• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Baking Queen logo
  • About
    • Contact
  • All Recipes
    • St. Patricks Day
    • British Recipes
    • Breakfast
    • Dessert
      • Bar
      • Bread
      • Brownie
      • Caramel
      • Cake
      • Chocolate
      • Chocolates/Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Custard and Creams
      • Creme Brûlée
      • Crumble & Crisps
      • Lemon
      • Pastry
      • Peanut Butter
      • Pie
      • Pudding
      • Sauces, Frostings & Toppings
      • Scone
      • Tart
      • Tiramisu
    • Appetizers
    • Dinner
      • Beef Recipes
      • Chicken Recipes
      • Pasta
      • Seafood
      • Side Dish
    • Drinks
    • Egg Free
    • Gluten Free
    • Spring Recipes
    • Fall Favorite Recipes
    • Summer Recipes
  • Dessert
    • Cookies
    • Cake
    • Bar
    • Cheesecake
  • Shop
menu icon
go to homepage
  • About
  • All Desserts
  • All Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Desserts
    • All Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » Pie

    Lemon Cream Pie

    Published: Aug 5, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    675 shares
    Jump to Recipe
    slice of lemon cream pie with whipped cream on top on a white plate on a blue linen on a light brown surface with a cup of coffee and lemons in the background

    This easy recipe for lemon cream pie is made with sweetened condensed milk for a ridiculously easy but delicious pie recipe. Step-by-step photos teach you how to bake this simple creamy lemon pie.

    slice of half eaten creamy lemon pie on a stack of white plates on top of a blue linen on a light brown surface with a cup of tea and lemons in the background

    There are two ingredients I love all the time; lemon and chocolate. The two flavors are so perfect to me. I can literally never have enough recipes with those two. Which leads me to this easy recipe for a creamy lemon pie.

    There are lots of versions of this recipe on the internet, it's very easy and delicious, so naturally, everyone wants a slice of this pie. I based my recipe on the Cooks Illustrated version of a Lemon Icebox Pie. I added a little cream and lemon zest to find what I felt was the perfect creamy but in-your-face lemon flavor!

    If you love lemon then check out my lemon olive oil cake recipe next.

    creamy lemon pie served with plates an silverware and a cup of coffee and lemons on a light brown surface

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • Can you make ahead of time
    • More lemon recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For the pie you'll need:

    • Graham Cracker Crust. I have an easy post on how to make a graham cracker crust it's just graham cracker crumbs, sugar, and melted butter, or you can use a store-bought premade graham cracker crust.
    • Sweetened Condensed Milk (SCM). You'll need two 14oz cans of sweetened condensed milk but you will reserve 2 tablespoons to sweeten the whipped cream.
    • Egg Yolks. You can save the egg whites to make my meringue cookies recipe, so tasty!
    • Lemon Zest. Adding some lemon zest helps intensify the lemon flavor.
    • Lemon Juice. Please use fresh lemon zest
    • Heavy Whipping Cream. I like to add some cream to cut a bit of the SCM sweetness.

    You could leave the pie as is but I find it quite sweet so I like to add the slight sweetened whipped cream to balance it all out. Plus I love all of the textural differences.

    • Heavy Whipping Cream. To make whipped cream you need cream, make sure it is nice and cold so it whips up nicely.
    • Reserved Sweetened Condensed Milk. Saving a little bit of the SCM will sweeten the cream easily!
    • Fresh Lemon Zest. Once the whipped cream is on the pie it might be hard to see from over top that it's lemon so adding lemon zest on top tells the story of what flavor the pie is.

    Instructions

    Preheat your oven to 350F/180C and par-bake your graham cracker crust for 8 minutes, then set aside. Doing this ensures you have a super tight and crisp graham cracker pie shell.

    par baked graham cracker pie crust on a light brown surface

    In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined. 

    egg yolks added to lemon pie filling in a glass dish on a light brown surface
    creamy lemon pie filling whisked together in a glass bowl on a light brown surface with a white and blue linen

    Pour the lemon filling into pie shell and shake/spread into an even layer.

    creamy lemon pie before baking on a light brown surface

    Bake for 20-26 minutes, the pie filling should be set but the center should just slightly jiggle. When baked let the pie cool on a wire rack for an hour or so then cover in plastic wrap and chill in the fridge for at least 3 hours. 

    creamy lemon pie just baked on a light brown surface

    Now you can make the whipped cream topping. In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric handheld mixer whisk the heavy cream and sweetened condensed milk until medium-stiff peaks are formed. Store the cream covered in the fridge until ready to use.

    close up of whipped cream in a metal mixing bowl on a light brown surface

    Spread on top of the lemon pie and add fresh lemon zest on top. Now enjoy this gorgeous pie!

    whipped cream piled into the center on top of creamy lemon pie on a light brown surface
    whipped cream spread on top of lemon pie topped with lemon zest on a light brown surface

    You can store leftover lemon cream pie in the refrigerator for up to 5 days. 

    slice of lemon cream pie with whipped cream on top on a white plate on a blue linen on a light brown surface with a cup of coffee and lemons in the background

    Can you make ahead of time

    This pie is absolutely delicious on day 4 as it is day 1, trust me, I tried it! The graham cracker crust stayed nice and crisp since we par-baked it.

    If you top the whipped cream on the pie then you can use some toothpicks on the outer edge of the pie to hold plastic wrap up so it doesn't take off all of the whipped cream!

    More lemon recipes

    Lemon is such a versatile ingredient, it's fantastic in sweet and savor recipes.

    My lemon blueberry cheesecake is a winner always at parties, it's great to make ahead as well!

    You would never know this lemon cake is full of zucchini, trust me you gotta try this lemon zucchini cake recipe it's so tasty!

    My friend makes the best lemon garlic pasta with shrimp, we love it!

    Last but not least check out this lemon olive oil cake recipe!

    up close of creamy lemon pie with a bite missing on a couple white plates on top of a blue and white linen on an light brown surface

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    slice of lemon cream pie with whipped cream on top on a white plate on a blue linen on a light brown surface with a cup of coffee and lemons in the background

    Lemon Cream Pie

    Print Recipe
    Pin Recipe

    This easy recipe for lemon cream pie is made with sweetened condensed milk for a ridiculously easy but delicious pie recipe. Step-by-step photos teach you how to bake this simple creamy lemon pie.

    • Total Time: 4 hours 48 minutes
    • Yield: 8 Slices 1x

    Ingredients

    Units Scale

    Pie Filling

    • (1) 9-inch Homemade Graham Cracker Crust, or store-bought
    • (2) 14oz cans of Sweetened Condensed Milk, 2 tablespoons reserved
    • 4 Large Egg Yolks
    • 6oz Fresh Squeezed Lemon Juice
    • 1 Tablespoon Fresh Lemon Zest
    • 2oz Heavy Cream

    Topping

    • 8oz Heavy Whipping Cream
    • 2 Tablespoons Reserved Sweetened Condensed Milk
    • Fresh Lemon Zest

     

    Instructions

    1. Preheat your oven to 350F/180C and par-bake your graham cracker crust for 8 minutes, then set aside. 
    2. In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined. 
    3. Pour into pie shell and shake/spread into an even layer. Bake for 20-26 minutes, the pie filling should be set but the center should just slightly jiggle. When baked let the pie cool on a wire rack for an hour or so then cover in plastic wrap and chill in the fridge for at least 3 hours. 
    4. In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric handheld mixer whisk the heavy cream and sweetened condensed milk until medium-stiff peaks are formed. Store covered in the fridge until ready to use. Spread on top of the lemon pie and add fresh lemon zest on top. Store leftovers in the refrigerator for up to 5 days. 

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

    Buy Now →
    two glass pie dishes

    Glass Pie Dish

    Buy Now →
    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

    Buy Now →
    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson
    • Prep Time: 10
    • Cool/ Chill Time: 4 Hours
    • Cook Time: 38
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: sweetened condensed milk lemon pie, lemon pie with sweetened condensed milk

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Recipe slightly adapted from Cooks Illustrated

    « No Bake Oreo Cheesecake
    Graham Cracker Crust »

    Reader Interactions

    Comments

      Did you make this recipe? Have a question? Let me know here! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cynthia Hipkins says

      August 03, 2021 at 5:50 am

      6 oz lemon zest???? That's a whole lot of zesting - and what, at least a dozen lemons?!?!?! Thanks!

      Reply
      • Elizabeth Waterson says

        August 03, 2021 at 8:25 am

        Hi Cynthia, thank you so much for pointing that out! I had them the wrong way round, should be 6oz lemon juice and 1 tbsp of lemon zest! So, so sorry for the confusion. Please let me know if you have any other questions or if you try the pie I would love to know what you think! XX Liz

        Reply
    2. Linda Cromartie says

      August 05, 2021 at 10:39 pm

      Do you have to bake store bought crust

      Reply
      • Elizabeth Waterson says

        August 09, 2021 at 6:52 pm

        Hi Linda, thanks for reaching out. You do not have to bake a store-bought graham cracker crust, they are ready to use right away! Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz

        Reply
    3. JoAnn says

      August 21, 2021 at 7:46 am

      I am unable to see the actual ingredient measurements in this post. Only text describing it.

      Reply
      • Elizabeth Waterson says

        August 21, 2021 at 8:16 am

        Hi JoAnn, thanks for reaching out. If you scroll down further you will find the recipe card or at the top of the post, there is a button you can press to "jump to recipe" then you will find all of the measurements/ingredient quantities. Please let me know if you have any other questions or if you try the recipe, I would love to know what you think! XX Liz

        Reply
    4. Mary says

      September 06, 2021 at 3:18 pm

      Is there a way that I can use less condensed milk and more heavy cream? Im trying to keep my diabetes in check but still get to eat what I love. Thanks

      Reply
      • Elizabeth Waterson says

        September 06, 2021 at 5:00 pm

        Hi Mary, thanks for reaching out. I am afraid I am not sure how the pie would turn out. The thickness and sweetness you get from the SCM adds to the texture of the pie. I am not sure how much you want to reduce the SCM but I wouldn't try reducing it to more than 8oz of heavy cream, and even then I am not 100% confident it would turn out. Please let me know if you try it and how it turns out or if I can answer any more questions. Good luck. XX Liz

        Reply

    Primary Sidebar

    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • Cheesecake Stuffed Strawberries
    • Lemon Creme Brûlée
    • Carrot Pineapple Banana Loaf Cake
    • Roasted Carrots
    • Lemon Cheesecake
    • Easy Lemon Loaf Cake
    • Cauliflower Cheese
    • Lemon Crumb Bars
    • Lemon Crinkle Cookies
    • Lemon Poppy Seed Muffins
    • Blueberry Lemon Loaf Cake
    • Lemon Pound Cake Recipe

    Featured

    featured in confessions of a baking queen
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • Lemon Blueberry Cheesecake
    • French Lemon Cream Tart
    • Lemon Curd Loaf Cake
    • Lemon Curd Cheesecake
    • Simple Lemon Curd Recipe
    • Raspberry Swirl Lemon Cheesecake
    • How to Make Lemon Bars
    • Raspberry Lemon Loaf Cake
    • Carrot Layer Cake Recipe
    • Chewy Lemon Crinkle Cookies
    • Raspberry Lemonies
    • Lemon Cupcakes & Lemon Cream Frosting

    Featured

    featured in confessions of a baking queen

    Footer

    Join the CBQ Community

    • Sign Up! for emails and updates
    • Join our Community on Social Media
    • Instagram, Facebook & Pinterest

    Check Out Google Web Stories

    About

    • Privacy Policy
    • About Elizabeth
    • Contact

    Resources

    • The Best Baking Tools
    • Recipes with Video
    • Cheesecake Recipes
    • Brownie Recipes
    • Cake Recipes
    • Shop My Favorite Products & Tools

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Confessions of a Baking Queen.

    Copyright © 2023 Confessions of a Baking Queen

    675 shares