How to Make Lemon Cream Pie

The best summer dessert to serve on hot humid days is the  Lemon Cream Pie Recipe. A lemon custard filling lines a graham cracker crust and baked 12 minutes, During the pie chill time, cream cheese and lemon curd are mixed together and spread over cooled custard. Sweetened home made fresh whipped cream is spread over the lemon curd cheese mixture and garnished with fresh dollops and lemon slices when ready to serve.  Easy-as-pie to make and take, very creamy and refreshing lemony tart pie for your family and friends.

How to Make a Lemon Cream Pie

How to Make Lemon Cream Pie 

If you love lemon you will love this pie. It’s cool and refreshing as well as full of lemon flavor. To make this pie you will need the following tools, a 9″ springform deep dish round tart pan with 2″ side, piping tip # 1M or your favorite piping tip, disposable piping bag.  Having a stand mixer also helps or use a hand mixer.

How to make a Lemon Cream Pie-

To Begin Gather Your Ingredients

You will need one can sweetened condensed milk, juice of 4 large lemons about 2/3 cup, grated lemon zest from the lemons, 3 large egg yolks and the unbaked 9″ graham cracker crust in springform pan that you prepared ahead. You can purchase a graham cracker crust.

For the Cream Cheese Topping

You will need 2- 8-oz packages cream cheese, lemon curd, and confectioners sugar.  Check out my 8 minute microwave lemon cured recipe, it is so delicious and takes minutes to make.

For the Whipped Cream Dollops you will need fresh heavy whipped cream, confectioners sugar and flavoring, vanilla or creme bouquet.

Slice of Summer Pies- Lemon Cream Pie-

How to Make a Lemon Cream Pie

Just a reminder a few helpful tools to making this tart:  You will need  9″ deep dish tart pan, Ateco # 867 pastry tip  or tip 1 M for piping whipped cream,  hand mixer, and food processor.


Lemon Cream Pie Recipe

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Lemon custard filling is baked in graham cracker crust, chilled and topped with combined cream cheese and lemon curd, then garnished with sweetened whipped cream and lemon slices. So refreshing and just the right amount of sweetness.

  • Author: Liz Bushong
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 25 minutes plus chill time
  • Yield: 1-9" pie/8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Units Scale

Graham Cracker Crust

11/2 cups crushed graham crackers, about 12 sheets of crackers

3 tablespoons sugar

1/3 cup melted butter

Lemon Filling

1 (14 oz.) can sweetened condensed milk

2/3cup fresh lemon juice, (4 large lemons)

2 teaspoons grated lemon zest

3 large egg yolks

Cream Cheese Topping

2 (8 oz.) packages cream cheese, softened

3 teaspoons microwave lemon curd or purchased

1/4 cup confectioner’s sugar


Sweetened Whipped Cream

1 cup heavy whipping cream, well chilled

2 tablespoons confectioners sugar

1 teaspoon vanilla, lemon, or creme bouquet flavoring

1 medium lemon, thinly sliced

57 fresh mint leaves


Graham Cracker Crust

1. Lightly spray 9″ springform pan with cooking spray. In bowl of food processor fitted with steel blade, add graham crackers and sugar. Pulse together until crumbly. Add melted butter and process only to blend. Remove from bowl and pack crumbs up the side and bottom of 9″ springform pan.  Chill in refrigerator while making the filling.

2. Preheat oven to 350.

3. Whisk together the first three ingredients, set aside.

4. In mixing bowl with wire whisk attachment, beat egg yolks until thick and lemon colored.

5. On low speed, gradually add reserved three ingredients to yolk mixture. Pour filling into prepared crumb crust.

6.Bake at 350 for 12-15 minutes until center is set.

7.Remove from oven and cool. Chill pie while preparing cream cheese topping.

Cream Cheese Topping: 

In medium bowl, combine cream cheese, confectioner’s sugar, and lemon curd. Beat at medium speed until smooth. Carefully spread cream cheese mixture on top cooled lemon filling in crust. Spread sweetened whipped cream over cream cheese topping.  Cover and refrigerate until ready to serve.

To Serve:  Garnish with fresh lemon twists and mint leaves.


Add additional lemon curd if you like the tart flavor of lemon.

This pie can be made ahead and kept refrigerated  covered up to 3 days.

Use pastry tip Ateco # 867 or tip 1 M  to pipe whipped cream.

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