Lemon Cream Pie is tangy and sweet with a buttery graham cracker crust. It’s similar to key lime pie but made with lemons and finished with fresh sweetened whipped cream. This easy spring or summer dessert is a lovely alternative to lemon meringue pie.
This recipe is inspired by classic Key Lime Pie: a crisp graham cracker crust, a creamy citrus filling, and a cloud of real whipped cream. The only change here is using lemons for a brighter, slightly sweeter citrus flavor.
If you enjoy variations, Meyer lemons or additions like blueberries can work well, but this version focuses on a smooth, rich lemon filling so the citrus shines through.
Lemon Cream Pie
The filling combines sweetened condensed milk with fresh lemon juice and zest for a silky, tangy custard. A buttery graham cracker crust provides a crunchy contrast, and lightly sweetened whipped cream softens the tartness. This pie is great for anyone who prefers whipped cream over meringue.
More Lemon Desserts:
- Lemon Bars – Classic, tart, and perfectly sweet, ideal for lemon lovers.
- Soft Baked Lemon Cookies – Tender cookies bursting with lemon zest and juice.
- Lemon Cream Cheese Pie – Layers of no-bake cheesecake and lemon curd in a vanilla wafer crust.
- Lemon Crumb Bars – A buttery cookie base with a creamy lemon filling and crumb topping.
Lemon Cream Pie
Ingredients
Crust:
- 12 graham crackers (about 187 g, full sheets)
- 1 Tbsp granulated sugar
- 6 Tbsp (85 g) butter, melted
Filling:
- 28 oz (792 g) sweetened condensed milk (two 14 oz cans)
- 2 large egg yolks (no whites)
- ¼ tsp salt
- 2 tsp lemon zest
- ¾ cup (177 ml) fresh lemon juice (about 4–5 lemons)
Whipped Cream:
- 1 cup (237 ml) heavy whipping cream
- ¼ cup (30 g) powdered sugar
Equipment
- Food processor or a rolling pin and a freezer bag to crush crackers
- 9-inch standard pie dish
- Citrus juicer and zester
Instructions
- Preheat the oven to 350°F (175°C).
- Crush graham crackers into fine crumbs in a food processor or by hand. Mix with granulated sugar. Stir in melted butter until the crumbs are evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust 8–10 minutes or until lightly golden. Remove from oven and set aside.
- Whisk together sweetened condensed milk, egg yolks, salt, lemon zest, and lemon juice. Pour the filling into the hot crust and bake another 10–12 minutes, until the filling is set (it should be firm when gently jiggled).
- Let the pie cool completely at room temperature, then refrigerate for at least 3 hours, until chilled.
- Whip heavy cream and powdered sugar to stiff peaks. Spoon or pipe the whipped cream over the chilled pie before serving.
Notes
- A full sheet of graham cracker generally contains four rectangles; adjust crumbs to fit your pie dish if using different crackers.
- Expect to use 4–5 fresh lemons to yield ¾ cup of juice, depending on size and juiciness.
- Store the pie covered in the refrigerator. Best served chilled within a few days.
Nutrition
Calories: 624 kcal |
Carbohydrates: 78 g |
Protein: 11 g |
Fat: 31 g
Disclaimer: Nutritional values are estimates provided for informational purposes only.
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