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
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
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
Tina A.
I ABSOLUTELY LOVE ALL THINGS LEMON!! IT’S LIKE MY ULTIMATE GO TO WHEN MAKING A DESSERT!! I CAN’T WAIT TO TRY THIS FOR THE FIRST TIME, THANKS FOR SHARING THIS RECIPE!! I WILL HAVE TO COME BACK AT LEAVE MY REVIEW OF HOW AMAZING IT TURNED OUT AND HOW MUCH MY FAMILY AND FRIENDS ENJOYED IT!! ONCE AGAIN, THANK YOU FOR SHARING THIS RECIPE WITH US!!
teresa
I would give this recipe a 5 star recipe. Very easy to make and lemony and creamy smooth. Going into my favorite recipe file. Thank You for sharing!
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Dana
Okay, this is amazing! You will not be sad about the decision to make this. I just want to eat it all. Thank you for sharing this awesomeness! ?
Allison
Thanks for taking the time to leave a review. I am glad you enjoyed it! 🙂
Nancy
I made this pie as part of my Pi Day celebration (3.14-Mar 14). It was absolutely delicious but I’m sure I did something wrong because it was not firm enough to cut into a nice clean slices. Where could I have gone wrong?
Allison
Hi, Nancy. The cornstarch and egg yolks are what thicken the filling. Are you sure they were measured properly? Also, it’s important that the sour cream is on the thicker side. If it’s too thin it can make the filling thin as well.
Jessica
Ok so I made this. I feel like I followed the directions to the letter. The pie looks amazing. I can taste the lemon but there is also a funny taste with it. the only thing I can think is it’s the cornstarch I used. It was a cheaper brand. What do you think?
Allison
Hhhhmmm, not sure. What is the funny flavor? Bitterness? Perhaps it was your lemons. Or maybe your sour cream. Was it fresh? Hard to say for sure.
Jessica
It was a metallic taste. Tasted like that before sour cream and after
Allison
I have not encountered that problem. Sorry!
Lisa Chantra
Can you add the egg yolks to the milk mixture whisk it and then heat till bubbly?
Allison
That is what you do you just have to temper the eggs first (bring up the egg temperature slowly). See step 2 under “lemon filling”.
Jan
The problem, no one mentioned this should be a deep nine inch pie plate. Too bad, very frustrating to take out for dinner to serve six and you can’t get all the filling into the crust.
CK
Made this today, followed recipe exactly. PHENOMENAL. Wouldn’t change a thing. Thank you for a great recipe!
Allison
You’re welcome! Thanks for taking the time to leave a comment. 🙂
Lorene
Loved it! Will definitely make it again and again!
Allison
I’m so glad! Thanks for stopping by.
Barbara
This has become our very favorite dessert. It’s SO delicious that it’s difficult to eat only one piece at a time! We LOVE this recipe. I’m only sorry I didn’t find it sooner.
I do think one should stir constantly at all stages of making the filling, and I think it should be on a medium low temperature. Even though all other cream pie fillings I’ve made call for stirring constantly, the first time I made this pie, I used medium high heat (gas stove) and stirred occasionally. Oops! It started to burn. I quickly poured the filling into another pan, and didn’t scrape the bottom of the first pan. I had a little less filling, but I don’t think anyone noticed.
Thank you so much for sharing this super delicious pie recipe.
Allison
Hi, Barbara. Thanks for taking the time to share your experience. I’m glad you enjoyed it. 🙂