Lemon Cream Pie

Recipe by Yossy Arefi
Not Yet Reviewed

This Lemon Cream Pie sits right between a lemon curd tart and a cheesecake. Its filling, while rich with cream cheese, has a texture that’s lighter than cheesecake; a flavor that’s mellower than lemon curd; and that bright, sunshine-y zing you expect from a lemon dessert. The vibrant lemon flavor comes from three forms of lemon — zest, juice, and pure lemon extract — and they’re incorporated into every element: the crisp, buttery crust; the silky-smooth, refreshingly tart filling; and the billowy whipped cream topping. 

Prep
40 mins
Bake
32 to 40 mins
Total
5 hrs 30 mins
Yield
one 9" pie
A slice of Lemon Cream Pie on a white plate. - select to zoom
A slice of Lemon Cream Pie on a white plate. - select to zoom
Lemon Cream Pie sliced in a pie pan, seen from above - select to zoom
A Lemon Cream Pie slice with a bite on a fork. - select to zoom
Lemon Cream Pie in a pie pan. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center.  

  2. To make the crust: In a large bowl, combine the graham cracker crumbs, sugar, zest, and salt. Add the butter and stir until the mixture is evenly combined and resembles wet sand.  

  3. Transfer the crumbs to a 9" pie pan and press into an even layer on the bottom and up the sides of the pan.  

  4. Bake the crust for 10 to 12 minutes, until golden brown and fragrant. Remove from the oven and place on a wire rack to cool slightly while you prepare the filling. Reduce the oven temperature to 325ºF. 

  5. To make the filling: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, beat the cream cheese, sugar, and zest until smooth and creamy, 2 to 3 minutes. Add the lemon juice, lemon extract, and salt and continue mixing until well combined. Stop and scrape down the sides of the bowl as needed; the mixture will be thin. 

  6. Whisk in the eggs by hand one at a time, making sure each egg is fully incorporated before adding the next. (Doing this step by hand instead of using a mixer avoids excess air in the filling.) 

  7. Pour the filling into the graham cracker crust and tap the pan lightly on your counter to pop any large air bubbles. 

  8. Bake for 22 to 28 minutes, until the pie is set around the edges and just slightly wiggly in the center. A digital thermometer inserted into the pie about 1" from the edge should read 170°F. (Don’t worry — the small hole left behind by the thermometer will be covered with the whipped topping!) 

  9. Remove the pie from the oven and transfer to a wire rack to cool to room temperature, about 1 hour, then cover (avoid touching the surface of the pie), and refrigerate until completely cold, at least 3 hours and preferably overnight. At this point, the pie can be stored in the refrigerator for up to 2 days. 

  10. To prepare the topping: When ready to serve, combine the heavy cream, sugar, and lemon extract in a large bowl or the bowl of stand mixer fitted with the whisk attachment. Whip until soft peaks form. 

  11. Transfer the cream to the center of the pie. Use the back of a spoon or a small offset spatula to spread it evenly over the top, leaving a 1" to 2" border exposed, making decorative swoops as desired. Garnish with additional lemon zest, if desired. Slice and serve cold.  

  12. Storage information: Store leftover Lemon Cream Pie in the refrigerator for up to 4 days; freezing is not recommended. 

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