Lemon Cream Pie

Real Simple recipe 4/12

Yield: 10 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Chill: 2 Hours


  • 9 ounce(s) gingersnaps (about 35)
  • 6 tablespoon(s) unsalted butter melted
  • 2 tablespoon(s) granulated sugar
  • 1 teaspoon(s) kosher salt divided
  • 2 Large eggs
  • 14 oz. can(s) sweetened condensed milk
  • 1 tablespoon(s) lemon zest finely grated
  • 1/2 cup(s) lemon juice
  • 1 cup(s) heavy cream
  • 2 tablespoon(s) confectioner's sugar


  1. Heat oven to 350 degrees.

  2. Process gingersnaps in food processor to fine crumbs. Ass butter, granulated sugar, and 1/2 tsp. of salt. Pulse until moistened. Press mixture into bottom and up sides of 9-inch pie plate, using a straight-sided measuring cup to help.

  3. Place on rimmed baking sheet and bake until edges are dry and set, about 16-18 minutes. (Note: bottom will still appear soft and moist, but will become firmer as it cools. This is a crunchy cookie crust, not soft graham cracker-type crust.) Let cool.

  4. In med. bowl, whisk together eggs, condensed ,ilk, lemon zest and juice and remaining 1/2 tsp. salt. Pour into crust and bake until set in the center, about 18-20 min. Let cool and then refrigerate until firm, at least 2 hours.

  5. Before serving, whip cream and confectioner's sugar with electric mixer on medium until soft peaks form, 2-3 minutes. Serve with pie.
June 2012

This recipe is a personal recipe added by CLdiva and has not been tested or endorsed by MyRecipes.

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