Lemon Cream Pie

Heavenly lemon cream pie is silky smooth and extra creamy, complete with a graham cracker crust. It’s the perfect summer treat!

It’s perfect for spring celebrations or summer BBQs. If you’re like me and love lemon, this heavenly lemon cream pie is for you! If you like lemon you’ll also love Lemon Cupcakes, Lemon Bars, and Lemon Blueberry Bread

A slice of heavenly lemon cream pie topped with fresh whipped cream and garnished with lemon slices and raspberries.

No Bake Lemon Cream Pie

This lemon cream pie is similar to a no-bake cheesecake, only slightly creamier. Unlike traditional pies, this one is made with an easy graham cracker crust and a simple whipped filling. It all comes together in the blink of an eye. 

There is no blind baking, no worrying about the fruit setting, and no soggy crust! The most difficult step in this recipe is letting the pie chill. 😉 You’ll want to dig right in after seeing this creamy lemon delight.

It’s worth the wait, I promise. This pie is downright dreamy. It’s going to be appearing at celebrations all spring and summer long!

A close up shot of heavenly lemon cream pie with a slice missing.

Ingredient Tips

Cheese: I prefer to use mascarpone instead of cream cheese because it makes this pie taste differently than a lemon cheesecake. If you choose to use cream cheese, you can easily substitute the mascarpone for cream cheese, it will just taste like a lemon cheesecake. 

Lemons: 3 medium lemons should give you the correct amount of lemon juice.

Lemon Extract: I use lemon extract in this recipe as extracts are made by extracting the flavor of the source ingredient into a liquid base, usually alcohol. Oils are the essential oil squeezed from the ingredient itself. They are much more concentrated and intense. Their flavor is more pure, so much less will be needed if oils are used.

An overhead shot of the graham cracker crust being pressed into the pie dish.

Graham Cracker Crust

PREP. Preheat oven to 325 degrees.

MIX. In a medium mixing bowl combine the graham cracker crumbs, sugar, salt, and melted butter. Toss until crumbs are moist.

PRESS. Place crumbs into a 9-inch oven-safe pie dish. Press up the sides to the edge or rim of the pie dish. Place in the oven and bake for 7 minutes, then remove and let cool.

A bowl of light and fluffy filling for the lemon cream pie recipe

Lemon Cream Filling

MIX. In a medium mixing bowl combine the condensed milk, lemon juice, lemon zest, and lemon oil or extract. Whisk to combine, set aside.

WHIP. In the bowl of a stand mixer fitted with the whisk attachment add the heavy cream, powdered sugar, vanilla extract, food coloring (if desired), and salt. Mix on low and gradually work up to high. Whip until stiff.

COMBINE. Add condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix until combined, about 30-45 seconds on medium speed.

CHILL. Pour filling into the cooled crust and spread into an even layer. Cover with plastic wrap and chill for at least 4 hours or overnight.

SERVE. To garnish, top with whipped cream, fresh fruit and lemon slices, if desired. Keep chilled.

Variations/Additions:

  • Swirl in a strawberry compote on top to get a nice color and flavor
  • Use vanilla pudding instead of heavy cream
  • Top with white chocolate shavings
An overhead view of heavenly lemon cream pie finished and ready to be served.

Serving & Storing

Try serving this pie with:

STORE this pie covered in the fridge for 3-5 days. If it is really warm outside you might consider freezing the pie and letting it thaw at room temperature for 30 or so minutes before slicing and serving.

To FREEZE this pie you want to make sure that it is wrapped airtight to avoid freezer burn. It still may not be the best idea to freeze cream pie because the texture tends to change after freezing.

A slice of heavenly lemon cream pie served on a plate with garnishes.

TRY THESE OTHER DELICIOUS PIE RECIPES:

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A slice of heavenly lemon cream pie served on a plate with garnishes.

Lemon Cream Pie Recipe

Heavenly lemon cream pie is silky smooth and extra creamy, complete with a graham cracker crust. It's the perfect summer treat!
4.56 from 70 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 7 minutes
Chill Time: 4 hours
Total Time: 4 hours 42 minutes
Servings: 8 slices
Calories: 681kcal
Author: Andrea
Print Recipe

Ingredients

For the Crust

  • 1 1/2 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • pinch salt
  • 1/2 cup unsalted butter - (1 stick), melted

For the Filling

  • 3/4 cup sweetened condensed milk
  • 1/3 cup lemon juice - fresh
  • 2 tbsp lemon zest
  • 3/4 tsp lemon extract - OR ¼ tsp lemon oil
  • 1 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1-2 drops yellow food coloring gel - like AmeriColor (optional)
  • pinch salt
  • 12 oz mascarpone cheese

For the Topping

  • homemade whipped cream
  • fresh strawberries - OR raspberries, OR blueberries
  • mint
  • lemon slices

Instructions

  • Preheat oven to 325 degrees.
  • In a medium mixing bowl combine the graham cracker crumbs, sugar, salt, and melted butter. Toss until crumbs are moist.
  • Press crumbs into a 9-inch oven-safe pie dish. Press up the sides to the edge or rim of the pie dish. Place in the oven and bake for 7 minutes, then remove and let cool.
  • In a medium mixing bowl combine the condensed milk, lemon juice, lemon zest, and lemon oil or extract. Whisk to combine, set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment add the heavy cream, powdered sugar, vanilla extract, food coloring (if desired), and salt. Mix on low and gradually work up to high. Whip until stiff.
  • Add condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix until combined, about 30-45 seconds on medium speed.
  • Pour filling into the cooled crust and spread into an even layer. Cover with plastic wrap and chill for at least 4 hours or overnight.
  • To garnish, top with whipped cream, fresh fruit and lemon slices, if desired. Keep chilled.

VIDEO

Nutrition

Serving: 8serving | Calories: 681kcal | Carbohydrates: 49g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 144mg | Sodium: 183mg | Potassium: 178mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1682IU | Vitamin C: 7mg | Calcium: 188mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 4 stars
    I made this for my book club and it was a hit. The one thing I would change next time is to increase the lemon flavor a bit more. I used freshly squeezed lemon juice and fresh grated lemon zest along with the lemon extract. It was nice to be able to make this in the morning and garnish just before serving,

    1. Hi Maryanne, you can use half and half for a 1 to 1 substitute if you have that. If you just have whole milk, you can mix ⅔ cup of whole milk with ⅓ cup melted unsalted butter and then whisk well to combine before adding to any recipe to replace 1 cup of heavy cream. Since this recipe calls for 1 1/2 cups of heavy cream you would mix 1 cup of whole milk with 1/2 cup of melted unsalted butter and whisk together.

  2. 5 stars
    My father-in-law said that this was the best pie he had ever eaten. The texture was really silky and the flavor was a wonderful combination of sweet and tart. The crust was perfect. Will make again.