Creamy Lemon Pie

Your family and friends will go crazy over this cool and creamy lemon pie nestled in a coconut vanilla wafer crust! Its balanced lemony perfection is quick and easy to achieve with tips and tricks, step-by-step-photos and how to video. Bonus, this lemon pie recipe can be made 100% ahead of time thanks to optional stabilized whipped cream AKA stress free entertaining!

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Watch How to Make lemon pie

up close of a slice of lemon pie showing how creamy it is

Lemon Cream Pie Recipe ingredients

Homemade lemon pie is comprised of three parts: 1) the crust, 2) the lemon filling, and 3) the whipped cream topping. Let’s review the ingredients and answer any questions you might have (measurements in the printable recipe card at the bottom of the post):

FOR THE Creamy Lemon Filling:

Lemons: Regular lemons are are used in this recipe and not Meyer lemons. We want the tarter lemons so they stand up against the creamy components. Use fresh lemons because we need both the juice and the zest.
Eggs: The egg yolks only are used to help thicken and hold the filling together. Note, the video shows three yolks, but you will need four. I increased all the filling ingredients.
Sugar: This provides the balancing sweetness to the tart lemon juice. Please use only granulated sugar or the flavor and consistency will be off.
Cornstarch: This 1) ensures the filling thickens properly, 2) binds to the egg proteins and protects them from denaturing, helping to prevent your filling from curdling while thickening.
Butter: This helps thicken the lemon pie filling while it cools and makes it super creamy, rich and decadent with a velvety mouthfeel and subtle buttery flavor. Use unsalted butter or reduce the salt in the recipe.
Milk: Use 2% or whole milk for the best results. The milk helps balance the acidity of the lemons.
Sour cream: Please use full fat for best results. The sour cream adds richness and body to create a creamy, luscious and velvety filling, and a delightful balance of sweet and tangy flavors.
Salt: A pinch of salt balances the flavors. Use regular table salt.

For the Crust:

Vanilla wafers: I use the Nabisco Nilla Wafers. You will need 45 wafer cookies. You may substitute with Graham crackers if desired (see variations).
Butter: Salted or unsalted butter will work in the crust.
Sugar: Granulated sugar, please!

top view of lemon pie ingredients: lemon juice, lemon zest, cornstarch, sugar, butter, eggs and sour cream

FOR THE STABILIZED WHIPPED CREAM:

Note: You can omit the gelatin and water and make “traditional,” whipped cream. Because it is not stabilized, it must be when ready to serve and served immediately so it doesn’t deflate or weep.

Heavy cream: Look for “heavy whipping cream” at the grocery store. You must use heavy cream – no other substitutions will work. Take care that your heavy cream is very cold, remove it from the refrigerator just when ready to use.
Powdered sugar: This is also known as confectioner’s sugar. This sweetens the homemade whipped topping without overpowering it and interacts with the gelatin better than granulated sugar.
Vanilla extract: Use quality extract to really boost the flavor of the whipped topping.
Unflavored gelatin: This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. It is what makes this “stabilized” whipped cream and not just whipped cream. For vegetarians, use 1 teaspoon agar-agar instead of gelatin.
Water: Cold tap water is used to dissolve the gelatin.

How to make Lemon Cream Pie

Let’s take a closer look at how to make lemon pie with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Crust. Add vanilla wafers to a food processor and process into fine crumbs (or use a rolling pin). Add coconut, sugar and butter and pulse or stir to combine. Press crumbs evenly up the sides and onto the bottom of an ungreased 9-inch pie pan or quiche pan.

showing how to make lemon pie by processing vanilla wafers into crumbs, then adding butter and sugar

Step 2: Bake and Cool Crust. Bake for 10 minutes then cool completely.

showing how to make lemon pie by pressing crust into a pie pan then baking

Step 3: Combine Filling Ingredients. In a small nonreactive small saucepan (stainless or enameled), whisk the egg yolks together. Add the lemon juice, lemon zest, sugar, cornstarch and salt and whisk until the cornstarch dissolves. Whisk in the milk, then add the cubed butter.

a collage showing how to make lemon pie recipe by whisking together lemon juice, lemon zest, cornstarch and sugar in a saucepan, then adding milk, then adding butter

Step 4: Thicken Filling. Turn heat to medium (medium-low if your stove runs hot) and cook, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan. Cook until thickened to the consistency of pudding and the filling registers about 195-200°F on an instant-read thermometer. (Don’t stop whisking, even while taking the temperature.)

showing how to make lemon pie by cooking lemon filling until thickened

Step 5: Add Sour Cream. Once thickened, immediately remove from the heat and transfer to a large bowl. Let cool to room temperature. Once cool, fold in the sour cream.

showing how to make lemon pie recipe by stirring in sour cream

Step 6: Chill. Pour filling into the cooled, baked pie shell. Cover with plastic wrap pressed against the surface of the filling (don’t worry about “ruining” the aesthetics of the top, you can make it pretty after chilling). Chill in the refrigerator for 3 hours.

showing how to make lemon pie recipe by adding lemon pie filling to the crust and chilling

Step 7: Make Whipped Cream. Whisk together unflavored gelatin and water in a small microwave safe bowl. Microwave for 20 seconds, meanwhile, add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip to soft peaks, then slowly pour in the gelatin and continue to mix to stiff peaks.

a collage showing how to make lemon pie by adding water to gelatin and microwaving, adding heavy cream, sugar and vanilla to a bowl and whipping to stiff peaks, then adding gelatin

Step 8: Decorate. Transfer whipped cream to a piping bag and decorate as desired. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving.

lemon cream pie sliced on a plate decorated with lemon slices

Lemon Pie Recipe TIPS

Follow these tips and tricks for the best lemon pie recipe every time!

Don’t over zest the lemons: Lemon zest is prized for its intense tart lemon flavor as long as you don’t remove the white membrane (pith) with it. Pith is the white spongy layer between the fruit and the peel, and it has a very bitter taste. If you zest the white pith, your lemon pie filling can be tainted with a bitter aftertaste.
Use a non-reactive saucepan: Whenever cooking with highly acidic ingredients (like lemon juice), it’s important to use a nonreactive pan otherwise the acid in the food can mix with the metal and result in an unpleasant metallic taste and can damage the pan. Examples of nonreactive saucepans that don’t react with food include stainless steel, anodized aluminum, and enameled. Avoid aluminum, unlined copper and non-enameled iron.
Simmer until thick: You’ll know the lemon filling is done when it’s the consistency of pudding and registers 195-200°F on an instant-read thermometer. A thermometer is so helpful for this and eliminates all of the guesswork!
Stir filling constantly Stir constantly when cooking the filling until thickened. Whisking evenly distributes the heat, otherwise the eggs will scramble. Take care to whisk the sides, bottom, and corners of the pan, where the eggs can hide.
Adjust to taste: You’re welcome to use more or lest lemon zest to adjust the tanginess. Taste the filling after you’ve add the sour cream and proceed to add additional zest if you want it tangier, do NOT stir in additional lemon juice, because that will make the filling runny. For sweeter, use powdered sugar, not granulated.
Don’t overpack the crust: Pat down until the mixture is no longer crumby/crumbly but don’t use heavy force because that makes the crust too hard.
Don’t forget the corners: Run a spoon around the “corner,” where the edge and bottom of the pan meet to help compact the crumbs and make a rounded corner⁠—this helps prevent the crust from falling apart when you cut slices (not an issue with a quiche pan!).
Use gelatin right away: After the gelatin is dissolved, don’t wait too long to add it to the whipped cream or it will thicken and set. If it has hardened, microwave it again for 10-20 seconds until liquidy.

up close of serving a slice of lemon cream pie recipe

what’s the best pan for lemon pie?

A quiche pan with a removable bottom is the secret to cleanly sliced pie without crumbled crust! It’s a total game changer – I use this 9-inch quiche pan in all of my pie recipes. Of course, this recipe also works with a traditional pie dish.

When ready to serve, place the pie on an inverted bowl. The sides of the pan will drop down, leaving you with just the pie, allowing you to:

1. Easily transfer the entire pie to a plate or cake stand for beautiful presentation.
2. Slice the pie cleanly without ruining two slices before you can finally get a whole piece out.
3. Remove the slices from the pan without losing any crust.

Prep Ahead homemade lemon pie

-100% Ahead: The lemon cream pie can be made 100% ahead of time thanks to stabilized whipped cream. Simply pipe the cream on the pie, tent with foil, then pop the pie back in the fridge until ready to serve.

-Make Ahead Crust: The crust can be baked and cooled up to 2 days in advance before filling. Cool, then wrap tightly and store at room temperature. The baked crust can also be frozen for up to 3 months.

-Filling: The filling can be made, covered with plastic wrap pressed directly against its surface, and refrigerated for up to 2 days.

Lemon Pie REcipe variations

Graham Cracker Crust: Swap the vanilla wafers for 1 ½ cups graham cracker crumbs (about 12 full sheet graham crackers).
Store-bought Crust: Use one 9-inch baked pie shell or graham cracker shell from the grocery store.
Make it gluten-free: Use gluten free graham crackers or another gluten free crust or cookie. The rest of the ingredients are gluten free.
Use Other Citrus: Experiment with other sour citrus fruits such as grapefruit or lime. Or, mix different citrus zests into the filling to infuse it with complementary flavors.
Lemon Raspberry: Cover the top of the lemon pie with raspberries, or add a raspberry jam swirl or a layer raspberry jam/filling before adding the lemon filling. See my Chocolate Raspberry Cake for homemade raspberry jam.
More Whipped Topping: Make the recipe as written, but instead of piping on the whipped cream, cover the pie in whipped cream, leaving about 1/2-inch open border.
Coconut Whipped Cream Topping: Add ½ teaspoon coconut extract when making the whipped cream.
Lemon Meringue Topping: Top the lemon filling with a fluffy meringue made from whipped egg whites and sugar. See my lemon meringue pie recipe for exactly how to make it.
Lemon Tart: Reduce the crust to make a tart shell and reduce the filling ingredients by using the sliding scale next to the servings in the recipe card.

homemade lemon pie in slices topped with whipped cream

How to serve Homemade Lemon Pie

Lemon pie should be chilled for at least three hours before serving. The best way to cut the pie is the same method used for cutting cheesecake: Dip a sharp knife into hot water (this can be a hot glass of water, or run it under piping hot water for several seconds). Wipe the knife dry, then gently start slicing through the top layer, sawing as needed. Once through the top layer, press down with the knife to cut through the crust. Repeat dipping the knife in hot water and drying between every slice.

How to store Creamy Lemon Pie

Tent with foil and seal all around the edges, or store in a cake caddy/container. Refrigerate for up to 3-4 days. Freeze for more long term storage.

Does Lemon Pie need to be refrigerated?

Yes, lemon pie needs to be refrigerated because lemon pie filling contains perishable ingredients like eggs and dairy. Refrigeration helps maintain the pie’s freshness and prevents bacterial growth, ensuring it stays safe to eat for longer. Additionally, refrigeration can help preserve the texture of the pie, keeping the filling firm and the crust crisp.

Can you freeze Lemon Pie?

Yes, however, it’s best to freeze lemon cream pie before adding the whipped cream. To freeze, wrap the chilled pie tightly all around in plastic wrap, then place the wrapped pie in a freezer-safe bag or container to provide additional protection. When ready to enjoy, thaw the pie overnight in the refrigerator before adding the whipped cream topping.

Best Lemon Pie Recipe FAQs

How do you keep lemon pie from getting soggy?

To prevent lemon pie from getting soggy, you can take several steps:

1. Blind Bake the Crust: Pre-bake the pie crust before adding the lemon filling. This creates a barrier between the crust and the filling, helping to keep it crisp.
2. Thicken the Filling: Ensure that the lemon filling is properly thickened with cornstarch to the consistency of pudding. This helps to absorb excess moisture and prevent the crust from becoming soggy.
3. Cool Completely: Allow the pie to cool completely before slicing and serving. Cutting into the pie while it’s still warm can release steam, which can make the crust soggy.
4. Refrigerate: Store any leftover pie in the refrigerator to help maintain its texture and prevent sogginess.

What makes lemon pie filling runny?

Lemon pie filling can become runny if it’s not cooked long enough, if it’s not thickened properly with a starch like cornstarch or flour. Take care to use all of the cornstarch in the recipe and cook until the texture resembles pudding, about 190-200 degrees F on an instant read thermometer.

What is the difference between lemon cream and lemon meringue?

The main difference between lemon cream and lemon meringue is the intensity of flavor and the topping. Lemon cream refers to a smooth and creamy lemon-flavored filling, often made with lemon juice, zest, sugar, eggs, butter, milk and either sour cream or cream cheese to make it creamy. It has a rich and velvety texture, that’s not quite as intense as lemon meringue. Lemon meringue pie features a layer of intensely tangy lemon curd made with similar ingredients but without the sour cream or milk, then topped with fluffy and light meringue made from whipped egg whites and sugar.

up close of a bite taken out of best lemon pie recipe showing how creamy it is

Looking for more Lemon Dessert Recipes?

Lemon Meringue Pie
Lemon Curd
Lemon Blueberry Cake
Lemon Raspberry Cake
Layered Lemon Cake
Lemon Pound Cake
Lemon Cheesecake
Lemon Cheesecake Bars

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©Carlsbad Cravings by CarlsbadCravings.com

Servings: -10 slices

Total Time: 3 30

Prep Time: 20

Cook Time: 10

Chilling Time 3

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Ingredients

VANILLA WAFER COCONUT CRUST (or store-bought)

45 vanilla wafers (1 ½ cups crumbs) (I use Nabisco Nilla Wafers)
1 cup sweetened shredded coconut (optional)
2 tablespoons granulated sugar
6 tablespoons butter, melted

LEMON CREAM FILLING

4 egg yolks*
1/3 cup freshly squeezed lemon juice (regular, not Meyer)
2 tablespoons lemon zest
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups milk (2% or whole)
6 tablespoons unsalted butter, cubed
1 1/4 cups full fat sour cream

STABILIZED WHIPPED CREAM (See Notes for Regular)

1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

GARNISH

thinly sliced and quartered lemon slices (optional)
raspberries (optional)

Instructions

CRUST

Preheat oven to 350 degrees F.
Add vanilla wafers to a food processor and process into fine crumbs (or use a rolling pin). Add coconut, sugar and butter and pulse or stir to combine.
Press crumbs evenly up the sides and onto the bottom of an ungreased 9-inch pie pan or quiche pan. If using a quiche pan (pictured), only press 1 ½ – 1 ¾ inches up the sides (because it's deeper than a pie pan).
Bake the crust at 350 degrees F for 10 minutes or until lightly golden brown. Cool completely on a wire rack before adding the filling (about 1 hour).

LEMON CREAM FILLING

In a small nonreactive small saucepan (stainless or enameled), whisk the egg yolks together. Add the lemon juice, lemon zest, sugar, cornstarch and salt and whisk until the cornstarch dissolves. Whisk in the milk, then add the cubed butter.
Turn heat to medium (medium-low if your stove runs hot) and cook, stirring CONSTANTLY, making sure to scrape the bottom and sides of the pan. Cook until thickened to the consistency of pudding and the filling registers about 195-200°F on an instant-read thermometer. (Don’t stop whisking, even while taking the temperature.)
Once thickened, immediately remove from the heat and transfer to a large bowl. Let cool to room temperature. Once cool, fold in the sour cream. Taste and, if desired, add additional lemon zest for tangier or powdered sugar for sweeter.
Pour filling into the cooled, baked pie shell. Cover with plastic wrap pressed against the surface of the filling (don't worry about "ruining" the aesthetics of the top, you can make it pretty after chilling). Chill in the refrigerator for 3 hours.

Whipped Cream

You may add the stabilized whipped cream at any point while the pie is chilling and return to the fridge (tented with foil) or skip the gelatin/water and add the whipped cream just before serving.
Add unflavored gelatin to a small microwave safe bowl. Add the cold water and whisk together with a fork; let stand for 5 minutes. Microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
Transfer whipped cream to a piping bag and decorate as desired. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving.

TO SERVE

Add lemon slices just before serving (if using) so they don't weep.
Run a knife under hot water or fill a large glass with hot water, dip the knife in the hot water before each cut. Wipe the knife clean with a towel after each cut, then repeat. Serve leftover whipped cream on the side.

Video

Notes

*Note, the video shows 3 egg yolks, but 4 is correct.
Tips and Tricks: See post for detailed tips, tricks, variations and step-by-step photos.
Use gelatin right away: After the gelatin is dissolved, don’t wait too long to add it to the whipped cream or it will thicken and set. If it has hardened, microwave it again for 10-20 seconds until liquidy.
Store-bought Crust: Use one 9-inch baked pie shell or graham cracker shell from the grocery store.
Graham Cracker Crust: Swap the vanilla wafers for 1 ½ cups graham cracker crumbs (about 12 full sheet graham crackers).
Gluten-free: Use gluten free graham crackers or another gluten free crust or cookie. The rest of the ingredients are gluten free.
Storage: Tent the pie with foil and seal all around the edges, or store in a cake caddy/container. Refrigerate for up to 3-4 days.
To freeze: Freeze lemon cream pie before adding the whipped cream. Wrap the chilled pie tightly all around in plastic wrap, then place the wrapped pie in a freezer-safe bag or container to provide additional protection. When ready to enjoy, thaw the pie overnight in the refrigerator before adding the whipped cream topping.