Go Back
–+ servings
A slice of Lemon Cream Pie topped with fluffy whipped cream and garnished with lemon zest, placed on a white plate.

Lemon Cream Pie

A rich, creamy pie with a tangy lemon filling, topped with sweet whipped cream and a buttery pie crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 43 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 261
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 9- inch pre-baked pie crust Homemade or store-bought
  • 1 ⅛ cups granulated sugar For sweetness
  • 3 tablespoons + 1 ⅔ teaspoons cornstarch Used to thicken the filling
  • 1 ⅛ cups milk For the creamy base
  • ½ cup fresh lemon juice About 2-3 lemons
  • 3 large egg yolks lightly beaten For texture and richness
  • ¼ cup butter softened Adds creaminess
  • Zest of 1 lemon For a zesty flavor about 1 tablespoon
  • 1 ⅛ cups sour cream For a creamy tangy filling
Whipped Cream Topping:
  • 1 ⅛ cups heavy whipping cream For a rich topping
  • 2 ¼–3 tablespoons powdered sugar Sweetens the whipped cream

Method
 

  1. Whisk together sugar and cornstarch in a large saucepan. Add milk and fresh lemon juice, stirring to combine. Cook over medium heat, constantly stirring until the mixture thickens and bubbles.
  2. Lower the heat to medium-low. Slowly incorporate a spoonful of the hot mixture into the egg yolks, stirring constantly. Repeat this process with 2 or 3 more spoonfuls to temper the eggs. Add the tempered egg yolk mixture to the saucepan. Stir well and bring the mixture to a gentle boil. Cook for an additional 2 minutes. Remove from heat.
  3. Add the softened butter and lemon zest to the saucepan. Stir until the butter is completely melted and incorporated. Allow the mixture to cool for a few minutes before mixing in the sour cream. Pour the filling into the pre-baked pie crust.
  4. Cover the pie with plastic wrap or parchment paper and refrigerate for at least 3 hours before serving.
  5. In a mixing bowl, beat the heavy whipping cream with an electric mixer. Gradually add powdered sugar while continuing to beat until stiff peaks form. Spread the whipped cream over the chilled pie filling.

Nutrition

Serving: 150sliceCalories: 261kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 66mgSodium: 127mgPotassium: 114mgFiber: 0.5gSugar: 21gVitamin A: 285IUVitamin C: 4mgCalcium: 76mgIron: 1mg

Notes

A delightful lemon filling with a creamy twist of sour cream, all nestled in a golden crust and topped with fluffy whipped cream.

Tried this recipe?

Let us know how it was!