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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:
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!
Lemon Cream Pie
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
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.
Can you use a frozen pie shell instead?
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Made the most heavenly dreamsicle pie using this recipe today. I replaced the lemon zest and juice with orange zest and juice. We gobbled it up! It was SO good! My husband is not a fan of lemon, so this change was easy and perfect for him. A non-sweet lover, he had two pieces! Thank you!
I made this pie today and it was easy and delicious! I’ll definitely make it again.
Made this yesterday for the 4th and it disappeared! My group of friends can be pretty picky, but they all loved it! It was the perfect amount of lemon flavor and was a cinch to make. Thanks for sharing!!!
That is a beautiful crust and pie.
What a perfect summer pie!
So simple and delicious! Love this!
This pie was so yummy!!! And probably the easiest pie recipe 🙂 thank you for sharing!
Pie = American. For sure! Lovely!
Enjoy your time with Family! Hope your Fourth was great and the food was fantastic. Thanks to your Husband for his service in keeping this Country free. We appreciate it hugely.
Oh, and the pie. I am so getting this done tomorrow. 🙂
Yum Lauren – this looks soooo good! Perfect summer pie. Happy 4th of July from Canada 🙂
mmmm, this looks so light and refreshing! love this!!
I just made the butterfinger mousse pie…holy AMAZING!!! 🙂
Ohhh wow Lauren, this looks amazing! So light and summery, love all those fresh raspberries! Have a wonderful holiday weekend – have a slice of pie for me 😉
This looks so delicious, a perfect holiday recipe!