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.
Jump to:
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
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
Lana says
P.S. can recipe be doubled successfully?
Lynn says
An absolutely delicious pie. Finally a lemon pie that is lemony and tart. I made it twice. Once with thick sour cream and the second time with Greek yogurt and both were a great success. Thank you for sharing this recipe.
Celebrating Sweets says
I’m so happy to hear that you liked it. Thanks for taking the time to stop by!
Janet says
Can you make it the day before, and add whip cream before serving it
Celebrating Sweets says
Yes, that will work. Enjoy! 🙂
Ren says
Mine was a big pile of a runny lemon mess with a healthy mix of graham crackers. As I can’t eat this like an actual pie, I will have to put it on ice cream.
Celebrating Sweets says
Oh no! I’m so sorry to hear that. As long as your cornstarch was fresh, and you used large egg yolks, it should have set up.
Linda says
We had the same experience. The lemon cream didn’t set up. I followed the instructions exactly. My granddaughter and I made it together. It was delicious though and everyone liked it.
Celebrating Sweets says
Sorry to hear that. Glad it still tasted good. Thanks for stopping by!
Jessica says
This looks great! Without the whipped cream, can the pie be stored at room temperature?
Celebrating Sweets says
I would recommend storing it in the fridge. It will hold up better and taste better chilled.
Julie says
I just made this pie and it turned out perfect, thank you so much!! It is delicious and beautiful too!
Celebrating Sweets says
I’m glad that you liked it. Thanks for taking the time to stop by.
Debbi says
Can I make meringue for the topping instead?
Kelly Howard says
This pie was so delicious. It was my favorite of all the pies I made for my friendsgiving, I was so glad I pulled it off! Its dangerous with how high in calories it is, it tastes so light and fresh.
Celebrating Sweets says
I’m so glad you enjoyed it! Yes, the calories are crazy. Sometimes I’d just rather not know. Ha! Thanks for stopping by. Happy holidays!
Abbe says
Thinking of making this. Is it really tart?
Celebrating Sweets says
It’s not really tart, but it definitely has a noticeable lemon flavor.
Lisa Ajmal says
I made this recipe this week and it was absolutely delicious. I used ginger cookies instead of the Graham Crackers. Will definitely make it again, thank you for sharing this fabulous recipe.
Celebrating Sweets says
Fantastic! Thanks for taking the time to comment. 🙂
Leanne says
I adore this recipe. I’ve made it twice now. The first time I did not make the whipped cream and instead used up some blackberries and made a sauce, it was excellent! I am planning to make the whipped cream this time, but I wondered, should it only be put on if the pie will be eaten at that one time? The first time it took my family a couple days to eat this and I don’t want the whipped cream to get runny and gross. Any thoughts on this? Thanks so much!
Celebrating Sweets says
Hi, Leanne. I would recommend topping each serving with whipped cream when you serve it. Store the whipped cream in a covered container in the fridge. It should stay thick for a day or two, but if it starts to deflate/thin out, just whip it up again. I’m happy to hear that you like the pie. Your blackberry version sounds delicious. Thanks for stopping by! -Allison