Lemon Pie with Whipped Cream is a bright, tangy, and refreshing dessert that pairs zesty lemon filling with a buttery crust and a fluffy whipped cream topping. It’s simple yet elegant, making it perfect for spring gatherings, holidays, or anytime you crave a citrusy treat.
In this guide, you’ll learn why this lemon pie is loved, how to make it step by step, and tips for serving it beautifully. From its smooth lemon filling to its creamy topping, this pie will easily become a go-to dessert in your kitchen.
Why You’ll Love This Recipe
- Tangy & Refreshing – A citrus burst in every bite.
- Creamy Finish – Light whipped cream balances the zesty filling.
- Beautiful Presentation – Simple, elegant, and impressive.
- Easy to Make – Just a few steps with basic ingredients.
- Family Favorite – Loved by kids and adults alike.
- Customizable – Try different crusts or toppings.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chill Time: 2–3 hours
- Total Time: About 3 hours
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
For the Whipped Cream Topping:
- 1 cup heavy whipping cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish. Bake for 8 minutes, then let cool slightly.
- Make the Filling: In a bowl, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth.
- Bake the Pie: Pour filling into the crust. Bake for 15–17 minutes, until set but slightly jiggly in the center. Remove and let cool to room temperature.
- Chill: Refrigerate the pie for at least 2 hours, or until fully set.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top & Serve: Spread or pipe whipped cream over the chilled pie. Garnish with extra lemon zest if desired.
How to Serve
- Plating Tips: Serve chilled with a sprinkle of lemon zest or thin lemon slices for garnish.
- Side Pairings: Pairs beautifully with fresh berries or iced tea.
- Leftover Uses: Great as a next-day breakfast treat with coffee.
- Beverage Pairing: Try with a chilled glass of Moscato, lemonade, or chamomile tea.
Additional Tips
- For a stronger lemon kick, add more zest.
- Use freshly squeezed lemon juice for best flavor.
- Chill thoroughly before slicing for neat cuts.
Variations
- Berry Twist: Add a layer of raspberries or blueberries under the filling.
- Coconut Whipped Cream: Swap standard whipped cream for coconut cream.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Meringue Topping: Replace whipped cream with toasted meringue.
Storage & Freezing
- Refrigerate: Keep covered for up to 4 days.
- Freeze: Wrap tightly and freeze (without whipped cream) for up to 2 months.
- Reheat: No reheating needed serve chilled.
Special Equipment
- 9-inch pie dish
- Electric mixer or whisk
- Zester or microplane
Conclusion
Lemon Pie with Whipped Cream is a refreshing, tangy, and creamy dessert that’s perfect for any occasion. With its bright lemon flavor, buttery crust, and fluffy topping, this pie will quickly become a family favorite.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled can be used in a pinch.
Can I make this pie ahead of time?
Yes! Bake and chill the pie a day ahead, then add whipped cream before serving.
Is this pie very tart?
It’s tangy but balanced by the sweet condensed milk and whipped cream.
Can I freeze lemon pie with whipped cream on top?
It’s better to freeze without the whipped cream and add it fresh after thawing.
Lemon Pie with Whipped Cream: An Incredible Ultimate Recipe
Lemon Pie with Whipped Cream is a bright, tangy dessert with a buttery graham cracker crust and creamy lemon filling, topped with fluffy whipped cream.
- Total Time: 3 hours
- Yield: 8 servings 1x
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest
For the Whipped Cream Topping:
1 cup heavy whipping cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish and bake for 8 minutes. Let cool slightly.
2. In a bowl, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth.
3. Pour filling into the crust. Bake for 15–17 minutes until set but slightly jiggly in the center. Let cool to room temperature.
4. Refrigerate the pie for at least 2 hours, or until fully set.
5. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Spread or pipe whipped cream over the chilled pie. Garnish with lemon zest if desired.
Notes
Chill the pie thoroughly before slicing for clean cuts.
Use freshly squeezed lemon juice for the best flavor.
Store pie covered in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
