Luscious Lemon Cream Pie

Recipe Ingredients

You just need a short list of simple ingredients to make this dreamy lemon cream pie.

Pillsbury™ Pie Crust: A flaky, golden base that’s ready to go without any mixing or kneading. It’s sturdy enough to hold the chilled filling but tender when sliced.

Sweetened Condensed Milk: Adds rich sweetness and helps create a silky, velvety lemon filling.

Fresh Lemon Juice and Zest: These are the stars of the recipe, bringing bright, tangy flavor to the filling. The yellow part of the peel has tons of citrus flavor! You can change up the flavor to make a creamy lime pie if you use fresh limes instead of lemons.

Other Ingredients You’ll Need: Whipping cream that’s whipped to stiff peaks gives the filling its airy, mousse-like texture and adds a final fluffy topping. Yellow food color is optional, but it’s a quick and easy way to give the filling a sunny hue.

How to Make Luscious Lemon Cream Pie

This lemon pie comes together with few ingredients, quick prep, and a little chill time. Here’s a quick overview of what to do. Keep on reading for the full recipe!

1. Bake the Crust

Bake the pie crust according to package directions until lightly golden, then let it cool completely so the filling will properly set.

2. Make the Lemon Base

Stir together condensed milk, lemon zest, and fresh lemon juice. It will thicken slightly on its own—it’s science doing its thing!

3. Whip the Cream

Beat 2 cups of the whipping cream until stiff peaks form. Add a touch of food color here if you want that soft, lemony yellow.

4. Fold it Together

Gently combine the whipped cream with the lemon mixture until smooth and airy.

5. Fill and Chill

Spoon the mixture into the baked crust, cover, and refrigerate until fully set, about 3 hours.

6. Top with Fresh Whipped Cream

Right before serving, whip the remaining 1 cup of cream, and add generous dollops to each slice.

How to Store Luscious Lemon Cream Pie

Got leftovers? This pie keeps beautifully chilled in the fridge or even stored in the freezer, making it a great make-ahead dessert. Here’s what to do.

Refrigerator Storage

Cover pie tightly with plastic wrap and store in the fridge for up to 3 days.

Freezer Storage

Cover pie tightly with plastic wrap or put in an airtight container and freeze for up to 2 months. Ideally, we recommend freezing it without whipped cream on top and adding fresh whipped cream when you serve it. Thaw in the fridge for 6 to 8 hours or overnight before serving.