Description
This Easy Lemon Cream Pie is a refreshing, no-bake dessert featuring a crisp graham cracker crust filled with tangy lemon curd and topped with light, fluffy whipped cream and a sprinkle of lemon zest. Perfect for summer gatherings or a light finish to any meal, it requires minimal preparation and chilling time.
Ingredients
Scale
Crust
- 1 graham cracker crust
Filling
- 1 1/2 cups lemon curd
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Zest of 1 lemon
Instructions
- Whip the Cream: In a large mixing bowl, whip the heavy cream with the powdered sugar using a hand mixer or stand mixer until stiff peaks form, creating a light and fluffy whipped cream topping.
- Prepare the Pie: Evenly spread the lemon curd into the graham cracker crust, smoothing the surface with a spatula for an even layer.
- Top with Whipped Cream: Carefully spread the whipped cream over the lemon curd layer, covering it completely. Then, sprinkle the zest of one lemon evenly over the top for a burst of fresh citrus aroma and flavor.
- Chill: Place the pie in the refrigerator and chill for at least 2 hours before serving to allow the layers to set properly and enhance flavor melding.
Notes
- For a firmer texture, chill the pie overnight.
- You can use store-bought or homemade lemon curd depending on preference.
- To make the pie more decorative, garnish with thin lemon slices or mint leaves.
- Ensure heavy cream is cold before whipping for best results.
- Use a chilled bowl and beaters to help the cream whip more quickly and reach stiff peaks.
