Lemon Cream Pie

Staying away from the sweets didn’t last long! Ha! I actually made this pie a few weeks ago and liked it so much that I made it again just a few days ago. I love lemon. A lot. If you read this post {about Blueberry Breakfast Pies}, then you probably already knew that. But seriously, there’s something about the zing of a tart lemon that I can’t get enough of. I just love lemon. Love love love lemon.

So, because February is pie month and all, here is yet another pie! This time a Lemon Cream Pie. I like Lemon Meringue Pie just fine, but the cream just amps up the likability of this whole dessert for me. And, I love the intense lemon flavor with the cold cream and flaky crust. The combination is phenomenal and just so good!! Nothing can beat or top this recipe in my opinion–but that’s just because I’m addicted to lemon…..and cream….and pies…..I’m basically sunk when it comes to this. This would make a perfectly light and refreshing summer dessert. Actually, scratch the summer part–this tastes good no matter the season.

More or less, this is a key lime pie recipe made with lemon zest and juice in a regular pie shell instead of a graham cracker crust. I add the zest for a more intense lemon flavor and I add the juice for a zing. You bake it off, cool it down and top it with plenty of whipped cream. Keep it nice and cold until you are ready to serve. Then cut yourself a big fat piece and enjoy! That’s all there is to it! The hardest part is waiting for it to cool down. And, for everything that is good and holy, use REAL lemon juice and REAL whipped cream! You won’t be sorry!

So, that’s all the info you need to know!

Please pick up some lemons and make this pronto.

And then bring me a piece.

Thank you. 🙂

Lemon Cream Pie
yield: 8-10 servings
Print This Recipe Print This Recipe

Ingredients:
1 whole 9-inch Pie Crust, Uncooked
1 can Sweetened Condensed Milk (14 Oz)
3 whole Egg Yolks
2 Tablespoons Lemon Zest
½ cups Fresh Lemon Juice
1 cup Heavy Whipping Cream
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
½ Tablespoons Corn Starch (optional)
Slices Of Lemon, For Garnish

Directions:
Preheat oven to 350 degrees F.

Place pie crust in a 9-inch glass pie shell and set aside.

In small bowl, mix sweetened condensed milk, egg yolks, lemon zest and lemon juice together until evenly combined. Pour into pie shell and bake 20-25 minutes or until filling is set and crust is cooked.
Cool pie to room temperature, then cover with plastic wrap and refrigerate until completely chilled (at least 2 hours.)

Before serving, whip cream with sugar, vanilla and cornstarch* until stiff peaks form. Spread cream over top of pie and garnish with lemon slices.

*If you are making this pie in advance, add the cornstarch into the cream to keep it set. If you are serving it immediately, no need to add the cornstarch in.

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12 Comments

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  1. Yum! This looks so good – I love lemon too! Great pictures by the way.

    Reply
  2. PS I love that one of your Blogher advertisers for this post is Weight Watchers. How Ironic . . . 🙂

    Reply
  3. I’m a Lemon Meringue addict…and a key lime addict…and did I mention (also) a pie addict? I think it stands to reason that I’ll be making this 🙂
    I can nearly taste it already!
    love,
    cathy b.

    Reply
  4. I am not big on lemon but this is going to change my mind. It looks absolutely beautiful. Great job.

    Have a great week ahead.

    Reply
  5. This lemon cream pie looks sunny, bright and full of flavor. I am with you – gotta be real lemon juice and real whipper cream.

    Reply
  6. What a lovely pie! It makes me have the happiness that Spring is soon around the corner – right now Southern NH is under layers and layers of snow! I look forward to making this yummy lemon pie. 🙂

    Reply
  7. This is so pretty, Lauren and it makes me yearn for spring to come.

    Reply
  8. The combination of sweet and tangy flavors always make a great combination. I love the simplicity of this preparation.

    Reply
  9. I happened to pick up a bag of lemons at the store yesterday, so I was looking for a lemon pie recipe today to make for Pi Day. This fit the bill as I had all the ingredients on hand. I used a template and sprinkled cocoa powder on it to make the pi symbol on top. It looked awesome and tasted great too. 🙂

    Reply
  10. hi, what temperature do you bake this at? Xx

    Reply
  11. pie crust like the one you make with butter and flour? the classic recipe? I am asking because I would like to make it myself. thank you

    Reply

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