Lemon Cream Pie with Whipped Topping is a must-try!
A creamy and refreshing Lemon Cream Pie with a whipped topping that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 1/3 cup melted butter
- 2 tbsp honey
- 1 cup lemon curd (store‑bought or homemade)
- 1 tsp lemon zest
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Lemon zest curls for garnish
- Extra whipped cream for piping
Instructions
- Preheat oven to 350°F (175°C). Mix crumbs, melted butter, and honey. Press into pie dish and bake for 8–10 minutes. Cool completely.
- Spread lemon curd evenly over the crust. Sprinkle lemon zest. In a chilled bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Layer or pipe whipped cream over lemon layer.
- Top with piped whipped cream and zest curls. Chill for at least 2 hours before serving.
Notes
- Serve with fresh berries for an extra burst of flavor.
- Add a drizzle of citrus syrup or candied lemon peel for a special touch.
- This pie is perfect for warm evenings or backyard gatherings.
- Use freshly grated lemon zest for maximum flavor.
- Chill the bowl and beaters before whipping the cream for best results.
- For a dairy-free version, use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg