Lemon Cream Pie

Photo by José Picayo
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  • Serves 10
  • Hands-On Time
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 421 calories
    • Fat 22 g
    • Sat Fat 13 g
    • Cholesterol 103 mg
    • Sodium 418 mg
    • Protein 6 g
    • Carbohydrate 49 g
    • Sugar 37 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 147 mg


  1. Check 9 ounces gingersnaps (about 35)
  2. Check 6 tablespoons unsalted butter, melted
  3. Check 2 tablespoons granulated sugar
  4. Check 1 teaspoon kosher salt
  5. Check 2 large eggs
  6. Check 1 14-ounce can sweetened condensed milk
  7. Check 1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 cup lemon juice
  8. Check 1 cup heavy cream
  9. Check 2 tablespoons confectioners’ sugar


  1. Heat oven to 350° F. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. (Note: The bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker-style one.) Let cool.
  2. In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.
  3. Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.