Lemon Cream Pie
Author: Nikki
This Lemon Cream Pie has the perfect hint of lemon for a light refreshing taste that is balanced by a creamy silky base. It has a vanilla wafer crust that is a delightful compliment. This pie is adored by all who try it!
vanilla wafer crust
  • 60 Nilla waffers
  • ⅓ cup butter, melted
  • ¼ cup sugar
Lemon Cream Filling
  • 1¼ cups heavy cream
  • ½ cup powdered sugar
  • 12 ounces cream cheese, softened
  • 14 ounce can sweetened condensed milk
  • ¼ cup lemon juice
  • 2 Tablespoons lemon zest
Whipping cream topping
  • 1 cup heavy cream
  • ½ cup powdered sugar
  1. Vanilla Wafer Directions:
  2. Preheat oven to 375 degrees F.
  3. Blend vanilla wafers in a food processor.
  4. In a small bowl combine waffer crumbs, butter and sugar and mix well.
  5. Press into a 9 inch pie pan.
  6. Bake at 375 degrees F for 6-8 minutes until edges turn slightly golden brown in color. Let cool on counter top.
  7. Refridgerate for 1 hour.
Lemon Cream Filling Directions
  1. In a small mixing bowl beat cream for two minutes, and then add powdered sugar and beat until stiff. Set aside.
  2. In a large mixing bowl, combine cream cheese, sweetened condensed milk, lemon juice and lemon zest. Beat in high until creamy and smooth. Add 4 drops of yellow food coloring if you desire.
  3. Fold in the set aside whipped cream until smooth and uniform in color.
  4. Pour into the crust and top with whipping cream.
Whipping Cream Topping Directions:
  1. In a medium bowl combine whipping cream and powder sugar. Beat until firm.
Recipe by Chef in Training at https://www.chef-in-training.com/lemon-cream-pie/