Easy Lemon Cream Pie cheese cake recipe

I call this my sunshine pie. I take a graham crust, a bowl, and fresh lemon. I mix and I smile. This cheese cake recipe fits busy days and slow evenings. The filling sets smooth. The flavor pops bright. You want the same ease as a 6 inch cheesecake recipe. You want cakes recipes easy that still taste rich. You want cake baking recipes that do not drag on and on. You want the best pie recipes that bring friends to the table. You may even crave almond flour desserts or plan ahead for the best dessert recipes for a weekend meal. I keep this one in my back pocket. I learned it on a hot day when my kitchen felt like summer. I whisked the sweet milk with cool sour cream. Lemon juice thickened the mix in seconds. I poured the filling and gave the pie a short bake. After a chill the slices stood tall. A pillow of fresh cream went on top. We served it cold and the plate came back clean.

Table of Contents

• 1) Key Takeaways
• 2) Easy Lemon Cream Pie Recipe
• 3) Ingredients for Lemon Cream Pie
• 4) How to Make Lemon Cream Pie
• 5) Tips for Making Lemon Cream Pie
• 6) Making Lemon Cream Pie Ahead of Time
• 7) Storing Leftover Lemon Cream Pie
• 8) Try these desserts next
• 9) Lemon Cream Pie
• 10) Nutrition

1) Key Takeaways

Linda here from Cook Daily Recipe at https://www.cookdailyrecipes.com. I bake this pie when I crave bright flavor and low effort. The filling comes smooth and clean. The crust stays crisp. The chill brings that neat slice we all want.

The method stays simple. We whisk sweet milk with sour cream. Fresh lemon tightens the mix. A short bake sets the top. A cool rest locks the shape.

Friends ask for seconds. I nod and cut more. This pie fits weeknight meals and family cookouts. It reads easy yet it tastes like care. If you enjoy a cheese cake recipe with calm steps and a sunny twist, this one fits your list.

2) Easy Lemon Cream Pie Recipe

I call this my sunshine plan. I pull a crust. I grab lemons. I think about a cheese cake recipe that skips fuss. I whisper the words cheese cake recipe twice for luck and I grin. The batter comes together in minutes and my sink stays neat.

The flavor rides a clean line. Sweet meets tart. Cream meets citrus. No mixer. No water bath. The texture feels light yet the slice stands tall. That balance wins over both pie fans and cheesecake fans.

Cook Daily Recipe lives for workday wins like this. I give you a plan that saves time and keeps joy. You whisk. You pour. You bake for a short spell. Then you chill and breathe. Plates come back empty. You smile and think about the next one.

3) Ingredients for Lemon Cream Pie

Graham cracker crust ready to use I reach for a deep dish crust with firm sides. The crumb gives a gentle crunch and a mild toast note that pairs with lemon.

Sweetened condensed milk two cans fourteen ounce each This brings body and a mellow dairy sweetness. It thickens when lemon juice joins the bowl.

Sour cream one half cup The tang rounds the sweetness and keeps the filling smooth. It helps that creamy feel that people link with a classic cheesecake recipe.

Fresh lemon juice three quarter cup Fresh juice gives snap and a clean finish. I squeeze through a small sieve so no seed sneaks in.

Heavy whipping cream one cup This tops the pie after the chill. It adds lift and a cool finish with a soft cloud effect.

Powdered sugar one quarter cup A little sugar sweetens the cream and helps it hold shape without a heavy feel.

Fine lemon zest optional I grate a little for color and scent. The zest hints at what waits in the slice.

4) How to Make Lemon Cream Pie

Step 1 Heat the oven to 350 F. Set the crust on a sheet pan for easy moving. Clear the counter and breathe. You have this.

Step 2 Whisk the condensed milk with the sour cream in a large bowl. Stop when the mix turns silky and even. No streaks.

Step 3 Pour in the lemon juice. Whisk until the batter thickens and turns glossy. Citrus works its magic fast. The bowl tells you when to stop.

Step 4 Fill the crust and smooth the top with a small offset spatula or a spoon. I like a gentle swoop. It looks homey and sweet.

Step 5 Bake for 6 to 8 minutes. Look for tiny bubbles that rise and fade. The edge looks set and the center still moves a bit. Pull the pan and cool on a rack.

Step 6 Chill the pie well. Plan on at least 3 hours. The chill firms the slice and gives those clean lines that make people nod with approval.

Step 7 Beat the cream with powdered sugar to soft peaks. Spread or pipe on the cold pie. Add lemon zest if you want a bright touch. Slice with a warm dry knife and serve.

5) Tips for Making Lemon Cream Pie

Use fresh lemon. The taste stays bright and true. Bottled juice works in a pinch yet fresh wins. That small swap lifts the crumb and the cream.

Watch the bake. This pie needs a brief visit to heat. Pull it when the edge sets and the middle still looks soft. The rest happens in the fridge. This gives a texture close to the best cheesecake recipe yet with less stress.

Think about crust choices. A store crust saves time. A homemade crust brings a toasty note. For grain free needs, almond flour desserts make a fine crust swap. Press the crumbs tight and chill before you fill.

6) Making Lemon Cream Pie Ahead of Time

I build the pie the night before a busy meal. The chill helps the slice and frees my hands. The filling holds well and the flavor deepens by day two. That simple plan fits cake baking recipes fans who love make ahead ease.

Keep the whipped cream for service time. The pie rests in the fridge without the topping. When guests arrive I whip and spread. The crown looks fresh and keeps a clean edge.

This method reads like an easy cheesecake recipe. Same calm pace. Same neat slice. Less gear. You get a dessert that waits for you rather than the other way round. That small shift makes hosting feel light.

7) Storing Leftover Lemon Cream Pie

Cover the pie and keep it cold. The texture stays firm for up to four days. I slide a sheet of parchment under the lid so the cream stays neat.

For tidy cuts, warm a knife in water and dry it before each slice. The edge clears the cream and the filling stays smooth. Plates look sharp and guests feel cared for.

Leftovers make a fine late snack. The lemon wakes you up. The creamy bite soothes the day. For small gatherings, a 6 inch cheesecake recipe scale works too. Same ratios. Same joy.

8) Try these desserts next

Blueberry Cream Pie Recipe with Fresh Lemon

Pumpkin Pie Recipe Crustless With Condensed Milk

Homemade Pumpkin Puree for the Best Pumpkin Pie Recipe

Pumpkin Pie Recipe Twists: Easy Fall Treat

9) Lemon Cream Pie

Easy Lemon Cream Pie cheese cake recipe

I call this my sunshine pie. I take a graham crust, a bowl, and fresh lemon. I mix and I smile. This cheese cake recipe fits busy days and slow evenings. The filling sets smooth. The flavor pops bright. You want the same ease as a 6 inch cheesecake recipe. You want cakes recipes easy that still taste rich. You want cake baking recipes that do not drag on and on. You want the best pie recipes that bring friends to the table. You may even crave almond flour desserts or plan ahead for the best dessert recipes for a weekend meal. I keep this one in my back pocket. I learned it on a hot day when my kitchen felt like summer. I whisked the sweet milk with cool sour cream. Lemon juice thickened the mix in seconds. I poured the filling and gave the pie a short bake. After a chill the slices stood tall. A pillow of fresh cream went on top. We served it cold and the plate came back clean.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keywords: 6 inch cheesecake recipe, Almond Flour Desserts, best dessert recipes, best pie recipes, Cake Baking Recipes, Cakes Recipes Easy, cheese cake recipe, graham cracker crust, lemon cream pie, lemon icebox pie

Servings: 8 servings

Author: Linda

Ingredients

For the Crust

• 1 deep dish graham cracker crust ready to use

For the Filling

• 2 cans sweetened condensed milk fourteen ounce each
• 1 half cup sour cream
• 3 quarter cup fresh lemon juice

For the Topping

• 1 cup heavy whipping cream
• 1 quarter cup powdered sugar
• fine lemon zest optional

Instructions

For the Filling

1. Heat the oven to 350 F.
2. Whisk the condensed milk with the sour cream in a large bowl until smooth.
3. Add the lemon juice and whisk until the mixture thickens and looks glossy.
4. Pour the filling into the graham crust and smooth the top.
5. Bake for 6 to 8 minutes until tiny bubbles rise and fade and the top looks set around the edge.
6. Place on a rack and let the pie cool to room temp.
7. Cover and chill until cold and firm at least 3 hours or overnight for the cleanest slices.

For the Topping

1. Beat the cream with the powdered sugar to soft peaks.
2. Spread or pipe over the cold pie.
3. Add a light shower of lemon zest if you like.
4. Slice with a warm dry knife and serve.

Notes

1. A homemade crust works fine if you prefer. Bake it first until lightly golden and cool before filling.
2. Fresh lemon juice gives the best snap. Bottled juice works in a pinch.
3. The brief bake helps pop air bubbles and sets the top. The chill time finishes the set.
4. Store the pie covered in the fridge for up to four days.

Notes

Chill well for neat slices. For a citrus twist swap in part lime juice. For a nutty base use an almond cookie crust.

10) Nutrition

One slice from eight gives an estimate that guides a normal day. About 580 calories. About 28 grams fat. About 16 grams saturated fat. About 75 grams carbs. About 58 grams sugar. About 10 grams protein. About 210 milligrams sodium. Values shift with your crust and your cream, yet the spirit stays the same.

For lighter days, serve small wedges. For richer moments, add more cream and a twist of zest. You choose the path that fits your meal and your mood. Balance lives in your fork and in your plan.

Cook Daily Recipe by Linda keeps dessert friendly to busy cooks. We test and we share so you can relax and enjoy the bake. Visit us for more best pie recipes, cakes recipes easy, and the best dessert recipes that work when time runs short.