This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies!
Homemade pie is a treat for everyone who gets to enjoy a slice. Don’t be intimidated by a from-scratch recipe—this is no pie in the sky ordeal, but totally attainable perfection! This lemon pie is simple, fresh and delicious. The juice and zest of a lemon are used to create the tart counterpart to the sweet, creamy pie filling. Top it all off with a fluffy, stabilized whip cream and you’ve got art…art pie.
What kind of pie crust is best for lemon pie?
Any pie crust will work for lemon cream pie If you like it on the sweeter side, you can opt for a graham cracker crust. A traditional pastry pie crust is also fine and will be more neutral in terms of flavor and sweetness.
Can the lemon filling become watery?
The key to making the filling “set” is the cornstarch. Your filling should turn out perfect if you follow the heating instructions closely. This will ensure that all the ingredients combine in just the right way. After a few days in the fridge, your lemon custard may start to separate and a clear liquid start appearing in your pie plate. This is a sign that your pie is starting to turn and is no longer fresh.
Can I top this pie with a meringue instead for Lemon Meringue Pie?
This recipe for lemon pie filling can also be used to make Lemon Meringue Pie. A simple meringue is made by whipping 5 large egg whites, 1/2 teaspoon cream of tarter, 1/2 cup sugar, and a pinch of salt together in a large mixing bowl until stiff peaks form. Spread this mixture over the top of the lemon pie, making sure to spread it all the way to the edges so none of the lemon pie filling is showing. Bake for 25-30 minutes in a 350 degree F oven until the meringue is light browned. Meringue is best eaten within 24 hours.
What is stabilized whipped cream and why would you use it on a pie instead of regular whipped cream?
Stabilized whipped cream tastes like regular whipped cream, but can hold its shape for up to 3 days which makes it a great topping for pies. There are several different methods for making stabilized whipped cream. This recipe uses gelatin to help the whipped cream retain its shape. Stabilized whipped cream can be piped onto the top of your lemon pie, or you can simply spread it out in an even layer over the top of the lemon pie filling. Either way, your whipped cream won’t melt into a mess.
Can I use a store bought pre-made pie crust?
A store bought pie crust is always a great convenient option for making a lemon pie. You can use frozen pie shells, pie crust dough from a tube that you roll out yourself, or a pre-made graham cracker crust. This recipe is designed for a standard pie crust, so don’t purchase a deep dish crust. Because this is not a baked pie, you’ll need to be sure to prepare the crust and bake ahead according to the package directions.
Storage and Reheating Instructions:
Store any leftover pie in an airtight container in the fridge for up to 4 days.
If you like this recipe, here are some other pie favorites that you will love:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Old Fashioned Creamy Lemon Pie
Lemon Pie Filling
- 1 prepared pie crust
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon lemon zest
- 1/2 cup lemon juice
- 3 large egg yolks
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
Stabilized Whipped Cream
- 3 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
- Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
- Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
- Pipe whipped cream onto the top of the completely cooled pie for a decorated effect or simply spread it over the top of the pie in an even layer. Refrigerate until ready to serve.