Lemon pie with condensed milk made with a flaky pie crust, a creamy lemon filling with sour cream, and a light whipped cream topping.
This lemon pie with condensed milk has a smooth, creamy filling with a gentle lemon flavor, finished with a light whipped cream topping instead of meringue.
After testing several lemon pie fillings, this condensed milk version is the one I use when I want a lemon dessert that’s softer, creamier, and less sharp than a classic lemon pie.
Why you'll love it
- Creamy, mellow lemon filling with condensed milk and sour cream
- Buttery, crisp pie crust with a cold whipped cream finish
- Easy make-ahead dessert that sets in the fridge and slices neatly
Ingredients Notes
You need these ingredients to make this lemon cream pie recipe:
- All-purpose flour: for the pie crust
- Unsalted butter: cold
- Ice water: to bring the dough together
- Sugar: powdered sugar
- Salt & vanilla extract: for balance and flavor
- Sweetened condensed milk: base of the lemon filling
- Sour cream: for a softer, creamier lemon flavor
- Lemon zest: fresh, finely grated
- Lemon juice: freshly squeezed for the tangy lemon taste
- Heavy cream: cold, full-fat, for the whipped topping
Tips for the perfect lemon cream pie
- Top at the last minute: add whipped cream just before serving for the best texture.
- Use a fully baked crust: the pie shell must be completely cooled before adding the filling.
- Fresh lemons matter: zest first, then juice, for the best flavor.
- Mix gently: whisk the filling just until smooth to keep it creamy, not airy.
- Chill long enough: refrigerate at least 4 hours so the lemon cream sets properly.
How to make lemon pie with condensed milk
You can make the crust using my butter pie crust recipe, which gives a flaky, crisp base that holds perfectly under the lemon filling.
Mix the flour, cold butter, powdered sugar and salt with your fingertips until sandy.
Add the ice water and bring together the dough without kneading.
Roll out between parchment to 3–4 mm thickness.
Chill the dough 30 minutes, then line a 9-inch deep dish pie pan.
Prick, weight, and freeze 30 minutes.
Bake at 375°F (190°C) for about 25 minutes, then cool completely.
Whisk condensed milk with vanilla and lemon zest.
Stir in sour cream and lemon juice until smooth.
Pour the filling into the cooled crust and smooth the top.
Chill 4–6 hours until set.
Top with whipped cream, lemon zest, and lemon slices just before serving.
Serving suggestions
Serve this lemon pie well chilled, topped with whipped cream and fresh lemon zest.
It pairs perfectly with fresh berries, a light berry coulis, or a cup of coffee or tea.
Storage
- Refrigerator: Store covered in the fridge for up to 3 days.
- Make ahead: The pie sets even better after a few hours of chilling.
- Freezing: Not recommended, the creamy filling won’t thaw well.
Recipe variations
- No-bake version: Use a cookie crust instead of baked pie dough.
- Lime version: Swap lemon juice and zest for lime.
- Extra creamy: Replace part of the sour cream with cream cheese.
- Berry lemon pie: Add fresh berries on top before serving.
- Classic finish: Top with a thin layer of whipped cream only, no garnish.
Recipe Questions
Can I make this lemon pie ahead of time?
Yes, it can be made up to one day ahead and kept refrigerated.
Why is my lemon filling too soft?
The pie needs enough chilling time. Let it set at least 4–6 hours in the fridge.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor and balance.
Is this the same as lemon cream pie?
This version uses condensed milk and sour cream, making it softer and less tart.
Can I freeze lemon pie with condensed milk?
No, freezing changes the texture and makes the filling watery.
More Lemon pie and tarts
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Lemon Cream Pie (with Condensed Milk)
- Total Time: 55 minutes
- Yield: 12 parts
Description
Recipe for lemon cream pie made with a crisp butter pie crust, filled with a smooth no-bake lemon cream made with condensed milk, and finished with whipped cream.
For one 10-inch / 25 cm pie (about 10–12 slices).
Ingredients
Pie crust
- 200 g (1 ⅓ cups) flour
- 1 tbsp (25 g) powdered sugar
- 1 pinch salt
- 125 g (½ cup + 1 tbsp / 1 stick + 1 tbsp) unsalted butter, very cold and cut into pieces
- 50 g (¼ cup) iced water
Lemon cream filling
- 792 g (2 cans, 14 oz each) sweetened condensed milk
- 120 g (½ cup) sour cream
- 120 ml (½ cup) fresh lemon juice
- Zest of 2 lemons
- 2 tsp vanilla extract
Whipped cream topping
- 240 ml (1 cup) heavy cream – cold
- 2 tbsp powdered sugar
Instructions
Pie crust
- Place the flour, powdered sugar, salt, and cold butter in a large bowl.
- Rub the butter into the dry ingredients with your fingertips until sandy.
- Add the iced water and gently bring the dough together into a ball.
- Roll the dough between two sheets of parchment paper.
- Chill for 30 minutes, then line a 10-inch pie dish and prick the base with a fork.
- Freeze for 30 minutes.
- Bake at 375°F / 190°C with pie weights for about 25 minutes, until lightly golden.
- Let cool completely.
Lemon cream filling
- Place the condensed milk, sour cream, lemon juice, lemon zest, and vanilla in a large bowl.
- Mix until smooth and creamy.
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 4 hours, until fully set.
Whipped cream
- Whip the cold heavy cream with powdered sugar on medium speed until stiff peaks form.
- Spread over the chilled lemon cream pie.
- Finish with lemon zest and serve.
Notes
Storage: Store the assembled pie in the refrigerator and serve within 24 hours for the best texture.
Tips:
- Use a kitchen scale for accurate results, especially for the crust.
- Keep all crust ingredients very cold for a crisp, flaky base.
- Zest the lemons before juicing for easier prep.
- Chill the pie fully before adding whipped cream so the filling stays clean when sliced.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: pie, dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 374
- Sugar: 37.4 g
- Sodium: 286.5 mg
- Fat: 15.8 g
- Carbohydrates: 51.3 g
- Protein: 7.8 g
- Cholesterol: 48.3 mg
Monika
What's sets the filling if it hasn't gotten any eggs?
Fadela
Hello, it's only the acidity of the lime juice that helps thicken the cream and don't worry, the cream will be firm even without the addition of egg.
Jenna
Absolutely loved this lemon pie! The filling is perfectly creamy and not too tart, which is exactly what I was looking for. I was a little worried at first that the condensed milk might make it too sweet, but it turned out beautifully balanced after chilling. The crust stayed crisp and the whipped cream on top was the perfect finish. This one is definitely going into my regular dessert rotation.