Who doesn’t love a good cream pie? This lemon cream pie takes less than 20 minutes to prepare. The only difficulty will be waiting for it to cool enough to devour. By using a refrigerated crust, this pie can be brought to life in about 20 minutes. Prep time is even less if you use a premade graham cracker crust.
This pie can be made with either a flaky crust or a graham cracker crust. The recipe calls for a flaky crust but feel free to substitute with a graham cracker crust. Keebler and Diamond Foods make some incredible crusts in flavors you never thought possible. As an added treat, consider turning this into a coconut lemon cream pie. Either stir the coconut into the filling or sprinkle a layer over the crust before you add the filling.
Even though this is a quick and easy pie recipe, it does not use powdered pie filling mix. You’ll be preparing the lemon filling from scratch with real lemon juice and sweetened condensed milk. Adding real whipped cream creates a super fluffy filling that powdered pie fillings can’t match.
Lemon cream pie delivers a bright, sunny flavor wrapped in a silky, cloud‑like texture. The filling blends tart lemon juice with sweetened cream, creating a balance that’s both refreshing and indulgent. It hits that perfect sweet‑tangy spot—zesty enough to wake up your palate, yet smooth enough to feel luxurious. The cool, creamy consistency melts on the tongue, making each bite feel light rather than heavy, which is a big part of its charm.
The popularity of lemon cream pie comes from how beautifully all the elements work together. The flaky crust gives structure and warmth, the lemon filling brings brightness, and the whipped topping adds a soft, airy finish that ties everything together. It’s a pie that feels elegant but approachable, nostalgic yet vibrant. Whether served chilled on a summer afternoon or as a refreshing finish to a rich meal, lemon cream pie delivers a flavor that’s uplifting, comforting, and irresistibly delicious.
Using a premade graham cracker crust will eliminate one of the four simple steps to create this pie. This recipe recommends a refrigerated store-bought crust such as Pillsbury. If you haven’t worked with refrigerated pie crusts then be sure to read the instructions on the box. The crust should sit at room temperate for 15-20 minutes. Store‑bought crusts are normally rolled. They are firm and brittle straight from the refrigerator. If you try to unroll or shape the crust while it is still cold, the fat inside will be stiff, so the dough snaps instead of bending.
4 Easy Steps To Create This Lemon Cream Pie
- Bake the crust
- Prepare the base
- Prepare the filling
- Assemble the pie
What You’ll Need To Make This Pie
Tools & Equipment
- 9-inch deep dish pie plate
- Electric mixer
- Medium mixing bowl
- Large mixing bowl
- Spatula
Key Ingredients
- Refrigerated pie crust
- Whipping cream
- Sweetened condensed milk
- Lemon juice
- Lemon zest (optional)
- Yellow food coloring (optional)
Quick & Easy Lemon Cream Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 electric hand mixer
- 1 medium bowl
- 1 large bowl
- 1 spatula or spoon
Ingredients List
- 1 refrigerated pie crust
- 4 cups whipping cream divided
- 1 can 14-ounce sweetened condensed milk
- 2 tsp lemon zest (optional)
- 1/2 cup lemon juice
- 4 drops yellow food coloring (optional)
Instructions
Bake The Crust
- Preheat oven to 425℉.
- Bake for 9 – 11 minutes or as directed on the box.
- Allow crust to cool for at least 30 minutes at room temperature or a minimum of 10 minutes in refrigerator.
Prepare The Base
- In medium bowl whisk together the condensed milk, lemon zest, and lemon juice.
- Set mixture aside.
Prepare The Filling
- In large bowl beat together 2 cups of the whipping cream and the food coloring with electric mixer. Mix on high until stiff peaks form.
Combine
- Gently fold the lemon mixture into the whipped topping only until they are blended together.
- Do not overmix or the topping will lose its peaks, aka fluffiness.
Fill It Up
- Spoon the mixture into the cooled crust.
- Cover and refrigerate for at least 3 hours.
Top it Off
- In medium bowl beat the remaining 2 cups of whipping cream on high until stiff peaks form.
- Spread the whipped cream over the pie or serve each slice with individual dollops of the cream.
