Ingredients
Equipment
Method
Make the graham cracker crust
- Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into a 9-inch pie dish bottom and up the sides.
- Bake the crust at 350°F for 8-10 minutes until set and lightly fragrant. Cool completely, letting it become crisp and firm.
Make the lemon cream filling
- Beat cream cheese until completely smooth. Scrape the bowl as needed so no lumps remain.
- Add sweetened condensed milk to the cream cheese and beat until smooth and well combined. Keep mixing until the texture looks pale and silky.
- Beat in fresh lemon juice, lemon zest, and vanilla extract until smooth. The filling should be a uniform pale yellow.
- Pour the lemon filling into the cooled crust and smooth the top. Tap the pie dish lightly to release any trapped air.
Chill and top
- Refrigerate the pie for at least 4 hours or overnight until fully set and sliceable. Stop when the center holds its shape and looks firm.
- Beat heavy whipping cream and powdered sugar to stiff peaks. Stop when the cream forms peaks that stand up clearly.
- Spread or pipe the whipped cream over the set pie. Swirl the topping so it looks billowy and thick.
- Garnish with lemon slices and zest curls and serve chilled. Add the curls right before serving so they catch the light.
Notes
For the cleanest slices, chill until the filling is fully set and the crust is crisp; if it’s very cold, let the pie sit at room temperature for 10 minutes before slicing. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the lemon cream texture may loosen. For a lighter option, use reduced-fat cream cheese while keeping the condensed milk and whipped cream portions the same.