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
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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
Sheli Dishion
This is an excellent lemon pie! I don’t care for meringue so I was looking for something similar but without the meringue & found this. I have made it about 3 times. The only thing different is I use a store bought crust. Today I guided my boyfriend through the recipe & it came out just as great as the other times! I would highly recommend.
Allison
Perfect! Glad you enjoyed it. 🙂
Pete
Can I substitute the sour cream with cream cheese in the filling?
Allison
I haven’t tried it, but I would assume so. You’ll need to have the cream cheese at room temp and beat it in well so there are no lumps.
Michelle
i haven’t made this yet but plan on it! i noticed you wrote the calories in “kcal”, how many normal calories is that?
Allison
It’s the same as “calorie”.
Sophia
It was absolutely delicious! I am not a fan of lemon pie but my 8 yr old wanted one. I was amazed by the taste! One thing, is that our pie is a little runny. What can we do next time to make it firmer? Thank you!
Kim
This lemon cream pie was absolutely divine! Delicious!
Allison
I’m glad you enjoyed it! 🙂
David
Was very delicious and light!
Allison
I’m glad you enjoyed it!
Laurie
Made this for my adult daughter’s birthday as she loves lemon. Really, really good.
Allison
I’m glad you enjoyed it!
Cynthia Stanley
I’ve made this pie a few times. Everybody loves it!
Allison
I’m so glad! Thanks for stopping by. 🙂
Kristie George
Definitely use a gram cracker crust. Not just a pie crust, like cdid to save time.
Sheli Dishion
I had made this pie at least half a dozen times, following recipe and instructions exactly and it has turned out perfectly every time! We absolutely love, love, love it! Thank you!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Don Stolfi
Made this for friends today and followed the recipe exactly; it tasted delicious, but I was embarrassed by how poorly it served…the filling did not set up at all and just made a runny mess when served.
Allison
Sorry to hear that.