Strawberry Lemon Cream Pie Recipe – Easy & Irresistible Dessert

The tangy zest of lemons combined with the juicy sweetness of fresh strawberries—it’s the kind of dessert that makes you swoon at first bite. This Strawberry Lemon Cream Pie is a slice of sunshine, perfect for any occasion, from casual summer gatherings to fancy dinner parties. With a buttery graham cracker crust, luscious lemon cream filling, and a vibrant strawberry topping, it’s a treat that’s as beautiful as it is delicious. Every time I make this pie, it disappears in no time—and trust me, that’s the best compliment a baker can get!

This recipe holds a special place in my heart because it reminds me of summers spent with my grandmother, who always had a knack for turning simple ingredients into pure magic. I’ve added my own twist to her classic lemon pie by incorporating strawberries, creating a perfect balance of tart and sweet. Whether you’re a seasoned pie maker or just starting your baking journey, this recipe is approachable, rewarding, and absolutely irresistible.

Why You’ll Love This Strawberry Lemon Cream Pie

• Fresh and Tangy: The bright flavors of lemon and strawberry are the ultimate combination for a refreshing dessert.
• Easy to Make: With simple steps and no complicated techniques, this pie is stress-free to prepare.
• Beautiful Presentation: The vibrant strawberry topping makes this pie look like it came straight from a bakery.
• Perfect for Any Occasion: From summer barbecues to birthday celebrations, this pie fits right in.
• Make-Ahead Friendly: Prepare it the day before and let the flavors meld into perfection overnight.

Unlike other cream pies, this recipe has a balance that’s just right—not too sweet, not too tart. The creamy lemon filling is smooth and silky, while the strawberries add a juicy burst of freshness. It’s the kind of dessert that will have everyone asking for seconds (and the recipe)!

What Ingredients You Will Need

This Strawberry Lemon Cream Pie uses straightforward ingredients that come together beautifully. Here’s what you’ll need:

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• 6 tablespoons (85g) unsalted butter, melted
• 2 tablespoons (25g) granulated sugar

For the Lemon Cream Filling:

• 1 can (14 oz, 396g) sweetened condensed milk
• ½ cup (120ml) freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• ¾ cup (180ml) heavy whipping cream, whipped to soft peaks

For the Strawberry Topping:

• 2 cups (300g) fresh strawberries, hulled and sliced
• ¼ cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons (30ml) water
• 1 teaspoon lemon juice

Optional: Add a dollop of whipped cream or a sprinkle of lemon zest on top for an extra touch!

Equipment Needed

• 9-inch pie pan: A standard pie dish works perfectly for this recipe.
• Mixing bowls: You’ll need a few bowls for the crust, filling, and topping.
• Whisk: For mixing the filling ingredients smoothly.
• Hand or stand mixer: To whip the cream to soft peaks effortlessly.
• Small saucepan: For preparing the strawberry topping.

If you don’t have a pie pan, a springform pan can work as well. No mixer? No problem—just use a whisk and a little elbow grease to whip the cream!

How to Make Strawberry Lemon Cream Pie

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Make the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes, then let it cool completely.
3. Prepare the lemon cream filling: In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth. Gently fold in the whipped cream until fully incorporated.
4. Fill the crust: Pour the lemon cream filling into the cooled crust, spreading it evenly. Chill in the refrigerator for at least 4 hours or until set.
5. Make the strawberry topping: In a small saucepan, combine sliced strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool to room temperature.
6. Assemble the pie: Once the filling is set, spoon the cooled strawberry topping over the lemon cream layer. Spread it out evenly for a beautiful finish.
7. Chill and serve: Refrigerate the pie for another hour before serving to ensure it’s perfectly chilled. Slice and enjoy!

Cooking Tips & Techniques

• Use fresh lemons: Freshly squeezed lemon juice and zest make a noticeable difference in flavor.
• Chill the pie thoroughly: Allow enough time for the filling to set properly; rushing this step can lead to a runny pie.
• Choose ripe strawberries: Sweet, ripe strawberries ensure the topping is naturally flavorful.
• Don’t overbake the crust: Keep an eye on it in the oven—overbaking can make it too firm.

Pro tip: If you’re short on time, you can use a store-bought graham cracker crust and pre-made whipped cream to speed things up without sacrificing flavor.

Variations & Adaptations

• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Dairy-Free Version: Swap butter with a plant-based alternative, and use coconut cream instead of heavy cream.
• Berry Swap: Substitute strawberries with raspberries, blueberries, or a mix of your favorite berries.
• Chocolate Twist: Add a layer of melted white chocolate over the crust before adding the filling for a decadent surprise.

Feel free to get creative with the flavors—lemon pairs beautifully with so many fruits!

Serving & Storage Suggestions

This Strawberry Lemon Cream Pie is best served chilled. Add a dollop of whipped cream or a sprig of mint for a touch of elegance. Pair it with a refreshing glass of iced tea or a cup of coffee for the perfect dessert experience.

To store, cover the pie with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days. If you have leftovers (unlikely!), freeze individual slices on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Nutritional Information & Benefits

Each slice of Strawberry Lemon Cream Pie (1/8 of the pie) is approximately:

• Calories: 320
• Fat: 18g
• Carbohydrates: 35g
• Protein: 5g

The strawberries provide antioxidants and vitamin C, while the lemon juice offers a boost of vitamin C and a refreshing flavor. It’s a dessert that feels indulgent but has a touch of freshness and lightness.

Conclusion

If you’re looking for a dessert that’s as delightful to eat as it is to look at, this Strawberry Lemon Cream Pie is a must-try. Its vibrant flavors, creamy texture, and stunning presentation make it a showstopper every time. The best part? It’s simple enough for any home baker to master.

I’d love to hear how this recipe turns out for you! Feel free to leave a comment below or share your pie creations on social media. Let’s spread the joy of baking one slice at a time!

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries for the topping. Just make sure to thaw them and drain any excess liquid before cooking.

Can I make this pie ahead of time?

Absolutely! This pie is perfect for making a day in advance. Chill it overnight for the best flavor and texture.

How do I prevent the crust from crumbling?

Press the crust mixture firmly into the pan and bake it just until set. Let it cool completely before adding the filling.

Can I use lime instead of lemon?

Yes! Lime juice and zest work wonderfully in this recipe for a tangy lime twist.

How do I know when the filling is set?

The filling should feel firm to the touch and hold its shape when sliced. Chilling it for at least 4 hours helps ensure it sets properly.

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