This Easy Lemon Cream Pie is the lemon version of the key lime classic. Also sometimes called a lemon icebox pie, this quick and easy recipe is sure to satisfy that craving for a cool and creamy, tart and tangy dessert that’s perfect for summer.
I’ve always been a huge fan of lemon desserts. Make that dessert a cool and creamy lemon pie and you can 100% count me in! So when we were brainstorming recipe ideas for summer desserts not too long ago, of course I added a lemon pie to the list.
One of the most popular pies I have on the site is my Best Key Lime Pie. It consistently gets 5 star reviews and folks just love it. So I knew that a lemon variation would be a winner, too. And I didn’t have to do much in terms of changing up the recipe.
In fact, all I did was swap out the key lime juice for lemon juice. But don’t tell anyone. Sometimes when things are that simple, folks will avoid a recipe thinking it’s too plain. But, y’all… this isn’t plain at all. It’s absolutely delicious.
When it comes to the crust, a prepared deep dish graham cracker crust off the grocery store shelf will work perfectly – and save you quite a bit of time and effort. With that being said, if you’ve got some extra time and want this pie to really stand out, you can make my homemade graham cracker crust. I’ve included that recipe below the pie recipe. It’s buttery and sweet with just a touch of salt – which I think makes it perfect for this pie. The biggest challenge with making your own crust is getting the crumbs all pressed into the pie dish. Using a 1/4-cup metal dry measuring cup is the perfect tool for pressing it along the bottom and edges of the pie plate.
When I was working on the key lime version of this pie, I found this specific combination of sweetened condensed milk, sour cream, and juice to be perfect. You’ll notice that there are no egg yolks in this lemon filling but the recipe still calls for you to bake the pie. I often get questions about that step.
This step isn’t important to the integrity of the filling in terms of it setting. Baking it warms the filling enough to allow the air bubbles that get mixed into it to rise to the top and burst, giving you dense, creamy, silky pie filling.
When it comes to topping this pie, I prefer fresh whipped cream, which I included in the recipe, but there are plenty of other options. Meringue, Cool Whip, whipped topping in a can, or nothing at all are all great options. The recipe I’ve included for the whipped cream will give you enough whipped cream to top the pie entirely with some to spare. I chose not to use it all in the photos for this recipe so y’all could see that luscious lemon filling under it. If you want to use less, feel free to scale the recipe for the whipped cream back.
Regardless of what tops it or what kind of crust you use, I know y’all are going to love this one!
Learn how to make a Homemade Graham Cracker Crust!
There’s something about a buttery, sweet, and salty graham cracker crust that makes for the perfect vessel for just about any pie. And while I am certainly no stranger to the convenience of a pre-made crust, sometimes I want to make a recipe a little special and make the crust, too.
How to make a Graham Cracker Crust
Recipe Card
Easy Lemon Cream Pie
Ingredients
- 1 (9-inch) deep dish prepared graham cracker crust
- 2 (14-ounce) cans sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup fresh lemon juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream. Once smooth, add the lemon juice. Whisk until smooth and thickened. Pour into the prepared pie crust. Bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
- Once ready to serve, beat the cream and powdered sugar together until stiff peaks. Top the pie with the whipped cream and serve.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I just made this and taste tested the filling before putting it in to bake…delish!! Is it normal for it to still be a little jiggly after baking?
It looks perfect! Yes, it will be a little jiggly, but will set up in the fridge. That should take at least 4 hours.
Fantastic!!!! Lemon pie made as directed with no changes. Absolutely delicious. I did make a bischoff cookie crust.
It looks AMAZING!
Hi,
Question. One of the comments says to cook the crust and then add the filling. My reading of the recipe makes me think I should cook the crust and filling together. Which one is correct? Thank you💜
I think the confusion is around using a homemade crust or a store-bought crust. If you’re using a pre-made crust (like from the grocery store) there is no need to bake the crust before adding the filling. My recipe for a homemade crust calls for the crust to be baked and cooled before filling. Once the filling is added, the pie should be baked.
Aha! Thanks Stacey, that makes sense!
Of course! Happy to help!
FANTASTIC! This is honestly the best lemon cream pie I have ever had. I made it three times for three different gatherings, and the compliments were endless! Do you happen to have a variation for a vanilla cream pie ? I thought about omitting the lemon juice but realized I’d need to replace it with something…
I’m so glad you’ve enjoyed it! I don’t have a vanilla version, but I’ll put some thought into it. You’ll need to have some sort of acid to thicken the sweetened condensed milk, so I’m not sure how to make that work.
Can this be made with 1 can of sweetened condensed milk instead of two? Would the only difference be a slightly more tart flavor?
I’ve only ever made it with two, so I can’t say for sure. If you try it, be sure to come back and let me know.
Great, quick recipe! What a blessing! I added extra lemon juice and lemon zest, because my hubby likes it extra lemony, and added a touch of vanilla to the whipped cream. It came out beautiful and delicious!
It’s beautiful! So glad you enjoyed it!
This was one of the easiest recipes, to be so delicious. Thank you.
Delicious and easy! Two of my favorite words! Thanks, Pam!
Hi Stacey! My friends and I had a luncheon and the theme was lemons. So I found this recipe and I made your lemon pie. I made one in advance just to test it and took pieces to a few of my neighbors. Everyone just absolutely loved it and it was a big hit at the luncheon. This morning I just got done making the exact same recipe but with key limes for a dinner party we are invited to tonight. I had to squeeze about 30 key limes because those little buggers are so small lol. But it’s amazingly delicious. Thanks so much for the recipe . 😊
Love hearing this, Maggie! I know juicing all those key limes is a bear, but the fresh juice sure makes it worth it!
This pie was so simple to make and it was a huge hit with the entire family! I added some lemon zest to the filling and will probably cut the whipped cream recipe in half for the next go around. Such a wonderful summer dessert!
It’s a beauty! So glad you enjoyed it!
Easy and Delicious
Glad you enjoyed it!
I’ve made this a couple times and everybody loved it! I was wondering if it would taste good with fresh orange juice instead of lemon or even fresh lime juice. Have you tried either?
I’ve not tried that. I wonder if the orange juice would be acidic enough to thicken the filling. Let me put some thought into this…
I have made this twice and both times have been a hit!!! Thank you for sharing 🙂
It looks perfect!! So glad you enjoyed it – both times!
Instead of graham cracker crust, could i use a pretzel crust ? Make it with butter and sugar just like a graham cracker crust would be made?
Absolutely!
It might work with Coconut Milk * Before trying, maybe you can search here on Pinterest or Google it. At least Coconut goes well with Lemon
.Hope it works for you. **
Just made this pie! Doubled the recipe because I’m giving one away ha! I prefer regular pie crust so I’ll see how that turns out. And I added a good deal of lemon zest! They are still cooling. But they look yummy!
They look beautiful! Thanks for sharing a photo!
omg so prettty!!!
Do I put the graham cracker crust in a pie dish and bake it in that or did you put it in a pie dish after you baked it?
The crust should be baked and cooled completely before adding the pie filling.
I love this lemon pie. I got the recipe from a friend and baked my first one in 1977. Delicious!
We’re big fans at our house!
My daughter LOVES lemon, however she cannot tolerate dairy products. Do you think this might work with non-dairy products?
I’m honestly not sure. I’ve only ever made it this way. If you try it, please come back and let me know as there may be others with that same question.
Try eagle brand sweetened condensed coconut milk
I didn’t even know such thing existed! Thanks for sharing!
Can you make individual pies from this recipe and if so what might be the cook time? Thank you!
I don’t see why not. The cook time should be roughly the same as it’s really just to force air bubbles to the top of the pie.
Can these pie be frozen and thawed to room temperature? Can’t wait to try this pie!
Yes, this should freeze just fine. But I would keep ti chilled. I’m afraid it might be too soft at room temp.
What would the total of sugar content be??
Just so I’m clear, are you referring to the sugar nutritional content?
Can this be made ahead of time, say on Friday, to be served on Sunday morning?
Sure!
How about making it with orange juice? Might have to add a little orange flavoring or dash of an orange liqueur. I also use the same trick to flavor the whipped cream when using to garnish a plain vanilla cake, for example. (I am a Southerner born and raised in North Carolina.)
I’m honestly not sure that there’s enough acid in the orange juice to set the pie. The acid in the lemon juice reacts with the sweetened condensed milk to thicken it and I’m just not sure it would work. It sounds amazing though!
Came out great,can’t wait to Try it cooling down now , I’m sure it’ll be great just like the buttermilk pound cake
I hope you love it!
OMG!!!!this pie is so refreshing, airy, a taste that is so Devine. It’s so amazing as to how the ingredients really mesh together. Nothing like you would think, I thought it was going to be overly sweet, boy was I wrong. It’s one of my favorites hands down. Wondering what other fresh juices can you use?
So glad you loved this recipe! It is quickly becoming one of my favorites this Summer! You could always try it with lime juice!
Absolutely love this pie! So easy to make, with ingredients I always have on hand. The filling is silky smooth, and the perfect blend of sweet-tart. I saw my granddaughter picking away at some of the leftovers; she said “I think this might be the best pie I’ve ever eaten.” And she comes from a family of bakers! 🙂 Thank you for such a wonderful recipe.
Thank you so much Mary!
The lemon pie is absolutely delicious, perfection. Thank you.
Thank you! So glad you loved it!
I made this for a family reunion this weekend. I brought home a tiny sliver and was looking forward to relishing it when my hubby walked in the living room with the whole pie plate in his hands. He said, I didn’t think you had any pie left! I just looked in the fridge and there it was. He said it was good. I’ll just have to make another to see for myself. 😆
P S. It was so easy!
LOVE this story!
I love this recipe. If Lori’s husband is like so many husbands (including mine), if she had needed him to find the sliver of pie or other item, he would have come back empty handed. But just set aside something for yourself, and guess what they magically find!
terrific…i did add lemon extract for a more lemon taste..i also made one in muffin tin the same way..was great for quick snacks..
Oh good idea, thanks!
Like your recipe
I’m from PA. We northerns celebrate everything with food also. Don’t know why people only think Italians and southerners do
It says to put filling in prepared Graham crackers crust. Do I bake the crust first, cool, pour in the filling and bake again?
If you’re using a store-bought crust, there’s no need to bake the crust beforehand. If you’re making a homemade crust, you’ll follow those directions (which often include baking it) and then cool, add the filling, and bake again.
P.S. keep them coming
Sharon
OMGOSH it’s the best. Melts in your mouth. I didn’t think any thing could be better than lemon meringue pie. , Wow I was soooo wrong. And twice as easy to make. Thank you from San Diego
Sharon
So glad you loved it!
You really only need to bake for 6-8 minutes?
Really don’t have to bake at all but the quick bake helps to bring any bubbles to the surface so that you have a beautiful, dense pie.
I needed 2 lemons for some other recipes and my husband came home with a bag of beautiful lemons. They didn’t have single lemons. So glad now! I know what I am going to do with the extras! This looks delicious!!
It was MEANT to be!
I can’t wait to try this! It looks absolutely delicious! I love lemon pie, especially in the summertime. Thanks, for all your hard work supplying your readers with these mouth watering recipes.
Would bottled lemon juice work?
It should, but won’t have as fresh a flavor.
I’ve made this pie twice now and everybody raved about it. Made it for a lemon luncheon theme girls party yesterday and everybody wanted the recipe. Don’t use bottled lemon juice. It’s so easy to squeeze your own lemons and you don’t need that much. Anyway, thanks for the wonderful recipe.
You are so welcome! I’m glad to hear everyone enjoyed it! And I agree, the fresh flavor that squeezing your own lemons just can’t be beat with this one.