This Lemon Cream Pie will knock your socks off! With a perfect made-from-scratch pie crust, homemade lemon filling, and oodles of sweet whipped cream, this phenomenal dessert will become a summer time tradition!
Growing up, my siblings and I would always beg my mom to make this Lemon Cream Pie all summer long! Then, when Thanksgiving time rolled around, we’d do the same. It had to make an appearance at every major event and gathering. Make it and you’ll immediately see why!
My mom has always been the queen of homemade goodies. She takes great pride in crafting the perfect pie crust with lots of love. And then she fills it with an amazing sweet and tangy lemon pudding, never from the box. But it just wouldn’t be complete without a big fluffy pillow of whipped cream!
When I visited my family a few weeks ago, my mom asked if there were any food requests, and I immediately pleaded with her to make this Strawberry Banana Cream Pie and of course today’s Lemon Cream Pie!
I think it tasted even better the second day! The flavors really came together as it sat in the fridge.
Of course you can take the easy way out and buy a pre-made crust, but I recommend you try this Perfect Pie Crust at least once! I bet you’ll never go back once you do! But please, please make the lemon filling from scratch! It’s SO much better than out of the package!
Pie making really is such an art. I think pies are about the prettiest desserts out there! That fluted crust and those beautiful layers…I just wanted to sit and stare at it all day when it was done! But my taste buds forced me to cut into it.
It’s common to add a meringue topping on lemon pie, but since I’m not a huge meringue person, I love to sub in whipped cream! I really prefer it.
Although this pie doesn’t have perfectly precise lines when cut, I love how the pudding oozes. It just begs you to grab that fork quick and dig right in!
Lemon Cream Pie
- Pie Crust
- 1 1/8 c. all-purpose flour
- 1/4 tsp. salt
- 1/2 c. plus 2 Tbsp. shortening
- ice water
- Lemon Filling:
- 1 1/2 c. sugar
- 1/3 c. plus 1 Tbsp. cornstarch
- 1 1/2 cups water
- 3 egg yolks slightly beaten
- 3 Tbsp. butter
- 2 tsp. grated lemon peel
- 1/2 c. fresh lemon juice
- 2 drops yellow food color optional
- Whipped Cream:
- 1 c. heavy cream
- 2 heaping spoonfuls powdered sugar
- 1 tsp. vanilla extract
- For the crust, stir flour and salt together. Add shortening on top. Cut in shortening with a pastry blender or two knives until the mixture forms pea-sized pieces. Add 3 Tbsp. ice water (ice water prevents the shortening from melting) and work into mixture with a fork, pushing aside the moistened portions.
- Sprinkle ice water, 1 Tbsp. at a time on dry areas, and continue working moistened parts to the side until all the dough is moist.
- Form dough into a ball. Press dough ball with the palm of your hand to flatten a bit. Roll out on floured surface until about 2? wider than your pie plate. Scrape dough underneath with a metal spatula for a clean release from the counter top. Fold dough in fourths to transfer easily to the pie plate. Align dough so it overhangs by about 2?, then unfold. Trim dough so it hangs over the pie plate by about 1?. If some areas are scant, grab a piece of trimmed dough and use a few dabs of ice water to “glue” it to the area. Fold dough under so a little of it sticks above the pie plate.
- Now flute the edges using two of your fingers as support on one hand and your index finger on the other hand to press the dough between your fingers. Be sure to press down so the dough will be right up against the pie plate. This will prevent shrinking. Prick the bottom and edges with a fork so the crust can breathe while baking. Bake at 475 degrees Fahrenheit for 12-14 minutes, or until edges are golden brown. Let cool.
- Make the lemon filling while crust is baking. Mix sugar and cornstarch in a 1 1/2 quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice and food color (if desired). Let cool, then pour into pie shell.
- For the whipped cream, in the bowl of an electric mixer using the whisk attachment, whip heavy cream with powdered sugar and vanilla extract until peaks form. Spread over lemon layer and refrigerate pies until ready to serve.
You’re going to fall in love at bite one! I can’t wait for you to sink your teeth into this!