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 variation with lemon flavor 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 in this delicious lemon cream pie recipe. 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. This luscious lemon cream pie is absolutely delicious. Once slice right out of the refrigerator, and you’re hooked!
What crust should I use for Lemon Cream Pie?
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. 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 crumb mixture all pressed into the pie dish. Using a 1/4-cup metal dry measuring cup is the perfect tool for pressing the graham cracker crumbs along the bottom and edges of the pie plate.
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
Why should I bake my Lemon Cream Pie?
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.
Even though it might seem surprising, that quick 6 to 8 minute bake is intentional. This pie doesn’t have eggs, so we’re not baking it to cook anything through. Instead, that short time in the oven helps the filling set just slightly and allows any little air bubbles to rise to the surface and pop, giving the pie a smooth, creamy top. The rest of the magic happens in the fridge as it chills and firms up. Promise it’ll slice like a dream!
What toppings go great on Lemon Cream Pie?
When it comes to topping this pie, I prefer fresh whipped cream topping, which I included in the recipe, but there are plenty of other options. Meringue, Cool Whip, whipped topping in a can, a little lemon zest, 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 back the recipe for the whipped cream.
Regardless of what tops it or what kind of crust you use, I know y’all are going to love this one!
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.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. 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.
Arriana
Delicious pie! 10/10 rating and it was so easy to put together!! How long is it good for?
It will last for about a week. So glad you enjoyed it, Arriana!
Debbie
I love it. Made it around 4 tiimes. Instead of whip cream I put a heaping tbsp of my lemon blueberry dump cake on top.
That sounds great, Debbie!
Steve
Is the baking time correct? 6-8 min. seems wrong.
It’s correct. It’s just long enough to slightly warm the filling enough to allow the bubbles to move to the top. It does help a little with setting the filling as well.
Nicola
Hi, I’m not sure why mine didn’t harden in the fridge after hours. Can you please advise why this might be?
Sounds like maybe the ingredient types or quantities were off. Did you make any changes to the recipe?
Melissa
Can this pie be frozen?
Yep! Freezes beautifully!
Miranda
Hi Stacey! I’m excited to give this recipe a try! I’ve never made lemon pie before, wondering if I should use regular lemons or meyer lemons? Thanks!
Hey there! I’m glad you’re excited to try the recipe! Meyer lemons have a sweeter and less acidic flavor, so they can add a nice twist. Regular lemons will give you a more traditional tartness. Either will work, so it just depends on your taste preference!
Miranda
Hey Stacey! Ended up going with regular ol lemons and it turned out great! Super good, and big hit at the Easter dinner! Thanks for the recipe. I’ll definitely try this with limes next time 😊
It’s beautiful!! So glad to hear y’all enjoyed it!
Allexis T
This was incredible and so simple to make! I’ve always been intimidated to make lemon or key lime pie and then I found this recipe. Guess I’ll be purchasing Stacy’s cook book too now. Thank you!
I’m so glad to hear you enjoyed the recipe! Lemon and key lime pies can be intimidating, but they’re actually pretty simple. Thanks for considering my cookbook too!
Judy
This is my “go to” dessert recipe whenever someone visits us in Arizona. I use fresh lemons from our Meyer lemon tree. Everyone loves it! Curious if anyone has made it in a 9×13 pan?
That sounds delicious, Judy! I’ve not tried it in a 9×13, but let’s see if anyone else can chime in there…
Joy
I want to make this into mini pies instead of a large one. Do you think I should decrease the cooking time?
Great idea! Yes, you should definitely decrease the cooking time. I’d guess the mini pies should take about 4 to 5 minutes.
Joy
Oh that recipe is soooo scrumptious!! I did lower the amount of lemon by 1/4 cup because I like less tart and more sweet… they turned out so great!
Thanks for sharing your tweak! I love that you adjusted the lemon to suit your taste. It’s always fun to make a recipe your own. Glad to hear they turned out great!
emily
hi! are the lemons on top in your photos candied or just regular thinly sliced lemons? currently trying this recipe! thank you!
Hi Emily! They’re just regular ol’ lemons, but I think candied lemons would be a great addition! Hope you’ll enjoy it!
CONNIE RYAN
LOVE ANY KIND OF LEMON PIE…AND THIS WAS CERTAINLY DELICOUS
Sylvia
Wonderful. So easy. This has already become my favorite.
Thanks so much for your kind words! I’m happy to hear it’s become your favorite.
Emma
Hi Stacey! Could I use Greek yogurt instead of sour cream?
I’m honestly not sure. I think it should work, but haven’t tested it to be able to say for sure.
Shannon Rollins
I love this recipe! I added lemon zest to it also!❤️💕💕
Great idea! So glad you’ve enjoyed it, Shannon!
Lauren
My first time making this and the whole family loved it (1 year to 40 years). Followed the recipe to a “T” except I swapped British Digestives for graham cracker in the crust. Wondering if you could do a straight across exchange with lime juice instead of lemon or would some other adjustments be needed?
I’m so glad to hear your family loved it! Using Digestives is a great twist. You can definitely swap lime juice for lemon juice without any major adjustments.
Diana
This will be my ‘go to’ Lemon cream pie. It’s so, so good BUT next time I will substitute 1 can of Evaporated Milk rather than 2 cans of Sweetened condensed milk. Pie was very, very good but too sweet. Too, I couldn’t believe the huge difference n’ squeezing fresh lemon … you could really taste it…
Thank you for a great recipe!
So glad you enjoyed it!
Kerri Maddox
This is Delicious and so I’m wondering…could you use this recipe to make Key Lime pie by using limes instead of lemons? Thanks 😊
Yep! This is nearly the same recipe that I use for key lime pie.
Sha
Love anything lemon as well. Do you par bake the crust?
If you’re using a store-bought crust, there’s no requirement, but you certainly can. I do recommend baking it when you use my homemade crust recipe.
Peggy Petrone
looks yummy.. can I get recipe for your graham cracker crust, Please
You bet! Homemade Graham Cracker Crust
Glenda Irvine
Easy to make and so delicious!! my dinner guess all wanted the recipe, which I obliged them!!
Thanks, Glenda! Glad to hear y’all enjoyed it!
Melissa Custodio
I made it but I did make my own crust. Along with a few added extras. It came out great and was enjoyed. I used a nut mix in my crust along with lemon zest. As for my whip topping I used normal sugar and about 1oz of lemon pudding mix to stabilize. And I used one fat free sweet condensed milk with one normal. I like to change things up. Thank you.
So glad to hear it turned out great for you, Melissa!
Lynn
Hi Stacey, absolutely loved your Lemon Cream pie. It was a big hit. Serving it along with your Lemon & Lime cake for Easter. Have a Blessed Easter! Lynn, Seal Beach CA.
Sounds like a delicious combination! I love that pie, too. I served it at Easter as well and made the lemon lime cake last week! Great minds think alike!
Linda
Hi ! I can’t wait to try this lemon pie ! Could you put Meringue on the top ?
I don’t see why not! Hope you’ll enjoy it!
Kim
Yum! Everyone asked for the recipe! I have celiac disease so I used a gluten free Graham crust but Iv honestly think this would also be wonderful in little pudding cups without the base!
Awesome! Great idea! So glad to hear you enjoyed it!
kara carlson
Super easy and delicious. I used fresh lemons and added zest. Easy to make for someone on the go.
Sounds great! So glad you enjoyed it!
Colleen
This was so so good! Easy to make. I did add lemon zest and used 2 cans of the condensed milk also made the graham cracker crust but didn’t bother with the whipped cream. For presentation maybe I’ll use the whipped cream but as far as my husband is concerned its perfect without it. Thanks so much for sharing 🙂
So glad you enjoyed it!
Trish Dorough
Only one can of condensed milk was necessary to reach the proper thickness and liquid amount for a 9 inch pie shell. This recipe is to die for. the only exception was 2 -14 ounce cans of condensed milk is Unnecessary to achieve this delicious pie.
One can will certainly yield a thicker pie. Glad you enjoyed it.
racheal ellis
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.
Tresh
Fantastic!!!! Lemon pie made as directed with no changes. Absolutely delicious. I did make a bischoff cookie crust.
It looks AMAZING!
kara carlson
Ohhh bischoff!!!! I am going to do that next time! Brilliant!😁
Right!? Such a great idea!
Kathy
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.
Kathy
Aha! Thanks Stacey, that makes sense!
Of course! Happy to help!
Ann Walker
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.
Kapri
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.
Rebecca
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!
Pam S
This was one of the easiest recipes, to be so delicious. Thank you.
Delicious and easy! Two of my favorite words! Thanks, Pam!
Maggie Sher
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!
Hannah G
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!
Iris
Easy and Delicious
Glad you enjoyed it!
Maggie Sher
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…
Abby
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!
Jami
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!
Judy
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. **
Mary-Jo
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!
haimwisley
omg so prettty!!!
Maggie Sher
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.
Carol
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!
Pam Houdashell
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.
Vicki
Try eagle brand sweetened condensed coconut milk
I didn’t even know such thing existed! Thanks for sharing!
Joanie
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.
Linda
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.
Adrice
What would the total of sugar content be??
Just so I’m clear, are you referring to the sugar nutritional content?
Deanna Fuchs
Can this be made ahead of time, say on Friday, to be served on Sunday morning?
Sure!
Danelle Hills
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!
Joe Hain
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!
Tonya Gilbert
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!
Mary
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!
Jody Harrington
The lemon pie is absolutely delicious, perfection. Thank you.
Thank you! So glad you loved it!
Lori Bagley
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!
Georgette
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!
carol rueve
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!
Kathi Harris
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
LOUISE
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.
Sharon Schmidt
P.S. keep them coming
Sharon
Sharon Schmidt
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!
Kara Brocious
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.
Denise
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!
Linda Banks
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.
Sherry Coffey
Would bottled lemon juice work?
It should, but won’t have as fresh a flavor.
Maggie Sher
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.