This delicious pie features a fresh lemon filling and whipped cream topping inside of a buttery graham cracker crust. This lemon pie has a bright flavor and super creamy texture that will make it an immediate favorite for citrus lovers.
I like to think of lemon cream pie as the {more delicious} cousin to a lemon meringue pie. This is the perfect cool and refreshing pie for spring and summer.
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This lemon cream pie is:
Flavorful: Lemon zest, lemon juice, and freshly whipped cream make this pie sweet and tangy.
Super creamy: You’ll love how smooth and creamy the filling and topping are.
Perfect for spring and summer: This pie and cool and refreshing, perfect for hot days!
Fully homemade: No instant pudding or store bought whipped topping. Each layer of this pie is homemade.
Step by step overview
*Full recipe below in recipe card*
Crust: Make the graham cracker crust by combining graham cracker crumbs, butter, and sugar. Press into the bottom and up the sides of a pie plate and bake for about 10 minutes, until golden and fragrant.
Filling: Make the lemon filling on the stovetop, then set it aside to cool to room temperature. Add the filling to the crust. Refrigerate the pie for at least 6 hours or overnight.
Topping: Prepare the whipped cream and add it to the pie right before serving.
Recipe tips
- You’ll need about 4 large lemons for this recipe
- Be sure to remove the zest from the lemons before slicing and juicing them
- This pie needs 6+ hours to cool, so this is the perfect make-ahead dessert
- For the best result, use a thick sour cream. I typically use Daisy brand
- You can spread the whipped cream on top of the pie or you can pipe it on using a star tip and piping bag
Serving and storage
This pie should be stored in the refrigerator. It is best within two days of making it.
Serve chilled.
More lemon desserts
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Recipe
Lemon Cream Pie
Ingredients
Crust:
- 1½ cups graham cracker crumbs (145g)
- 5 tablespoons unsalted butter (70g), melted
- 2 tablespoons granulated sugar (25g)
Lemon filling:
- 1⅓ cups granulated sugar (266g)
- ⅓ cup cornstarch (43g)
- 1½ cups whole or 2% milk (370g)
- ⅔ cup freshly squeezed lemon juice (156g)
- 4 large eggs yolks
- ¼ cup unsalted butter (56g), cubed
- 1½ tablespoons finely grated lemon zest
- 1 cup full fat sour cream (238g), use a thick sour cream, I use Daisy brand
Whipped cream:
- 1 cup chilled heavy cream (240g)
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
Crust:
- Preheat oven to 350°F. Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Once all the graham cracker crumbs are moistened, press the crumb mixture into the bottom and halfway up the sides of a 9-inch pie plate. Bake the crust for about 10-12 minutes, until fragrant and light golden brown. Set aside to cool.
Lemon filling:
- In a heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Place the pan over medium-high heat and cook, stirring frequently, until thickened and bubbling. Reduce heat to low and cook for 2 more minutes, stirring frequently. Remove from the heat.
- Place the egg yolks in a bowl. Slowly add one generous cup (eyeball it) of the hot mixture into the egg yolks, whisking as you pour (this will slowly bring up the temperature of the eggs). Add the egg mixture back to the pan and bring the whole thing to a gentle boil for 1-2 minutes, whisking constantly. Remove from the heat. Stir in butter and lemon zest, mixing until completely combined. Transfer to a bowl and cool to room temperature. This takes about one hour.
- Once cooled, whisk in sour cream. Whisk vigorously to maintain the creamy texture. Pour the lemon filling into cooled the crust. Cover and refrigerate until chilled, at least 6 hours.
Assembly:
- Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top the pie with whipped cream. I used a star tip and piped it on, but you can also spread it using a butter knife or offset spatula. If desired, garnish with a sprinkling of finely grated lemon zest.
Notes
- You’ll need about 4 large lemons for this recipe
- Be sure to remove the zest from the lemons before slicing and juicing them
- This pie needs 6+ hours to cool, so this is the perfect make-ahead dessert
- For the best result, use a thick sour cream. I typically use Daisy brand
- You can spread the whipped cream on top of the pie or you can pipe it on using a star tip and piping bag
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Lemon filling adapted from Taste of Home
Donna M says
Yummy! Great recipe! I was lucky enough to get some beautiful big juicy lemons from a friends tree, so I had to try this. The lemon curd is heavenly! Thanks!
Allison Mattina says
You’re welcome! I’m glad you enjoyed it!
OLynn says
Probably one of the best desserts ever. Perfect finish if the main part of the meal is a bit on the heavy side. Got rave reviews from my guests. Thank you.
Allison Mattina says
You’re welcome! I’m glad you enjoyed it!
Cat says
Very fresh! It is sweet and lemony bright. I actually like this for all year round on occasions because it’s a nice break from heavy sweets and chocolate, especially around the holidays.
Only thing I changed was I used Honey Maid Graham waifer crumbles for crust, 2% milk and 14% instead of full fat sour cream (because that’s what I had) and it has come out perfectly delicious every time. Great recipe, easy to follow instructions. Thank you!!!
Just want to ask if there is a raspberry version of this?? Or any berry for that matter. I hope!
Allison Mattina says
Hi! I’m glad you enjoyed it. I do not have a berry version, but I do have a coconut banana cream pie recipe if you want to try that.