Lemon Pie
Light, bright and delicate, this recipe for lemon pie folds together an ultra-fresh and incredibly silky lemon curd with whipped topping – yielding the best lemon pie I’ve ever had.
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Lemon Cream Pie Recipe
Easy-peasy, lemon-squeezy! This flavorful lemon pie recipe is beyond simple and silky fresh. Not to gloat, but here are a few reasons this pie is easy to love:
- It’s made with minimal ingredients (read, you may already have what you need on hand + it’s a cinch to throw together).
- The flavor is bomb. Fresh. Light (yet rich?). Silky. We combine an explosive lemon curd with whipped topping and it’s truly divine. It kind of resembles the flavor of Chick fil A frosted lemonade in pie form YUMMM.
- Did I mention it’s easy? We use a blender + pan to create a simple lemon curd, store-bought whipped topping (I guess you could make your own) and a pre-made graham cracker crust to keep this recipe beyond quick and easy.
- You can make this ahead of time! Once assembled, pop it in the fridge until you’re ready to serve OR freeze it for up to 3 months. Serving dessert may have never been easier??
Creamy Lemon Pie Ingredients
- Granulated sugar
- Large eggs
- Lemon juice – I just use store bought lemon juice, but feel free to juice your own if you prefer.
- Salted butter, cold, cut into 1 tbsp portions – You want this butter to be cold! I always use salted butter, but you can use unsalted if needed.
- Frozen whipped topping, thawed and divided
- Graham cracker crust – You *could* make your own, but I love the ease of a pre-made crust here.
What type of pie crust goes best with Lemon Cream Pie?
I used a store-bought graham cracker crust for this lemon pie recipe. It tastes great and keeps the assembly process incredibly easy.
How to make a Lemon Cream Pie
- Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
- Once blended, pour the mixture into a cold pot.
- Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
- Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
- Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.
- Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.
- Pour the lemon cream mixture into the graham cracker crust.
- Top the lemon layer with the remaining 4 oz of thawed whipped topping.
- Refrigerate or freeze until ready to serve.
- Enjoy!
Making Creamy Lemon Pie in advance
While this pie is easy to whip up, it is best served chilled! Which means it is an ideal candidate for making it ahead of time. Store it in the fridge for a day or 2 or freeze for up to 3 months before enjoying.
Simple Lemon Pie Recipe storage instructions
Does Lemon Cream Pie need to be refrigerated?
Yes, it does! This will help your pie maintain its shape and keep it fresh and safe to eat. Cover your assembled pie and store in the refrigerator for up to a week!
Freezing Creamy Lemon Pie
This pie freezes so well! Simply cover and wrap your pie tightly in cling wrap for storage in the freezer for up to 3 months. Then, when you’re ready to enjoy, just thaw and serve.
Recipe for Lemon Cream Pie FAQs
Nope! This lemon cream pie has a whipped topping while lemon meringue uses a cooked whipped egg topping.
During the heating/thickening stage, make sure you can drag a silicone spatula down the center of the pan without the mixture immediately coming back together. That indicates that your mixture has reached proper thickness, which will keep it from becoming a soggy mess when you fold it with the whipped topping and assemble your pie.
Other Pies to Love
Lemon Pie
Ingredients
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup lemon juice
- 8 tbsp salted butter cold, cut into 1 tbsp portions
- 8 oz frozen whipped topping thawed and divided
- 1 10 inch graham cracker crust
Instructions
- Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
- Once blended, pour the mixture into a cold pot.
- Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
- Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
- Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.
- Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.
- Pour the lemon cream mixture into the graham cracker crust.
- Top the lemon layer with the remaining 4 oz of thawed whipped topping.
- Refrigerate or freeze until ready to serve.
- Enjoy!
