Lemon Cream Pie

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Happy 4th of July, friends, I made a Lemon Cream Pie for this blessed holiday. I was going to post these sugar cookie bars today instead of on Wednesday, but thought I should post them early….for some reason. So, today I have a pie. This lemon cream pie topped with fresh raspberries is the perfect summer treat! It may just be the zingiest, lemoniest pie ever, SO GOOD!

Lemon Cream Pie | With Fresh Raspberries

I think pie is a pretty American thing; more specifically apple pie. Or even blueberry pie. However, cooked fruit in a pie is totally not my favorite thing in the world.  So, I made a lemon pie with copious amounts of cream.

Nothing says happy birthday America quite like a pie that is red, white and…….yellow?!

Sure, that works. 

Main Ingredients Needed

If you know me at all, you know I’m somewhat of a lemon freak. Also, whipped cream is MY LIFE. Therefore, this pie is right up my alley and should be right up yours. There are only 4 ingredients in the filling and overall it’s a pretty easy dessert to make. It looks a little on the fancy side because I topped the whole thing with lots of fresh raspberries, but I assure you it’s one of the easiest sweet treats in the world.

• Unbaked pie shell- you can buy a pre-made, unbaked pie shell, or make your own. I like to use my Easy Pie Crust Recipe
• Sweetened condensed milk– gives the filling a smooth and creamy texture.
• Egg yolks– for texture and structure.
• Fresh lemon zest + fresh lemon juice + vanilla– for the best lemon flavor!
• Heavy Cream– gives structure and fluffy texture for the cream topping.
• Powdered sugar– sweetens and helps balance out all the tart lemon flavors.
• Fresh raspberries– can be omitted if you want. I love, love fresh raspberries on top of this pie!

How To Make Lemon Cream Pie | Directions

For full recipe directions, see the printable recipe card below.

Step 1: Prep

Preheat oven. Then start by rolling out some pie dough and form it into a pie plate. Easy Pie Crust Recipe is a good pie dough recipe I like to use. Once dough is placed and formed into the pie plate, use a fork to poke holes into the pie shell. Set aside.

Step 2: Make Filling + Bake

For the filling, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight. 

Step 3: Make Whip Cream Topping + Add Raspberries

Whip heavy cream together with vanilla and powdered sugar until stiff peaks form. Spread over top of the pie and top with fresh raspberries. Chill until ready to serve.

Storing Lemon Cream Pie

Store lemon cream pie by covering it with plastic wrap and place in the fridge for up to 3 days. After that, things tend to get mushy and lose its form.

Other Sweet Recipes You Might Want To Try:

Lemon Meringue Cheesecake

Nutella Cheesecake Recipe

Salted Caramel Apple Crumble Recipe

Hot Pot Chocolate Cookies Recipe

Actually Perfect Chocolate Chip Cookies

Either way, this is probably one of my favorite pies. It’s sweet, tangy, creamy, buttery and so fresh. It’s the most perfect treat for summer, if I do say so myself.

Anyways, go ahead and give this a whirl today {or tomorrow} and enjoy! Happy 4th!

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5 from 3 votes

Lemon Cream Pie

Lemon Cream Pie topped with fresh raspberries is the perfect summer treat! It may just be the zingiest, lemoniest pie ever, SO GOOD!

servings 8 slices

Prep Time 6 hrs

Cook Time 25 mins

Total Time 6 hrs 25 mins

Ingredients

• ▢ 1 9 inch unbaked pie shell
• ▢ 1 can sweetened condensed milk
• ▢ 3 egg yolks
• ▢ 2 tablespoons fresh lemon zest
• ▢ 1/2 cup fresh lemon juice
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon vanilla
• ▢ 3 tablespoons powdered sugar
• ▢ 2 cups fresh raspberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Using a fork, poke holes into the pie shell and set aside.
  
• In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight. 
  
• Whip cream together with vanilla and powdered sugar until stiff peaks form. Spread over top of the pie and top with fresh raspberries. Chill until ready to serve.
  

Nutrition

Calories: 413kcal | Carbohydrates: 46g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 164mg | Potassium: 294mg | Fiber: 2g | Sugar: 31g | Vitamin A: 675IU | Vitamin C: 17.2mg | Calcium: 182mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Lemon Cream Pie