Lemon Cream Pie Recipe: Silky No-Bake Dessert Tutorial

This easy Lemon Cream Pie pairs a bright lemon-sour cream custard with a flaky homemade butter crust and a cloud of whipped cream. The filling is zesty, smooth, and slightly tangy—perfect for lemon lovers and a lovely choice for gatherings or a special dessert.

Lemon cream pie topped with fresh whipped cream and lemon zest centered on a green tiled background surrounded by lemons, wood dessert plates, forks, napkin, and pie server.

This recipe was developed and tested with the Ankarsrum mixer and premium beater set; opinions are my own.

Why You’ll Love This Recipe

Light, creamy, and vibrantly lemony, this easy lemon cream pie delivers fresh citrus flavor with a subtle tang from sour cream. The custard is silky and holds beautifully in a buttery, flaky crust. It’s an excellent make-ahead dessert for parties, holidays, or simply when you want a bright, refreshing sweet.

Sliced lemon sour cream pie on a wooden pie serving board next to a creme light colored ankarsrum assistent original mixer, lemons, pie server, and dessert plates.

Ankarsrum stainless steel beater bowl with new premium beater set attachment mixing pie crust mixture and cold cubed butter together.

Ingredients Needed

Homemade Pie Crust

Key points: use very cold unsalted butter and ice-cold water for a flaky crust.

Ingredients in various size bowls labeled as all purpose flour, salt, granulated sugar, unsalted butter, and water on a white marbled background.

Unsalted butter: keep it cold and cut into small cubes for best texture.
Ice-cold water: add a tablespoon at a time until the dough just comes together.

Lemon Cream Pie Filling

Use fresh lemons for both juice and zest. Full-fat dairy yields the creamiest results.

Ingredients in various size bowls labeled as egg yolks, sour cream, unsalted butter, granulated sugar, milk, cornstarch, lemon juice, lemon zest, and salt on a white marbled background.

Milk: whole milk is recommended for a richer, thicker custard.
Lemons: fresh juice and zest are required for best flavor.
Sour cream: full-fat sour cream adds tang and silky texture.
Egg yolks: only yolks are used to thicken and enrich the custard.
Cornstarch: the primary thickening agent for the filling.

See the recipe card below for exact quantities and a printable version.

How to Make the Recipe

Below is a concise overview of the process. Refer to the recipe card for exact measurements and complete instructions.

Pie Crust

Tip: If using a stand mixer, use a paddle or cookie beater to cut the butter into the dry ingredients; otherwise, a food processor or hands work fine.

Flour, salt, and sugar mixed together in a creme light colored ankarsrum assistent original mixer and stainless steel beater bowl with their new premium beater set.

Step 1. Combine the flour, sugar, and salt.

Flour, salt, sugar, and cold cubed butter mixed together in a creme light colored ankarsrum assistent original mixer and stainless steel beater bowl with their new premium beater set.

Step 2. Add cold cubed butter and work until the mixture resembles coarse sand with pea-sized bits of butter.

Flour, salt, sugar, cold cubed butter, and ice cold butter mixed together in a creme light colored ankarsrum assistent original mixer and stainless steel beater bowl with their new premium beater set.

Step 3. Add iced water one tablespoon at a time just until the dough holds together (usually 4–5 tbsp).

Two pie dough discs double wrapped in plastic wrap placed on a wood cutting board on a white marbled background.

Step 4. Divide the dough into two discs, double-wrap, and chill at least 1 hour before rolling.

Pie Crust Blind Baking

Rolled out pie dough on a white silicone lined pastry mat.

Step 1. Roll a chilled dough disc to a 10-inch circle and fit into a 9-inch pie pan.

Rolled out pie dough placed in a metal pie tin that's been trimmed, edges crimped and bottom docked with a fork on a white marbled background.

Step 2. Trim and crimp the edges, dock the bottom, then freeze 30–60 minutes to help the crust hold its shape.

Homemade pie crust placed on a metal baking sheet topped with overlapping sheets of crumpled parchment paper and dried beans for pie weights.

Step 3. Line the crust with crumpled parchment and pie weights (or dried beans) and bake at 425°F for about 17 minutes.

Blind baked pie crust in a metal pie in placed on a metal baking sheet and white marbled background.

Step 4. Remove weights and parchment, brush the inside with egg wash, and bake 5 minutes more. Cool completely before filling.

Lemon Cream Pie Filling

Tip: Zest and juice lemons before starting, and rub zest into sugar to boost lemon aroma and flavor.

Juicing lemons using a creme light colored ankarsrum assistent original mixer and citrus press attachment.

Step 1. Zest and juice lemons (about 1 large or 2 small/medium lemons).

Milk, lemon juice, lemon zest, cornstarch, and granulated sugar in a saucepan over a medium high heat grill.

Step 2. In a saucepan, whisk the zest-sugar, cornstarch, salt, lemon juice, and milk. Heat over medium-high until the mixture thickens to a pudding-like consistency, 2–3 minutes.

Thickened lemon cream pie filling in a medium saucepan over a medium high heat grill.

Step 3. Whisk a small amount of the hot mixture into beaten egg yolks to temper them, then return the eggs to the pan and cook 2 more minutes. Remove from heat and stir in butter until melted. Cool 15 minutes, then fold in sour cream until smooth.

Adding butter to lemon cream pie filling mixture in a medium saucepan.

Step 4. Pour the finished filling into the cooled crust, smooth the top, and chill at least 4 hours or overnight, lightly tented so foil doesn’t touch the filling. Before serving, top with whipped cream and lemon zest if desired.

Slices of lemon sour cream pie topped with whipped cream and lemon zest in a metal pie tin on a green tiled background.

Recipe FAQs

Do I need to blind bake my pie crust first?

Yes. The lemon cream filling is no-bake, so blind baking the crust is required. The crust can be blind baked a day or two ahead.

What pie plate size is needed?

A 9-inch pie plate is recommended, preferably aluminum for even baking.

Can I use bottled lemon juice?

Fresh lemons are preferred because the recipe uses both zest and juice. You’ll need about 1 large lemon or 2 small-to-medium lemons.

Can the pie be made in advance?

Yes. You can make both the crust and the completed pie ahead of time—hold off on adding whipped cream until just before serving.

Does the pie need refrigeration?

Yes. Store the finished pie in the refrigerator. Without whipped cream, it keeps up to 5 days; with whipped cream, up to 3 days.

More Lemon Desserts to Try!

Stack of three lemon bars on white background.

Super Easy Lemon Bars

Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.

Bakery Style Lemon Blueberry Streusel Muffins

Lemon Cream Cheese Pound Cake

Lemon Raspberry Ricotta Cake

If you try this Easy Lemon Cream Pie, please leave a star rating and share your thoughts in the comments. Thanks for reading!

Easy Lemon Cream Pie

This easy lemon cream pie combines a fresh lemon-sour cream filling with whipped cream and a homemade buttery crust. Each bite is bright, creamy, and full of lemon flavor.

Ingredients

Homemade Pie Crust (makes 2, 9-inch crusts)

2 1/2 cups All Purpose Flour
1 tbsp Granulated Sugar
1/2 tsp Salt
1 cup Unsalted Butter, cold and cut into small cubes
4–5 tbsp Ice Cold water

Lemon Cream Pie Filling

1 cup Granulated Sugar
1 tbsp Lemon Zest
1/3 cup Lemon Juice
3 tbsp Cornstarch
1/2 tsp Salt
1 cup Milk (whole recommended)
3 large Egg Yolks
1/4 cup Unsalted Butter
1 cup Sour Cream (full-fat recommended)

Whipped Cream Topping (optional)

1 cup Heavy Cream
1/2 cup Powdered Sugar
1 tsp Vanilla Extract (optional)

Instructions

Homemade Pie Crust

Mix flour, sugar, and salt. Add cold cubed butter and cut in until the texture resembles coarse sand with pea-sized pieces. (Use a mixer, food processor, or mix by hand.)
Add ice-cold water 1 tbsp at a time until dough forms. Shape into a ball, divide in half, and form two 1–1½” discs. Double-wrap and chill at least 1 hour.
Roll one disc to a 10″ circle and fit into a 9″ pie pan. Trim, fold under, and crimp the edge. Dock the bottom and sides, then freeze 30–60 minutes.
Preheat oven to 425°F. Line the crust with crumpled parchment and pie weights (or dried beans) and bake about 17 minutes. Remove weights and parchment, brush with egg wash, and bake 5 more minutes. Cool completely.

Lemon Cream Pie Filling

Rub lemon zest into the granulated sugar to release oils and intensify flavor.
Whisk egg yolks lightly and set aside.
In a medium saucepan, whisk together the zest-sugar, cornstarch, salt, lemon juice, and milk. Cook over medium-high heat, stirring, until thickened to a pudding-like consistency (about 2–3 minutes). Remove from heat.
Temper the egg yolks by whisking a few spoonfuls of hot mixture into them, then stir the yolks back into the saucepan. Cook 2 more minutes over medium heat. Remove from heat and stir in butter until melted. Cool 15 minutes, then fold in sour cream until smooth.
Pour the filling into the cooled crust, smooth the top, and chill at least 4 hours or overnight, tenting foil so it doesn’t touch the filling. Top with whipped cream and lemon zest before serving, if desired.
Store leftovers refrigerated up to 5 days without whipped cream, or up to 3 days with whipped cream.

Whipped Cream Topping

Chill the mixing bowl and whisk. Beat heavy cream with powdered sugar and vanilla on low until combined, then increase speed to medium-high until stiff peaks form.

Notes

Switch between US customary and metric units in the recipe card if needed.
Prep, cook, and chill times listed focus on the filling, assembly, and chilling; crust prep and blind baking add extra time.
This recipe yields two crusts; you only need one. Freeze the extra disc wrapped tightly for future use.

Nutrition

Calories: 493 kcal

Nutrition is an estimate and will vary based on ingredients used.