Home
Recipes
Lemon Cream Pie
By Terrie Lewis | January 08, 2025
Prep: 20 min, Cook 6-8 min
INGREDIENTS
Vanilla Wafer Crust
60 Vanilla Wafers
1/3 cup butter melted
1/4 cup sugar
Lemon Cream Filling
1 1/4 cups heavy cream
1/2 cup powdered sugar
12 ounces cream cheese softened
14 ounces sweetened condensed milk
1/4 cup lemon juice
2 Tablespoons lemon zest
INSTRUCTIONS
Vanilla Wafer Crust
Preheat oven to 375 degrees F.
Blend vanilla wafers in a food processor.
In a small bowl combine wafer crumbs, butter and sugar and mix well; press into a 9 inch pie pan.
Bake at 375 degrees F for 6-8 minutes until edges turn slightly golden brown in color. Let cool
Refrigerate for 1 hour
Lemon Cream Filling
In a small mixing bowl, beat cream for two minutes. Add powdered sugar and beat until stiff. Set aside.
In a large mixing bowl, combine cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat on high until creamy and smooth.
Fold in the set-aside whipped cream until smooth and uniform in color.
Pour into the crust and top with additional whipped cream. Refrigerate 20-45 min.