Easy Lemon Cream Pie Recipe

Top-down shot of a lemon cream pie topped with whipped cream and lemon slices on a glass serving platter on a marble surface.

4.88 from 33 votes

Easy Lemon Cream Pie Recipe

This easy, no-bake Lemon Cream Pie is full of lemon flavor and made with only a few ingredients! An easy-to-prep lemon pie recipe that comes together in minutes and is super delicious.

Prep Time20

Chill time6

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Julia Foerster

Equipment

Ingredients

For the crust

6 tablespoons unsalted butter
1 ½ cups graham cracker crumbs

For the filling

14 oz can sweetened condensed milk
8 oz mascarpone cheese room temperature
¾ cup heavy whipping cream
½ cup lemon juice 2-3 large lemons
1 tablespoon lemon zest (optional)

To garnish

1 lemon sliced
1 cup homemade whipped cream

Cups - Metric

Instructions

Line the bottom and the sides of a 7-inch springform pan with parchment paper, or use a 9-inch pie plate.
For the crust, melt 6 tablespoons unsalted butter in a small saucepan. Add 1 ½ cups graham cracker crumbs and stir until combined.
Press the mixture into the bottom and halfway up the sides of the pan. Use a measuring cup to pat press down the crumbs. Refrigerate until the filling is ready.
In the bowl of a stand mixer fitted with the paddle attachment, beat 8 oz mascarpone cheese at low-medium speed until smooth, about 1 minute.
Add 14 oz can sweetened condensed milk slowly and beat into the mascarpone until smooth and well mixed.
Add the ¾ cup heavy whipping cream and mix until combined.
Slowly add ½ cup lemon juice to the mixture while beating at low-medium speed. The mixture will start to thicken and get creamy. Mix until thick, then stir in 1 tablespoon lemon zest.
Pour into prepared pan and refrigerate for at least 6 hours or overnight until firm. Garnish just before serving.

Video

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