Best Homemade Lemon Cream Pie Recipe

This Lemon Cream Pie is the perfect balance of sweet and tangy, featuring a buttery shortcrust pastry and a luscious lemon-infused cream filling. Whether you’re serving it at a summer gathering or as a refreshing dessert after dinner, this pie is sure to impress. The homemade custard, enriched with fresh lemon zest and juice, creates a smooth, citrusy bite that melts in your mouth.

What Is Lemon Cream Pie?

Lemon Cream Pie is a classic citrus dessert that combines a crumbly, buttery crust with a rich, custard-like lemon filling. This pie is different from lemon meringue pie because it doesn’t have a meringue topping, making it easier to prepare while still delivering an intensely flavorful experience.

Why Everyone Will Love This Recipe

• It's Bright and Refreshing: the lemon flavor is vibrant, offering a perfect contrast to the sweet pastry.
• Easy to Make: no fancy techniques required—just simple steps for a flawless pie.
• Perfect for Any Occasion: great for holidays, summer picnics, or an elegant dessert night.
• Family-Friendly: kids and adults alike will love this creamy, citrusy treat.

Pro Tips for the Best Lemon Cream Pie

• Use fresh lemons for the best flavor—bottled juice won’t give the same vibrant taste.
• Chill the dough before rolling it out to make it easier to handle.
• Stir constantly when cooking the cream to avoid lumps.
• Let the pie cool completely before slicing to ensure the filling sets properly.

Frequently Asked Questions

Can I Use a Pre-Made Pie Crust?

Yes! While homemade shortcrust pastry gives the best flavor and texture, a store-bought crust works in a pinch.

How Do I Know When the Cream is Thick Enough?

The cream should coat the back of a spoon and hold its shape when stirred. It will thicken more as it cools.

Can I Make This Pie Ahead of Time?

Absolutely! It actually tastes better after a few hours in the fridge, making it a great make-ahead dessert.

What if I Don’t Have Lemon Essence?

You can skip it or substitute it with a little extra fresh lemon zest for a more natural flavor.

Can I Make This Gluten-Free?

Yes! Just swap the all-purpose flour with a gluten-free 1:1 baking blend for the crust.

How to Freeze Lemon Cream Pie

Wrap the entire pie (or individual slices) tightly in plastic wrap, then in foil. Store in the freezer for up to 3 months. To serve, remember to thaw it in the refrigerator overnight and enjoy chilled.

How to Store Lemon Cream Pie

Keep the pie refrigerated in an airtight container, it stays fresh for up to 4 days. Serve chilled for the best texture and flavor.

How to Make Lemon Cream Pie

In a saucepan, heat the milk with the lemon zest over medium heat until warm. Do not boil. In a bowl, whisk together eggs, sugar, and cornstarch until smooth. Remove the lemon zest from the warm milk and gradually pour it into the egg mixture while whisking continuously. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 5 minutes).

Remove from heat, add lemon juice and lemon essence, then mix  well. Transfer to a bowl, cover with plastic wrap, and set aside to cool.

In a large bowl, whisk together eggs, sugar, vegetable oil, and baking powder. Gradually add flour, mixing until a dough forms. Knead on a floured surface until smooth and no longer sticky.

Roll out 2/3 of the dough on parchment paper to fit a 10-inch (26cm) pie pan. Transfer to the pan and prick the base with a fork. Pour the cooled lemon cream into the crust and smooth the top.

Roll out the remaining dough and decorate the top as desired. Bake at 350°F (180°C) for 30 minutes, or until golden.

Let cool completely before slicing and serving.