This Lemon Cream Pie is a velvety, refreshing slice of sunshine!
If you love all things lemon, you’re in for a treat with this lemon cream pie. With a smooth, creamy filling and a fluffy whipped-cream topping, this pie brings out the fresh, tangy flavor of lemons in the most indulgent way. It’s the perfect dessert to brighten up any meal or celebration.
Lemons hold a special place in my heart. I grew up in New York, where cultivating citrus trees isn’t exactly easy—we simply don’t get the year-round sunshine they need to thrive. Yet, somehow, my mom managed to grow potted lemon trees that bore fruit every year. Her green thumb was magical! The scent of lemon blossoms was unforgettable, and now the aroma of lemons always reminds me of sunny days and the simple joys of being a kid. It’s no surprise that I fell in love with lemon desserts, and lemon cream pie is no exception.
Making lemon cream pie is a breeze, and the simple ingredients deliver a bold punch of flavor. The graham cracker crust provides a perfect crunchy base that complements the tart filling. Sweetened condensed milk gives the pie its silky, custard-like texture, while homemade whipped cream adds a smooth, creamy finish. And, of course, fresh lemon juice and zest are the stars, bringing that unmistakable tangy lemon flavor.
Is Lemon Cream Pie Healthy?
Let’s face it—lemon cream pie is undeniably indulgent. The lemon juice is packed with vitamin C, but this pie also includes sugar, sweetened condensed milk, and heavy whipping cream, so it’s a treat to enjoy in moderation. If you’re looking to make it a little lighter, you could substitute a lower-fat or dairy-free whipped topping for the whipped heavy cream. You can also experiment with replacing the sweetened condensed milk with full-fat coconut milk simmered with a sweetener until thickened, but I haven’t tried it, so I recommend doing some research if you want to go that route.
What’s The Difference Between Lemon Cream Pie And Lemon Meringue Pie?
Lemon cream pie has a smooth, creamy filling made with heavy whipping cream, sweetened condensed milk, and lemon juice, and is usually set in a graham cracker crust and topped with whipped cream. It’s creamy, tangy, and sweet. Lemon meringue pie, on the other hand, usually features a tart, egg-based custard thickened with cornstarch, nestled in a flaky pie crust, and topped with baked meringue.
How Do I Store Leftovers?
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate it for up to 3 days. This pie is also freezer-friendly—just wrap it well and store it for up to 3 months. You can even enjoy it straight from the freezer for a refreshing twist!
Serving Suggestions
If you love this lemon cream pie, I have lots of other lemon desserts for you to try! An elegant Lemon Tart, festive Lemon Cupcakes, or a simple Lemon Bundt Cake all deliver that bright, citrusy flavor. For special diets, try options like Tropical Paleo Lemon Bars or Vegan Lemon Cake. If you want to start the day on a sweet and sunny note, try these Gluten-Free Lemon Poppy Seed Muffins or Lemon Pancakes.
There are tons of lemony savory options, too. Classic Lemon Roasted Chicken is always a favorite. Bring Lemon Orzo Salad to your next summer potluck, or prepare
Lemon Sun-Dried Tomato Hummus and Goat Cheese Pesto Bites for a classy appetizer at your next dinner party. However you choose to enjoy lemons, their bright, zesty flavor is sure to add a refreshing twist to any dish.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 2 1/2 tablespoons granulated sugar
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh lemon juice
- Pinch of kosher salt
- 4 teaspoons lemon zest
- 3/4 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well blended. If it seems too dry, add 1 more tablepsoon of butter. Mixture should resemble wet sand.
- Press the mixture into a 9-inch pie plate and bake at 325°F for 10 minutes or until lightly golden. Allow to cool.
- Whisk together sweetened condensed milk, lemon juice, salt, lemon zest, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold whipped cream into the lemon mixture in two or three additions. Pour into the cooled crust and refrigerate for at least 2 hours or until set.
- Garnish with additional whipped cream or lemon wedges if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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