Lemon Cream Pie Recipe

Not too sweet but bursting with tart bright flavor, this creamy indulgence of a refrigerator pie is a snap to make because you donít have to bake it! And if you use a store-bought crumb crust, itís even faster to make.

Vitamin C and creamy pleasure. Itís a winning combination.


6 large eggs
3/4 cup organic sugar
2 teaspoons grated lemon zest
3/4 cup fresh lemon juice
1 stick (1/2 cup) unsalted butter, cut into 8 pieces
1 cup heavy cream, chilled
1 prepared crumb crust

1. Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil.

2. Pour the lemon mixture through a fine mesh strainer into a non-reactive bowl, and cover the surface with plastic wrap. Refrigerate until cold and thick, at least 3 hours and up to 3 days.

3. In a medium-size mixing bowl using an electric mixer, whip the cream until soft peaks form. Gently fold the whipped cream into the lemon mixture and then scrape the filling into the prepared crumb crust.

4. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day.

Serves 6 to 8.

Adapted from Icebox Pies, by Lauren Chattman (Harvard Common Press, 2002). Copyright (c) 2002 by Lauren Chattman. Reprinted by permission of Harvard Common Press.
Adapted from Icebox Pies, by Lauren Chattman (Harvard Common Press, 2002).

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Barbara Jones
Barbara Jones3 years ago

Could fat free sour cream be substituted for the heavy cream in this lemon pie recipe?