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    Home » Recipes » Pie Recipes

    Lemon Cream Pie

    Published: Feb 10, 2023 · Modified: Mar 12, 2023 by Chef Dennis Littley

    261 shares
    • Facebook146
    • Yummly
    5 from 43 votes
    Jump to Recipe Print Recipe
    pinterest image for lemon cream pie

    When it comes to lemon desserts, my lemon cream pie is the perfect dessert for just about any occasion. The light, creamy, sweet-tart custard is guaranteed to bring smiles to your table.

    lemon cream pie with slices cut out.

    There is something magical about lemon desserts. The tangy sweet flavor satisfies the palate like nothing else can. And my luscious lemon pie elevates lemon desserts to a whole new level of deliciousness.

    lemon cream pie in white pie pan

    You’re going to love my easy lemon cream pie. Using simple pantry ingredients and fresh lemon juice, this is an easy recipe you’ll be making time and time again for your friends and family.

    Ingredients to make Lemon Cream Pie

    Ingredients to make Lemon Cream Pie

    Let’s start by gathering the ingredients we need to make Lemon Cream Pie. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Simple Ingredients

    • sweetened condensed milk
    • egg yolks
    • fresh lemon juice
    • granulated sugar
    • heavy cream
    • vanilla
    • graham cracker crumbs
    • unsalted butter

    *One of my friends adds lemon zest to the pie, but I like to keep it smooth and creamy.

    How to make graham cracker crust

    • Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven.
    • Pulse the graham crackers in a food processor to make fine crumbs (or buy ready-made graham cracker crumbs).
    collage showing how to make graham cracker pie crust
    • Place the graham cracker crumbs in a mixing bowl and add the sugar and melted butter.
    • Mix the ingredients together until well blended. *If the crust is too wet, add additional graham cracker crumbs to the mixture.
    • Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.
    • Bake the crust for 10-12 minutes, until it is just beginning to brown.
    • Remove the pie crust from the oven and allow it to cool thoroughly on a wire rack.

    *If you’d like to skip this step, you can buy a premade graham cracker pie shell, but nothing beats a homemade buttery graham cracker pie shell.

    How to make lemon cream pie

    Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven.

    collage showing how to make recipe
    • Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth and creamy.
    • Slowly whisk the lemon juice into the milk mixture.
    • Pour the lemon filling into the cooled pie crust and smooth the top using an offset (or rubber) spatula.
    • Place the pie on a sheet pan on the center rack of the preheated oven and bake until the edges are set, but the center still has a little jiggle. *Depending on your oven, it will take 15-18 minutes.
    • Place the pie on a wire rack to let it cool completely.

    After the pie has cooled, cover it with plastic wrap and refrigerate for 4 hours. This will give the pie time to set so that it can be sliced. If you have time, chilling the pie overnight will give you the best results.

    How to make whipped cream topping

    collage showing how to make whipped cream
    • Add the heavy cream, sugar, and vanilla to a stand mixer (or use a hand mixer).
    • Whip the ingredients to stiff peaks. This process should be slow, starting at low speed and increasing the speed over about ten minutes. **This method is how you keep the whipped cream from breaking. The cream should be ice-cold and as fresh as possible. Look for heavy cream with the longest expiration date.
    Lemon Cream pie with whipped cream and lemon slices

    Pipe the whipped cream around the edges of the lemon cream pie and garnish with fresh lemon circles cut in quarters.

    slice of lemon cream pie with fork marks on front

    Wouldn’t you love to see the smiles that this delicious lemon cream pie brings to your dinner table? Your family is going to love this lemon dessert!

    Recipe FAQ’s

    What is the difference between lemon cream pie and lemon meringue pie?

    A lemon cream pie will be made with a custard base, which is made with condensed milk or cream and egg yolks. A lemon meringue pie is made with egg yolks, corn starch, and butter, making a curd rather than a cream.
    A cream pie is topped with whipped cream, and a meringue pie is topped with whipped egg whites.

    How is a lemon cream pie filling thickened?

    I use egg yolks to thicken the creamy custard filling for the pie, and cornstarch is not needed because I am baking the pie. For a stove-top cream filling, cornstarch will be used to thicken the filling before egg yolks are added, making it a no-bake cream pie.

    Can I freeze a lemon cream pie?

    Lemon cream pies can easily be frozen. If you’re freezing the whole pie, leave the whipped cream topping off and wrap the pie well before freezing. Defrost the pie in the refrigerator overnight or a few hours before using and add the whipped cream before serving.

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    lemon cream pie with slices cut out.
    Print Recipe Save Saved!
    5 from 43 votes

    Lemon Cream Pie

    When it comes to lemon desserts, my lemon cream pie is the perfect dessert for just about any occasion. The light, creamy, sweet-tart custard is guaranteed to bring smiles to your table.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 533kcal
    Author: Chef Dennis Littley

    Equipment

    • 9 inch pie plate

    Ingredients

    Pie Crust

    • 1 ½ cup graham cracker crumbs
    • 3 tablespoons granulated sugar
    • 5 tablespoons unsalted butter melted

    Lemon Cream Filling

    • 26 oz sweetened condensed milk two 14 ounce cans – less three tablespoons
    • 4 large egg yolks room temperature
    • ⅛ tsp salt
    • 14 tbsp lemon juice 5-6 lemons depending upon the size and jucieness

    Whipped Cream

    • ½ cup heavy cream
    • 1 tbsp granulated sugar
    • ½ tsp vanilla extract
    • lemons for garnish – optoional
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Graham Cracker Pie Crust

    • Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven.
    • Pulse the graham crackers in a food processor to make fine crumbs (or buy ready-made graham cracker crumbs).
    • Add the graham cracker crumbs, granulated sugar, and melted butter to a medium bowl. Mix until well blended.
      If the crust is too wet, add additional graham cracker crumbs to the mixture.
    • Pour the graham cracker crumb mixture into a pie plate and press the crumbs into the bottom and up the sides of the pie plate.
    • Place the crust on the center rack of the preheated oven and bake for 10-12 minutes or until the pie crust just begins to brown.
    • Remove the pie crust from the oven and place it on a wire rack to thoroughly cool.
    • Do not add the filling to the pie crust until completely cooled.

    Lemon Pie Filling

    • Preheat the oven to 375 degrees F.
    • Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth and creamy.
      You will use two cans of sweetened condensed milk, less 3 tablespoons.
    • Slowly whisk the lemon juice into the milk mixture.
    • Pour the lemon filling into the cooled pie crust and smooth the top using an offset (or rubber) spatula.
    • Place the pie on a sheet pan on the center rack of a preheated oven and bake until the edges are set, but the center still has a little jiggle.
      Depending on your oven, it will take 15-18 minutes.
    • Place the pie on a wire rack to allow it to let it cool completely.
    • After the pie has cooled, cover it with plastic wrap and refrigerate for 4 hours. This will give the pie time to set so it can be sliced.
      If you have time, chilling the pie overnight will give you the best results.

    Whipped Cream

    • Add the heavy cream, sugar and vanilla to a stand mixer.
    • Whip the ingredients to stiff peaks. This process should be slow, starting on low speed and increasing the speed over about ten minutes.
      **This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.

    Assembly

    • Pipe the whipped cream around the edges of the lemon cream pie and garnish with fresh lemon circles cut in quarters.

    Nutrition

    Calories: 533kcal | Carbohydrates: 71g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 267mg | Potassium: 423mg | Fiber: 1g | Sugar: 61g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 299mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Mary

      March 12, 2023 at 10:37 am

      You list sweetened condensed milk above but then say sweetened evaporated milk in steps.

      Reply
      • Chef Dennis Littley

        March 12, 2023 at 11:09 am

        That was just an error, they don’t make sweetened evaporated milk.

        Reply
    2. LaKita

      March 06, 2023 at 9:24 am

      5 stars
      Made this lemon cream pie yesterday for dessert and I’m disappointed there isn’t any left for me to enjoy today. It was amazing, the perfect blend of tart and sweet in a creamy pie!

      Reply
    3. Karen Kelly

      March 06, 2023 at 7:50 am

      Yes there is something special about lemon flavor. It makes me think spring and summer. I am quite sure mine won’t look as lovely as yours but I can’t wait to try it!

      Reply
    4. Kristina

      March 06, 2023 at 5:20 am

      5 stars
      My family loved the flavor in this pie. It’s perfectly sweet without being tart as lemon can be sometimes. Wonderful recipe!

      Reply
    5. Madelyn

      March 06, 2023 at 5:18 am

      5 stars
      My kids love this pie. I know we’ll be making it often throughout the summer.

      Reply
    6. Amy

      March 05, 2023 at 5:50 pm

      5 stars
      My son loves any lemon dessert and this is a new favorite for him. The graham cracker crust was so delicious and perfect with the tangy lemon filling.

      Reply
    7. Jacqueline Debono

      March 05, 2023 at 4:37 am

      5 stars
      What a beautiful pie and absolutely delicious dessert. Will be on repeat for us this summer!

      Reply
    8. Sharon

      March 03, 2023 at 3:48 pm

      5 stars
      This lemon cream pie had a beautiful lemon flavor with a creaminess that you can’t get with a meringue pie.

      Reply
    9. Katie Crenshaw

      March 02, 2023 at 8:03 am

      5 stars
      I loved everything about this pie, from the buttery crust to the delicious tart, sweet, creamy, lemon filling. It is the perfect spring and summer pie.

      Reply
    10. Colleen

      March 01, 2023 at 3:30 pm

      5 stars
      Wow, we loved this pie! I have always been a fan of lemon meringue but now lemon cream pie may just be my new favorite!

      Reply
    11. Kate

      March 01, 2023 at 9:57 am

      5 stars
      This pie had such a silky texture! I also love that this pie freezes so well.

      Reply
    12. Steph

      February 18, 2023 at 1:54 pm

      What can I use instead of heavy cream? (Or should I just run to the store?)

      Reply
      • Steph

        February 18, 2023 at 2:41 pm

        Forgot my question! I failed to read carefully. Inonly read the ingredients list🤦‍♀️

        Reply

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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