Creamy Lemon Pie

This decadent pie with a creamy filling and citrusy crust is an absolute dream. Try it with Meyer lemons if you have them!

Creamy Lemon Pie
Makes 1 (10-inch) deep-dish pie
  • Cream Cheese Pie Dough (recipe follows)
  • 3 (14-ounce) cans sweetened condensed milk
  • 3 large eggs
  • 1½ cups fresh lemon juice
  • ½ teaspoon kosher salt
  • 2 cups heavy whipping cream
  • ¼ cup confectioners’ sugar
  • Garnish: lemon zest
Cream Cheese Pie Dough
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 ounces cold cream cheese, cubed
  • ¾ cup cold unsalted butter, cubed
  • 1 teaspoon lemon zest
  • 6 tablespoons cold water
  • 2 teaspoons fresh lemon juice
  1. Preheat oven to 425°.
  2. On a lightly floured surface, roll dough into a 16-inch circle. Transfer to a 10-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under and crimp as desired. Freeze for 30 minutes.
  3. Top piecrust with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 15 minutes more. Let cool completely on a wire rack.
  4. Reduce oven temperature to 350°.
  5. In a large bowl, whisk together condensed milk, eggs, lemon juice, and salt until combined. Pour into prepared crust.
  6. Bake until filling is smooth and just set, about 10 minutes. (Filling will be quite jiggly but will set as it cools.) Refrigerate for 6 hours or up to overnight.
  7. In a large bowl, beat cream and confectioners’ sugar with a mixer at high speed until stiff peaks form. Spoon dollops of whipped cream mixture onto center of chilled pie. Garnish with lemon zest, if desired.
Cream Cheese Pie Dough
  1. In the work bowl of a food processor, combine flour, salt, and baking powder. Pulse to combine. Add cream cheese, and pulse until mixture is crumbly. Add butter and lemon zest and pulse 4 times.
  2. Combine 6 tablespoons cold water and lemon juice. While pouring lemon juice mixture in a slow, steady stream, pulse until butter is pea-size and dough holds together when pinched, about 6 times. Transfer dough to a clean work surface and knead into a ball. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 3 days. If chilling for more than 1 hour, let dough sit at room temperature for 15 minutes before rolling.