Lemon Pie

Lemon Pie
Prep 10 minutes
Cooks In 15 minutes
Ready In 5 hours & 25 minutes
Serves 8 servings

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Chill Time: 5 hours


  • 1 (9-inch) pie crust, baked and cooled
  • 3 large egg yolks, lightly beaten
  • ⅔ cup sugar
  • ⅓ cup cornstarch
  • 1 cup heavy cream
  • 1 cup milk
  • ½ cup lemon juice 
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract

For the whipped cream topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract


  1. Place egg yolks in a medium bowl and whisk lightly, then set aside.
  1. Combine the sugar, cornstarch, cream, milk and lemon juice in a medium saucepan set over medium heat. Bring to a low boil, stirring constantly, for 2 to 3 minutes until it starts to thicken.
  1.  Remove from heat and add about ¼ cup of the mixture to the egg yolks, whisking quickly to temper the yolks. Return the mixture to the saucepan and return to a boil, cooking for another 2 minutes.
  1.  Remove from heat again and stir in butter, lemon zest, and vanilla until the butter is melted.
  1.  Allow to cool slightly, then pour into the prepared pie shell. Cool for another 15 minutes, then refrigerate until completely cooled and set, about 5 to 6 hours or overnight.
  1.  In a cold metal mixing bowl, beat heavy whipping cream with an electric mixer. When cream thickens slightly, add powdered sugar and vanilla. Continue beating until stiff peaks form. 
  1.  Pipe whipped cream onto the top of the completely cooled pie for a decorated effect, or simply spread it over the top of the pie in an even layer, then garnish with lemon slices if desired. Serve and enjoy!