Description
This Sunshine Lemon Cream Pie is bright, silky, and irresistibly refreshing. A buttery crumb crust holds a luscious lemon cream filling that’s both tangy and smooth, finished with a cloud of whipped topping.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
- ⅓ cup unsalted butter, melted
- 2 tbsp sugar
For the Lemon Cream Filling
- 1 cup heavy whipping cream, cold
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For Topping (Optional)
- Whipped cream
- Lemon slices or curls
- Extra lemon zest
Instructions
1. Make the Crust
- Combine graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom and sides of a 9-inch pie dish.
- Chill for 20–30 minutes until set.
2. Prepare the Lemon Cream Filling
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar, lemon juice, lemon zest, and vanilla; mix until creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the lemon mixture until light and fluffy.
3. Assemble
- Spoon filling into the chilled crust and smooth the top.
- Refrigerate at least 4 hours (overnight recommended).
4. Serve
- Top with whipped cream and lemon garnish if desired.
- Slice and serve chilled.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Chill thoroughly for clean, neat slices.
- Swap the crust for a shortbread or digestive biscuit base if preferred.
- Prep Time: PT20M
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 Kcal
- Sugar: 22g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Protein: 4g