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A side view of a whole lemon cream pie garnished with fresh lemon zest and a lemon slice.
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5 from 1 vote

Lemon Cream Pie Recipe

This recipe for lemon cream pie is delicious, tart, sweet, and totally lemony! Note that the recipe timing assumes that you have already pre-baked your pie crust.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 223kcal

Equipment

  • 1 deep-dish pie pan
  • 1 Sheet pan
  • 1 Mixing Bowl
  • 1 set of measuring cups and spoons
  • 1 Whisk

Ingredients

Crust

  • 1 standard pie crust (see options above - Note that this recipe assumes you have already pre-baked your pie crust.)

Filling

  • 5 large eggs
  • ¾ cup plain yogurt (Greek yogurt works too)
  • ½ cup granular sweetener
  • ¼ tsp. salt
  • ¾ cup lemon juice
  • 3 Tbsp. lemon zest

Topping

  • 1 cup coconut cream (This is the approximate measure that you will get from 2 cans of full-fat coconut milk that has been fully chilled in the fridge. Or use regular heavy whipping cream.)
  • 1 tbsp. honey (or any sweetener you prefer)
  • 1 tsp. cream of tartar (Optional, but helps with structure. You can also use plain gelatin)

Instructions

  • Preheat oven to 400℉.
    An oven display shows the oven is set to 400 degrees Fahrenheit.
  • Zest your lemons and set the zest aside.
    A bowl of freshly grated lemon zest.
  • Juice the lemons and set aside.
    A measuring cup holding three-quarters of a cup of fresh lemon juice.
  • Crack the eggs into a bowl.
    Five cracked eggs sit, unmixed, in a mixing bowl.
  • Add all other filling ingredients to the eggs and whisk just until it becomes smooth. Do not overmix.
    Ingredients sitting in a bowl, unmixed, with a whisk.
  • Pour the batter into your pre-baked crust.
    Pouring lemon cream pie filling into a pre-baked crust.
  • Set the pie pan on a sheet pan for stability and set the whole thing in the oven. Bake for 40 minutes.
    Lemon cream pie filling sitting in a pre-baked pie crust. The pie dish sits on a baking pan for stability.
  • Remove the pie from the oven when done. Let it cool for a bit, and then transfer it to the fridge to cool completely.
    A just-baked lemon cream pie without topping, sits cooling in the fridge.
  • Once chilled, you can top your pie with whipped cream, extra lemon zest, and even a lemon slice for garnish. Slice and serve.
    A finished, whole, lemon cream pie garnished with a single lemon slice in the middle.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 130mg | Potassium: 270mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg