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Easy Lemon Cream Pie

A bright and creamy lemon pie with a buttery crust that's perfect for summer gatherings and a comforting family dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 pre-baked 9-inch pre-baked 9-inch pie crust (graham cracker or pastry crust) Use store-bought for a shortcut.
For the Lemon Curd Filling
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 1.5 cups whole milk or milk of choice for a lighter option.
  • 3 large egg yolks, lightly beaten
  • 1/2 cup freshly squeezed lemon juice about 2–3 lemons; bottled lemon juice works in a pinch.
  • 2 tablespoons lemon zest adds perfume and depth.
  • 3 tablespoons unsalted butter, cut into pieces
For the Whipped Cream Topping
  • 1 cup cold heavy cream or coconut cream for dairy-free.
  • 2 tablespoons powdered sugar optional.
  • extra lemon zest or thin lemon slices for garnish.

Method
 

Preparation
  1. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until evenly combined.
  2. Gradually whisk in milk until the mixture is free of lumps. Place the pan over medium heat and stir constantly until thickened.
  3. Temper the egg yolks by whisking a ladle of the hot mixture into the yolks, then return to the saucepan and stir constantly.
  4. Continue to cook for 1–2 minutes until the curd is thick and glossy.
  5. Remove from heat and stir in lemon juice, lemon zest, and butter until melted.
  6. Pour the lemon curd into the pre-baked pie crust and refrigerate for at least 2 hours.
Whipped Cream Preparation
  1. Before serving, whip the cold heavy cream with powdered sugar until soft peaks form and dollop over the chilled lemon filling.
  2. Garnish with extra lemon zest or thin lemon slices.
Serving
  1. Slice with a warm knife and serve chilled. Enjoy the contrast of tang and cream.

Notes

For variations, try Lavender Lemon by steeping lavender in the milk or a Ginger Snap Crust for added flavor. Store leftovers covered in plastic for up to 4 days.