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Lemon Cream Pie |  |
Memorable Homestyle Pie, Little Effort, Big Reward. No Tempering Eggs! Beautiful Color! Budget Friendly. Weeknight Easy, Weekend Special. Potluck & Party Friendly. Vegetarian. So Good!!
"Wow. Oh, Wow. JUST WOW."
When I first started making this pie almost ten years ago, it was 100% a hit with my husband, my dad (who lived with us) and yes, big time, with me too.
But for my dad's 92nd birthday (before we lost him three years later), I wanted to thank his home-health aid and physical therapists in a memorable, personal way. That week, I sent everybody home with one of his favorite things: homemade pie.
One reported that her husband was almost speechless from the first bite. All he could say was, "Wow. Oh, wow. JUST WOW."
A pie baker could ask for no greater eloquence.
Recipe Overview: Lemon Cream Pie
- This pie is the very definition of synergy: it's way more than the sum of its parts. A graham cracker crust is an excellent foil: crisp and sweet. The Lemon Cream Filling is both tart and creamy, think lemon curd with sour cream or Greek yogurt stirred in. It's extra luscious when topped with thick Lemon Whipped Cream Topping that's almost the reverse, both creamy and tart. The pie is kinda-sorta similar to a key lime pie except it's not as sweet and lacks that almost-metallic taste of sweetened condensed milk.
- When to Serve = This is a spring pie, a summer pie, a Sunday pie, a #PieDayFriday pie, a birthday pie.
- Diet Needs & Choices = As written, the pie is vegetarian. With a gluten-free crust, it could also be a gluten-free pie.
- Distinctive Ingredients (Crust) = Make My Favorite Graham Cracker Crust or your own favorite crust or sure, buy a pre-made crust.
- Distinctive Ingredients (Filling) = Fresh Lemon Juice + Sour Cream or Greek Yogurt
- Short Ingredient List (Filling) = both the above + sugar + cornstarch + 3 egg yolks + milk + butter
- Distinctive Ingredients (Topping) = Heavy Cream + Sour Cream or Greek Yogurt + Sugar + Lemon Zest
- For Garnish = Save aside a little lemon zest, it looks really pretty on top!
- Kitchen Tools = A nine-inch pie pan for the Crust + a large cooking pot + whisk + spatula for the Filling + hand mixer for the Topping
- Hands-On Time = Allow about 25 minutes (not including the crust)
- Chill Time = Allow about 2 hours for the pie to chill completely before spreading the Topping onto the Filling and serving.
- Tasting with our Eyes = This is a pretty pie!
- Texture = The crust is crisp, the Filling is thick and smooth like pudding, the Topping is thick and creamy like a stabilized whipped cream.
- Taste = A lovely mix of crisp and pillowy, tart and tangy, sweet and creamy.
- Filling Technique = Many creamy fillings for pie require "tempering" the hot mixture with egg yolks. Tempering is not hard but it is a touch fussy. But great news, this Filling needs no tempering! Instead, I specify two techniques that ensure a smooth, lump-free Filling. First, the ingredients are mixed in a certain order and really, really well before cooking even begins, avoiding lumps. Second, once the cooking begins, the Filling relies on continuous whisking (don't walk away, don't get distracted!) for about the 10 minutes it takes for the mixture to thicken.
- Topping Technique = Have you heard of "stabilized" whipped cream? It is a whipped cream that holds its shape without turning watery even over several days. Some recipes use a pudding mix or unflavored gelatin to stabilize whipped cream. Phooey, way too fussy. Instead, just whip heavy cream with a little sour cream or Greek yogurt, this works like a charm. I learned this technique from a Swedish baker many years ago so call it "Swedish Cream". Doesn't that sound better than stabilized whipped cream?!!
- Time Friendly = This recipe is a time-friendly recipe. I love being able to pull a pie almost out of the air in under 30 minutes (plus the crust and chilling time).
- Shop Your Pantry = This recipe is a pantry-friendly recipe. All the ingredients are ones easily kept on hand and often kept on hand for other dishes. And if not? All of them are easy to find at any grocery store, no special orders or multiple stops required.
- Staying Cost Conscious = This recipe is a budget-friendly pie, no pricey ingredients.
- Makes = 1 nine-inch pie, easily serves eight and even more (it's rich) with slimmer slices, maybe with a few berries on the side.
- So good! I hope you love it!
- Love lemon pie? You'll want to check out my classic Lemon Meringue Pie too.
- Not quite what you're looking for? Check out my other recipes for Pies & Tarts.
How to Make Lemon Cream Pie
The detailed recipe is written in traditional recipe form below but here are the highlights in three easy steps. You can do this!
- MAKE THE CRUST I love My Favorite Graham Cracker Crust, it's crisp and sturdy, not too sweet, not too buttery. But feel free to use your own favorite recipe or to purchase a pre-made crust. (The premade crusts look smaller to me, you might end up with leftover Lemon Cream Filling. Just call it pudding!) The crust should be either cold or at room temperature before putting the Filling in.
- COOK THE FILLING Use a large pot with plenty of room for whisking. Cook the sugar, cornstarch, egg yolks, lemon juice and milk by themselves until thick. Turn off the stove and move the pot off the heat, add the butter until it melts, then stir in the sour cream or Greek yogurt.
- MAKE THE WHIPPED CREAM Whip heavy cream with a little sour cream or Greek yogurt plus a spoonful of sugar and some lemon zest. Once the Filling is fully cooled, spread it across the top of the pie. For prettiness, I like to use the tines of a fork to add some texture to the whipped cream, then sprinkle with a little extra lemon zest.
- That's it!
For Best Results
For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most illuminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!
Whisk, Whisk, Whisk Back in my tech days, I learned the difference between the words "continual" and "continuous". The two are not interchangeable! To do something continually is to do it over and over again. To do something continuously is to do something without interruption. Now you may want to make Lemon Cream Pie continually, that is again and again, but each time you cook the Filling, you want to whisk it continuously, never letting up the constant motion that prevents lumps from forming. Got it? Continuous whisking! No interruptions!
Why I Love This Recipe & You Might Too
- A pie that's quick to make, quick to serve
- Such a compelling contrast, tart lemon and sweet cream
- No tempering!
- Pretty in the pan, pretty on the plate
- Ready to get started? Here's your recipe!
Bookmark! PIN! Share!
How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe inspires you, please do save and share! I'd be honored ...
~ PIN This Recipe ~
LEMON CREAM PIE
Chill time: 2 hours
Time-to-table: 2-1/2 hours
Makes 1 9-inch shallow pie, about 8 servings
Double the recipe for a 9x13 pan
Zest the lemon before juicing, save it for the Whipped Cream Topping and garnishing the top.
-
CRUST
- 1 graham cracker crust, baked (My Favorite Graham Cracker Crust or your own favorite recipe or a purchased crust)
-
LEMON CREAM FILLING
- 1 cup (200g) sugar
- 1/4 cup (32g) cornstarch
- 3 large egg yolks
- 1/2 cup (125g) fresh lemon juice (zest the lemon first!)
- 1 cup (230g) whole milk
- 4 tablespoons (62g/usually half a stick) salted butter, cut in small cubes
- 1 cup (225g) sour cream or Greek yogurt (see ALANNA's TIPS)
(make about 3-14 cups)
-
LEMON WHIPPED CREAM TOPPING
- 1 cup whipping cream
- 1 tablespoon sour cream or Greek yogurt
- 1 tablespoon sugar
- Zest of 1 lemon (save a little for garnish)
CRUST If making your own crust, be sure it's completely cooled before finishing the Lemon Cream Filling.
LEMON CREAM FILLING In a large saucepan off heat, whisk the sugar and cornstarch until completely mixed. Add the egg yolks and whisk very well. (This is the last time to remove any lumps, use that whisk and really get in there.) Whisk in the lemon juice, then the milk. (Again, look for tiny lumps and work them out.)
On medium heat, cook the Filling until it thickens, whisking the entire time, scraping the bottom and the sides of the saucepan, adjusting the heat up a bit if it's not cooking or down a bit if it's cooking too fast. (How to know? Use the whisk to "feel" the Filling as it begins to coat the bottom and sides. A little bit of coating is good, that shows it's cooking, a lot is too much, that shows it's cooking too fast.)
Turn off the heat. Whisk in the butter until it's completely melted and incorporated. Whisk in the sour cream/Greek yogurt until it's completely incorporated.
Continue whisking for about 2 minutes, this helps the mixture cool down without forming any lumps.
Pour the filling into the pie crust and refrigerate for about 2 hours.
LEMON WHIPPED CREAM TOPPING If you like, make the Topping after the finishing the Filling, but refrigerate it and wait to spread it onto the pie until the Filling is fully chilled. Alternatively, whip the Topping just before serving.
With an electric hand mixer, whip the cream and sour cream/Greek yogurt until it begins to thicken. Add the sugar and most of the lemon zest and continue whipping until "stiff peaks" form when, with the mixer stopped, you can lift the beaters and the peaks stand straight without the tips bending over.
Spread the Topping across the center of the cooled pie, leaving a pretty yellow edge to peek out. If you like, use the tines of a fork to create a little texture in the Topping, then sprinkle it with lemon zest.
Refrigerate the pie until ready to serve, also any leftovers.
TIMING TIP This pie is best on the day it's made but stays fresh and creamy for several days.
LEFTOVERS Be sure to refrigerate the pie. First, that citrus filling is extra-good when cold. Second, hey, it's dairy, it should be refrigerated, including any leftovers.
VARIATIONS I haven't tried this but really think it would work. For an orange version, use a half cup of thawed orange juice concentrate and orange zest. I wouldn't use plain orange juice, it's just not sharp enough. I also wouldn't use Meyer lemons which don't have enough oomph. But how about lime juice and lime zest? Sure!
NO CRUST? No problem. Just serve as creamy lemon pudding topped with the whipped cream. Get fancy? Blueberries too!
Ding! Ding! Any British readers checking out this recipe? American cornstarch = British corn flour. I've made this pie with full-fat sour cream and full-fat Greek yogurt but also low-fat sour cream (but NOT non-fat sour cream, which is icky) and low-fat and 0% Greek yogurt. All work! IMPORTANT The whisking is so so important. Don't walk away! Don't get distracted! With continuous whisking (that means "whisking without interruption"), you'll avoid pesky little lumps and end up with this velvety, creamy, lemony Filling. Other fillings like this require a "tempering" process, me, I am all for whisking-whisking-whisking to avoid that fussiness.
FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more.
Confused about salt, these days? No wonder, it is confusing. Check my FAQs for an explanation. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2025/04/lemon-cream-pie.html .
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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna