Creamy Lemon Pie Recipe

Craving something sweet, tangy, and irresistibly creamy? This Creamy Lemon Pie Recipe is the perfect solution! The refreshing tartness of lemon combined with a smooth, creamy filling in a buttery crust makes this dessert a crowd-pleaser. Whether you're hosting a dinner party, celebrating a special occasion, or just looking for a delightful treat, this pie will impress everyone. Read on for the full recipe, tips, and all you need to know to make the perfect creamy lemon pie at home!

this Recipe

---

What is a Creamy Lemon Pie?

Creamy Lemon Pie is a delicious dessert that features a luscious, velvety lemon filling typically set in a graham cracker or pastry crust. The combination of tangy lemons and rich creamy ingredients like sweetened condensed milk or cream cheese results in a balanced flavor profile—sweet, sour, and luxurious. It’s often topped with whipped cream or meringue for that extra touch of indulgence. This pie is loved for its simplicity and its ability to brighten up any meal with a refreshing citrus twist.

---

Ingredients List for Creamy Lemon Pie

Before diving into the step-by-step instructions, let's make sure you have everything you need to whip up this delicious dessert. Here's a comprehensive list of ingredients for both the crust and the filling:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Lemon Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup freshly squeezed lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest (optional but recommended for extra zestiness)
• 3 large egg yolks
• ¼ cup heavy cream (for extra creaminess)

For the Whipped Topping (optional):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

---

Substitutions and Variations

Want to put your own twist on the Creamy Lemon Pie Recipe? Here are a few easy substitutions and variations:

• Crust: Instead of using a graham cracker crust, try a vanilla wafer crust or even a shortbread crust for a buttery twist.
• Lemon Filling: If lemons are out of season, substitute with lime juice for a tangy Key Lime Pie variation. Or try using a combination of lemon and lime juice for a citrus fusion pie.
• Dairy-Free Option: To make this pie dairy-free, substitute regular sweetened condensed milk with coconut condensed milk and use coconut cream instead of heavy cream. The result is a light and slightly tropical variation!
• Topping: Instead of whipped cream, try a classic meringue topping for an elegant finish. Simply whip the leftover egg whites from the yolks used in the filling to make a light and fluffy meringue.

---

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s get to the heart of the recipe: how to make the perfect Creamy Lemon Pie. Follow these simple steps for the best results!

---

How to Cook Creamy Lemon Pie: A Step-by-Step Guide

Step 1: Preheat Your Oven

• Set your oven to 350°F (175°C) to prepare for baking the crust.

Step 2: Prepare the Crust

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2. Pour the melted butter over the mixture and stir until everything is evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to ensure the crust is packed tightly.
4. Bake the crust in the preheated oven for 7-9 minutes, or until lightly golden. Set aside to cool while you make the filling.

Step 3: Make the Lemon Filling

1. In a medium-sized mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
2. In another small bowl, lightly beat the egg yolks, then add them to the lemon mixture.
3. Slowly stir in the heavy cream until the mixture is smooth and well combined.

Step 4: Fill the Pie Crust

• Pour the lemon filling into the pre-baked and cooled pie crust. Use a spatula to spread the filling evenly.

Step 5: Bake the Pie

• Bake the pie at 350°F (175°C) for 15-20 minutes, or until the filling is set but still slightly wobbly in the center. Don’t overbake—this will help keep the filling smooth and creamy.

Step 6: Cool and Chill

• Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 3 hours, or until fully set.

---

Common Mistakes to Avoid

• Overbaking the Filling: If you bake the pie for too long, the filling can curdle or crack. Keep an eye on the pie and remove it from the oven when the filling is set but still has a slight jiggle in the center.
• Not Cooling the Pie Completely: For the best texture and flavor, it’s essential to let the pie chill in the refrigerator for at least a few hours. Don’t skip this step!
• Using Bottled Lemon Juice: Fresh lemon juice makes all the difference in this pie. Bottled juice can have a bitter aftertaste that alters the flavor, so always use fresh lemons for the best results.

---

Serving and Presentation Tips

The best part about making a Creamy Lemon Pie is that you can get creative with how you serve and present it. Here are a few ideas:

---

How to Serve Creamy Lemon Pie

• Chilled and Fresh: Serve the pie straight from the refrigerator for the best texture. The cold temperature keeps the pie firm while enhancing its refreshing lemony flavor.
• Top with Whipped Cream: Add a generous dollop of freshly whipped cream to each slice. This adds a light and fluffy contrast to the dense, creamy filling.
• Add Fresh Fruit: Garnish each slice with fresh berries or lemon slices for a pop of color and extra flavor.

---

Presentation Ideas for Creamy Lemon Pie

• Lemon Zest Spiral: Grate extra lemon zest over the top of the pie in a spiral pattern for an elegant and simple decoration.
• Whipped Cream Piping: Use a piping bag to pipe whipped cream around the edges of the pie. Add a few sprigs of mint for a fresh look.
• Candied Lemon Slices: For a more sophisticated presentation, top the pie with candied lemon slices. They not only look beautiful but also add a sweet, chewy texture to balance the creamy filling.

---

Creamy Lemon Pie Recipe Tips

• Room Temperature Eggs: Make sure your egg yolks are at room temperature before mixing them into the filling. This helps create a smoother, more cohesive filling.
• Use Cold Heavy Cream: For the best whipped topping, use cold heavy cream and chill your mixing bowl before whipping. Cold equipment helps the cream whip up faster and hold its shape better.
• Chill Overnight for Best Results: If you can, chill the pie overnight. This not only ensures the filling is fully set but also deepens the flavors, making the pie even more delicious!

---

Frequently Asked Questions (FAQs)

Q: Can I make this pie in advance?
A: Yes! In fact, this pie is best when made a day ahead. The longer chilling time allows the flavors to meld, and the filling to fully set, resulting in a more delicious and sliceable pie.

Q: Can I freeze a creamy lemon pie?
A: Yes, you can freeze it! Wrap the pie tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw in the refrigerator overnight.

Q: Can I use bottled lemon juice?
A: Freshly squeezed lemon juice is highly recommended. It provides a more vibrant and natural flavor compared to bottled lemon juice, which can have preservatives and an altered taste.

Q: How long will this pie last in the fridge?
A: The pie will keep in the refrigerator for up to 4-5 days when properly covered.

---

Conclusion

This Creamy Lemon Pie Recipe is a true showstopper—perfect for any occasion! With its zesty lemon flavor and rich, creamy filling, it’s a dessert that will have everyone asking for seconds. Whether you follow the classic recipe or put your own spin on it with variations, this pie is sure to satisfy. Serve it chilled, top it with whipped cream or meringue, and enjoy the bright, refreshing taste of this delightful dessert.

Print