Home Desserts Lemon Cream Pie

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.

A slice of Lemon Cream Pie in a white plate.

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.

I promise it’ll be a total hit! 

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.

Slice missing Lemon Cream Pie in a pie dish.

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.
  • 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. 
Lemon Cream Pie in a white pie dish slice missing.

How to Make Lemon Cream Pie

You’ll love how easy this pie is to make! 

1. Preheat the oven. Set the oven to 350°F.

2. Prepare the crust. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then cool completely.

3. Mix the filling. In a large bowl, whisk the sweetened condensed milk, sour cream, lemon juice, and lemon zest until smooth. Pour the filling into the cooled crust and spread evenly.

4. Bake the pie. Bake for 10 minutes until the edges are set, but the center jiggles slightly. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight until completely chilled and set.

5. Make the whipped cream. Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly over the chilled pie.

6. Garnish and serve. If desired, garnish with extra lemon zest or thin lemon slices. Slice and serve chilled. Enjoy!

Lemon Cream Pie in a white baking dish garnished with lemon zest and lemon slice.

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

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.

Lemon Cream Pie

Course: DessertCuisine: American
Servings

8

servings
Prep time

20

minutes
Cooking time

20

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.

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Ingredients

  • For the Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs

  • 1/3 cup granulated sugar

  • 6 tablespoons unsalted butter, melted

  • For the Lemon Cream Filling:
  • 2 (14 ounce) cans sweetened condensed milk

  • 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.
  • In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then allow to cool completely.
  • In a large bowl, whisk together the sweetened condensed milk, sour cream, lemon juice, and lemon zest until smooth. Pour the filling into the cooled crust and spread into an even layer.
  • Bake the pie for 10 minutes, until the edges are set but the center still jiggles slightly. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight until completely chilled and set.
  • When ready to serve, make the whipped cream. Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly over the chilled pie.
  • If desired, garnish with extra lemon zest or thin lemon slices. Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. 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 :)

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