Description
This Easy Lemon Cream Pie is a refreshing, no-bake dessert featuring a tangy lemon curd filling topped with sweet whipped cream and a crisp graham cracker crust. Perfect for warm days or any occasion that calls for a light, creamy treat.
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 bowl, whip the heavy cream with the powdered sugar until stiff peaks form, creating a light and fluffy topping for the pie.
- Prepare the Pie: Spread the lemon curd evenly into the graham cracker crust, ensuring a smooth layer of the tangy filling.
- Top with Whipped Cream: Gently spread the whipped cream over the lemon curd layer, then garnish the pie with fresh lemon zest for an extra burst of citrus aroma and flavor.
- Chill: Refrigerate the pie for at least 2 hours to allow the filling to set properly and the flavors to meld, resulting in a perfectly chilled dessert.
Notes
- For best results, ensure the heavy cream is cold before whipping to achieve stiff peaks quickly.
- You can make your own lemon curd at home if desired, or use store-bought for convenience.
- Garnishing with lemon zest adds extra freshness, but you can also add some fresh berries for a colorful variation.
- Keep the pie refrigerated and consume within 2-3 days for optimal freshness.
