This silky lemon cream pie balances bright, tangy lemon custard with rich sour cream and a cloud of homemade whipped cream on top. The filling sets up thick and creamy in the fridge, and every forkful tastes like the best parts of spring and summer rolled into one dessert. I first made this pie for a family potluck years ago, and it disappeared so fast I barely got a slice.
If you're looking for more show-stopping pies, you'll love my Easy Chocolate Peppermint Mousse Pie or the Best Cranberry Custard Pie Recipe-both are just as crowd-pleasing and simple to pull together.
The Time Liam Became the Official Taste Tester
The first time I made this homemade Lemon Cream Pie, Liam was sitting at the kitchen table with his coloring books spread everywhere. I was whisking the lemon custard on the stove, and he kept asking, "Is it done yet? Can I try it?" every thirty seconds. When I finally poured the filling into the pie shell, a little bit dripped onto the counter. Before I could grab a towel, he swiped his finger through it and tasted it.
"Mom, this tastes like lemon candy but better!" he said, his eyes going wide.
I laughed and told him he'd have to wait for the whipped cream, but he was already planning how many slices he could eat. When the Lemon Cream Pie finally came out of the fridge that evening, he took one bite and declared himself the official taste tester for all future pies. The rest of us just nodded and let him have that title.
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Lemon Cream Pie Ingredients
Here's what you need to make this classic Lemon Cream Pie recipe from scratch.
See Recipe Card Below This Post For ingtedient Quantites
Lemon Filling
Pre-baked pie crust: A 9-inch crust that's already baked and cooled forms the base. You can use homemade or store-bought.
Granulated sugar: Sweetens the custard and balances the tartness of the lemon juice.
Cornstarch: Thickens the filling so it sets up firm and sliceable after chilling.
Milk: Adds creaminess and helps create a smooth custard base.
Fresh lemon juice: Gives the pie its bright, tangy flavor. Bottled juice won't taste the same.
Egg yolks: Bind the filling and add richness. Make sure to temper them so they don't scramble.
Butter: Adds richness and a silky texture to the finished custard.
Lemon zest: Boosts the lemon flavor and adds tiny flecks of color.
Sour cream: Creates the signature tang and creamy texture that makes this pie stand out.
Whipped Cream Topping
Heavy whipping cream: Whips up into soft, fluffy peaks that sit beautifully on top of the chilled filling.
Powdered sugar: Sweetens the whipped cream without making it grainy.
How to Make Lemon Cream Pie
Follow these steps to make a silky Lemon Cream Pie that sets up perfectly every time.
Prep the eggs: Crack the eggs into a small bowl and beat them lightly with a fork. Set them aside while you start the filling.
Combine sugar and cornstarch: In a large saucepan, whisk together the sugar and cornstarch until there are no lumps.
Add liquids: Pour in the milk and fresh lemon juice, then whisk everything together until smooth.
Cook the custard: Place the saucepan over medium heat and stir constantly with a whisk or wooden spoon. The mixture will start to thicken after about 5 to 7 minutes and should bubble gently. Keep stirring so nothing sticks to the bottom.
Temper the egg yolks: Turn the heat down to medium-low. Scoop out one spoonful of the hot custard and stir it into the beaten egg yolks. Repeat this two or three more times to warm the yolks slowly without cooking them.
Combine everything: Pour the tempered egg mixture back into the saucepan and stir well. Bring the custard to a gentle boil and let it cook for two more minutes, stirring constantly.
Remove from heat: Take the saucepan off the burner and stir in the softened butter and lemon zest. Keep stirring until the butter melts completely.
Add sour cream: Let the mixture cool for about 3 to 4 minutes, then stir in the sour cream until the filling looks smooth and creamy.
Fill the crust: Pour the lemon filling into your pre-baked pie shell and smooth the top with a spatula.
Chill the pie: Cover the pie with plastic wrap or parchment paper, making sure it touches the surface of the filling so a skin doesn't form. Refrigerate for at least 3 hours or until the filling is firm.
Make the whipped cream: In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed. Gradually add the powdered sugar and keep beating until stiff peaks form, about 2 to 3 minutes.
Top and serve: Spread the whipped cream over the chilled pie filling just before serving. Slice and enjoy!
Substitutions and Swaps
If you're missing an ingredient or want to adjust the Lemon Cream Pie to fit what you have, here are some easy swaps that work.
Pie crust: Use a graham cracker crust for a sweeter, crunchier base, or try a shortbread crust for extra richness.
Sour cream: Greek yogurt works in a pinch and adds a similar tang, though the texture will be slightly lighter.
Butter: Swap in coconut oil if you need a dairy-free option, but the flavor will be a little different.
Powdered sugar: Use granulated sugar in the whipped cream if that's all you have, but add it slowly and taste as you go.
Lemon juice: If your lemons aren't very juicy, you can add an extra tablespoon of juice and a little more zest to boost the flavor.
Equipment For Lemon Cream Pie
You don't need any fancy tools to make this Lemon Cream Pie, just a few basics you probably already have.
Pie pan: A 9-inch pie pan holds the crust and filling perfectly.
Hand mixer: Whips the cream quickly and evenly. You can use a whisk if you don't mind a little arm workout.
Stand mixer (optional): Makes whipping the cream even easier, but it's not necessary.
Medium saucepan: A heavy-bottomed saucepan helps the custard cook evenly without scorching.
Whisk: Keeps the filling smooth and lump-free while it cooks.
Mixing bowls: You'll need a couple of bowls for beating the eggs and whipping the cream.
Storage Tips For Lemon Cream Pie
This chilled lemon dessert keeps beautifully in the fridge and actually tastes better after a full day of chilling.
Refrigerator: Cover the pie with plastic wrap or store it in an airtight container. It will stay fresh for up to 4 days.
Freezer: You can freeze the pie without the whipped cream topping for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the fridge overnight and add fresh whipped cream before serving.
Make-ahead: This Lemon Cream Pie is perfect for making a day ahead. The flavors get even better after sitting in the fridge, and the filling firms up nicely.
Whipped cream: If you've already added the whipped cream, the pie is best eaten within 1 to 2 days. The cream can start to weep or deflate after that.
Serving Suggestions
This spring dessert Lemon Cream Pie pairs beautifully with a few simple sides and drinks that let the lemon flavor shine.
Fresh berries: A handful of raspberries, blueberries, or sliced strawberries on the side adds color and a little extra sweetness.
Iced tea: A cold glass of lemon iced tea or sweet tea complements the citrus flavor perfectly.
Coffee: Serve this Lemon Cream Pie after dinner with a cup of hot coffee for a classic dessert pairing.
Vanilla ice cream: A small scoop of vanilla ice cream on the side makes each bite feel extra indulgent.
Expert Tips
Temper slowly: Don't rush the egg tempering step. Adding the hot custard too fast will scramble the yolks and ruin the smooth texture.
Stir constantly: Keep stirring the custard while it cooks so it thickens evenly and doesn't stick to the bottom of the pan.
Cool before adding sour cream: Let the custard cool for a few minutes before stirring in the sour cream. If it's too hot, the sour cream can curdle.
Use fresh lemon juice: Bottled juice tastes flat and won't give you that bright, fresh flavor.
Chill fully: Give the Lemon Cream Pie at least 3 hours in the fridge. If you slice it too soon, the filling will be runny.
FAQ
What is the difference between lemon meringue pie and lemon cream pie?
Lemon meringue pie has a tart lemon curd filling topped with toasted meringue, while lemon cream pie uses a custard base with sour cream and gets topped with whipped cream. The cream version tastes richer and more dessert-like, and it's easier to serve since the topping doesn't weep or deflate. My family prefers the cream version because it feels more like a treat and less fussy to make.
What are common lemon pie filling mistakes?
The biggest mistakes are not tempering the eggs properly, which leads to scrambled bits in the custard, and not cooking the filling long enough, which makes it runny. Another common issue is using bottled lemon juice instead of fresh, which gives the pie a flat, artificial flavor. Make sure to stir constantly while the custard cooks and let it chill fully in the fridge before slicing.
How do you make lemon cream with condensed milk?
You can make a quick lemon cream filling by mixing sweetened condensed milk with fresh lemon juice and a little lemon zest. The acidity from the lemon juice thickens the condensed milk naturally, so you don't need to cook it on the stove. It's a no-bake version that's faster but tastes a little sweeter and less custard-like than this sour cream lemon filling.
How do I thicken my lemon pie filling?
If your filling isn't thickening, it usually means the custard didn't cook long enough or the cornstarch didn't activate fully. Make sure the mixture comes to a full boil and bubbles gently for at least 2 minutes after you add the eggs. If it's still too thin after chilling, you can whisk together a little extra cornstarch with cold milk, stir it into the filling, and cook it again until it thickens. Then let it chill completely before serving.
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Pairing
These are my favorite dishes to serve with Lemon Cream Pie
Lemon Cream Pie
Equipment
- 1 9-inch pie pan Holds the crust and filling securely for even setting
- 1 Hand mixer Quickly whips the cream to a light, fluffy texture
- 1 Stand mixer (optional) Makes whipping cream easier but is not required
- 1 Medium heavy-bottom saucepan Ensures even heat distribution and prevents scorching
- 1 Whisk Keeps the custard smooth and lump-free while cooking
- 2 Mixing bowls Used separately for egg yolks and whipped cream
Ingredients
- 9- inch pre-baked pie crust fully cooled and blind-baked
- 1.1 cups granulated sugar fine white sugar for smooth texture
- 3.5 tablespoons cornstarch used as thickener
- 1.1 cups whole milk room temperature for smoother cooking
- 0.55 cup fresh lemon juice from freshly squeezed lemons
- 4 large egg yolks lightly whisked before use
- 0.3 cup unsalted butter softened for easy melting
- 0.6 tablespoon lemon zest finely grated outer peel only
- 1.1 cups sour cream full-fat for best creaminess
Whipped Cream Topping:
- 1.1 cups heavy whipping cream very cold for best volume
- 3 tablespoons powdered sugar adjusted to taste
Instructions
- Crack the eggs and gently whisk the yolks in a small bowl, then set them aside near the stove.
- Combine the sugar and cornstarch in a medium saucepan and whisk until evenly blended.
- Slowly pour in the milk and lemon juice while whisking, then place the pan over medium heat and stir constantly until the mixture thickens and begins to bubble.
- Lower the heat and spoon a small amount of the hot lemon mixture into the egg yolks, stirring well, and repeat several times to warm the eggs gradually.
- Pour the warmed egg mixture back into the saucepan, stirring continuously, then bring to a gentle boil and cook for two additional minutes.
- Remove the pan from heat and stir in the softened butter and lemon zest until fully melted and fragrant.
- Let the filling cool briefly, then fold in the sour cream until smooth and creamy.
- Pour the lemon filling into the prepared pie crust, cover the surface, and refrigerate for at least three hours until fully set.
- Beat the cold heavy cream with an electric mixer, gradually adding powdered sugar, until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie just before serving.
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