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:

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!
4.69 from 19 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 35 mins
Cook Time: 7 mins
Chill Time: 4 hrs
Total Time: 4 hrs 42 mins
Servings: 8 slices
Calories: 681kcal
Print Recipe

Ingredients

For the Crust
  • 1 ½ cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • pinch salt
  • ½ cup unsalted butter - (1 stick), melted
For the Filling
  • ¾ cup sweetened condensed milk
  • cup lemon juice - fresh
  • 2 tbsp lemon zest
  • ¾ tsp lemon extract - OR ¼ tsp lemon oil
  • 1 ½ cup heavy cream
  • 1 cup powdered sugar
  • 1 ½ 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.

Nutrition

Serving: 8g | 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

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Mascarpone is pretty expensive where I live. Do you think this would turn out with a similar texture and firm up well if Cream Cheese was used instead? I like the taste of the cream cheese so that would not be an issue for me.

  2. isn’t that a lot of sugar NATALIE! Between the sugar in the sweetened condensed milk and the mascarpone cheese?

  3. Salam, next Thursday my kids are coming over
    and I’m willing to make it 😉 
    I will give you a comment later 

  4. Hi Natalie ~~~ I had so much fun wandering through your web site. The lemon cream pie caught my eye and since I had everything on hand, decided to make it. I used my white ceramic pie plate, which was a pretty addition to your pretty pie!! . I’m going to have to practice making the rosettes for decorating. They didn’t come out as nice looking as yours. In spite of it, the pie was delicious and everyone smacked their lips and wanted more!! Thanks for sharing!

  5. Took this “Heavenly Lemon Pie” to pot luck! I also made a blackberry gel to cover the top with a whip cream boarder.. It was just heavenly I didn’t even get a piece but everyone who found out that I made it came up to me and said, “It was just Heavenly” .. I guess the next time I make it I’ll have to get in line for the dessert faster. Thanks again for the wonderful dessert!

  6. Oh Natalie!!  This pie is amazing!  I made it for my Dad to enjoy for Father’s Day weekend.  He loves pie, creamy desserts and lemon so this fit the bill perfectly.   The filling is pure heaven…I didn’t have lemon extract or oil but didn’t even miss it. The lemon flavor shined through and the sweetness was perfect. I had 4 oz of mascarpone left so I used it in the whipped cream topping which gave it great flavor and stabilized it. I even used lemon slices and raspberries as you did in the photo. It looks like it’s store bought but the taste is all homemade deliciousness!!  I KNOW I’ll be making this again many times over. Excellent recipe and I’m giving it 5 stars *****!

  7. I just made one this evening, for tomorrow.
    I used digestive biscuits instead of Graham crackers and did the sides with sponge finger biscuits. This is how my mother made it 50 years ago.
    We have a family dinner with my mother every other Sunday. She makes the starter, usually one of my sister’s make the main course and one of the rest of us make the dessert. Between her children, partners, grandchildren and great grandchildren, there can up to 20 for dinner. Usually it’s 6 to 10.

  8. I love pies and this pie was just divine with its lovely mascarpone cheese filling and graham cracker crust.I will make this for my family dinner party I’m it would be a huge hit!

  9. 5 stars
    I made this for the first time-used gluten free graham crackers for the crust. It’s amazing! Accidentally used fat free sweetened condensed milk but it all worked out ! Thank you!!!!!

  10. 5 stars
    Natalie, Natalie – This was AMAZING! This recipe is Lemony heavenly scrumptious! I only made a few modifications since i did not have a pie pan (odd) so I made this in a springform 9inch pan. I added 1/4c more grahams and a little more butter. I also added a very small amout of gelatin to the pie. I cooked up 2 cups of Blueberries with a little sugar /water and cooled that for a nice topper! Blueberries & lemon is my fav! I will be making this again & again – Thanks for posting!

    1. You are very welcome! I am glad you shared what you did! That sounds delicious! Thank you so much!

  11. 5 stars
    This is a perfect refrigerator pie. I will make this again. Directions are easy to follow and the ingredients were easy to source. I brought it to a family dinner and everyone raved about it. Thank you for sharing.

  12. 4 stars
    Looking forward to trying this recipe in spring time.
    I plan on taking out the lemon and creating an espresso cream pie.