Description
A no-bake lemon cream pie with a buttery graham cracker crust and creamy lemon filling, perfect for spring gatherings.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 1 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- Pinch of salt
Instructions
- Whip the heavy cream until soft peaks form.
- Combine sweetened condensed milk, lemon juice, lemon zest, and salt in another bowl.
- Fold the whipped cream into the lemon mixture until fully incorporated.
- Pour the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled and enjoy!
Notes
Perfect for preparing a day in advance. Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg