When summer comes around every year, I start craving desserts with fresh fruit. This easy lemon pie made with fresh lemon juice and topped with a homemade whipped cream satisfies that craving completely. This recipe makes two pies which is perfect for gatherings, a gift to a friend or neighbor, or enough to serve the whole family the double servings they’ll be asking for.
What you’ll need
- 2 frozen pie crusts
- eggs
- sweetened condensed milk
- fresh lemon juice
- sugar
- baking powder
- heavy whipping cream
- confectioners sugar
- vanilla extract
- wire cooling rack
- hand/standing mixer
Let’s make some lemon pie with whipped cream!
- Bake the frozen pie crusts
Bake according to the package instructions for your frozen pie crusts. Usually, it involves defrosting the pies a little bit, poking holes with a fork on the bottom of the crust, and baking for the specified amount of time on the packaging. Chill the pie crusts on a wire rack while you move on to making the filling.
- Make the lemon pie filling
Adjust oven temperature to 350°F. Juice the lemons to get 1/2 cup of fresh lemon juice. Mix together fresh lemon juice, eggs, sweetened condensed milk, sugar, baking powder, and lemon zest in a bowl.
- Bake the lemon pies
Pour the lemon pie filling evenly between the two baked pie crusts. Bake them for 15-17 minutes or until the pies are thoroughly set. Take the pies out of the oven and cool on a wire rack for 30 minutes and then chill in the refrigerator for 1 hour. While the pies are chilling, put your mixing bowl and beaters in the freezer to prepare for the whipped cream. Heavy cream whips better when it’s colder. (This step is totally optional.)
- Make the whipped topping
After the pies are thoroughly chilled, take them out and set them aside. Take the mixing bowl and beaters out of the freezer and attach beaters to your hand or standing mixer. In the bowl, combine the heavy whipping cream, confectioners sugar, and vanilla extract and beat until soft peaks form.
- Finish lemon pies
Top the two lemon pies with whipped cream. Zest a little bit of lemon on each and voila!
Some things I learned
The easy way to tell if the pie filling is set is just by using your finger to gently touch the top of pie after you bake the filling. It’ll leave a little mark on top but don’t worry, you’ll cover that with the whipped cream topping. You can also shake the pie gently from side to side to make sure there’s no jiggle in the middle.
Since this recipe makes two pies, we usually make it for a gathering or gift one to a friend or neighbor. If you’d rather just make one pie, you can cut the recipe in half or you may be able to fit the recipe in one deep dish pie crust. No guarantees on the deep dish pie crust since I haven’t tried this but let me know if you do!
We hope you love this lemon pie with whipped cream! You may also like our other desserts S’mores Brownies or Churro Croissant French Toast (which we eat both for brunch or for dessert). Check out our newest recipes here:
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- Soy Garlic Chicken Tenders
- Red Velvet Cake Mix Brownies
- Slow Cooker Barbacoa
- Chocolate Hazelnut Croissant Bread Pudding
Lemon Pie with Whipped Cream
This easy lemon pie using frozen pie crusts will be your favorite summer dessert! It's sweet and tangy and topped with a simple homemade whipped cream.
Ingredients
- 2 unbaked pie crusts
- 3 eggs
- 1 can of sweetened condensed milk
- 1/2 cup of fresh lemon juice
- 1/3 cup of sugar
- 1/4 teaspoon of baking powder
- zest of 1/2 of a lemon
Whipped Cream
- 1 cup of heavy whipping cream
- 1 tablespoon of confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Bake pie crusts according to package instructions.
- Cool baked pie crusts on a wire rack. Meanwhile, adjust oven temperature to 350°F.
- Mix together eggs, sweetened condensed milk, lemon juice, sugar, baking powder, and lemon zest.
- Pour mixture evenly between the 2 pie crusts and bake for about 15-17 minutes or until filling is set.
- Cool on wire rack for 30 minutes and then chill in refrigerator for 1-1.5 hour or until pie is completely chilled.
- When lemon pies are chilled, make whipped cream by beating together heavy cream, confectioners sugar, and vanilla extract until soft peaks form.
- Top chilled pies with whipped cream, zest a little lemon on top for color and a pop of lemon flavor. Enjoy!
Notes
It takes about 3-4 lemons to get a 1/2 cup of fresh lemon juice.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 229Total Fat: 12gSaturated Fat: 7gCholesterol: 90mgSodium: 93mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 3g
We try our best to provide an estimate of nutritional information but it may not always be accurate. We advise readers to calculate through their own methods for the most accurate representation.
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