Make individual servings of tangy lemon cream pie without turning on the oven. This recipe uses a simple graham cracker base and a creamy, no-bake filling.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:6 servings
Category:Dessert
Method:No-Bake/Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar (for topping)
Instructions
Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
Press about 2 tablespoons of the crumb mixture firmly into the bottom of 6 small serving cups, ramekins, or jars to form the crust. Place the cups in the refrigerator while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth.
Gradually beat in the sweetened condensed milk until fully combined.
Stir in the fresh lemon juice, lemon zest, and vanilla extract until the mixture thickens slightly.
In a separate bowl, whip the heavy whipping cream and 2 tablespoons of powdered sugar until stiff peaks form.
Gently fold half of the whipped cream into the lemon cream mixture until just combined.
Spoon or pipe the lemon cream filling evenly over the chilled crusts in the cups.
Refrigerate the cups for at least 4 hours, or until the filling is firm.
Before serving, top each cup with the remaining whipped cream.
Notes
For a firmer filling, you can substitute 1/2 cup of the heavy cream with an equal amount of stabilized whipped topping.
You can use vanilla wafer crumbs instead of graham crackers for a different crust flavor.
Make sure your cream cheese is fully softened to avoid lumps in the filling.