Description
This Easy Lemon Cream Pie is a refreshing and tangy dessert that combines a crisp graham cracker crust with luscious lemon curd and fluffy whipped cream. Perfectly chilled and garnished with fresh lemon zest, it’s a delightful treat that comes together quickly with no baking required.
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 clean mixing bowl, use a hand mixer or stand mixer to whip the heavy cream with the powdered sugar until stiff peaks form, creating a light and fluffy topping.
- Prepare the Pie: Evenly spread the lemon curd into the graham cracker crust, ensuring a smooth, consistent layer.
- Top with Whipped Cream: Gently spread the whipped cream over the lemon curd layer to cover it completely, then sprinkle the lemon zest on top for a bright citrus garnish.
- Chill: Place the pie in the refrigerator and chill for at least 2 hours to allow it to set properly and the flavors to meld before serving.
Notes
- Use fresh lemon zest to enhance the citrus flavor and aroma of the pie.
- The pie can be made a day ahead and stored covered in the refrigerator.
- For a lighter version, substitute the heavy cream with whipped coconut cream to make it dairy-free.
- Be careful not to overwhip the cream to avoid it turning into butter.
