This post contains affiliate links. Please see our disclosure policy.
This Lemon Cream Pie is bright, silky, and made completely from scratch! A buttery graham cracker crust holds a luscious lemon filling made with fresh juice, sour cream or crème fraîche, and no shortcuts. Sweet, tangy, and perfect for spring, summer, or anytime you need a sunny slice!
If you’re craving a lemon dessert that’s both refreshingly tart and luxuriously creamy, this pie is for you. Made from scratch with fresh lemon juice and a generous swirl of sour cream or crème fraîche, the filling is rich, smooth, and balanced with just the right amount of bright citrus flavor.
Unlike store-bought or shortcut versions, this pie skips condensed milk, processed toppings, and artificial flavors. Instead, it leans into real ingredients for that velvety texture and full lemon flavor. Nestled in a buttery graham cracker crust and topped with a stabilized homemade whipped cream, it’s a dessert that walks the line between elegant, cozy, and comforting.
Craving more refreshing lemon desserts? We also love these lemon cheesecake mousse parfaits, filled lemon cupcakes from scratch, Meyer lemon bars, and tender lemon sugar cookies.
Ingredient Notes
What is crème fraîche?
Crème fraîche is similar to sour cream but richer and less tangy. It’s made by adding a bacterial culture to heavy cream, which thickens it to a velvety consistency and adds a subtle nutty, tart flavor. The higher fat content helps it withstand higher heats without curdling, and it can be used as a topping or thickener in both sweet and savory recipes. A French staple, you can find it at some fancy grocery stores, or try making your own.
Pro Tip
If it’s going to be a few hours until the pie is served, add a smidge of gelatin dissolved in cool water to the whipped cream that goes on top of the lemon filling. This will prevent it from melting or collapsing in a gooey mess. If you can top and serve it right away, no need for the gelatin.
Serving Suggestions
This pie is dreamy for spring holidays, summer picnics, or any gathering where you want to impress without fuss. Serve it chilled with fresh berries, or just a fork and a sunny afternoon.
Ready To Make It?
Zest those lemons and get out your whisk — this homemade lemon cream pie is a slice of sunshine you won’t want to miss!
Lemon Cream Pie with Graham Cracker Crust
Ingredients
Crust:
- 12 full sheet graham crackers, or 1 and 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 Tablespoons butter, melted
Filling:
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream or crème fraîche
- 1/4 teaspoon kosher salt
- 1 Tablespoon lemon zest
- 3/4 cup fresh lemon juice, from 4-6 lemons
Topping:
- 2 Tablespoons cool water
- 1 teaspoon unflavored gelatin
- 1 and 1/2 cups heavy whipping cream
- 1 Tablespoon granulated sugar
Instructions
- Preheat the oven to 350°F and set aside a 9-inch pie plate.
- Blitz graham crackers in a food processor until they are crushed into fine crumbs. Combine the crumbs, sugar, and melted butter in a medium bowl. Stir until the crumbs are evenly moistened.12 full sheet graham crackers, 1/3 cup granulated sugar, 6 Tablespoons butter
- Pour the crumb mixture into the pie plate. Use the back of a measuring spoon or the bottom of a small drinking glass to press the crust firmly across the bottom and up the sides of the pan. Bake the crust by itself for 8 minutes, just until fragrant and very lightly browned, then remove from the oven and set aside.
- While the crust bakes, make the pie filling by whisking together the eggs, sugar, sour cream or crème fraîche, and salt in a large bowl.4 large eggs, 1 cup granulated sugar, 1/2 cup sour cream or crème fraîche, 1/4 teaspoon kosher salt
- Add the lemon zest and juice. Whisk slowly until the mixture is even. Pour filling into the warm crust.3/4 cup fresh lemon juice, 1 Tablespoon lemon zest
- Bake the pie for 25-35 minutes, until the center is mostly set but still wiggles very slightly when you jostle the pie. Remove from the oven and cool to room temperature on a wire rack.
- To make the topping, place the cool water in a small saucepan and sprinkle with gelatin. Set aside for about 5 minutes to soften, then warm the mixture over very low heat, just until the gelatin dissolves. Set aside to cool.2 Tablespoons cool water , 1 teaspoon unflavored gelatin
- In large bowl, use an electric mixer fitted with the whisk attachment to beat the cream and sugar until very soft peaks form. Slowly pour in the gelatin mixture and continue beating until the peaks are still soft but hold their shape more.1 and 1/2 cups heavy whipping cream , 1 Tablespoon granulated sugar
- Using a rubber spatula, spread the whipped cream over the pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day. Slice and serve cold, garnished with more lemon zest or lemon slices, as desired.
Notes
- To simplify, use a pre-made graham cracker crust, make the filling as directed, and top with your favorite store-bought whipped cream. Still delicious!
- Source: Adapted from Martha Stewart Living
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Related Recipes
If you enjoy this recipe, you may also like my classic key lime pie, miniature upside-down key lime pies, or this classic apple cider vinegar pie crust. The homemade pie crust is especially perfect with our favorite bourbon molasses pumpkin pie each Thanksgiving.
I took this to a potluck today and it was a big hit. I totally cheated because I used a pre-made crust and Cool Whip topping, but the filling was wonderful. Easy and lemony. Thank you!
So happy to hear that! <3
When dessert and math collide—love it! Never, ever would ANY portion of this pie make it to the neighbors’ house: it would be devoured by my sweet-tooth-afflicted kids and hubster ON THE SPOT.
Haha, I hear you! When my son is a little older, I suspect the proportion of my desserts that make it out of my house will drop off in a major way, too!
Happy Pi(e) day to you too! This is an excellent way to celebrate math and food together!
I’ll take pie over cake any day. Love citrus in pies (and in cheesecakes…yum!)
Graham cracker crusts pretty much make pie for me! I can’t wait to try your DIY graham crackers! I just bought some graham flour, which is essentially a fancy name for whole wheat. Then I can make pie!
Hey Emily! I’m with you – graham cracker crusts are the BEST. Do try the DIY graham crackers, they’re one of my all-time favorite little projects, and you don’t even strictly need the graham flour if you want to save that for other things. Please let me know how they go for you – enjoy!
What a lovely pie! I bet your neighbors adore you 😉 I love the Four and Twenty Blackbirds cookbook, too!
Hi Patricia! I know, isn’t it a great cookbook? I do think the neighbors appreciate it, at least their teenage sons. 😉