Lemon Cream Pie

Lemon Velvet Cream Pie Recipe – hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties!

slice of lemon pie topped with whipped cream and mint on a plate with text overlay

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The Best Lemon Cream Pie

This Lemon Cream Pie is an absolute slice of heaven! A buttery graham cracker crust that’s both sweet and slightly crunchy, perfectly complementing the zesty and velvety lemon filling. The filling itself is a harmonious blend of sweetened condensed milk, tangy lemon juice, and the subtle richness of egg yolks and cream, creating a luscious, creamy texture that’s nothing short of heavenly. And let’s not forget that delightful whipped cream topping, it gives the pie a light and airy finish. Every bite is a burst of lemon flavor, striking a delightful balance between sweet and tart. ven! One bite and you are sure to agree that this is the BEST lemon pie EVER! 

slice of lemon pie topped with whipped cream and mint on a plate

How to Make Lemon Velvet Cream Pie

This dessert is very easy to make with only a few simple ingredients. In a medium bowl, stir together graham cracker crumbs, melted butter, and sugar. Press the crumb mixture in the bottom and up the sides of a 9-inch springform pan. Set aside. 

In a small bowl whisk together plain gelatin and water. Let the mixture sit on the countertop for 5 minutes. Heat in microwave for 14 seconds; set aside.

Add egg yolks and sweetened condensed milk to a large mixing bowl. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Add gelatin, heavy whipping cream, and salt. Mix on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into the prepared pie crust.

Bake in an oven preheated to 375 degrees F until the center of the pie is set; cool on on wire rack. Cover loosely with plastic wrap and refrigerate for at least 2 hours.

When ready to serve the pie, prepare the homemade whipped cream topping. Place heavy whipping cream, powdered sugar, and vanilla extract in the bowl on an electric stand mixer. Beat on high speed until medium peaks form. Spread over the top of the pie and cut into slices.

spreading whipped cream on top of a lemon pie

Helpful Tips & Frequently Asked Questions

  • I use a box of Keebler Graham Cracker Crumbs.
  • I use Knox Original Unflavored Gelatin. https://www.target.com/p/kraft-original-unflavored-gelatin-4ct-1oz/-/A-12985826#lnk=sametab
  • When making the whipped cream, place your mixing bowl in the refrigerator or freezer for 20 or 30 minutes before making the whipped cream for best results.
    • Can substitute Cool Whip.
  • Add lemon zest for extra lemon flavor.
    • Substitute lime juice for a key lime pie.
  • Wrap the bottom of the springform pan with aluminum foil before baking. This will catch any melted butter that may leak from the crust.
  • Can I make Lemon Cream Pie in a 9-inch pie plate? This recipe is formulated for a larger springform pan. If you make it in a pie plate, you will have leftover filling.
  • Store in an airtight container in the refrigerator for up to 4 days.
slice of lemon pie topped with whipped cream and mint on a plate

How to Serve Lemon Pie

This Lemon Velvet Cream Pie is the perfect dessert for a multitude of occasions. It is always a crowd-pleaser. Serve it on a warm summer evening to refresh and delight your guests, providing a cool and satisfying contrast to the heat. It’s also an excellent choice for potluck gatherings, family dinners, or celebrations like birthdays and anniversaries, where its creamy, tangy goodness can shine as the sweet centerpiece. Furthermore, consider offering it as a delightful finish to a holiday feast, offering a bright and cheerful note to the table after a hearty meal. This is a dessert that knows no bounds in terms of when to serve it – it’s simply too delicious to limit to just one occasion!

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slice of lemon pie topped with whipped cream and mint on a plate with text overlay

Lemon Cream Pie

Yield: 8 people
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Lemon Cream Pie – hands down THE BEST lemon pie EVER!!! Everyone raves about this pie. Graham cracker crust, gelatin, egg yolks, sweetened condensed milk, whipping cream and lemon juice, powdered sugar. Can make a day or two in advance and top with fresh whipped cream before serving. I wanted to lick my plate! A must for all your holidays and dinner parties!

Ingredients:

Graham Cracker Crust

Lemon Pie Filling

  • 1 tsp unflavored gelatin
  • 2 Tbsp cold water
  • 6 egg yolks
  • (14-oz) cans sweetened condensed milk (2 cups total)
  • ¼ cup heavy whipping cream
  • ¼ tsp salt
  • ¾ cup lemon juice

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla

Instructions:

  • Preheat oven to 375º F.

Crust

  • Combine all ingredients and press against sides and bottom of springform pan. (I use a measuring cup to do this – works great!) Set aside.

Filling

  • In a small bowl soften gelatin in water 5 minutes. Heat in microwave for 14 seconds; set aside.
  • In large bowl combine egg yolks and sweetened condensed milk. With an electric mixer, beat on high speed for 2 to 3 minutes until well combined. Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for 30 seconds. Pour into prepared crust.
  • Bake 22 to 25 minutes or until center of pie looks set when gently shaken; cool on wire rack 1 hour. Cover loosely and refrigerate at least 2 hours.

Topping

  • Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak. Spread on top of pie.

Notes:

spreading whipped cream on top of a lemon pie
  • When making the whipped cream, place your mixing bowl in the refrigerator or freezer for 20 or 30 minutes before making the whipped cream for best results.
    • Can substitute Cool Whip for fresh whipped cream.
  • Add lemon zest for extra lemon flavor.
  • Can I make Lemon Cream Pie in a 9-inch pie plate? This recipe is formulated for a larger springform pan. If you make it in a pie plate, you will have leftover filling.
  • Store in an airtight container in the refrigerator.

Steph

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Pin this recipe to your favorite board now to remember it later!

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slice of lemon pie topped with whipped cream and mint on a plate with text overlay
slice of lemon pie topped with whipped cream and mint on a plate with text overlay

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Comments

    1. I don’t bake the crust first. I’ve never made it without the gelatin, so I don’t know how the filling will turn out. It needs it to firm up.

      1. Thanks, the crust in your pictures looks perfect. Am having trouble finding gelatin but will try again.

      2. I use Knox Gelatin Unflavored Mix – look for it in the baking aisle or with the Jello. I’ve found it everywhere – Publix, Kroger, Walmart & Target.

  1. I’m making this right now. Is the gelatin supposed to dissolve into the pie filling because mine just broke up into chunks but remained in gelatin chunks.

    1. It shouldn't be really chunky – did you microwave it for the 14 seconds? Make sure to mix it well with the hand mixer. That should break it up.

  2. Okeydokey, I may try doing it this week..Otherwise, I have made this pie many times and it is delish!!!!!
    Thanks
    Kathy

    1. Steph,
      Made, froze defrosted and served..Absolutely no difference form the unfrozen versions I have already made..
      Go ahead and freeze away if it need to..DELISH EITHER WAY

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