Lemon Cream Pie

Unbelievably light and airy this Lemon Cream Pie is a lemon lovers dream. The buttery graham cracker crust serves as a base to a luscious lemon filling that has the perfect balance of sweet and tart.

4.05 from 23 votes

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Prep Time 30

Chill 8

Total Time 8 30

Course Dessert

Cuisine American

Servings

Calories

Ingredients

Graham Cracker Pie Crust * See Notes
16 oz Mascarpone cheese Room temperature
1/2 cup powdered sugar
1 1/2 cups heavy whipping cream
1/2 cup fresh lemon juice See notes
1 teaspoon lemon zest
1/2 Can can sweetened condensed milk 1/2 of 14oz can
a few drops of yellow food coloring

Whipped Cream

1 cup of heavy whipping cream
1/2 cup powdered sugar
1 teaspoon of vanilla extract

Optional garnish

Lemon slices
mint leaves

Instructions

If you choose to make a graham cracker crust allow it to cool completely before making the filling
In a stand up mixer with a wire whisk attachment start whipping the mascarpone cheese and powdered sugar until it is creamy
Slowly add the cold whipping cream stopping to scrape down the sides when needed
Keep mixing on high until firm peaks form
Add the lemon juice , lemon zest and yellow food coloring . Mix it for a few minutes until everything is incorporated well and remove the bowl from the mixer
Add a half can of condensed milk and fold in with a rubber spatula , mix until it is incorporated
Poor filling into prepared and cooled graham cracker crust
Cover and chill overnight or at least 8 hours.
Once chilled prepare the whipped cream by beating the whipping cream, powdered sugar and vanilla with a wire whisk attachment until soft peaks form.
Pipe or spread whipped cream around the edges of the pie
Garnish with lemon slices and mint leaves

Notes

For my Homemade Graham cracker pie Crust click HERE

If you buy a Store Bought graham cracker crust you will need the 9 oz deep dish

For this pie I recommend fresh lemon juice and not bottled

Keyword Creamy Lemon pie, Lemon pie, Summer pie