Lemon Cream Pie Recipe

A slice of lemon cream pie topped with whipped cream, fresh raspberries, and a lemon slice.

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4.58 from 75 votes

Lemon Cream Pie is pure summer joy—silky, creamy, and with a graham cracker crust that makes every bite a dream!

Prep Time35

Cook Time7

Chill Time4

Total Time4 42

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 679kcal

Author: Andrea

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 1/4 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.

Video

Notes

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.

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