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Lemon Cream Pie

A slice of lemon cream pie on a plate with a slice of lemon on top.

Lemon Cream Pie is a delicious summery homemade dessert that is made with one of my favorite ingredients, sweetened condensed milk.

The lemon pie filling is light and fluffy and can be made and ready to refrigerate in less than ten minutes for a super easy recipe.

And, it’s perfect for taking to those summer picnics, church functions, or any backyard barbecue.

Refreshing, Sweet, and Tart Lemon Pie

Don’t you love refreshing desserts? This is one of those treats that is great for spring, summertime, or any holiday.

The pie sits on top of a graham cracker crust so you get the combination of creamy and crunchy all in one delectable bite.

And, adding sweet and tart flavors to a pie is always a good thing.

We love pie around here, and lemon is no exception. My grandmother used to make the best lemon meringue pies and we ate them up fast.

She always called them lemon icebox pies.

If you love lemon desserts, try lemon blueberry cake, lemon pound cake, or lemon chess squares.

This recipe is similar to a lemon meringue pie, but with whipping cream added to the recipe. 

The whipping cream takes a bit of the tartness out of the pie, so if you like a little more creaminess in your pie, this is for you. 

Sweetened condensed milk always adds a rich and smooth flavor to any dish, and this is no different. 

What Ingredients Do I Need For The Lemon Cream Pie Recipe?

  • Sweetened condensed milk
  • Lemon juice
  • Heavy whipping cream
  • Graham cracker crust

Full printable recipe with measurements and instructions at the bottom of the post.

A slice of lemon cream pie on a blue plate.

How Do I Make The Pie?

  1. Grab a large bowl and add the lemon juice and sweetened condensed milk. Mix the two ingredients together.
  2. In another bowl, whip the heavy whipping cream until stiff peaks form.
  3. Fold the lemon mixture into the whipping cream mixture and pour into the graham cracker crust.
  4. Refrigerate for three hours. Serve!

How To Make The Lemon Pie Filling

Pouring sweetened condensed milk into a bowl.

Add the can of sweetened condensed milk to a small bowl.

It’s so hard not to stick a spoon under that river of yumminess and just eat. It’s So. Good. 

Lemon cream pie filling in a metal bowl.

Next, add the lemon juice to the sweetened condensed milk, mix the two together, and set aside. 

A metal Hamilton Beach vintage mixer.

I have to stop here for a moment and share a picture of my vintage Hamilton Beach Solid State Mixer.

I bought this at a church yard sale a couple of months ago, cleaned it up, and it works beautifully. 

Do you remember your mom or grandmother using one of these? I love finding vintage items that remind me of how things used to be. 

It was kind of sad-looking when I bought it, but I cleaned it up, and used it for the first time today on the lemon pie.

I love that is has plenty of settings, and it’s easy to clean up. 

Ok, on that side note, back to the lemon cream pie…

How To Make The Heavy Whipping Cream

Whipping cream with a mixer.

Add the heavy whipping cream to a large bowl and mix until stiff peaks form. 

It can take a while for the whipping cream to form peaks. It will seem like it’s never going to happen.

Once the peaks form, stop mixing, because it’s easy to break them down just as fast. 

I speak from experience–my kids will be the first to tell you I have messed a few things up! 

Combining The Ingredients

Pouring lemon cream filling into a bowl with whipped cream.

Add the sweetened condensed milk and lemon mixture to the whipped cream and fold together.

Graham cracker crust.

Finally, pour the lemon and whipped cream mixture into the pie crust and refrigerate for three hours to set up.

I used a store-bought graham cracker pie crust this time. Pour the mixture over the crust and refrigerate for about three hours. 

I do think a homemade graham cracker pie crust tastes better, but sometimes it’s nice to be able to have a pie crust that’s done.

The store-bought are still pretty tasty. 

A lemon cream pie on a counter.

Cut a slice of lemon creme pie, add a dollop of cool whip, and you’ve got a refreshing dessert! 

This is an easy lemon pie and takes less than ten minutes to make, before refrigeration. I promise y’all are gonna love it!

Lemon Cream Pie Recipe with Graham Cracker Crust

A slice of lemon cream pie on a blue plate.
Yield: 8 piees

Lemon Cream Pie

A slice of lemon pie on a blue plate with a lemon on top.

Lemon Cream Pie is a delicious dessert that is made with sweetened condensed milk. The lemon pie filling is light and fluffy and makes the perfect summer treat and can be made and ready to refrigerate in less than ten minutes for a super easy recipe.

Prep Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 14 oz. can sweetened condensed milk
  • 1/2 cup lemon juice
  • 8 oz. heavy whipping cream
  • 9-inch graham cracker crust

Instructions

    1. In a small bowl, combine the lemon juice and sweetened condensed milk and set aside.
    2. In a large bowl, whip the heavy whipping cream until stiff peaks form.
    3. Fold the lemon mixture into the heavy whipping cream.
    4. Pour into the graham cracker crust and refrigerate for three hours.
    5. Slice and add a dollop of Cool Whip.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 433Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 56mgSodium: 204mgCarbohydrates: 53gFiber: 1gSugar: 42gProtein: 7g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Julia’s Simply Southern and South Your Mouth

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Monday 27th of July 2020

[…] the sweetened condensed milk pie for 30-35 minutes at […]

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Thursday 4th of June 2020

[…] Sweetened condensed milk is one of my absolute favorite ingredients. I could honestly just lick the can and be happy. But, adding it to a recipe always makes dessert better.  […]

Miz Helen

Sunday 22nd of April 2018

Congratulations! Your post is featured on Full Plate Thursday this week and it will be pinned to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate! Miz Helen

Julie Pollitt

Monday 23rd of April 2018

Hi Miz Helen! I saw that! I think when I commented, it just had my name and not blog name. :)

Thank you SO much for the feature! I am so excited about it!

P~

Thursday 19th of April 2018

Delicious! And...my mother had a mixer just like that one! Love it! Thanks so much for joining us on Friday Frenzy! P~

Julie Pollitt

Thursday 19th of April 2018

Hi! Thanks for stopping by! Friday Frenzy is a ton of fun. :)

The mixer has been exciting to clean up and use.

Kelly Lynns Sweets and Treats

Tuesday 17th of April 2018

Lemon is perfect for Spring! I would make this and serve it for a Mother's Day afternoon dessert :) Thanks for sharing at Friday Frenzy Link Party! PINNED!

Julie Pollitt

Tuesday 17th of April 2018

Thanks for pinning! Oh, great idea for Mother's Day!