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Lemon Cream Pie

This pie is creamy, luscious, and bright with lemons, not to mention so easy!
Servings 1 9-in pie

Ingredients

  • 1 pie crust baked and cooled
  • 1 3/4 cup sweetened condensed milk 14 oz
  • 2 1/2 Tbsp lemon zest
  • 1/2 cup + 2 Tbsp fresh lemon juice from 4 medium lemons
  • 2 cups heavy whipping cream

To serve:

  • -lightly sweetened whipped cream
  • -toasted coconut
  • -sprinkling of lemon zest

Instructions

  • Bake and set your pie crust aside to cool.
  • In a medium bowl, whisk together sweetened condensed milk, lemon juice, and zest.
  • In a large bowl, beat cold heavy cream with an electric mixer on high speed until stiff peaks form.
  • Fold sweetened condensed milk mixture into heavy cream until no more streaks remain.
  • Lastly, add your lemon pie mixture into your cooled pie crust, and spread evenly.
  • Chill your pie for at least 3 hours, or until set. If it falls apart when you slice it, that means it hasn't chilled long enough. Mine sliced the best once it chilled overnight.