Lemon Cream Pie
This Lemon Cream Pie is light, refreshing, and perfectly balanced with a silky, creamy filling and a crisp vanilla wafer crust. The hint of lemon adds a bright citrusy flavor, making this a delightful dessert for any occasion. Topped with homemade whipped cream, this pie is adored by all who try it!
Servings: 16
Calories: 448kcal
Ingredients
For the Vanilla Wafer Crust:
- 60 Nilla Wafers
- 1/3 cup butter melted
- 1/4 cup sugar
- For the Lemon Cream Filling:
- 1 1/4 cups heavy cream
- 1/2 cup powdered sugar
- 12 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- Optional 4 drops yellow food coloring
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
Make the Vanilla Wafer Crust:
- Preheat the oven to 375°F (190°C).
- Crush the vanilla wafers into fine crumbs using a food processor.
- In a small bowl, mix the wafer crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into a 9-inch pie pan to form an even crust.
- Bake for 6-8 minutes until the edges turn slightly golden brown. Remove from the oven and let cool.
- Refrigerate the crust for at least 1 hour before filling.
Prepare the Lemon Cream Filling:
- In a small mixing bowl, beat the heavy cream for about 2 minutes, then add the powdered sugar and beat until stiff peaks form. Set aside.
- In a large mixing bowl, beat together the cream cheese, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy. If desired, add yellow food coloring for a more vibrant look.
- Gently fold in the whipped cream until fully combined and smooth.
- Pour the filling into the chilled crust and spread evenly.
Make the Whipped Cream Topping:
- In a medium bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
- Spread or pipe the whipped cream over the pie as desired.
- Chill & Serve: Refrigerate the pie for at least 1 hour before serving. Slice and enjoy!
Notes
Make ahead: This pie can be made a day in advance and stored in the refrigerator.
Crust alternative: Graham cracker crust can be used in place of the vanilla wafer crust.
Serving tip: Garnish with extra lemon zest or lemon slices for a beautiful presentation.
Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.