How long does lemon pie last in the fridge?

Lemon meringue pie is best eaten the day it's made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days . Never cover with plastic wrap—too much condensation will form under the wrapping.

How long to pre-bake a pie crust?

Bake: For a pie that you will cook further, like a quiche, bake the crust until it's dry and just beginning to brown, but still pale in color, about 20-30 minutes if you are using pie weights or beans and 45-50 minutes if you are using sugar .

Can I eat a 5 day old pie?

Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more . Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough can keep for two to three days in the fridge, or up to three months in the freezer.

Is it OK to leave a fruit pie out overnight?

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days .

Should I bake the bottom pie crust first?

But the one surefire way to make certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Should you poke holes in the bottom of pie crust?

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling . Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

How do you keep pre baked pie crust from getting soggy?

How to Prevent a Soggy Bottom Pie Crust Blind Bake the Crust. Choose the Right Rack in the Oven. Brush the Bottom with Corn Syrup or Egg White. Put the Pie on a Hot Cookie Sheet. Make a Thicker Crust. Add a Layer. Consider a Metal Pie Pan. Mar 18, 2024

Can you eat lemon meringue pie after a week?

Meringue pies (ex. The Banana Pete or Honey Lemon Meringue) are best eaten within 2 days of purchase if stored at room temperature . However, they can also be refrigerated for up to 4 days.

Is pie still good after 5 days?

If a savory pie has dairy, eggs, or meat, it must be refrigerated. So wrap up that chicken pot pie or egg-based Zucchini Pie to store it in the refrigerator for up to four days or in the freezer for up to two to three months. Always check the recipe for storage guidelines.

How long does homemade pie last in the fridge?

Wrap any leftovers and consume within a few days. Fruit, pumpkin, pecan, custard and chiffon pies can be safely stored in the refrigerator for 3-4 days , according to the chart and FDA guidelines. But many pies ― especially fruit ― are best eaten within just a couple of days.

How long will fresh key lime pie last in the fridge?

Homemade Key Lime Pie: If you've prepared a homemade key lime pie, it will typically last around 3 to 5 days in the refrigerator. The freshness and quality of the ingredients, as well as the hygiene of the preparation process, play a significant role in determining its shelf life.

Luscious Lemon Cream Pie (2024)

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4.51 stars (295 ratings)

Jul 19, 2013162

This lemon cream pie is magnificent and glorious and refreshing and creamy and perfect and you should just make it. Ok?

Oh, you want me to say a bit more about it?

To tell you that the luscious lemon flavor is perfectly balanced with the creamy sweetness?

And that, despite a a baking-cooling-baking session, it is the easiest pie in the world to put together?

And that if left alone with no onlookers, I very well could have eaten the entire thing? Yep, all of that, too.

I haven’t met very many desserts with buttery graham crusts that have failed to woo me (the jello and carrots in a graham shell experience was a bit sketchy, I’ll admit) and this is no exception.

Utter summer perfection in dessert form. And to be quite honest, we enjoy this pie year round. Lemon should not be for summer enjoyment only.

I must have a thing for lemon pies. Or maybe just citrus pies? I don’t know.

For a chocolate loving gal like myself, these lemony numbers really get to me.

This is most apparent if you considerthat I posted a nearly identical lemon cream pie recipe (declaring my unparalleled love) and only realized the similarities after I had the post nearly completed.

I guess there’s no shame in really loving lemon cream pie.

If you haven’t made it, you may not believe that the luscious lemony filling is simply sweetened condensed milk + egg yolks + lemon juice whisked together and baked.

Crazy, right? That combination is a fantastic solution for a super creamy lemon pie (the buttery graham crust and sweetened whipped cream don’t hurt matters either).

This lemon cream pie is a winner – I hope you make it and love it as much as I do!

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Lemon Cream Pie

Yield: 8 Servings

Prep Time: 3 hours hrs 20 minutes mins

Cook Time: 28 minutes mins

Total Time: 3 hours hrs 48 minutes mins

4.51 stars (295 ratings)

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Ingredients

9 rectangular graham crackers
3 tablespoons granulated sugar
5 tablespoons salted butter, melted
2 cans (14-ounces each) sweetened condensed milk
3 large egg yolks
¾ cup plus 2 tablespoons lemon juice, from about 5-6 lemons
1 cup heavy whipping cream
½ teaspoon vanilla extract

Instructions

Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Mix in the sugar and butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before adding ingredients).
Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just beginning to brown. Cool the crust completely on wire rack.
Once the crust is cool, preheat the oven to 375 degrees F.
Measure out 3 tablespoons of the sweetened condensed milk and set aside in a small container (it will be used later). Whisk the remaining condensed milk with the egg yolks until smooth. Slowly whisk in the lemon juice. Pour the filling into the cooled crust and bake the pie until the edges are just set but the center still jiggles when the pie plate is lightly moved, about 15 minutes.
Let the pie cool completely on a wire rack and then cover and refrigerate until well-chilled and set, about 3 hours or up to 24 hours.
When ready to serve, using an electric stand mixer or handheld mixer, whip the cream, reserved condensed milk and vanilla until stiff peaks form. Spread the whipped topping over the pie. At this point, the pie could be chilled for up to an hour (any longer and the whipped cream topping can cause the pie to ‘weep’ and get liquidy). Cut into slices and serve.

Notes

Make Ahead: the crust and pie combo can be made and refrigerated for up to 24 hours in advance (but don’t top the pie with the whipped cream until ready to serve or less than an hour before serving).

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 594kcal, Carbohydrates: 73g, Protein: 11g, Fat: 30g, Saturated Fat: 18g, Cholesterol: 162mg, Sodium: 307mg, Fiber: 1g, Sugar: 63g

Recommended Products

Breville Food Processor

9-inch Pie Plate

Wire Whisk

Recipe Source: adapted slightly from Cook’s Country June/July 2013 (used salted butter instead of unsalted)

Other Recipes Like This:

Magnolia Lemon Pie with Graham Cracker Crust

Lemon White Chocolate Cream Bars

Amazing Instant Pot Lemon Curd

Lemon Bar White Chocolate Brownies

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Desserts Fruit Pies

162 comments on “Luscious Lemon Cream Pie”

Peggy — May 29, 2024 @ 6:33 am Reply
My go to recipe for Lemon Creme Pie! Delicious!
Kelly — January 24, 2022 @ 9:25 pm Reply
My oh my! This is lemon pie magic! This came together in a flash. I wanted it really lemony, so I added the zest of 2 lemons to the filling. My kiddo said, “Mom, this pie looks super delicious!” when it came out of the oven. I opted to use premade whipped topping for each serving, as we wouldn’t eat the whole pie right away. It still brought that summery lemon flavor to the middle of a cold dreary winter week! Saving this to make for the next lemon craving!
Jeralyn — December 2, 2021 @ 2:06 pm Reply
I adore this pie!! I’ve made it countless times to rave reviews. I just brought it to thanksgiving and now my sister in law is asking if it can be frozen beforehand – i am assuming it would freeze fine, just without the whipped cream on top? What are your thoughts Mel?
- Mel — December 2, 2021 @ 5:41 pm Reply
  Good question, Jeralyn! I haven’t frozen it, but I think it should freeze quite well (you’re right…I’d freeze without the whipped cream)
Sally D. — September 29, 2021 @ 8:50 am Reply
Super easy to make (especially if you cheat and use a store bought crust), and the perfect amount of tang to sweetness! I missed that you were suppose to follow the steps for the filling in the exact order (I did condensed milk with lemon, then added egg yolks) and it still turned out great! I will definitely make again when I have extra lemons on hand.
Sally — September 29, 2021 @ 8:47 am Reply
Super easy to make (especially if you cheat and use a store bought crust), and the perfect amount of tang to sweetness! I missed that you were suppose to follow the steps for the filling in the exact order (I did condensed milk with lemon, then added egg yolks) and it still turned out great! I will definitely make again when I have extra lemons on hand.
sandra tully — September 5, 2021 @ 7:54 am Reply
Love this pie! So easy and not too sweet. I had a lot of “naked” lemons after making lemoncello….so this was perfect. Love using some of the condensed milk to sweeten whip cream.
Johnnie Evans — August 6, 2021 @ 12:35 pm Reply
do you use the other can of milk with the egg?
- Mel — August 6, 2021 @ 11:31 pm Reply
  Both cans are used with the egg yolks (but you need to measure out the three tablespoons first).
Nicole Weiss — June 21, 2021 @ 8:03 pm Reply
Amazing pie! I made two for Fathers Day and everyone loved them! I put some of the rind in both the pie and the whipped cream. It was fabulous!
Alyson — April 12, 2021 @ 7:34 am Reply
Try making a Ritz cracker crust. A version of this with a saltine crust is called Atlantic Beach Pie. I like the Ritz crust the best.
Clara Byrne — April 4, 2021 @ 6:54 pm Reply
This was an okay pie. To anyone that makes it, if you are not a fan of the very milky taste of condensed milk, due to the high amount of condensed milk in this, you probably will not end up liking it. The lemon flavor could have been more pronounced, if I ever decide to make it again I may add more lemon flavor with zest or make the pie a bit less dense and more fluffy.
Colleen — September 11, 2020 @ 8:31 pm Reply
I added Ritz crackers and cardamom to the crust. So delicious. For me it worked better having it in the freezer.
Karen Camper — May 14, 2020 @ 2:04 pm Reply
Can you use imitation lemon juice? ” Reallemon”?
- Mel — May 17, 2020 @ 4:39 pm Reply
  I wouldn’t suggest that since the flavor of this pie really benefits from fresh lemon juice.
Mirela — May 1, 2020 @ 5:56 am Reply
Hi, I live in Italy and graham biscuits are not squared here 🙂 can you tell also the weight please? I made it and it was absolutely delicious!!! Not sure I got the crust right 🙂
Thanks!
Kathleen — April 11, 2020 @ 8:03 pm Reply
Is the 15 minute cooking time accurate?? My pie wasn’t even set at 15 minutes…anyone else have to adjust cooking time
Helen — April 3, 2020 @ 4:32 am Reply
Have you made meringue to top this?
- Mel — April 3, 2020 @ 3:18 pm Reply
  I haven’t.
  - Helen — April 4, 2020 @ 5:17 am Reply
    I’m making this tomorrow as we are in lockdown with virus. I’m adding 125g philli cheese to keep it firm.. adding meringue using 6 whites and baking it for 30 mins… fingers crossed
Helen — April 3, 2020 @ 4:32 am Reply
Have you made meringue to top this?
- Helen — February 28, 2022 @ 5:46 pm Reply
  I always use a meringue on mine. Use the egg whites left from separating eggs for the pie, to make the meringue….beat till you have good stiff peaks. Cover pie to edges, follow baking time and temps. for the merengue recipe. Chill pie very well after baking to firm up filling.
Charles — January 28, 2020 @ 7:29 am Reply
This a very tasty Lemon Pie and so easy to make. I ate my first piece last nigt and wanted to have another but I stopped myself
- Helen — April 4, 2020 @ 5:13 am Reply
  With all that condensed milk.. did the lemon still have some bite?

Luscious Lemon Cream Pie (2024)

Lemon Cream Pie

Ingredients

Instructions

Notes

Recommended Products

Other Recipes Like This:

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162 comments on “Luscious Lemon Cream Pie”

FAQs

How long does lemon pie last in the fridge? ›

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