Lemon Cream Pie Recipe

How to make a Lemon Cream Pie-

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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.


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.