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!  

Watch How to Make lemon pie

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


 

You will love this Lemon Pie Recipe

  • SHOWSTOPPING DESSERT FOR SPRING AND SUMMER. This lemon cream pie is my husband and my all time favorite lemon pie – we ate the whole thing in 2 days! It’s always the first to go at all our family gatherings!
  • NOT TOO SWEET, NOT TOO TART, BUT JUST RIGHT. It is creamy sunshine on a plate! Youโ€™ll want to eat half the pie instead of puckering at one slice.
  • GORGEOUSLY THICK AND CREAMY.ย  It’s thickened by egg yolks and cornstarch with an assist from luxurious butter.ย  Iโ€™ve included tips to achieve the perfect consistency every time.
  • COCONUT CRUST.ย  This not only adds a subtle coconut flavor (not to overwhelm the lemon), but makes the crust irresistibly chewy and never crumbly.
  • EASY.ย  This lemon pie recipe is easier than lemon meringue pie and practically foolproof.ย  You can even use a store-bought pie crust if you like.
  • 100% MAKE AHEAD FRIENDLY.ย  The option of stabilized whipped cream means the whipped cream topping can be added to the lemon pie at any point and will never weep or deflate, so all you have to do is pull it out of the fridge to serve!
top view of lemon pie recipe showing how to decorate with whipped cream topping
ingredient icon

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. Letโ€™s review the ingredients and answer any questions you might haveย (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. Useย freshย lemons because we need both the juice and the zest.
  • Eggs: The egg yolksย onlyย 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.ย ย 
  • Sugar: Granulated sugar, please!ย 
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 โ€œheavy whipping creamโ€ at the grocery store.ย  You must use heavy cream โ€“ no other substitutions will work.ย  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 confectionerโ€™s sugar. This sweetens the homemade whipped topping without overpowering it and interacts with the gelatin better than granulated sugar.ย ย 
  • Vanilla extract: Use quality extract to really boost the flavor of the whipped topping.ย 
  • 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 โ€œstabilizedโ€ whipped cream and not just whipped cream.ย ย  For vegetarians, use 1 teaspoon agar-agar instead of gelatin.
  • Water: Cold tap water is used to dissolve the gelatin.ย 

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 aย food processorย 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 aย small nonreactive small saucepanย (stainless or enameled),ย whiskย the egg yolks together. Add the lemon juice, lemon zest, sugar, cornstarch and salt and whisk until the cornstarch dissolves.ย Whiskย 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 195-200ยฐF on anย instant-read thermometer. (Donโ€™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 aย 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 donโ€™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), itโ€™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 donโ€™t react with food include stainless steel, anodized aluminum, and enameled.ย  Avoid aluminum, unlined copper and non-enameled iron.
  • Simmer until thick: Youโ€™ll know the lemon filling is done when itโ€™s the consistency of pudding and registers 195-200ยฐF on an instant-read thermometer.ย  A thermometer is so helpful for this and eliminates all of the guesswork!ย 
  • Stir filling constantly Stir constantly when cooking the filling until thickened.ย 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.ย ย 
  • Adjust to taste: Youโ€™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 โ€œcorner,โ€ where the edge and bottom of the pan meet to help compact the crumbs and make a rounded cornerโ โ€”this helps prevent the crust from falling apart when you cut slices (not an issue with a quiche pan!).
  • Use gelatin right away:ย After the gelatin is dissolved, donโ€™t wait too long to add it to the whipped cream or it will thicken and set.ย  If it has hardened, microwave it again for 10-20 seconds until liquidy.
up close of serving a slice of lemon cream pie recipe

Lemon Pie REcipe variations

  • Graham Cracker Crust: Swap the vanilla wafers for 1ย ½ cups graham cracker crumbsย (about 12 full sheet graham crackers).
  • Store-bought Crust: Use oneย 9-inchย 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.ย 
  • 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).ย 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.

 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

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ยฉCarlsbad Cravings by CarlsbadCravings.com

Homemade Lemon Pie

Your family and friends will go crazy over this cool and creamy lemon pie nestled in a coconut vanilla wafer crust! Itโ€™s delightfully quick and easy to make 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! ย 
Servings: 8 -10 slices
Total Time: 3 hours 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes

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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

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 195-200ยฐF on an instant-read thermometer. (Donโ€™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:ย  See post for detailed tips, tricks, variations and step-by-step photos.
  • Use gelatin right away:ย After the gelatin is dissolved, donโ€™t wait too long to add it to the whipped cream or it will thicken and set.ย  If it has hardened, microwave it again for 10-20 seconds until liquidy.
  • Store-bought Crust: Use oneย 9-inchย 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.ย 
  • To freeze:ย  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.ย 

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