Lemon Cream Pie

I still remember the first time I made lemon cream pie. The crust was buttery, the filling was smooth, and the lemon flavor was bright and fresh. Every bite felt light but rich at the same time.

I know you want desserts that taste fancy but are easy to make. This pie is creamy, tangy, and sweet all at once. It’s perfect for summer, holidays, or just when you need a little treat.

You might think pies take too much work, but not this one. With a simple crust and an easy filling, you can put it together without stress.

So, let’s make lemon cream pie together and enjoy a dessert that’s simple, fresh, and delicious.

Why You’ll Love This Recipe

• Balanced Flavors: The tart lemon juice and zest pair perfectly with the sweetness of condensed milk and cream.
• No-Fuss Crust: Made with Nilla wafers, sugar, and butter, the crust is easy yet full of flavor.
• Make-Ahead Friendly: You can prepare the pie a day in advance and let it chill in the fridge.
• Light and Creamy: The texture is smooth and airy without being heavy.
• Crowd-Pleaser: A reliable dessert that appeals to both kids and adults.

What You Need to Know Before You Start

Prep Time & Chill Time:
Prep Time: 25 minutes
Cook Time: 10 minutes (crust only)
Chill Time: 4–6 hours (for best setting)
Total Time: About 6.5 hours

Servings:
This pie yields 8–10 slices, depending on how you cut it.

Difficulty:
Beginner-friendly. Straightforward steps with no special techniques required.

Required Kitchen Tools

• 9-inch pie dish
• Food processor or blender (for crushing wafers)
• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Spatula
• Zester (for lemon zest)

Ingredients for the Lemon Cream Pie

Here’s what you’ll need to bring this pie together (exact measurements in the recipe card below):

• Nilla Wafers: The base of the crust, giving a sweet, vanilla crunch.
• Butter: Melted to bind the wafer crumbs.
• Sugar: Adds a little extra sweetness and helps the crust set.
• Heavy Cream: Whipped to soft peaks for the topping and filling.
• Powdered Sugar: Lightly sweetens the whipped cream.
• Cream Cheese: Adds richness and stability to the filling.
• Sweetened Condensed Milk: Creates a silky, sweet texture.
• Lemon Juice and Zest: Freshly squeezed for the brightest flavor.
• Yellow Food Coloring (optional): Enhances the sunny appearance of the filling.

Variations for Lemon Cream Pie

• Extra Citrus Twist: Add a little lime or orange zest alongside the lemon for a layered citrus flavor.
• Graham Cracker Crust: Swap the Nilla wafers for graham crackers if you prefer a more traditional pie crust.
• Whipped Topping Only: Skip the cream cheese filling and use stabilized whipped cream over the condensed milk–lemon mixture for a lighter version.
• Berry Topping: Garnish with fresh blueberries, raspberries, or strawberries for added color and flavor.
• Mini Pies: Use a muffin tin to make individual servings.

How to Make Lemon Cream Pie Step-by-Step Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Crush the Nilla wafers in a food processor until fine crumbs form.
3. Mix crumbs with sugar and melted butter until well combined.
4. Press mixture firmly into the bottom and sides of a 9-inch pie dish.
5. Bake for 8–10 minutes, then cool completely.

2. Make the Lemon Filling

1. In a large bowl, beat softened cream cheese until smooth.
2. Add sweetened condensed milk, lemon juice, and lemon zest. Beat until creamy.
3. (Optional) Add a few drops of yellow food coloring for a brighter look.
4. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
5. Fold half of the whipped cream into the lemon mixture until smooth.

3. Assemble the Pie

1. Pour the lemon filling into the cooled crust and smooth the top with a spatula.
2. Spread the remaining whipped cream evenly over the filling.
3. Cover and refrigerate for at least 4–6 hours, or overnight for the best texture.

Serving and Decoration

• Garnish the pie with extra lemon zest, thin lemon slices, or fresh berries.
• For a special touch, pipe whipped cream around the edges before serving.
• Serve chilled with coffee or tea to balance the tangy sweetness.

Storing Lemon Cream Pie

• Refrigerator: Keep the pie covered in the fridge for up to 3–4 days.
• Freezer: For longer storage, wrap slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Make-Ahead Tip: This pie actually tastes better after chilling overnight, as the flavors meld and the filling sets beautifully.

Tips and Tricks for Success

• Use Fresh Lemons: Fresh juice and zest give the filling a vibrant, bright flavor bottled juice can’t match.
• Chill Thoroughly: Don’t rush the chill time; it’s essential for a firm, sliceable filling.
• Room Temperature Cream Cheese: Soft cream cheese ensures a lump-free filling.
• Firm Crust: Press the crust down firmly with the bottom of a glass for best results.
• Whip Cream Separately: Always whip cream in a cold bowl for better volume and texture.

Nutrition

Serving Size	Calories	Carbohydrates	Protein	Fat	Saturated Fat	Fiber	Sugar
1 slice (1/10 of pie)	~420	45g	6g	24g	14g	1g	32g

Lemon Cream Pie FAQs

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh is best, but bottled works in a pinch. Expect a slightly less vibrant flavor.

Q: How long does the pie last?
A: Up to 3–4 days in the fridge.

Q: Can I freeze Lemon Cream Pie?
A: Yes, wrap slices tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.

Q: Can I make this without the crust?
A: Yes, you can serve the filling in cups as a “lemon cream parfait.”

Conclusion

Lemon Cream Pie is a refreshing dessert that’s smooth, tangy, and simple to make. With its buttery wafer crust and creamy lemon filling, it’s a treat that feels special without being complicated. Whether served for a family meal or a weekend gathering, this pie delivers comfort and brightness in every bite.