This lemon cream pie is a sweet, tangy spring and summer dessert perfect for a small crowd. The creamy, rich lemon filling is surrounded by a toasted shortbread and pine nut crust balancing the lemony goodness.
With only a few ingredients needed; you need to try this twist on key lime pie for your next get-together!
This is the perfect dessert for Mother's Day. It's easy to make but looks and tastes like a fancy dessert!
If you're a lemon lover, you will love this lemon cream pie! If you love mixed berries and lemon, you may also want to make these lemon cream berry dessert parfaits.
Ingredients
- Fresh squeezed lemon juice - preferably Meyer lemons if available.
- Shortbread cookies - I used store-bought Lornadoone cookies.
- Pine nuts, toasted: Adds a nutty gourmet flavor to the crust that pairs well with the lemon and shortbread. Substitute with pistachios, almonds, or sunflower seeds.
- Sweetened condensed milk: Full fat for the best flavor and texture.
- Egg yolks: Just the yolk for this recipe and no the whites.
- Butter: unsalted
- Sugar: granulated sugar
- For serving: whipped cream, lemon zest, lemon slices.
Tips + Tricks
- Use Meyer lemons when possible. While regular lemons can be used in a pinch, Meyer lemons are on the sweeter side and add a little floral note to the pie.
- Pre bake the Crust: Like with key lime pie, prebaking the crust helps ensure it stays crisp and doesn't become soggy once the filling is added.
- Don't Overmix: When mixing the filling ingredients, avoid overmixing, as this can lead to a dense and heavy texture. Mix just until everything is combined and smooth.
- Separate Egg Yolks: This type of cream pie filling typically includes egg yolks, which help bind the ingredients together and give the pie structure. Separate the yolks from the whites carefully to avoid any traces of egg white, which can make the filling foamy.
- Bake Until Set: Bake the pie just until the filling is set but still slightly jiggly in the center. Overbaking can cause the filling to crack and become dry.
- Chill Thoroughly: Allow the pie to chill in the refrigerator for several hours or overnight before serving. This helps the flavors meld together and gives the filling time to set properly and it's easier to slice!
- Serve Cold: Lemon cream pie is best served chilled, straight from the refrigerator. The cold temperature enhances the refreshing taste of the lemon filling.
How make this lemon cream pie
- Preheat the oven to 350°F (175°C)
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- Make the shortbread crust: Add the shortbread cookies and pine nuts to a food processor and pulse until you have the texture of wet sand, being sure to break up any large bits that remain.
- Stir the mixture: Add the sugar, shortbread mixture, and melted butter to a medium bowl and stir until combined.
- Form the crust: Transfer the mixture into a 10-inch pie pan. Use your fingers or the back of a spoon to press the crumbs firmly and evenly across the bottom and up the sides of the pie pan. Start from the center and work your way outward, ensuring an even thickness throughout. Once you've spread the crumbs evenly, use the bottom of a flat measuring cup or glass to firmly press down on the crust. This helps to compact the crumbs and create a solid crust.
- Par bake the crust: Bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly, about 5 minutes.
- Make the filling: While the crust is baking make the filling. In a medium mixing bowl, gently whisk together the egg yolks, lemon juice and sweetened condensed milk until combined, being careful not to over mix.
- Fill the crust: After the crust has cooled, pour the filling into the pre baked crust, spreading it out evenly.
- Bake the pie: Bake for 18-20 minutes, or until the filling is set but still just slightly jiggly in the center.
- Cool and chill the pie: Remove from the oven, set on a wire rack, and cool to room temperature. Then, transfer to the fridge and chill for 1 hour up to 3 days before serving.
- Slice, garnish, and serve! Top with fresh whipped cream, lemon slices or lemon zest if desired.
Serving Tip: Before serving, allow the refrigerated key lime pie to sit at room temperature for about 10-15 minutes to soften slightly. Alternatively, you can serve it directly from the refrigerator for a firmer texture.
Storage, Make Ahead + Freezing
To Store: Once cooled, cover the pie securely with plastic wrap to protect it from absorbing any odors in the refrigerator and keep the pie from drying out. Good for up to 4 days.
Make Ahead: You can make the filling and store it uncooked, and covered in the refrigerator up to 2 days before baking.
Avoid Freezing: While lemon cream pie can technically be frozen, it's not ideal as the texture of the filling and crust may become compromised upon thawing. If you must freeze it, do so without any toppings and store in an airtight container. Thaw the pie in the refrigerator overnight before serving.
If you tried this Lemon Cream Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Lemon Cream Pie
A creamy lemon dessert any lemon lover will devour! Make this lemon cream pie the day before serving for an easy, low-fuss sweet ending to any meal.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 9.5 inch pie pan
- Whisk
Ingredients
Shortbread Crust
- 7 ounces shortbread cookies about 28 Lornadoone cookies
- ½ cup pine nuts toasted, sub with almonds, pistachios, or sunflower seeds
- 2 tablespoon sugar
- 6 tablespoon unsalted butter melted
Pie Filling
- 28 ounces sweetened condensed milk full fat (2 cans)
- ¾ cup fresh lemon juice freshly squeezed
- 4 large egg yolks
- 1 teaspoon lemon zest optional
- ¼ teaspoon Vanilla Bean Powder optional
- optional garnishes whipped cream, lemon zest or lemon slices
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Instructions
- Preheat the oven to 350°F (175°C)
- Make the shortbread crust: Add the shortbread cookies and pine nuts to a food processor and pulse until you have the texture of wet sand, being sure to break up any large bits that remain. Add the mixture to a medium mixing bowl and stir in the sugar and butter until combined.Transfer the mixture to a 9.5 inch pie pan. Use your fingers or the back of a spoon to press the crumbs firmly and evenly across the bottom and up the sides of the pie pan. Start from the center and work your way outward, ensuring an even thickness throughout. Once you've spread the crumbs evenly, use the bottom of a flat measuring cup or glass to firmly press down on the crust. This helps to compact the crumbs and create a solid crust.
- Bake the crust: Bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly for about 5 minutes.
- Make the filling: While the crust is baking make the filling. In a medium mixing bowl, gently whisk together the egg yolks, lemon juice, lemon zest, vanilla bean (if using), and sweetened condensed milk until combined, being careful not to over-mix.After the crust has cooled, pour the filling into the pre-baked crust, spreading it out evenly.
- Bake the pie: Bake for 18-20 minutes, or until the filling is set but still just slightly jiggly in the center.
- Cool and chill the pie: Remove from the oven, set on a wire rack, and cool to room temperature. Then, transfer to the fridge and chill for 1 hour up to 4 days before serving.
- Slice, garnish, and serve! Top with fresh whipped cream, lemon slices, pine nuts or lemon zest if desired.
Notes
To Store: Once cooled, cover the pie securely with plastic wrap to protect it from absorbing any odors in the refrigerator and keep the pie from drying out. Good for up to 4 days.
Make Ahead: You can make the filling and store it uncooked, and covered in the refrigerator up to 2 days before baking.
Avoid Freezing: While lemon cream pie can technically be frozen, it's not ideal as the texture of the filling and crust may become compromised upon thawing. If you must freeze it, do so without any toppings and store in an airtight container. Thaw the pie in the refrigerator overnight before serving.
Use Meyer lemons when possible. While regular lemons can be used in a pinch, Meyer lemons are on the sweeter side and add a little floral note to the pie.
Pre bake the Crust: Like with key lime pie, prebaking the crust helps ensure it stays crisp and doesn't become soggy once the filling is added.
Don't Overmix: When mixing the filling ingredients, avoid overmixing, as this can lead to a dense and heavy texture. Mix just until everything is combined and smooth.
Use Egg Yolks: This type of cream pie filling typically includes egg yolks, which help bind the ingredients together and give the pie structure. Separate the yolks from the whites carefully to avoid any traces of egg white, which can make the filling foamy.
Bake Until Set: Bake the pie just until the filling is set but still slightly jiggly in the center. Overbaking can cause the filling to crack and become dry.
Chill Thoroughly: Allow the pie to chill in the refrigerator for several hours or overnight before serving. This helps the flavors meld together and gives the filling time to set properly and it's easier to slice!
Serve Cold: Lemon cream pie is best served chilled, straight from the refrigerator. The cold temperature enhances the refreshing taste of the lemon filling.
Nutrition
Serving: 1sliceCalories: 415kcalCarbohydrates: 51gProtein: 8gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 99mgSodium: 146mgPotassium: 317mgFiber: 0.5gSugar: 42gVitamin A: 450IUVitamin C: 8mgCalcium: 201mgIron: 1mg
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