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Delicious Recipe of Lemon Cream Pie

I decided to make lemon ice cream without unsubscribing this week, but at the last minute I thought to myself: “I really don’t want to wait for it to freeze…”so I made a cake out of it instead. The filling for this super easy lemon cream pie is the same simple combination as the no-churning ice cream: sweetened condensed milk + thick whipped cream + any flavors or complements. This creates a soft and creamy cloud mixture that I could just eat with a spoon (or in a pie crust

This easy cake has so many options, so read on for some quick ways to change it up and customize it.


Graham Cracker Crust-I made a simple pie crust out of vanilla wafers to play with the whole Vanilla-lemon theme of the pie, but you can use the exact same method with the Graham crackers instead.

Do not bake – I baked my crust for 10 minutes to make it firmer, but baking is not 100% necessary. You can make the pie completely without baking, if necessary, the crust will be just a little more crumbly.

Store-bought – to make this pie faster and easier, you can use any type of store-bought crust that you like. If it is a traditional pie crust, you must pre-bake it and cool it before adding the lemon cream filling. For the Graham cracker crusts, fill them up and refrigerate them!


This recipe will fill a Standard 9-inch cake plate. But you can also make lemon cream squares out of them using an 8×8 or 9×9 inch square baking dish instead. If you are using a square bowl, I suggest pressing the crust only in the bottom and not on the sides, as you would with a pie plate.


As I mentioned in the Introduction, the filling of this cake is actually exactly the same as that of the ice cream without churning. For this reason, this lemon cream pie is very easy to freeze. You can eat it frozen, like an ice cream cake, or just keep your leftover slices in the freezer (for a few months). If you plan to consume your pie frozen, I recommend skipping the crust baking step below, as it will be easier to cut when frozen if the crust is not as firm.


I consider that fresh lemons are mandatory for this recipe, not because of the juice, but because of the zest. Much of the lemon flavor in this cake comes from the peel itself. Without the zest, the cake will turn out to be well tart from the juice, but without a bright lemon flavor.

Here are some tips to get the most out of your lemons, because I know they are not inexpensive!


Yes, if you don’t want to whip your own cream yourself (it really only takes three minutes with a hand mixer), you can use 2 cups of store-bought whipped topping. But homemade always tastes better.

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