It’s only January, but it feels like it’s been winter forever!! Now that the holiday season is over, winter seems to kind of just drag on when mid January hits. I’m over the cold and ready for a hint of spring! And since that isn’t happening any time soon, I figured I would at least give myself a taste of spring by making my most favorite Lemon Cream Pie.
This pie is a true delight! With a buttery graham cracker crust and a ultra creamy lemon filling, it really hits the spot when you are searching for some brightness and deliciousness in your day.
I love how quick and easy this pie comes together. The longest part is the time it takes for the pie to chill and set up in the fridge. I usually plan ahead when I make this so I can let it set up overnight, it really helps when cutting a clean slice of pie. I also strongly suggest you use fresh squeezed lemon juice, it makes a difference in the flavor. The fresh lemon juice and lemon zest are what gives this pie the punch of lemon you want.
My family loves when I make this! They always hang around and “help” when I take my photos. And when they “help” it usually means fighting over who gets to eat the slice I’ve cut and staged for my pictures.
So if you are feeling the winter blahs and need a taste of some sunshine in your day, give my Lemon Cream Pie a try! It’s sure to brighten your day and make your mouth happy!
Lemon Cream Pie Recipe
1 1/2 C graham cracker crumbs
1/4 C melted butter
1 Tbs sugar
1 14oz can sweetened condensed milk
8 ounce package of cream cheese (softened)
3/4 C heavy cream
1/2 C fresh squeezed lemon juice (3 lemons)
Zest from 1 lemon
Preheat oven to 350 degrees
Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl and mix until all the crumbs are coated.
Press the crumb mixture into the bottom and half way up the sides of a 8 inch springform pan.
Bake the crust for about 10 minutes. Just until it starts to brown slightly and then set aside to cool completely.
While crust is baking prepare the filling.
Place the softened cream cheese in a medium bowl and using a hand mixer, mix until smooth.
Add the condensed milk to the cream cheese and beat on medium until smooth and creamy.
Add in the heavy cream and beat on medium high until smooth and slightly thickened.
Slowly add in the lemon juice and mix on medium until mixture is thickened and creamy.
Pour the mixture into the cooled graham cracker crust and smooth out evenly with a spatula.
Refrigerate the pie for 4-6 hours until firm.
Top with sweetened whipped cream and serve.