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Lemon Cream Pie

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Staying away from the sweets didn’t last long! Ha! I actually made this pie a few weeks ago and liked it so much that I made it again just a few days ago. I love lemon. A lot. If you read this post {about Blueberry Breakfast Pies}, then you probably already knew that. But seriously, there’s something about the zing of a tart lemon that I can’t get enough of. I just love lemon. Love love love lemon.

So, because February is pie month and all, here is yet another pie! This time a Lemon Cream Pie. I like Lemon Meringue Pie just fine, but the cream just amps up the likability of this whole dessert for me. And, I love the intense lemon flavor with the cold cream and flaky crust. The combination is phenomenal and just so good!! Nothing can beat or top this recipe in my opinion–but that’s just because I’m addicted to lemon…..and cream….and pies…..I’m basically sunk when it comes to this. This would make a perfectly light and refreshing summer dessert. Actually, scratch the summer part–this tastes good no matter the season.

More or less, this is a key lime pie recipe made with lemon zest and juice in a regular pie shell instead of a graham cracker crust. I add the zest for a more intense lemon flavor and I add the juice for a zing. You bake it off, cool it down and top it with plenty of whipped cream. Keep it nice and cold until you are ready to serve. Then cut yourself a big fat piece and enjoy! That’s all there is to it! The hardest part is waiting for it to cool down. And, for everything that is good and holy, use REAL lemon juice and REAL whipped cream! You won’t be sorry!

So, that’s all the info you need to know!

Please pick up some lemons and make this pronto.

And then bring me a piece.

Thank you. ๐Ÿ™‚

Lemon Cream Pie

Tangy meets creamy in this mouthwatering lemon cream pie. This makes a perfectly light and refreshing summer (or anytime) dessert.

servings 8 Servings
Prep Time 15 mins
Cook Time 22 mins
Total Time 2 hrs 37 mins


  • 1 9-inch Pie Crust Uncooked
  • 14 oz sweetened condensed milk 1 can
  • 3 whole egg yolks
  • 2 tablespoons lemon zest
  • 1/2 cup fresh lemon juice
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon cornstarch optional
  • slices of lemon for garnish


  • Preheat oven to 350 degrees F.
  • Place pie crust in a 9-inch glass pie shell and set aside.
  • In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)
  • Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.


*If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.


Calories: 429kcal | Carbohydrates: 48g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 180mg | Potassium: 254mg | Fiber: 1g | Sugar: 34g | Vitamin A: 667IU | Vitamin C: 9mg | Calcium: 176mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cream, lemon pie



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19 Responses
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  2. Avril

    What a lovely pie! It makes me have the happiness that Spring is soon around the corner – right now Southern NH is under layers and layers of snow! I look forward to making this yummy lemon pie. ๐Ÿ™‚

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  4. IndianaAnna

    I happened to pick up a bag of lemons at the store yesterday, so I was looking for a lemon pie recipe today to make for Pi Day. This fit the bill as I had all the ingredients on hand. I used a template and sprinkled cocoa powder on it to make the pi symbol on top. It looked awesome and tasted great too. ๐Ÿ™‚

  5. Claudia

    pie crust like the one you make with butter and flour? the classic recipe? I am asking because I would like to make it myself. thank you

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