Introduction

This Creamy Lemon Pie is a delightful balance of tangy citrus and rich sweetness, perfect for any occasion. With a buttery cookie crust and a luscious lemon filling topped with homemade whipped cream, it’s a refreshing dessert that’s both elegant and easy to make.

Ingredients

10 oz butter cookies (about 50 cookies, Salerno brand)
8 tbsp unsalted butter, melted
¼ cup shredded sweetened coconut
½ tsp kosher salt
¼ tsp almond extract
8 egg yolks
28 oz sweetened condensed milk (2 cans)
1¼ cups fresh lemon juice
2 tsp fresh lemon zest
¼ tsp kosher salt
1 cup heavy cream, cold
⅓ cup powdered sugar, sifted
¼ tsp vanilla extract
1 pinch kosher salt

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a food processor, combine the butter cookies, melted butter, shredded coconut, ½ teaspoon kosher salt, and almond extract. Blend until the mixture forms small, fine crumbs.
Step 3: Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan. Use your fingers first, then press firmly with the bottom of a measuring cup to compact the crust.
Step 4: Bake the crust for 10 minutes or until golden brown. Remove from the oven and let it cool on a wire rack.
Step 5: In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, lemon zest, and ¼ teaspoon kosher salt until smooth and fully combined.
Step 6: Pour the lemon filling into the cooled crust.
Step 7: Bake for 25 to 30 minutes. The filling should still be slightly wobbly in the center when done—avoid overbaking.
Step 8: Allow the pie to cool on a wire rack for 30 minutes. Then refrigerate for at least 8 hours or overnight to set.
Step 9: To make the whipped cream, pour the cold heavy cream, powdered sugar, vanilla extract, and a pinch of kosher salt into a medium bowl. Beat with a hand mixer on high speed until soft peaks form. Be careful not to overbeat.
Step 10: Spread the whipped cream evenly over the top of the chilled lemon pie using an offset spatula or a spoon.

Tips & Variations

For extra flavor, sprinkle a little toasted coconut on top of the whipped cream before serving.
If you don’t have butter cookies, graham crackers can be a suitable substitute for the crust.
Add a teaspoon of poppy seeds to the filling for a subtle texture boost.
Use freshly squeezed lemon juice for the best bright, natural flavor.
Letting the pie chill overnight helps the flavors meld and the filling to fully set.

Storage

Store the pie in the refrigerator covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. When ready to serve, allow it to sit at room temperature for about 10 minutes to soften slightly. The pie is best enjoyed chilled and should not be frozen due to the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

While bottled lemon juice can work in a pinch, fresh lemon juice offers a brighter, more vibrant flavor that makes a big difference in this pie’s taste.

How do I prevent the whipped cream from turning into butter?

Stop whipping as soon as soft peaks form. Overbeating causes the cream to separate and turn grainy, eventually becoming butter. Chill your bowl and beaters beforehand for best results.

Creamy Lemon Pie Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Creamy Lemon Pie features a buttery cookie crust, a luscious lemon-infused filling made from sweetened condensed milk and fresh lemon juice, topped with a smooth homemade whipped cream. The dessert balances tart and sweet flavors with a rich, velvety texture, perfect for a refreshing treat any time of year.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 9 hours (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

10 oz butter cookies (about 50 cookies of the Salerno brand)
8 tbsp unsalted butter, melted
¼ cup shredded sweetened coconut
½ tsp kosher salt
¼ tsp almond extract

Filling

8 egg yolks
28 oz sweetened condensed milk (2 cans)
1¼ cups fresh lemon juice
2 tsp fresh lemon zest
¼ tsp kosher salt

Whipped Cream Topping

1 cup heavy cream, cold
⅓ cup powdered sugar, sifted
¼ tsp vanilla extract
1 pinch kosher salt

Instructions

Making the Crust: Preheat your oven to 350°F. Place the butter cookies, melted butter, shredded sweetened coconut, kosher salt, and almond extract into a food processor. Blend until the mixture forms fine crumbs. Press this crumb mixture firmly into the bottom and sides of a 9-inch pie pan, first using your fingers and then the bottom of a measuring cup to ensure an even and compact crust.
Bake the Crust: Bake the crust in the preheated oven for 10 minutes or until it turns golden brown. Remove from oven and set aside on a wire rack to cool completely.
Prepare the Filling: In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, fresh lemon juice, lemon zest, and kosher salt until fully combined and smooth.
Fill the Pie: Pour the lemon filling into the cooled crust, spreading it evenly. Place the pie back into the oven and bake for 25-30 minutes. The filling should be set but still slightly wobbly in the center—avoid overbaking to prevent cracking.
Cool and Chill the Pie: Once baked, allow the pie to cool on a wire rack for 30 minutes. Then, transfer it to the refrigerator and chill for at least 8 hours or overnight to ensure the filling fully sets and flavors meld.
Make the Whipped Cream: Pour the cold heavy cream, sifted powdered sugar, vanilla extract, and a pinch of kosher salt into a medium mixing bowl. Using a hand mixer, beat on high speed until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
Top the Pie: Spread the freshly whipped cream evenly over the chilled lemon pie with an offset spatula or the back of a spoon right before serving.

Notes

Use cold heavy cream for best whipping results.
Do not overbake the filling to maintain a creamy texture.
Chilling the pie overnight enhances flavor and firmness.
The almond extract in the crust adds a subtle depth of flavor but can be omitted if preferred.
Use fresh lemon juice for the brightest flavor.

Keywords: Creamy Lemon Pie, Lemon Pie, Lemon Dessert, Homemade Pie, Whipped Cream, Sweetened Condensed Milk, Butter Cookie Crust