There’s something about lemon desserts that just makes life feel brighter. Maybe it’s that zesty kick, maybe it’s the creamy balance, or maybe it’s just the fact that pie makes everything better. Lemon Cream Pie is basically sunshine you can eat, and trust me you’ll want seconds (and maybe thirds). This recipe is smooth, tangy, and not too sweet, with that buttery graham cracker crust holding it all together like a champ. If you’ve been craving a dessert that feels light but indulgent at the same time, this is it.

Recipe Snapshot:

Category	Details
Yield	1 pie (8 servings)
Serving Size	1 slice
Prep Time	20 minutes
Bake Time	15 minutes
Cooling Time	3 hours
Total Time	About 3 hours 35 minutes
Calories per Serving	~370
Primary Cooking Method	Baking

Calories are approximate and may vary depending on exact ingredients used.

Lemon Cream Pie Recipe

Recipe by Angela JonesCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

370

kcal

Lemon Cream Pie is one of those desserts that looks fancy but is secretly super easy to whip up. It’s got the classic tangy lemon filling you love, but with a creamier, silkier twist that makes it extra dreamy. Paired with a golden graham cracker crust and topped with whipped cream, it’s a crowd-pleaser every single time.

Ingredients

For the Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 12 full sheets)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Cream Filling
1 can (14 oz) sweetened condensed milk
½ cup sour cream (room temperature)
¾ cup fresh lemon juice (about 4 lemons)
1 tablespoon lemon zest
For the Topping
1 cup heavy whipping cream, chilled
3 tablespoons powdered sugar
½ teaspoon vanilla extract

Directions

Make the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Let it cool while you prepare the filling.
Mix the Filling
In a medium bowl, whisk together sweetened condensed milk, sour cream, lemon juice, and lemon zest until smooth. The mixture should be creamy with no lumps.
Bake the Filling
Pour the lemon mixture into the cooled crust. Bake at 350°F (175°C) for about 10 minutes, just until tiny bubbles form on the surface. Do not let it brown. Remove and let cool at room temperature for about 30 minutes before refrigerating.
Chill the Pie
Cover with plastic wrap and refrigerate for at least 3 hours (overnight is even better). This step is crucial for the pie to set properly.
Whip the Cream Topping
Using a chilled bowl and whisk (or hand mixer), beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe on top of the chilled pie.
Serve and Enjoy
Slice with a sharp knife, wipe between cuts for clean slices, and serve chilled. Optional: Garnish with lemon slices or zest for a pretty finish.

Extra Tips

Use Fresh Lemons: Freshly squeezed juice and zest will always give a brighter, fresher flavor than bottled juice.
Room-Temperature Sour Cream: Cold sour cream can make the filling lumpy, so let it sit out a bit before mixing.
Press That Crust Firmly: Use the bottom of a glass or measuring cup to really pack the crust down this keeps it from crumbling when sliced.
Chill Overnight: While 3 hours is enough, an overnight chill makes the pie firmer and the flavors more balanced.
Clean Slices: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.

Equipment List

9-inch pie dish
Mixing bowls
Whisk or hand mixer
Measuring cups and spoons
Rubber spatula
Zester or fine grater
Sharp knife

Substitution Options

The beauty of Lemon Cream Pie is that it’s flexible; you can tweak it to fit your diet or pantry situation without losing that dreamy flavor.

Gluten-Free: Swap the graham crackers for gluten-free graham crackers or even almond flour mixed with butter and a little sugar.
Dairy-Free: Use coconut condensed milk instead of regular, dairy-free sour cream (like cashew or coconut-based), and top with coconut whipped cream. The coconut flavor actually pairs beautifully with lemon.
Sugar-Free/Diabetic-Friendly: Choose a sugar-free sweetened condensed milk (yes, they exist!) and use a sugar substitute like monk fruit or stevia in the crust and whipped cream topping.
Egg-Free: Good news this recipe is naturally eggless, so you don’t have to worry about finding replacements here.
Budget-Friendly: If fresh lemons aren’t an option, bottled lemon juice works fine. Just add extra zest for that fresh kick.

These swaps keep the pie just as luscious, so no one feels left out when dessert hits the table.

Make-Ahead Tips

If you’re planning for a party or just want to get dessert out of the way early, this pie is perfect for making ahead. In fact, it actually tastes better after a long chill because the flavors have time to meld together.

Crust Ahead of Time: The graham cracker crust can be baked and cooled a day or two in advance. Just wrap it tightly in plastic wrap and keep it at room temperature.
Filling: You can mix the lemon filling a day ahead and store it in the fridge, then pour it into the crust and bake when ready.
Fully Assembled Pie: The whole pie (without whipped cream topping) can be made up to 2 days in advance. Store it in the refrigerator, covered.
Whipped Cream: Always make the topping fresh, right before serving, for the fluffiest results.

This means you can have dessert chilling in the fridge while you focus on the rest of your menu or, let’s be real, just enjoy some extra downtime.

Storage Instructions

One of the best parts about this pie? It keeps really well, so leftovers are just as good the next day.

Refrigerator: Store the pie covered in the fridge for up to 4 days. Keep it in the original pie dish and cover loosely with foil or plastic wrap so the whipped cream doesn’t get squished.
Freezer: For longer storage, you can freeze the pie (without the whipped cream topping) for up to 2 months. Wrap the pie tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.
Individual Slices: If you want to freeze slices, wrap each one separately and store in a freezer-safe container.

Pro tip: Don’t freeze whipped cream topping; it loses its texture when thawed. Always add it fresh for the best presentation and taste.

FAQ Section

Q: Can I use bottled lemon juice instead of fresh?
Yes, but fresh juice really makes the flavor pop. If using bottled lemon juice, add extra zest for brightness.

Q: Do I have to bake the filling?
Yes, just a short bake helps the filling set properly. Without it, the pie won’t firm up as nicely.

Q: Can I use a store-bought crust?
Absolutely. A pre-made graham cracker crust works fine and makes the process even quicker.

Q: How long does Lemon Cream Pie need to chill?
At least 3 hours, but overnight is best for the perfect texture and flavor.

Q: Can I make this pie without sour cream?
Yes. You can swap it with plain Greek yogurt for a similar tangy creaminess.

Q: Is Lemon Cream Pie freezer-friendly?
Yes, but only without the whipped cream topping. Add that fresh after thawing for best results.

Food Safety

Even though Lemon Cream Pie is a simple dessert, there are a few things to keep in mind for safe eating:

Chill Promptly: Always refrigerate the pie after baking and cooling. Leaving it at room temperature too long can cause the dairy-based filling to spoil.
Use Pasteurized Dairy: Stick with pasteurized sour cream and sweetened condensed milk for food safety.
Storage Limits: Don’t keep the pie in the fridge longer than 4 days—it may look fine but can develop bacteria.
Serving Outdoors: If serving at a picnic or party, keep the pie chilled on ice packs or in a cooler until just before serving.

A little care with handling goes a long way to keeping this pie both delicious and safe to eat.

Ingredient Selection

Choosing the right ingredients makes all the difference in this pie:

Lemons: Look for lemons that feel heavy for their size; this means they’re juicy. Bright yellow, smooth skin usually indicates the best flavor. Organic is even better if you’re using the zest.
Sweetened Condensed Milk: Use a good-quality brand for the creamiest texture. Avoid evaporated milk; it won’t work the same.
Sour Cream: Full-fat sour cream gives the filling a rich, smooth texture. Low-fat versions can make the filling runny.
Graham Crackers: Honey grahams give the best flavor, but you can use plain if you prefer a less sweet crust.
Whipping Cream: Always go for heavy whipping cream with at least 36% fat—it whips up fluffier and holds its shape longer.

Quality ingredients might seem like a small detail, but they’re what separate a decent pie from a pie that tastes bakery-level amazing.

Serving Suggestions

This pie is refreshing on its own, but you can dress it up depending on the occasion:

With Fresh Berries: A handful of raspberries, blueberries, or strawberries on top adds a burst of color and sweetness that pairs beautifully with lemon.
Garnish with Citrus: Thin slices of lemon, lime, or even candied lemon peel make for a striking presentation.
Add a Sauce: A drizzle of raspberry coulis or white chocolate sauce takes it from casual dessert to restaurant-worthy.
Individual Servings: Make mini pies in ramekins or a muffin tin for parties—easy to serve and adorable.
With Coffee or Tea: Serve with hot tea or espresso for the perfect balance of creamy, tangy, and warm flavors.

However you serve it, Lemon Cream Pie shines best when chilled and enjoyed in good company.

Nutritional Information (Per Serving)

Calories: ~370
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 180mg
Carbohydrates: 44g
Fiber: 0.5g
Sugars: 32g
Protein: 6g

These values are estimates and will vary depending on the exact brands and ingredients used.

Final Thoughts

Lemon Cream Pie is one of those desserts that checks all the boxes. It’s easy, refreshing, creamy, tangy, and just indulgent enough to feel special. The graham cracker crust gives it that buttery crunch, the lemon filling is smooth and zippy, and the whipped cream topping makes it feel like pure comfort.

Whether you’re making it for a holiday, a dinner party, or just because you need a slice of sunshine in your life, this pie delivers every single time.

So grab those lemons, whip up this beauty, and watch it disappear slice by slice. Trust me, once you try it, you’ll find yourself coming back to this recipe again and again.