Light, cool, and bursting with lemon flavor, this lemon cream pie is a sunshine-filled dessert that’s as easy as it is irresistible.

a slice of lemon cream pie topped with fresh berries; more berries and two lemons in the background

When warm weather hits (or you’re just dreaming of it), there’s nothing quite like a chilled lemon dessert. This pie delivers big lemon flavor with a creamy, dreamy texture that feels like a bite of lemon cloud. And the best part? It’s made with just a few simple ingredients.

Why You’ll Love This Lemon Cream Pie Recipe

Big lemon flavor. Thanks to a generous amount of lemon curd, this pie brings that perfect balance of tart and sweet.
Soft and creamy. The filling is fluffy and smooth, almost mousse-like.
Easy to make. Just a few ingredients and minimal prep.
Make-ahead friendly. Chill or freeze it depending on your preference (or transport needs).

overhead view of ingredients for lemon cream pie

What You’ll Need

See the recipe card below for full measurements and instructions.

Graham cracker crumbs – A classic choice that complements the lemony filling. Turn graham crackers into crumbs by pulsing them in a food processor or placing them in a zip-top bag and crushing with a rolling pin. Or go with packaged graham cracker crumbs.
Sugar – Just a little to sweeten the crust.
Butter – Melted to bind the crust together.
Lemon curd – Homemade or store-bought both work. I like to use the full 2 cups for a bold lemon flavor.
Cream cheese – Softened to mix easily and add richness. Use full-fat cream cheese for the best results.
Heavy cream – Whipped and folded in for that light, airy texture. Either heavy cream or heavy whipping cream will work here.

How to Make Lemon Cream Pie

overhead view of graham crackers, sugar, and melted butter in a glass mixing bowl — Combine crumbs, sugar, and butter.

overhead view of graham cracker crust mixture in a glass mixing bowl — Combine crumbs, sugar, and butter.

Make a simple crust. A graham cracker crust comes together quickly with just crumbs, sugar, and melted butter. You can bake it briefly or go the no-bake route by chilling it.
Mix the lemony filling. Blend cream cheese and lemon curd until smooth. This creates the rich, tangy base for the pie.

overhead view of beaten lemon curd and cream cheese in a glass mixing bowl — Beat cream cheese and lemon curd.

overhead view of whipping heavy cream with an electric mixer — Beat cream cheese and lemon curd.

Whip the cream. Whip to soft peaks—light and fluffy, but still sturdy enough to hold shape.
Gently fold. This step keeps everything light and airy. Fold the whipped cream into the lemon mixture in batches.

overhead view of whipped cream added to filling for lemon cream pie — Fold in part of the whipped cream.

overhead view of lemon cream pie filling in a glass mixing bowl — Fold in part of the whipped cream.

Chill or freeze. Spread filling evenly in pie crust. Let it set in the refrigerator or freezer for at least 4 hours. Chilling gives you a soft texture; freezing makes it firmer and more travel-friendly.
Top it off. Garnish just before serving for the freshest look.

a slice of lemon cream pie on a plate with another slice and a bowl of fresh berries in the background

Tips for Success

Homemade lemon curd is easy to make and so worth it if you have time. I often make it a day or two ahead.
Want a firmer texture? Freeze the pie instead of chilling it. It’s great for making ahead or taking to a gathering.
Prefer no-bake? You can skip baking the crust—just chill it for about 20 minutes after pressing it into the pan.
Soften the cream cheese well. Make sure it’s at room temperature so it blends smoothly with the lemon curd. Cold cream cheese can lead to a lumpy filling.
Whip the cream to soft peaks. This helps it fold more easily into the filling without deflating, keeping the texture light and airy.
Don’t over-mix. Once you start folding in the whipped cream, mix just until combined to maintain the fluffy texture.
Use a tart pan with a removable bottom. If you want a pretty presentation and easy slicing, this can be helpful (though not necessary).
Chill before garnishing. Add whipped cream or berries just before serving to keep everything looking fresh.

a slice of lemon cream pie on a plate, topped with fresh berries; three lemons and a bowl of fresh berries in the background

Variations

Store-bought crust – Save a step by using a ready-made graham cracker crust. It makes this already easy pie even quicker to put together.
A different crust – Feel free to try other cookies for the crust. Shortbread, gingersnaps, vanilla wafers, or any other crisp cookie should work. Just keep in mind that you may need to make slight adjustments to the amount of butter added.
Citrus twist – Swap some or all of the lemon curd with lime or orange curd for a different citrusy flavor.
Berry swirl – Gently swirl in a few tablespoons of raspberry or blueberry preserves before adding the filling to the crust. (My no-bake raspberry cheesecake is another great option if you love creamy, fruity, swirly desserts.)
Topping ideas – Try toasted coconut, crushed meringue cookies, lemon zest, or even a drizzle of white chocolate for something a little different.

How to Store

Refrigerator: Cover and refrigerate the pie for up to 4 days.
Freezer: For a firmer texture, freeze it instead. To freeze the whole pie, wrap it well in plastic wrap and then in aluminum foil, or place it in an airtight container. Freeze for up to 1 month. Let the frozen pie sit at room temperature for about 10-15 minutes before slicing and serving. Leftovers can also be stored in the freezer, either wrapped tightly or in a covered container.

a slice of lemon cream pie with a bite missing from the front; more pie, lemons, and berries in the background

More Lemon Desserts

Lemon Poppy Seed Cookies

Mini Lemon Cheesecakes

Lemon Bars

a slice of lemon cream pie topped with fresh berries; more berries, pie, and lemons in the background

No ratings yet

Get the Recipe:

Lemon Cream Pie

Yield: 8 servings

Prep Time: 25

Cook Time: 12

Additional Time: 4

Total Time: 4 37

This lemon cream pie is cool, creamy, and bursting with citrus flavor. An easy, no-fuss dessert that’s perfect for warm days or anytime you’re craving something bright and refreshing.

Print Recipe Pin Recipe Leave a Review

Ingredients

For the crust:

1 3/4 cups (185 g) graham cracker crumbs (about 12 sheets)
3 tablespoons (37 g) granulated sugar
5 tablespoons (70 g) unsalted butter, melted

For the filling:

2 cups lemon curd, store-bought or homemade*
8 ounces (226 g) cream cheese, at room temperature
1 1/4 cups (300 ml) heavy cream, cold
optional garnishes: more whipped cream, fresh berries, lemon zest, lemon wedges or curls, etc.

Instructions

To make the crust:

Preheat oven to 350°F (175°C).
Combine the graham cracker crumbs and sugar. Add the butter until thoroughly combined. Press evenly and firmly into the bottom and up the sides of a 9-inch pie or tart pan.
Bake 12 minutes, or until lightly browned.** Set aside to cool.

To make the filling:

Using an electric mixer on medium speed, beat the lemon curd and cream cheese until thoroughly combined and smooth.
In a separate bowl, use an electric mixer with a whisk attachment to whip the cream to soft peaks. Fold about a third of the whipped cream into the lemon mixture. Gently fold in the remaining whipped cream.
Spread the filling evenly in the cooled crust. Refrigerate or freeze for at least 4 hours before serving. Garnish as desired.

Notes

*Substitute store-bought lemon curd if you prefer. This linked recipe makes about 2 cups of lemon curd.
**If you prefer a no-bake method, you can skip the oven time for the crust. After you press the crust mixture into the pie pan, be sure to chill it for about 20 minutes to help it hold up a bit better.
Store tightly covered in the refrigerator up to 4 days. For a firmer texture, store in the freezer.

Author: Jennifer McHenry

Course: chilled pies

Cuisine: American

Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!

Enjoyed This Recipe?

If you try this lemon cream pie, I’d love to hear what you think! Leave a comment, snap a photo for social media, or share it with a friend who loves lemon. Don’t forget to pin or save the recipe so you can come back to it anytime.

14 Comments on “Lemon Cream Pie”