lemon cream pie

This lemon cream pie is made from scratch and is so easy to make!

Lemon Cream Pie

graham cracker crumbs

Tbsp sugar

butter

sweetened condensed milk

lemon juice

vanilla extract

heavy cream

sugar

½ tsp pure vanilla extract

lemon

Preheat oven to 350F

In medium-sized bowl, mix together graham cracker crumbs and sugar.

Stir in melted butter with fork, stirring until well-combined.

Press crumb mixture into bottom and up the sides of a 9.5" pie pan.

Bake empty pie shell 10 minutes then remove from oven and allow to cool. Do not turn off oven.

Crust

In large bowl whisk together condensed milk, egg yolks, and vanilla extract until well combined.

Stir in lemon juice and whisk until slightly thickened (about 2 minutes).

Pour into pie crust and bake on 350 F for 18-20 minutes.

Remove from oven and allow to cool completely before transferring to refrigerator.

Chill overnight or at least 8 hours.

Filling

Prepare whipped topping shortly before you are ready to serve.

Using an electric mixer, beat heavy cream, powdered sugar and vanilla on high speed until fluffy, stiff texture is reached (stiff peaks).

Layer over pie and garnish with lemon zest, if using.

Slice and serve.

Homemade Whipped Cream Topping

This lemon cream pie is a must-make for lemon lovers--it's creamy, it's sweet, it's tart, and it tastes like sunshine!

unsalted butter (melted)

salt

milk

cornstarch

unsalted butter (at room temperature)

lemon zest

lemon juice (from 2 to 3 lemons)

heavy cream (very cold)

Preheat the oven to 350 degrees.

Combine all crust ingredients in a mixing bowl and stir until the crumbs are evenly saturated with the butter.  Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.  (Really compress the crust—you want to be sure you have room for all of the filling.)

Bake the crust for 10 to 12 minutes, until the crust is just beginning to brown.  Remove from the oven and allow to cool while you work on the filling.

Crumb crust

Place the egg yolks in a small bowl and set it next to the stove.

Place the milk in a small saucepan over medium heat and cook for a few minutes, until milk is very hot but not boiling.  Add the  sugar and salt and cook, stirring often, until the sugar dissolves.  Remove from the heat.

Quickly whisk the cornstarch into the yolks until well combined.  Whisking the egg yolks constantly, slowly add 1/2 cup of the hot milk-sugar mixture.  Continue whisking until completely smooth and free of lumps of cornstarch.

Stir the egg mixture into the remaining milk-sugar mixture and set the pan over medium heat.

Whisking constantly, bring the mixture to a boil and boil for 30 seconds.  (It will be a very slow boil.)

Remove from the heat and stir in the butter, lemon zest, and lemon juice.  Pour into the crust and immediately top with plastic wrap,  pressing the wrap directly onto the surface of the filling.

Cool pie completely on a wire rack, then refrigerate until well chilled, at least 2 hours (or overnight).

Lemon filling

Once the pie has chilled, combine the heavy cream and powdered sugar in a medium mixing bowl.   Beat with an electric mixer on medium speed until the cream holds stiff peaks.  Beat in the vanilla.

Spread the whipped cream over the chilled pie, then slice and serve.*

Cream topping

There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.&nbsp;

No Bake Lemon Cool Whip Pie

graham crackers

margarine (melted)

1-9 inch graham cracker crust

1-14 oz can sweetened condensed milk

c. fresh squeezed lemon juice

1-12 oz container frozen whipped topping (thawed)

Grind crackers in a food processor to create crumbs

Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well.

Pour the mix into a 9-inch pie pan and press the mixture into the bottom and sides of the pie pan.

Bake for 8 minutes at 375 degrees.

Cool completely

to make your own crust

Stir together condensed milk, lemon juice and whipped topping until well combined.

Pour into pie crust.

Chill in the refrigerator until set, at least one hour

to make the pie

https://embed.mediavine.com/videos/kdwojxyunfz10au0b7ln

There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.

No Bake Lemon Cool Whip Pie (Only 4 Ingredients!)

This recipe for easy lemon cream cheese pie is amazing! Ready to chill in about 30 minutes, made with real lemon juice, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust.

No Bake Lemon Icebox Pie Recipe

Golden Oreo Sandwich Cookies (finely crushed, do not remove the cream.)

butter (melted | More

oz cream cheese

Mascarpone cheese (4 oz, softened)

lemon juice (fresh squeezed)

sweetened condensed milk (I used organic)

oz Heavy Whipping Cream (I used organic, very cold)

strawberries

blueberries

chocolate

[Edible Gold Stars]

Crush Oreo cookies into crumbs.

Place Oreo cookies into food processor and pulse until fine crumbs, or place in baggie and crush with rolling pin.

Add melted butter to cookie crumbs.

Mix melted butter into cookie crust, then mix well and place in 9&quot; pie plate, pressing well to form a crust. If you would like to see more how to do it, visit this post Oreo Cookie Crust. Add a little extra butter (up to 2 tablespoons) if you want your crust to really stick together.

Chill crust.

Place in freezer for about 30 minutes while you make the pie filling.

Oreo Cookie Crust

Whip cream cheese and mascarpone cheese until fluffy.

In a large mixing bowl add cream cheese and Mascarpone cheese and mix with hand mixer or hand whisk (muscles!) or in a stand mixer for 1-2 minutes until light and fluffy.

Add lemon juice and zest.

With mixer on, slowly pour in lemon juice and lemon zest until combined and smooth.

Slowly mix in Eagle Brand sweetened condensed milk.

Slowly pour in condensed milk while mixing, once all sweetened condensed milk is mixed, increase speed on mixer to high and mix well scraping down sides once or twice, for 2 minutes until thick and smooth.

Pour lemon pie filling into pie shell.

Pour lemon cream cheese filling into the prepared cookie crust, lightly cover with plastic wrap and refrigerate at least 4 hours, preferably 8-10 hours.

Chill pie and decorate before serving.

Decorate if desired with fruit or whipped cream just prior to serving.

Lemon Icebox Pie Filling

Add cold whipping cream to bowl and whip until stiff peaks form.

Add heavy whipping cream to a bowl or stand mixer, using the whisk attachment beat until thickened, then add vanilla extract and powdered sugar to desired taste, continue whipping until stiff peaks form, just before it turns to butter.

Spoon into piping bag.

Spoon into plastic bag or piping bag with desired tip and either store in fridge until ready to use, or pipe in desired pattern.

Make Stabilized Whipped Cream

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625863024/ndfdfoyq2yg08b8nc0zm.mp4

This recipe for easy lemon cream pie is amazing! Ready to chill in about 30 minutes, made with real lemon juice, cream cheese, mascarpone and sweetened condensed milk all tucked into an amazing Golden Oreo cookie crust. With a little chill time, this will become your go-to easy summertime dessert.

Easy Lemon Cream Pie (No Bake!)

When it comes to lemon desserts, my lemon cream pie is the perfect dessert for just about any occasion.  The light, creamy, sweet-tart custard is guaranteed to bring smiles to your table.

egg yolks (room temperature)

tbsp lemon juice (5-6 lemons depending upon the size and jucieness)

lemons (for garnish - optoional)

Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven.

Pulse the graham crackers in a food processor to make fine crumbs (or buy ready-made graham cracker crumbs).

Add the graham cracker crumbs, granulated sugar, and melted butter to a medium bowl. Mix until well blended. If the crust is too wet, add additional graham cracker crumbs to the mixture.

Pour the graham cracker crumb mixture into a pie plate and press the crumbs into the bottom and up the sides of the pie plate.

Place the crust on the center rack of the preheated oven and bake for 10-12 minutes or until the pie crust just begins to brown.

Remove the pie crust from the oven and place it on a wire rack to thoroughly cool.

Do not add the filling to the pie crust until completely cooled.

Graham Cracker Pie Crust

Preheat the oven to 375 degrees F.

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth and creamy.You will use two cans of sweetened condensed milk, less 3 tablespoons.

Slowly whisk the lemon juice into the milk mixture.

Pour the lemon filling into the cooled pie crust and smooth the top using an offset (or rubber) spatula.

Place the pie on a sheet pan on the center rack of a preheated oven and bake until the edges are set, but the center still has a little jiggle.   Depending on your oven, it will take 15-18 minutes.

Place the pie on a wire rack to allow it to let it cool completely.

After the pie has cooled, cover it with plastic wrap and refrigerate for 4 hours. This will give the pie time to set so it can be sliced. If you have time, chilling the pie overnight will give you the best results.

Lemon Pie Filling

Add the heavy cream, sugar and vanilla to a stand mixer.

Whip the ingredients to stiff peaks. This process should be slow, starting on low speed and increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.

Whipped Cream

Pipe the whipped cream around the edges of the lemon cream pie and garnish with fresh lemon circles cut in quarters.

Assembly

Blueberry Lemon Cream Pie is an ultra-creamy no-bake pie made with a lemon cheesecake filling and homemade blueberry topping, all in a graham cracker crust.

Blueberry Lemon Cream Pie

graham cracker crumbs, (about 10-12 graham cracker sheets, crushed)

(1 stick / 113 g) unsalted butter, (melted)

½ cups (518 g) fresh blueberries, (divided)

(50 g) granulated sugar

brown sugar

water

blocks (8 ounces each) cream cheese, (room temperature)

(125 g) confectioners' sugar

kosher salt

½ cups (180 g) whipped topping

Combine graham crackers with butter.

In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.

Press crumbs into pie plate.

Pour the crumbs into a 9-inch pie pan, pressing it into the bottom and up the sides. Set aside.

Make blueberry topping. Heat blueberries, sugar, and brown sugar.

In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat, this is normal.

Whisk together cornstarch and water.

In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.

Pour cornstarch mixture into blueberries.

Pour the cornstarch mixture into the blueberries and stir until thickened.

Stir in lemon zest.

Remove from heat. Fold in the remaining blueberries.

Remove from heat and fold in the remaining blueberries.

Transfer blueberry mixture to the refrigerator to chill.

Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.

Blueberry Topping

Make pie filling. Beat cream cheese until light and fluffy.

In a large bowl, beat the cream cheese until it is light and fluffy.

Add sugar, lemon juice, lemon zest, and salt.

Add in the confectioner&#39;s sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.

Fold in whipped topping.

Gently fold in the whipped topping. This will make about 3 ½ cups of filling.

Lemon Cream Pie Filling

Assemble pie. Pour filling into pie crust.

Pour the filling mixture into the prepared pie crust.

Top with blueberry topping.

Chill pie in the refrigerator.

Chill the cream pie in the refrigerator for about 2 hours, or until set. Serve chilled.

Top 6 lemon cream pie recipes from across the web

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Lemon Cream Pie

Lemon Cream Pie

No Bake Lemon Cool Whip Pie

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Lemon Cream Pie

Blueberry Lemon Cream Pie

Top 6 lemon cream pie recipes from across the web

The most viewed lemon cream pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cream Pie

Lemon Cream Pie

No Bake Lemon Cool Whip Pie

No Bake Lemon Icebox Pie Recipe

Lemon Cream Pie

Blueberry Lemon Cream Pie

The most viewed lemon cream pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine