This Heavenly Lemon Cream Pie is silky smooth and extra creamy, and sits on top of a buttery graham cracker crust.
This Lemon Cream Pie recipe is a light, refreshing dessert that combines a silky-smooth lemon filling with just the right balance of sweet and tangy flavor, all nestled in a buttery, crisp crust. I like to decorate the top with my homemade Whipped Cream and fresh raspberries and lemon slices.
This lemon pie is perfect or summer BBQs. If you’re like me and love lemon then you have to also check out my Lemon Cupcakes, Lemon Bars, and Lemon Blueberry Bread.
Table of Contents
Why We Love Lemon Pie
- This Lemon Cream Pie is irresistibly creamy and smooth, making it a delightful dessert.
- Lemon Cream Pie is simple to make and is a no-bake recipe.
- This pie recipe requires minimal ingredients, making it convenient for any occasion.
Recipe Ingredients
- Fresh Lemon Juice: Provides a fresh, tangy flavor.
- Sweetened Condensed Milk: Adds rich sweetness and a smooth, creamy texture.
- Mascarpone Cheese: Contributes a rich, creamy texture and a mild, slightly sweet flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Additional Topping Options: Add a swirl of strawberry compote on top of the filling before chilling for a burst of berry flavor. For an extra layer of sweetness, top the pie with white chocolate shavings.
- Heavy Cream Alternative: Substitute the heavy cream with vanilla pudding for a slightly different texture and a rich, creamy flavor.
How to Make Lemon Cream Pie
Step 1: Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
Step 2: In a medium mixing bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Toss until crumbs are moist.
Step 3: Press the crumb mixture 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.
Step 4: In a medium mixing bowl, combine the condensed milk, lemon juice, lemon zest, and lemon oil or extract. Whisk to combine, set aside.
Step 5: 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.
Step 6: Add the condensed milk mixture and mix for 30 seconds at medium speed. Add the mascarpone and mix until combined, about 30-45 seconds on medium speed.
Step 7: Pour the filling into the cooled crust and spread into an even layer. Cover with plastic wrap and chill for at least 4 hours or overnight.
Step 8: To garnish, top with whipped cream, fresh fruit, and lemon slices, if desired. Keep chilled.
Expert Tips
- Press the Crust Firmly: Use the bottom of a measuring cup to press the graham cracker crumbs firmly into the pie dish. This ensures an even and sturdy crust that holds together well.
- Zest Before Juicing: Zest the lemons before juicing them to make the process easier and to ensure you get the maximum amount of zest for added flavor.
FAQs
I prefer to use mascarpone instead of cream cheese because it makes this pie taste different than a lemon cheesecake. If you choose to use cream cheese, you can easily substitute the mascarpone for cream cheese; it will just taste more like a lemon cheesecake.
Try serving this pie with homemade vanilla bean ice cream or buttermilk peach ice cream. These flavors complement the tangy lemon filling and add an extra layer of indulgence to your dessert.
Storage Info
To STORE Lemon Cream Pie, cover it tightly with plastic wrap or place it in an airtight container and refrigerate for up to 3-5 days. To FREEZE this pie, you want to make sure that it is wrapped airtight to avoid freezer burn. However I don’t really recommend freezing this lemon cream pie because the texture tends to change after freezing.
Serve directly from the refrigerator for the best taste and texture. If desired, allow it to sit at room temperature for a few minutes before serving to slightly soften the filling.
Other Delicious Pie Recipes to Try
Lemon Cream Pie 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 teaspoon vanilla extract
- 1-2 drops yellow food coloring gel - like AmeriColor (optional)
- pinch salt
- 12 ounce mascarpone cheese
For the Topping
- homemade whipped cream
- fresh strawberries - OR raspberries, OR blueberries
- mint
- lemon slices
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Toss until crumbs are moist.
- Press the crumb mixture 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 the condensed milk mixture and mix for 30 seconds at medium speed. Add the mascarpone and mix until combined, about 30-45 seconds on medium speed.
- Pour the 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.
Instead of heavy cream can I use milk?
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.
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.
Hi there, I noticed that you mentioned you could substitute vanilla pudding for the whipped cream in the filling of this recipe. How much pudding would be the equivalent of the 1-1/2 cups of (liquid) heavy cream or how much would you suggest?
I still plan to put whipped cream on the top, but wanted to use pudding instead of the whipped cream in the filling. Thanks so much…this recipe sounds divine. Can’t wait to make it!
Hi Ashleigh, use the same amount (1 1/2 cups) of pudding to replace the heavy cream.
Awesome, thanks for your quick response. I can’t wait to try it this weekend for our family’s Easter lunch. Have a wonderful weekend!
This is my favorite treat! I have it every year on my birthday.
That’s so fun!! I’m a fan of lemon desserts too! 🙂
I love lemon so I couldnt wait to make this! It was amazing! I am making it again for Mother’s Day!
Yes, this is a perfect dessert for Mother’s Day! So glad you enjoyed it!