Lemon Cream Pie

I am absolutely in love with this lemon cream pie! It’s the perfect balance of sweet and tart, and the creamy filling melts in your mouth. 

The buttery graham cracker crust is the perfect vessel! And can we talk about that homemade whipped cream topping? It takes this pie to a whole new level of deliciousness.

This pie has quickly become my new favorite. It’s so refreshing and light, making it the ultimate summer treat. Plus, it’s incredibly easy to make.

Why You’ll Love This Lemon Cream Pie

Smooth & Creamy Texture: The lemon cream pie offers a velvety smooth lemon filling and a light, airy whipped cream topping.

Fantastic Flavor: The combination of tart lemon juice, zesty lemon zest, and sweetened condensed milk creates a flavor explosion.

Crowd-Pleaser: This classic dessert is a beloved favorite and appeals to a wide range of palates.

Easy Elegance: Despite its impressive appearance and flavors, the lemon cream pie is surprisingly easy to prepare.

Ingredients

• Graham Cracker Crumbs: The buttery base for a classic, crunchy crust that perfectly contrasts the creamy filling.

• Granulated Sugar: It sweetens the crust and helps it crisp up in the oven.

• Unsalted Butter: It binds the crust ingredients together.

• Sweetened Condensed Milk: The secret to a smooth, creamy, foolproof filling. 

• Sour Cream: It adds a subtle tang and extra creaminess to the filling.

• Fresh Lemon Juice: Bright, zingy citrus flavor makes this pie refreshing. Use freshly squeezed for the best taste.

• Grated Lemon Zest: It enhances the natural lemon flavor and adds a pop of color to the filling. A little goes a long way.

• Eggs: To help the filling set.

• Heavy Whipping Cream: It whips up into a light, fluffy topping.

• Powdered Sugar: It lightly sweetens and stabilizes the whipped cream without making it grainy.

• Vanilla Extract: It lends a warm, sweet aroma to the whipped cream. 

How to Make Lemon Cream Pie

It might not be as easy as this no-bake lemon pie, but I think you’ll still love how easy this pie is to make! 

1. PREHEAT the oven to 350°F (175°C).

2. CRUST: Mix the crust ingredients until moist, press into a 9-inch pie dish, and bake for 10 minutes. Cool completely.

3. FILLING: Whisk the sweetened condensed milk and eggs until well combined. Add the other filling ingredients, mix until smooth, then pour into the cooled crust.

4. BAKE for 15-20 minutes until the edges are set, but the center jiggles slightly. Cool fully on a wire rack, then refrigerate for at least 3 hours.

5. TOPPING: When the pie is set, whip the cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled pie.

6. GARNISH with extra lemon zest or thin lemon slices if desired. Slice, serve chilled, and enjoy!

Tips for the Best Lemon Cream Pie

Here are some of my best tips for making this pie perfect. 

• Chill the crust. Refrigerate the graham cracker crust for 30 minutes before baking to help prevent crumbling.

• Fresh is best. Use freshly squeezed lemon juice and zest for the brightest, most vibrant lemon flavor. Avoid bottled juice.

• Don’t overbake! Only bake the pie filling until the edges are barely set. The center should still jiggle slightly, as it will firm up as it chills.

• Change up the crust. For a twist, try making the crust with vanilla wafers, lemon Oreos, gingersnaps, or coconut cookies instead of graham crackers.

• Have fun and be creative. Experiment with other citrus flavors like lime, orange, or grapefruit. Or swirl fruit compotes or curds on top of the pie.

• Go wild with garnishes. Top the pie with swirls of whipped cream, extra lemon zest, thin lemon slices, fresh berries, mint leaves, or a sprinkle of powdered sugar.

How to Store

Unfortunately, this pie doesn’t freeze well. If you want a recipe to make ahead and freeze, check out this no-bake lemon cream pie.

The good news is that this pie will keep in the fridge for a few days, so you can make it ahead if necessary.

To Store: Refrigerate, loosely covered with plastic wrap or foil, for up to 3-4 days. It should be kept chilled until ready to serve.

Note: It doesn’t freeze well. Upon thawing, the filling will separate, and the texture will become grainy. It’s best to enjoy lemon cream pie fresh.

More Cream Pie Recipes You Have to Try

Vanilla Cream Pie
Coconut Cream Pie
Peanut Butter Cream Pie
Chocolate Cream Pie

Lemon Cream Pie

Course: DessertCuisine: American

Servings

8

servings

Prep time

20

minutes

Cooking time

20

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

minutes

Calories

611

kcal

This lemon cream pie features a silky lemon filling nestled in a buttery graham cracker crust and a homemade whipped cream topping. It’s light, bright, refreshing, and sure to delight.

Ingredients

• For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 6 tablespoons unsalted butter, melted

• For the Lemon Cream Filling:

• 2 (14 ounce) cans sweetened condensed milk

• 5 large egg yolks

• 1/2 cup sour cream

• 3/4 cup fresh lemon juice (from about 4 lemons)

• 1 tablespoon grated lemon zest

• For the Whipped Cream Topping:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F (175°C).
• Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into a deep 9-inch pie dish, covering the bottom and sides evenly. Bake for 8-10 minutes, then allow to cool completely.
• Make the filling: In a large bowl, whisk the sweetened condensed milk and eggs until very well combined. Add the sour cream, lemon juice, and lemon zest and whisk until smooth. Pour the filling into the cooled crust and spread into an even layer.
• Bake the pie for 15-20 minutes, until the edges are set, but the center still jiggles slightly. Place the pie on a wire rack to cool to room temperature, then cover and refrigerate for at least 3 hours or overnight.
• Make the topping: When the pie is set and firm, beat the heavy cream, powdered sugar, and vanilla with an electric mixer on low until thick. Increase the speed to medium and whip until stiff peaks form. Spread the whipped cream evenly over the chilled pie.
• If desired, garnish with extra lemon zest or thin lemon slices. Then, slice, serve chilled, and enjoy!

Notes

• Use freshly squeezed lemon juice and zest for the brightest, most vibrant lemon flavor. Avoid bottled juice.

beautyeval - InsanelyGood

Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

See Full Bio

Related posts

Mary Berry’s Lemon Cupcakes (+ Lemon Icing Recipe) Lemon Poke Cake with Lemon Glaze Lemon Sheet Cake with Lemon Glaze Lemon Sour Cream Cake Lemon Whipped Cream Recipe Lemon Cream Cheese Dump Cake