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
Why does the lemon filling needs to cooked? I don’t see any eggs in the recipe. Does it need to baked? Just curious as why, other recipes I’ve found haven’t required baking.
Hi Teresa!
Thanks for catching that.
I’ve amended the recipe to include the missing eggs 🙂