This lemon cream pie is silky, creamy, and so refreshing. It’s only 6 ingredients to make the pie, and is so easy to make. It’s the perfect summer time dessert!
This lemon cream pie is such a delicious lemony dessert, that it jumps to the top of my lemon dessert list, along with our lemon cookies, lemon ice box cake, lemon curd cheesecake bars, or lemon zucchini bread. I love lemon desserts in the spring and summer, because they are just so refreshing and remind me of sunshine with their bright yellow color.
This pie comes together with only a few minutes of effort. And it’s practically fail proof, no worrying about if your filling is going to be too floury, or too runny like you would with a berry pie. And a simple cookie crust is much easier than a traditional pastry pie crust.
It starts with a buttery graham cracker crust – I like to make mine homemade because it only takes a few minutes, and I think it tastes better than a store bought crust, but if you want to save 15 minutes you can use one from the store instead.
The simple custard filling for this lemon pie is very similar to a key lime pie filling, except of course it uses fresh lemons instead of key limes. It’s made with sweetened condensed milk, egg yolks, lemon juice, and lemon zest.
It’s refreshing, creamy, light, and has the perfect soft custard texture. Paired with the crunchy and butter graham cracker crust. Mwah, it’s perfection.
And of course when it’s done top it with fresh whipped cream if you want. You can spread it evenly over the top of the entire pie, or just pipe it on the edges like I did.
Now into the more detailed but still super simple instructions.
How to make a lemon cream pie?
Preheat your oven while you’re making the pie crust. Crush some graham cracker crumbs in a food processor, blender, or in a ziplock bag with a mallet. Once you have some fine crumbs, mix them in a medium sized bowl with a couple tablespoons of sugar, and some melted butter. Stir it together till it looks like wet sand. Pour the graham cracker crumbs into a 9inch pie dish and press them evenly around the bottom and up the sides of the pie plate. Bake the crust for a few minutes until it starts to smell so nice in the kitchen 😉 Then remove it from the oven and let it cool while you make the filling. (Keep your oven on).
In a large bowl, add your sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest. Whisk it all together till it’s nice and smooth and mixed evenly throughout. Then pour the mixture into the pie crust.
Bake the pie for another 15 minutes or so, until it’s mostly set, but a little jiggly in the middle .Remove from the oven and allow to cool to room temperature. Then cover the pie with plastic wrap and chill for a few hours, up to overnight in the fridge.
When you’re ready to serve the pie, top it with fresh whipped cream (cool whip is fine too) and slice it and serve. It’s delicious with some fresh berries on top too.
If you have any leftover pie, it can be stored, covered with plastic wrap in the fridge for 4 to 5 days.
This pie is perfect all year long, it’s great for Pi Day on March 13, Easter dinner, a spring potluck, summer BBQ, and of course don’t forget Thanksgiving dessert. You’ll love having any excuse to make this yummy pie.
This lemon cream pie is so light, creamy, refreshing, and did I mention delicious? It’s so delicious everyone will love it.
Looking for more cream pie recipes?
- Lemon Sour Cream Pie
- Berry Custard Pie
- Banana Coconut Cream Pie
- Chocolate Cream Pie
- Banana Cream Pie with Pudding Mix
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Lemon Cream Pie
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (12 graham crackers)
- 2 TBS white granulated sugar
- 7 TBS butter (melted)
For the Lemon Cream Filling:
- 28 oz sweetened condensed milk (2 14oz cans)
- 4 large egg yolks
- 3/4 cup fresh squeezed lemon juice
- 2 tsp lemon zest
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 TBS white granulated sugar
- 1/2 tsp vanilla extract
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Crush your graham crackers into a fine crumb using a food processor, blender, or crushing them with a mallet in a ziplock bag.
- In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir together till it's all mixed evenly.
- Pour the graham cracker crumbs into a 9inch pie plate, then press them evenly around the bottom and up the sides of the pie dish.
- Bake in the preheated oven for 8-10 minutes, until it's just golden and starts to smell delicious.
- Remove from the oven and allow to cool while you make the filling.
For the Lemon Cream Filling:
- In a large bowl, add your sweetened condensed milk, egg yolks, lemon juice, and lemon zest. Beat it all together till it's nice and smooth. Scrape the bottom as needed.
- Pour the mixture into the pie crust.
- Bake the pie for 13-18 minutes until the pie is mostly set, it's okay if the middle is a little jiggly still.
- Remove the pie from the oven and let it cool to room temperature.
- Cover the pie with plastic wrap and refrigerate it until it's nice and chilled, at least three or four hours, up to overnight.
For the Whipped Cream Topping:
- In a medium sized bowl, add your heavy cream and beat it until stiff peaks are formed.
- Add in your sugar and vanilla and beat until they're mixed in.
- Spread the whipped cream over the top of the pie evenly over the top, or pipe it onto the edges of the pie.
- Slice and serve.
Nutrition
Sandy says
What did I do wrong? I followed instructions perfectly, but my pie did not set up.
It tastes bitter and looks like the lemon curtled the condensed milk?
Aimee says
So sorry Sandy, was your mixture smooth when you were mixing it, and got chunky after baking? I would guess it didn’t quite bake long enough if you let it chill and it’s still not set :/
Maureen Anne Walsh says
Loved this pie! I made 2, one for my family and one for a friend who is going through chemotherapy and has little appetite. He loved it also and was able to enjoy each and every slice! Thank goodness!What is the shelf live covered and in the fridge of this pie? Thank you in advance for a quick reply!
Aimee says
So glad you and your friend loved it! What a nice thing for you to do! I think the pie is best enjoyed within 2 to 3 days.
Ellen says
I was saddened when you took the rest of the pie home. But you did save me from myself and eating a whole pie. This was one of your best. Maybe even better than lemon meringue?!?! (Gasp – my favorite)
Super smooth, creamy, lemony, refreshing. So good!