Candy Lemon Cream Pie

Fresh squeezed lemon gives this Candy Lemon Cream Pie a perfect swirl of sweet and tart.   The filling is a slight “less sweet, more lemony” alteration of  Diana Rattray’s delicious 4-ingredient Lemon Curd Recipe.  Cooked stove top, with just 4 ingredients, lemons, sugar, butter and eggs, it is an easy recipe to whip with any schedule.  

Make sure to check out Diana’s creations over on The Spruce for this list of 20 more refreshing lemon dessert recipes!  

Candy lemon cream pie recipe

But, back to this Candy Lemon Cream Pie.  Did you notice that the lemon filling comes together without any cornstarch or flour?  Puddings, custards, or curds that are thickened solely with egg, provide a richer more delectable texture.  They set up is not as gelatinous as a cornstarch made one, but the taste is that of a melt-in-your-mouth decadent experience.  This is precisely the texture I was looking for in this pie.

Prepare your crust for the Candy Lemon Cream Pie.

I used a homemade Coconut Himalayan Sea Salt crust.  The recipe, and a few tricks for rolling and getting your dough in the pan, are posted and ready for you!

Do not fear the homemade crust.  In fact, if you do not feel like flouring your entire counter to roll it out, skip it.  This crust recipe is do-able pressed into the pan too. Just use about 3/4 of the dough if you are going to press it into the pan, otherwise is may come out too thick and not cook as well.

Prepare the Lemon Curd Filling

Since the filling is made stove top, its best to take a few precautions against the possibility of it burning.  Break out a few of those fun little bowls or cups, and measure out and prepare the filling ingredients first.  They will be easy to grab and dump, once we jump in and this pie gets cooking.

Lemon cream pie ingredients

Tools for making the filling

  1. Whisk
  2. Fine grater or zester
  3. Juicing tool (or hand squeeze lemons into a cup, then slowly pour the juice into measuring cup to separate the seeds from the juice)
  4. Wire mesh strainer (semi-optional)

Lemon cream pie filling cooking instructions

Lemon cream pie cooking directions

Candy Lemon Cream Pie
Rate this recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8

A swirl of sweet and tart, this Candy Lemon Cream pie is bursting with fresh squeezed lemon flavor and pairs wonderfully with homemade whipped cream. Perfect for the holidays!


  • 1/2 cup fresh squeezed lemon juice (3-4 lemons)
  • 4 eggs
  • 3/4 cup raw sugar
  • 5 tablespoons Butter, cut into small pieces
  • Zest of 2 lemons


  1. Prepare and cook your pie crust
  2. Measure and prepare ingredients for the lemon filling
  3. In a double boiler (or a metal bowl over a pot of simmering water) whisk eggs, lemon juice, sugar
  4. Continuously whisk until the mixture thickens, about 8-10 min
  5. Remove from heat, pour over a wire mesh strainer into a large glass bowl to remove any clumps
  6. Whisk in butter and lemon zest
  7. Refrigerate for at least 1 hour
  8. Pour into cooked pie crust and top with whipped cream

*** I did not have a wire mesh strainer on hand, so I did omit that step and the filling was just fine.  But, for a perfectly smooth filling, use the strainer.

Look at all that lemon zesty custard-y goodness! All that’s left to do is top it with this 1-ingredient easy homemade whipped cream.

Picture with the whipped cream will be updated soon. We actually ate the evidence before I thought about taking one.

This is probably the most delicious pie I have put together.  Although, this Caramelized Banana cream Pie, and this Raw Vegan Cheese Cake with Warm Blueberries are pretty fantastic too. (Recipes coming to the site next!)

Thanks for reading!  I’d love to know what your favorite pie recipes are.  Tell me about them in the comments.

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