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Old Fashioned Creamy Lemon Pie topped with dollops of stabilized whipped cream and lemon wedges
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4.78 from 9 votes

Old Fashioned Creamy Lemon Pie

This Old Fashioned Creamy Lemon Pie is the perfect lemon lovers dessert. Fresh, light taste meets rich, creamy texture in the pie of pies! 
Prep Time25 mins
Cooling Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Cream Pie
Servings: 8 slices
Calories: 476kcal


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.



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. 


Serving: 1slice | Calories: 476kcal | Carbohydrates: 41g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 161mg | Sodium: 153mg | Potassium: 128mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1105IU | Vitamin C: 7.3mg | Calcium: 85mg | Iron: 0.8mg