Easy Lemon Cream Pie

by Stacey Updated: May 8, 2025

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.

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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!

Overhead view of graham cracker crust with measuring cup.

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

slice of Easy Lemon Cream Pie on blue plate

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!

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