Dessert

Lemon Pie with Cream Cheese Filling and Lemon Zest Topping Recipe

ByHugo Harnd October 29, 2025October 29, 2025

Introduction

This Lemon Pie is a bright and creamy dessert that’s perfect for any occasion. With a smooth lemon filling and a fluffy whipped cream topping, it delivers a refreshing balance of tart and sweet in every bite.

A lemon pie with a golden brown crust and a thick, smooth, pale yellow lemon filling is shown in a clear glass pie dish. There are multiple dollops of white whipped cream neatly spaced on the edge of the filling. A round slice of lemon is placed on top of the pie. The pie sits on a white marbled surface with two whole bright yellow lemons in the blurred background and one lemon slice close to the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9 inch) pre-made pie crust, par baked
10 ounces cream cheese, softened
1 cup sugar
4 large eggs
1 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla
1 cup heavy whipping cream (for topping)
2 tablespoons powdered sugar (for topping)
Lemon zest (optional, for topping)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Prepare the pre-made pie crust in a 9-inch pie pan. Prick the bottom of the crust with a fork to prevent bubbling, then bake for about 10 minutes until it just begins to brown. Remove from the oven.
Step 2: Using a paddle attachment or mixer, beat the softened cream cheese and sugar together until smooth. Scrape down the sides and bottom of the bowl, then mix briefly again.
Step 3: Add the eggs to the mixture, scraping the bowl as needed, and beat until fully combined.
Step 4: Mix in the fresh lemon juice, lemon zest, and vanilla until just combined.
Step 5: Lower the oven temperature to 350°F (175°C). Pour the lemon filling into the warm pie crust and bake for 30 to 40 minutes, until the center has a slight jiggle but is not liquid.
Step 6: Remove the pie from the oven and let it cool completely. Once cooled, chill it in the refrigerator for at least 4 hours, or preferably overnight.
Step 7: Before serving, whip the heavy cream and powdered sugar together until medium peaks form. Top the pie with the whipped cream in dollops or piped shapes. Garnish with additional lemon zest if desired.

Tips & Variations

Use fresh lemons for the brightest flavor and avoid bottled lemon juice.
For a gluten-free option, substitute the pie crust with a gluten-free crust.
If you like a sweeter topping, add a bit more powdered sugar to the whipped cream.
Adding a thin layer of crushed graham crackers to the crust before filling can add a nice texture contrast.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep the whipped cream topping refrigerated and add it just before serving to maintain its texture. Reheat is not recommended as it may affect the filling’s texture.

How to Serve

A lemon pie is shown in a clear glass pie dish on a white marbled surface. The pie has three main layers: a golden brown flaky crust on the outside, a thick, smooth pale yellow lemon filling in the middle, and fluffy white whipped cream swirled on top along the edge. A couple of dollops of whipped cream are larger and placed nearer the front. Two whole yellow lemons are blurred in the background with one lemon slice visible at the bottom right corner. The filling has a soft, slightly textured look where a slice has been taken out, revealing the layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie actually tastes better after chilling overnight, allowing the lemon filling to set fully and develop flavor.

What can I substitute for cream cheese?

Cream cheese gives the pie its rich texture; however, you can try using mascarpone for a milder flavor or a combination of ricotta and cream cheese if desired.