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A foolproof recipe for Lemon Cream Pie! Bonus: you can make the pie up to 3 days in advance!

Lemon Cream Pie

Ashley Manila
Sweet and silky smooth Lemon Cream Pie! Perfect for Spring holidays like Easter, Mother's Day, and beyond!
4.67 from 3 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Inactive Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine Pie
Servings 1 Pie (9")

Ingredients
 

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs (from about 16 whole graham crackers)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 8 Tablespoons unsalted butter, melted

For the Lemon Filling:

  • 4 large egg yolks plus 1 egg white
  • (1) 14 ounce can sweetened condensed milk
  • 1 Tablespoon lemon zest, finely grated
  • 3/4 cup lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 Tablespoons confectioners' sugar

Garnish:

  • Lemon zest
  • Fresh mint sprigs
  • Raspberries

Instructions
 

For the Graham Cracker Crust:

  • Preheat oven to 325 degrees (F). In a large mixing bowl combine the graham cracker crumbs, sugar, and salt until well combined. Add the melted butter and mix until evenly combined. Pour the mixture into a 9-inch pie pan; firmly pat the mixture into the bottom and up the sides of the pan.
  • Bake the crust for 10 minutes. Set pan on a wire rack and cool completely before filling.

For the Lemon Filling:

  • In a large mixing bowl combine the egg yolks and sweetened condensed milk and beat smooth. Add in the lemon zest, lemon juice, and vanilla and mix until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat the egg white on medium speed until foamy. Add in the cream of tartar and increase the speed to medium-high. Beat until the egg white forms stiff peaks. Fold the egg white into the filling.
  • Scrape the filling into the prepared crust and bake in preheated oven for 15 minutes, or until the top is just set. Place the pie pan on a wire rack and cool completely. Refrigerate pie, in the pan, for at least 4 hours before topping and serving.

For the Whipped Cream Topping:

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat the cream on medium-high speed until soft peaks begin to form. Add in the confectioner's sugar and once it's been combined increase the speed to high and continue whipping until stiff peaks form. Scrape the whipped cream on top of the cooled pie.

Garnish:

  • Grate fresh lemon zest on top of the whipped cream right before serving. Top each slice with a fresh mint sprig and a few raspberries, if desired. Serve at once.
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