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Lemon Cream Pie


Serve up a slice of sunshine with this fluffy cream pie

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, May 2007



  • 1 recipe Our Favorite Pie Crust, unbaked
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3/4 cup fresh lemon juice (from about 4 lemons)
  • 1/4 teaspoon salt


  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream
  • 1/4 cup sugar


  1. Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.

  2. Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.

  3. Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.

  4. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

Cook's Notes

Gelatin stabilizes the whipped cream so it stays firm on the pie when made ahead. If you plan to serve the pie soon after making it, you can omit the gelatin.

Reviews Add a comment

  • mpalotayyahoo
    3 DEC, 2016
    Y'all haven't lived until you make this pie with Meyer lemons, omit the salt, and add a tbsp of lemon zest instead. Also, I made this for a celiac friend using a gluten-free graham cracker crust, and we all liked it so much that we haven't gone back to a regular crust since. (Bonus: pre-baking a crumb crust is *so* much easier than all that pie weight business. It's just important to use enough butter in the crust, otherwise it rises to the top and you end up with upside-down pie.)
  • MS12539253
    29 MAR, 2016
    Made this pie for Easter & I must say that I like it more than lemon meringue. The only thing that I did differently was to use the whole container of heavy cream (2 cups) with the same amount of sugar & gelatin. I will definitely make this pie again.
  • MercyT
    15 MAY, 2015
    This is a family favorite. Whenever I make it there are seconds for everyone! So easy and perfect every time!
  • patty the baker
    3 SEP, 2013
    I made this pie today and it was wonderful. The filling was tangy, creamy and perfect. My family loved it!
  • rozinasara
    30 JUN, 2013
    Delicious!! The filling has a tangy lemony flavor, but the whipped cream complements it very nicely. Everything in the recipe worked, except I had to bake it for 40 minutes. Yum!
  • Helen Dawn
    24 JUN, 2013
    Which sugar amount goes with the lemon mix and which sugar goes with the whipped cream? I think this was once clarified better, but seems to have gotten lost in the transition to the new layout... :-/ p.s. I made this last year and it was wonderful! Looking forward to getting it right so I can serve it right away!
  • PCawthon
    15 MAY, 2013
    D- licious!! It is the perfect balance of sweet and tart. I added a teaspoon of lemon zest to the filling and sprinkled a little zest on top. To the previous reviewer: if you read or make the pie crust recipe it states a 9" pie plate.
  • Ceege
    14 MAY, 2013
    Would someone please let me know what size pie pan to use for this "delightful" pie? I have 8", 9" and 10". Also have a 10" deep dish pan. Help. Which one??????
  • natasaoskar
    24 FEB, 2013
    I made this pie yesterday and today it"s already gone - my husband, son and I ate all! Delicious :)
  • stellets
    8 NOV, 2011
    Delicious. I love lemon pies and this is one of my favourite, not too sweet, not too sour. I love how gelatin holds the topping stable and keeps a clean cut.