Lemon Dessert (Lemon Cream Pie)

Lemon Dessert, otherwise known as Lemon Cream Pie, was featured two days ago as my second Pi Day pie (the other was yesterday’s Shepherd’s Pie).  As I was looking around for pies I found several recipes for lemon cream pie (different than lemon meringue).  Since I just love anything with lemon, I decided to give it a try.  Then I looked at the ingredient list and realized something…other than the crust, lemon cream pie was identical to my Grandma’s Lemon Dessert and Lemon Dessert is one of my all time favorites!

As far as I can tell, Lemon Cream Pie uses a baked graham cracker crust (homemade or the ones you can buy in the store) in a pie pan and Lemon Dessert has a loose graham cracker crust in an 8x8 baking dish.  Since I was being lazy that day and wanted to be even more geeky (πr² – hehe it still makes me giggle), I decided to go with the no bake 8x8 version of this dessert.

With the exception of the chilling time, this dessert comes together in no time flat (I’d say about 15 minutes of actual work), so this is an excellent choice if you are pressed for time, but really want to serve something stunning. 

Note: please be sure to chill the dessert long enough for it to set up, otherwise you end up with a soupy mess (but it is still delicious!)

Lemon Dessert (Lemon Cream Pie)

My Grandma

5 graham crackers, divided

1 (14 oz) can Eagle Brand sweetened condensed milk

½ cup lemon juice

1 cup (half pint) whipping cream

2 tbsp powdered sugar

½ tsp vanilla

Break up 4 graham crackers and pulse in a food processor to fine crumb.  Sprinkle the crumbs evenly on the bottom of an 8x8 pan.  Alternately use a premade graham cracker pie crust.

In a bowl, mix together the sweetened condensed milk and lemon juice.  Let stand until thickened.  Pour mixture evenly on top of the graham cracker crumbs (or into the pie shell).

Using a hand mixer, whip the cream until soft peaks form.  Add in the powdered sugar and the vanilla; mix a minute or two longer.  Spread the whipped cream carefully over top of the lemon mixture.

Pulse the remaining graham cracker in a food processor.  Sprinkle the crumbs on top of the dessert.  Chill for at least 4 hours before serving.

Serves 9

Enjoy!

Amy