topping or whipped cream until smooth and airy.
- Pour filling into prepared graham cracker crust and smooth the top with an offset spatula.
- Refrigerate for at least 4 hours or overnight until firm. Garnish with remaining zest before serving.
Notes
Use fresh lemon juice for best results. Always zest lemons before juicing. Chill at least 4 hours (overnight preferred) for clean slices. Store covered in the refrigerator up to 4 days or freeze up to 1 month.