I set out this week to make some no-churn lemon ice cream, however on the final minute, I used to be like, “I actually don’t wish to look forward to it to freeze…” so I made it right into a pie as an alternative. The filling for this tremendous straightforward Lemon Cream Pie is similar easy combo as no-churn ice cream: sweetened condensed milk + heavy whipping cream + no matter flavors or add-ins you need. It creates a candy and creamy cloud-like combination that I may simply eat up with a spoon (or in a pie crust 😄).
This easy pie has so many choices, so be sure to maintain studying to seek out out a few fast methods you may change it up and make it your individual.
Pie Crust Choices
Graham Cracker Crust – I made a easy pie crust out of vanilla wafers to play on the entire vanilla-lemon theme of the pie, however you may simply use the very same methodology with graham crackers as an alternative.
No-Bake – I baked my crust for a short 10 minutes to make it extra strong, however baking is just not 100% essential. You may make the pie utterly no-bake if wanted, the crust will simply be just a little extra crumbly.
Retailer-Purchased – To make this pie sooner and simpler, you should utilize any sort of store-bought crust that you simply like. If it’s a standard pie crust, you’ll wish to pre-bake and funky it earlier than including the lemon-cream filling. For graham cracker crusts, simply fill and refrigerate!
What Form of Dish to Use
This recipe fills a normal 9-inch pie plate. BUT you can too make this into lemon cream squares through the use of an 8×8 or 9×9-inch sq. baking dish as an alternative. If utilizing a sq. dish, I counsel solely urgent the crust into the underside and never up the perimeters as you’d with a pie plate.
As I discussed within the introduction, the filling for this pie is definitely precisely the identical as no-churn ice cream. For that cause, this lemon cream pie could be very freezer-friendly. You may eat it frozen, like an ice cream pie, or simply retailer your leftover slices within the freezer (for a few months). In the event you do plan to eat your pie frozen, I counsel skipping the baking step for the crust under as a result of will probably be simpler to chop when frozen if the crust isn’t fairly as strong.
Do I Have to Use Recent Lemons?
I take into account recent lemons to be necessary for this recipe, not due to the juice however due to the zest. Numerous the lemon taste on this pie comes from the zest itself. With out the zest the pie can be good and tart from the juice however with out a vibrant lemon taste.
Can I Use Ready Whipped Topping?
Sure, for those who don’t wish to whip your individual heavy cream (it actually solely takes three minutes with a hand mixer), you should utilize 2 cups of store-bought whipped topping. However do-it-yourself will at all times style higher. 😉
Simple Lemon Cream Pie
This candy and creamy cloud-like lemon cream pie is a simple summer season dessert that may be made utterly no-bake, if wanted.
Servings: 8 slices
- 1.5 cups crushed vanilla wafers ($0.83)
- 6 Tbsp butter, melted ($0.54)
- 2 Tbsp sugar ($0.04)
Lemon Cream Filling
- 1 14oz. can sweetened condensed milk ($1.25)
- 3 lemons ($1.54)
- 1 tsp vanilla extract ($0.28)
- 1 cup heavy whipping cream ($0.78)
Preheat the oven to 350ºF. Use a meals processor or rolling pin to crush the vanilla wafers into very superb, even crumbs. Add the melted butter and sugar and stir till every little thing could be very properly mixed.
Press the butter crumb combination right into a 9-inch pie plate and use a flat bottomed glass to compress the combination till strong. Bake the crust for 10 minutes within the preheated oven. After baking, switch the crust to the fridge to chill.
Zest and juice the lemons. You may want ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced parts of the lemon to make use of as garnishes.
Add the sweetened condensed milk to a bowl together with the lemon juice, lemon zest, and vanilla extract. Whisk till every little thing is properly mixed.
In a separate bowl, whip 1 cup heavy whipping cream till it varieties stiff peaks.
Add ¼ of the lemon and sweetened condensed milk combination to the whipped cream and gently fold till mixed. Repeat with ¼ of the lemon combination at a time till all of it has been folded into the whipped cream.
Pour the lemon cream filling into the cooled pie crust and refrigerate till utterly chilled (about two hours). Slice into 8 items and serve.
*For a softer crust, simply press the filling into the pie plate with out baking. You should utilize both vanilla wafers OR graham crackers for this pie crust. You should utilize any ready store-bought crust rather than the crust recipe listed right here.
See how we calculate recipe prices right here.
Serving: 1 slice ・ Energy: 462 kcal ・ Carbohydrates: 49 g ・ Protein: 6 g ・ Fats: 28 g ・ Sodium: 244 mg ・ Fiber: 1 g
Dietary values are estimates solely. See our full diet disclaimer right here.
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How you can Make Lemon Cream Pie – Step by Step Images
Preheat the oven to 350ºF. You’ll want 1.5 cups of vanilla wafer (or graham cracker) crumbs for the crust. Use both a meals processor or a rolling pin to crush the wafers, ensuring the crumb could be very superb and even. Add 2 Tbsp sugar and 6 Tbsp melted butter.
Stir (or pulse within the meals processor) till the butter, sugar, and crumbs are properly mixed.
Press the crumb combination right into a 9-inch pie plate and use a flat bottomed glass to actually compress the combination. Bake the crust within the preheated oven for 10 minutes (this helps solidify the crust), then switch to the fridge to chill.
Subsequent, zest and juice the lemons. You’ll want ½ cup lemon juice and about 1 Tbsp zest. That’s about 2-3 lemons price of juice and 1 lemon price of zest. If in case you have any leftover lemon that hasn’t been juiced, you may slice it and use it as a garnish for the pie.
Add one 14oz. can of sweetened condensed milk to a bowl and whisk in ½ cup lemon juice, 1 Tbsp lemon zest, and 1 tsp vanilla extract.
Whip 1 cup of heavy whipping cream till it varieties stiff peaks. Add ¼ of the lemon and sweetened condensed milk combination to the whipped cream and gently fold till mixed. Repeat including ¼ of the lemon combination at a time, till all of it has been folded into the whipped cream. In the event you need assistance with the folding approach, here’s a video tutorial on methods to fold components collectively.
After the entire lemon combination has been folded into the whipped cream, it ought to nonetheless be very gentle, fluffy, and creamy.
Pour the lemon cream filling into the pie crust (I had some additional zest so I added that on high, too). Refrigerate till it’s utterly chilled (about 2 hours). You can even freeze it in order for you it to be extra strong.
Slice the pie into eight items after which serve.