Lemon Cream Pie Recipe: Tips for Making Lemon Cream Pie
Written by MasterClass
Last updated: May 9, 2022 • 3 min read
If you’re a fan of lemon desserts, try making this lemon cream pie. It’s the perfect summer treat, featuring plenty of bright lemon flavor to cleanse your after-dinner palate.
Learn From the Best
What Is Lemon Cream Pie?
Lemon cream pie is a creamy, tangy dessert consisting of a silky, lemon-flavored baked custard set in a buttery crust and topped with fresh whipped cream and lemon zest. Prepare this bright, citrusy pie in a standard pie crust, graham cracker crust, vanilla wafer crust, or another crispy, cookie-based bottom for the ultimate summer dessert.
3 Tips for Making Lemon Cream Pie
Follow these easy tips for crafting the best lemon cream pie possible:
- 1. Switch up the crust. The airy lemon custard in this pie complements many crusts, including a traditional homemade flour pie crust, gluten-free crust, or graham cracker crust. Use a store-bought premade crust as your lemon cream pie base to save time.
- 2. Experiment with additions. Customize this lemony dessert with additional spices, extracts, and nuts to suit your taste preferences. Add orange juice, orange extract, or lemon extract for more pronounced citrus notes. Fold blueberries, raspberries, or blackberries into your filling for a berry-lemon cream pie. Incorporate chopped nuts (like almonds or walnuts) or coconut flakes for some textural contrast. Serve the pie with a dollop of whipped cream, a scoop of homemade ice cream, or a spoonful of lemon curd for an added layer of creaminess.
- 3. Store properly. This creamy lemon pie will keep well covered in the refrigerator for up to 2 days. Let the pie cool to room temperature before storing it. For the best result, add the whipped cream topping just before serving.
Homemade Lemon Cream Pie Recipe
makes
prep time
25 mintotal time
52 mincook time
27 minIngredients
Note: The total time does not include at least 5 hours of inactive time.
- 1
Preheat the oven to 325 degrees Fahrenheit.
- 2
In a food processor, combine the graham cracker crumbs, melted butter, and sugar. Pulse the ingredients together to combine.
- 3
Transfer the crumb mixture to a 9-inch pie dish. Use the bottom of a measuring cup and your fingers to press the crumb mixture into the bottom and sides of the pan.
- 4
Transfer the crust to the preheated oven and bake until it just begins to turn brown, about 10–12 minutes.
- 5
Transfer the pie plate to a wire rack and let the crust cool completely to room temperature before filling it.
- 6
When the crust is almost cool, preheat the oven to 375 degrees Fahrenheit.
- 7
In a large mixing bowl, using a whisk or electric mixer, beat together the egg yolks, condensed milk, salt, and lemon zest until well combined.
- 8
Drizzle the fresh lemon juice into the wet ingredients and beat until smooth.
- 9
Pour the pie filling into the cooled pie crust and transfer it to the oven. Bake the lemon cream pie until the lemon filling is just set and the center has a slight jiggle, about 12–15 minutes.
- 10
Remove the pie from the oven and set it on a wire rack to cool at room temperature for 1 hour.
- 11
Transfer the pie to the refrigerator to set for a minimum of 4 hours, or overnight.
- 12
Just before serving the pie, make the whipped cream. In a large bowl using an electric mixer, whip the whipped cream, powdered sugar, and vanilla extract together until stiff peaks form.
- 13
Spread the whipped cream out in a single layer on top of the pie, or use a piping bag fitted with a large tip to pipe dollops of whipped cream along the edges. Garnish the pie with lemon zest before slicing and serving.
Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.