Lemon Cream Pie

Bright citrus and velvety cream come together in this Lemon Cream Pie that feels nostalgic, fresh, and indulgent.

5 from 1 vote

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Course: Dessert, Holiday

Cuisine: American, Classic

Keyword: chilled pie, citrus cream, Lemon Cream Pie, lemon pie, sour cream dessert

Prep Time: 30

Cook Time: 10

Chill Time: 3

Total Time: 43

Servings:

Calories: 275kcal

Cost: $6

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.

Notes

This lemon pie is cool, creamy, and perfectly balanced between tart and sweet. It’s a make-ahead dessert that feels both comforting and special, ideal for gatherings or quiet moments with a fork and a smile.

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