lemon cream pie

Name: Lemon Cream Pie
Prep time: 25 min
Cook time: 15 min
Yield: 8 serving(s)
Cuisine: American
Ingredients: ## GRAHAM CRACKER CRUST; 6 tablespoon(s) unsalted butter, melted; 1 1/2 cup(s) graham cracker crumbs; 3 tablespoon(s) granulated sugar; ## LEMON FILLING; 1 cup(s) granulated sugar; 1/4 cup(s) corn starch; 1/2 teaspoon(s) salt; 1/2 cup(s) fresh lemon juice; 1 tablespoon(s) lemon zest; 1 cup(s) whole milk; 4 large egg yolks; 3 tablespoon(s) unsalted butter; 3/4 cup(s) sour cream; ## GARNISH; 1 1/4 cup(s) whipping cream; 2 tablespoon(s) powdered sugar; - lemon slices (slices); lime slices (optional); mint leaves

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Beth Pierce

Ofallon, MO

Updated on May 18, 2026

This luscious lemon cream pie is a lemon lover’s dream come true, with a homemade graham cracker crust, fresh lemon juice and zest, and a creamy texture from sour cream. My husband and I love this beautiful and flavorful pie.

Rate

prep time 25 Min

cook time 15 Min

method Bake

yield 8 serving(s)

Ingredients

GRAHAM CRACKER CRUST
6 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
LEMON FILLING
1 cup granulated sugar
1/4 cup corn starch
1/2 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 cup whole milk
4 large egg yolks
3 tablespoons unsalted butter
3/4 cup sour cream
GARNISH
1 1/4 cups whipping cream
2 tablespoons powdered sugar
lemon slices (slices)
lime slices (optional)
mint leaves

How To Make lemon cream pie

Step 1

Preheat oven to 350 degrees F.

Step 2

Stir the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes.
Step 3

Whisk the granulated sugar, corn starch, and salt together in a medium-sized saucepan. Whisk in the lemon juice, lemon zest, and milk.
Step 4

Cook over medium-low heat until slightly thickened.
Step 5

Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until the bowl feels warm. Slowly whisk the egg yolk mixture into the pudding mixture on the stove top over medium-low heat, cooking for 2-3 minutes.
Step 6

Remove from the heat, cool for 10-15 minutes, whisking frequently. Fold in the butter and sour cream.
Step 7

Pour the pudding into the cooled pie crust. Refrigerate at least 4 hours, but overnight is even better.
Step 8

Beat the whipped cream and powdered sugar on medium speed until stiff peaks form. Decorate the pie with the whipped cream, lemon and lime slices, and mint leaves.
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