This easy lemon cream pie screams spring and summer with every bite. It’s the perfect icebox pie for warm sunny days when you need something refreshing and effortless.

The smooth, creamy filling is just the right balance of tart and sweet, and the buttery crust brings it all together. So, if you want to host a get-together, craving a dessert, or just want a taste of sunshine, this pie delivers.

Easy Lemon Cream Pie sitting on a dark wood cutting board

Lemon Cream Pie Recipe

I love how simple this recipe is—just a handful of ingredients, but the result? A lemon delight that melts in your mouth. Serve it chilled and topped with a dollop of whipped cream. It’s the kind of pie that disappears fast, so you might want to make two!

I also want to add that pie making is fun once you get the hang of it and nothing delights people more when you bring a pie over for tea or coffee, a potluck, or any fun get-together. I added some of my favorite pie recipes below if you want to try your hand at more pie recipes.

Easy Lemon Cream pie with a slice being cut out of it sitting on a wooden cutting board with dark background

Ingredients

This recipe makes one nine-inch pie.

One pie dough round ( this is my go-to pie dough recipe )

Cream Filling Ingredients –

3/4 cup sugar

1/4 cup + 1 tbsp cornstarch

1/4 tsp salt

2 cups milk

2 eggs

3/4 cup lemon juice

2 tsp lemon zest

1 tsp vanilla paste

Whipped cream topping

1 cup heavy whipping cream

1 tbsp powdered sugar

pouring in lemon cream filling into pie crust

Instructions

In a medium-sized, heavy-bottomed pot, add cornstarch, sugar, and salt. Mix the dry ingredients together, then slowly pour in the milk and eggs over medium heat. Stir the mixture for about 4-5 minutes or until it is just beginning to get warm but is not hot or steaming, then slowly add the lemon juice. Whisk vigorously to incorporate the lemon juice quickly into the mixture (if there are any clumps from the dry ingredients, they will start to dissolve as the mixture heats up).

Continue to stir until it starts thickening. This will take about 5-6 more minutes after pouring in the lemon juice (don’t leave the pot once you have started cooking the filling). You will start to notice when it thickens because you will feel a slight resistance at the bottom of the pan as you stir. At this point, watch carefully; the thickening process will go quickly.

Once you see the filling starting to thicken in the bottom of the pot and there is still a little bit of liquid around the edges and on top, you want to remove it from the heat and let it continue to cook without the heat of the stove (removing it from the heat at this point will prevent it from over-thickening and becoming lumpy).

Whisk until it finishes thickening and is very smooth in textured. Then, stir in the vanilla paste and lemon zest into the filling, pour the filling into the pre-baked pie shell, and chill in the fridge for 2-3 hours.

Whipped cream instructions.

Pour the heavy cream and powder sugar into a stand mixer (or into a bowl and use a hand mixer) and whip until the cream thickens and forms peaks.

Serve with whipped cream and lemon slices for garnish.

lemon cream pie with a slice cut out of it dark counter with lemons in the background

Pie Crust

Prepare one single pie crust and par-bake. My go-to pie crust recipe; it makes two single pie crusts or one double pie crust. I like to bake one and freeze the other one to use later.

If you are new to par-baking or blind baking a pie crust, no worries, I’ve got you covered.

Blind baking is merely pre-baking the crust without any filling, so you can fill it later with a filling of choice. All cream pies need a blind-baked or pre-baked crust.

Place your crust in a pie pan and crimp the edges. I also take a fork and prick the crust all over, which helps prevent bubbles from forming while cooking. Then, I chill my crust in the fridge for 30-60 minutes. You can also stick it in the freezer for about 20 minutes if you are in a pinch for time. This chilling process helps prevent shrinkage in the pie crust.

Then, you line the chilled crust with parchment paper and add pie weights, dried beans, or rice to hold the shape as you bake it.

Bake in a preheated 375-degree oven for 20 minutes.

Remove the pie from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 minutes until golden brown.

a slice of lemon cream pie on a white plate with water and lemon in the background

Common Questions When Making Cream Pies

Why does my pie crust shrink in the oven

Shrinkage happens when the dough hasn’t had enough time to relax before baking. After rolling out your crust and placing it in the pie pan, chill it in the fridge for at least 30-60 minutes or pop it in the freezer for about 20 minutes if you’re short on time. Chilling helps the gluten relax and prevents the crust from pulling away from the edges as it bakes. Also, avoid stretching the dough when fitting it into the pan—just gently press it in place.

How do I prevent a soggy bottom crust?

No one wants a pie with a soggy bottom! If your pie has a juicy filling, blind baking or par-baking the crust helps create a barrier so it stays crisp. Brushing the crust with an egg wash (a beaten egg with a splash of water) before adding the filling can also help seal it. Another trick? Bake your pie on the lower rack of the oven and use a preheated baking sheet or pizza stone to give the bottom crust a boost of direct heat.

How do I get my pie crust perfectly flaky?

A flaky crust comes down to cold ingredients and minimal handling. Make sure your butter (or shortening) is super cold—even frozen works! Cut it into the flour until you have pea-sized bits; those little pockets of fat are what create flaky layers. Also, use ice-cold water and mix just until the dough holds together. Overworking the dough can make it tough instead of tender.

How do I avoid lumps in the custard or cream filling?

Whisking continually and tempering the eggs helps prevent lumps. You can also run your custard or cream filling through a sieve to remove lumps.

How do you know when the pie filling is done cooking and thick enough?

When making a cream pie, just as the mixture starts to thicken like pudding, let cook for 20-30 more seconds, pull off the heat, and keep whisking for a couple of minutes. The heat of the pan will continue to cook the pudding, and you won’t overcook it.

These are my favorite pie pans I use, white pie pans.

half of a lemon cream pie showing with a slice of lemon cream pie on a white plate in the left corner

Even More Pies to Try Next

Earl Grey Pie

Granny’s Cocoa Cream Pie

Cranberry Orange Custard Pie

Black Forest Cherry Pie

Rhubarb Pie

Coconut Cream Pie

Recipe Card

Easy Lemon Cream Pie

This easy lemon cream pie screams spring and summer with every bite. The smooth, creamy filling is just the right balance of tart and sweet, and the buttery crust brings it all together.

Print This Recipe Pin Recipe

Ingredients

3/4 cup Granulated Sugar
1/4 + 1 cup 1/4 cup + 1 tbsp cornstarch
1/4 tsp Salt
2 cups Milk
2 eggs Eggs
3/4 cup Lemon juice
2 tsp Lemon zest
1 tsp Vanilla paste

Whipped cream topping

1 cup Heavy whipping cream
1 tbsp Powdered sugar

Instructions

In a medium-sized, heavy-bottomed pot, add cornstarch, sugar, and salt. Mix the dry ingredients together, then slowly pour in the milk and eggs over medium heat. Stir the mixture for about 4-5 minutes or until it is just beginning to get warm but is not hot or steaming, then slowly add the lemon juice. Whisk vigorously to incorporate the lemon juice quickly into the mixture (if there are any clumps from the dry ingredients, they will start to dissolve as the mixture heats up).
Continue to stir until it starts thickening. This will take about 5-6 more minutes after pouring in the lemon juice (don't leave the pot once you have started cooking the filling). You will start to notice when it thickens because you will feel a slight resistance at the bottom of the pan as you stir. At this point, watch carefully; the thickening process will go quickly.
Once you see the filling starting to thicken in the bottom of the pot and there is still a little bit of liquid around the edges and on top, you want to remove it from the heat and let it continue to cook without the heat of the stove (removing it from the heat at this point will prevent it from over-thickening and becoming lumpy).
Whisk until it finishes thickening and is very smooth in textured. Then, stir in the vanilla paste and lemon zest into the filling, pour the filling into the pre-baked pie shell, and chill in the fridge for 2-3 hours.

Whipped Cream Instructions.

Pour the heavy cream and powder sugar into a stand mixer (or into a bowl and use a hand mixer) and whip until the cream thickens and forms peaks.
Serve with whipped cream and lemon slices for garnish.

Pie Crust

Prepare one single pie crust and par-bake.
Notes:
Blind baking is merely pre-baking the crust without any filling, so you can fill it later with a filling of choice. All cream pies need a blind-baked or pre-baked crust.
Place your crust in a pie pan and crimp the edges. I also take a fork and prick the crust all over, which helps prevent bubbles from forming while cooking. Then, I chill my crust in the fridge for 30-60 minutes. You can also stick it in the freezer for about 20 minutes if you are in a pinch for time. This chilling process helps prevent shrinkage in the pie crust.
Then, you line the chilled crust with parchment paper and add pie weights, dried beans, or rice to hold the shape as you bake it.
Bake in a preheated 375-degree oven for 20 minutes.
Remove the pie from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 minutes until golden brown.