A simple lemon pie is only a few ingredients away! This Lemon Cream Pie comes together with very little prep, is practically fail-proof, and is a pie everyone will love!
Lemon is definitely a favorite flavor – especially in dessert! If you love to pucker up just like we do, also try this Lemon Cheesecake, Lemon Meringue Pie, or Homemade Lemon Curd.
This pie recipe is a recipe that is probably in all of our grandmother’s recipe boxes. It is nothing new, but there is a reason this pie has stood the test of time. Not only is it super easy, but it is pretty delicious and addictive. I’m even going to call it fail proof.
I made the crust from scratch, because a) it only takes a few minutes and b) it tastes better, but if you are going for super easy, feel free to sub in a store bought graham cracker crust.
The filling takes just minutes to mix together, then you just have to give it some time to chill in the refrigerator. Easy, peasy!
This Lemon Cream Pie will definitely make a showing more than once in our house!
Ingredients
The Crust:
- Graham Crackers – Just regular, honey graham crackers. If you have blender or food processor, that is the easiest way to make the crumbs. If you don’t, you can place the crackers in a ziplock bag and crush them with a rolling pin or meat mallet.
- Sugar – You’ll want to use granulated sugar.
- Salt – The salt will help balance the sweetness.
- Butter – I use unsalted butter.
The Pie:
- Cream Cheese – I have only tested this with full fat cream cheese, so I’m not sure how it would turn out with reduced fat.
- Sweetened Condensed Milk – Make sure you are using sweetened condensed milk – not evaporated milk. They are two different things!
- Lemon Juice – This is what really makes the lemon flavor shine, so you want to make sure you are using freshly lemon juice. Don’t use bottled.
- Lemon Zest – It is easiest if you zest the lemon before you juice it.
- Whipped Cream – You can make homemade whipped cream, or for ease, use canned whipped cream.
How to Make Lemon Cream Pie
- To make the crust, take the graham cracker crumbs and mix them with the sugar and the salt. Add the butter and mix until it is combined. Press this mixture into the bottom of a 9-inch pie dish, and bake until set – about 7 minutes.
- To make the filling, beat the cream cheese until it is smooth, then beat in the sweetened condensed milk, lemon juice, and lemon zest. Beat this all until it is smooth – it may take a couple of minutes.
- Pour this into the graham cracker crust, and refrigerate until the filling is set. It should take about 2 hours, but longer is better!
- Before serving, top with whipped cream.
More Pie Recipes
Caribbean Truffle Pie
Coconut Cream Pie
Shortbread Lemon Tart
Strawberry Cream Angel Pie
Chocolate Cream Pie
Key Lime Pie
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Lemon Cream Pie
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs (from about 9 full crackers)
- 1/4 cup sugar
- pinch of salt
- 6 tablespoons butter, melted
Pie:
- 1 8 oz package cream cheese, softened
- 14 oz can sweetened condensed milk
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- whipped cream for serving
Instructions
- For the crust: preheat the oven to 350ºF*. In a bowl, stir the graham cracker crumbs, sugar and salt together. Add the butter and stir to mix. Pour the crumbs into a 9-inch pie dish, and press the crumbs firmly and evenly into the bottom of the dish and up the sides. I think it is easiest to use a cup to press the crumbs firmly into the dish. Bake the crust in the oven for 7 minutes, then remove and let cool completely.
- For the pie: place the cream cheese in a large bowl and beat until smooth. Add the sweetened condensed milk, lemon juice and lemon zest and continue to beat until as smooth as possible. This may take a few minutes. If desired, mix in a few drops of yellow food coloring. Pour the filling into the pie crust and smooth the top with an offset spatula. Cover the pie with plastic wrap and refrigerate for at least 2 hours.
- To serve, top with whipped cream, if desired.
Lea says
Would this work as mini pies? Cupcake sized
Deborah says
I haven’t tried it so I couldn’t say for sure. Sorry!
vivian says
This was a great dessert. So easy to make, lemony and delicious. I doubled it and made 2 pies for my book club. No problems with setting. Thanks for a great recipe!
Monse says
Hi I’m from Mexico I do not understand very well the difference between key lime and lemon but here at home we have a green lemon tree which I used For this recipe, it has been super the only difference is that only use half a tablespoon of lemon zest, thank you very much for sharing this recipe! We loved it!
Joni says
Do you use fresh lemon juice or bottled!?
Sara says
I just made this and it turned out delicious! Has anyone tried making this recipe with key lime juice? I think I may try that next!
Helen Reynolds says
I made this lemon pie and it was delicious and I realized that is was the same as a recipe that my son brought home from Brazil! I had forgotten all about it! thanks for the great recipe.
Deborah says
I love that it was the same recipe!! I’m so glad you made it and enjoyed it!!
Karly says
Summer ain’t over yet- especially when there are pies like this around! Cool and creamy perfection. Love everything about this!
Mike says
I have not cut into it yet but it looks loose in the fridge and it has been 4 hours. I am going to try it later. Just wanted to know if others looked loose in fridge.
Anahi says
Mine stayed loose as well. I even left it overnight in the fridge and I had to eat a *slice* in a bowl because it didn’t set. Kind of disappointed because the flavor is good but I was expecting it to turn out like the picture.
Kayla Miller says
I used my mixer to mix and mixed it for a while to make it thicker. Mines been in the fridge for 3 hours and looks great.
April says
How about adding an extra cream cheese block and 2 tablespoons of dream whip. You may need to add more lemon juice and zest.
Joanne Bruno says
I’m on a lemon kick also!!! It must be the 8 months pregnant in me. 😛 A slice of this would absolutely hit the spot right now.
Tori says
How super, completely sweet and creamy! I could so dive into a piece right now!
Ethan Wilkins says
Great recipes!
Liz says
Beautiful pies. Thank you.