Lemon Cream Pie with Fresh Raspberries


Happy 4th of July, friends! I’m still in Idaho with my sister and family, enjoying this new nephew of mine. Goodness gracious, he’s going to be a heartbreaker! But, that’s a different story for another time.

In other news, I made a lemon cream pie for this blessed holiday. I was going to post these sugar cookie bars today instead of on Wednesday, but thought I should post them early….for some reason. So, today I have pie.

I think pie is a pretty American thing; more specifically apple pie. Or even blueberry pie. However, cooked fruit in pie is totally not my favorite thing in the world.  So, I made a lemon pie with copious amounts of cream.

Nothing says happy birthday America quite like a pie that is red, white and…….yellow?!

Sure, that works. 

If you know me at all, you know I’m somewhat of a lemon freak. Also, whipped cream is MY LIFE. Therefore, this pie is right up my alley and should be right up yours. There are only 4 ingredients in the filling and overall it’s a pretty easy dessert to make. It looks a little on the fancy side because I topped the whole thing with lots of fresh raspberries, but I assure you it’s one of the easiest sweet treats in the world.

Here’s how to make it:


Start by rolling out some pie dough and form it into a pie plate. This is a good recipe. So is this.

IMG_0335 copy

Prick a few holes into it and set aside.  IMG_0334

For the filling, stir some sweetened condensed milk together with egg yolks, lemon juice and lemon zest. After you mix it a few minutes, the filling should thicken.


Pour it into your prepared pie shell and bake until the edges are golden brown and the lemon filling is set. Cool completely and then add your cream.


Like so! You can either eat it just like this or add on some fresh raspberries.


Either way, this is probably one of my favorite pies. It’s sweet, tangy, creamy, buttery and so fresh. It’s the most perfect treat for summer, if I do say so myself.

Anyways, go ahead and give this a whirl today {or tomorrow} and enjoy! Happy 4th!


Lemon Cream Pie with Fresh Raspberries

The zingiest, lemoniest pie ever! This dessert was made for summer!

Yield: 1 9-inch pie Prep Time: 6 hours Cook Time: 25 minutes Total Time: 6 hours 25 minutes


1 9-inch unbaked pie shell
1 can sweetened condensed milk
3 egg yolks
2 tablespoons fresh lemon zest
1/2 cup fresh lemon juice

1 cup heavy cream
1 teaspoon vanilla
3 tablespoons powdered sugar
2 cups fresh raspberries


Preheat oven to 350 degrees.

Using a fork, poke holes into the pie shell and set aside. In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight. Whip cream together with vanilla and powdered sugar until stiff peaks form. Spread overtop of the pie and top with fresh raspberries. Chill until ready to serve.


Submit a Comment

Your email address will not be published. Required fields are marked *


  1. Ohhh wow Lauren, this looks amazing! So light and summery, love all those fresh raspberries! Have a wonderful holiday weekend – have a slice of pie for me 😉


  2. I just made the butterfinger mousse pie…holy AMAZING!!! :)


  3. Enjoy your time with Family! Hope your Fourth was great and the food was fantastic. Thanks to your Husband for his service in keeping this Country free. We appreciate it hugely.

    Oh, and the pie. I am so getting this done tomorrow. :-)


  4. This pie was so yummy!!! And probably the easiest pie recipe :-) thank you for sharing!


  5. That is a beautiful crust and pie.


  6. Made this yesterday for the 4th and it disappeared! My group of friends can be pretty picky, but they all loved it! It was the perfect amount of lemon flavor and was a cinch to make. Thanks for sharing!!!



Pin It on Pinterest