Lemon Dream Pie

When Lesley asked me to make a lemon pie for her birthday I was at a loss. We may agree on a lot of things, but we still have our differences. Birthday desserts is one of them. For me, the more chocolatey you can make a cake, the better. For Lesley, it’s pie. Don’t get me wrong. Pies are delicious, but I discovered long ago that pie crust is next to impossible to make and gave up adding pies to my repertoire. I suppose this is another way Lesley challenges me. Isn’t that what best friends are for?

Lemon pies were completely foreign to me. What made up the middle? I had no idea, and I was a little worried I would need to learn what “zest” meant. Luckily, Lesley had never had a lemon pie before (or at least that’s what she told me), so there was no way I could disappoint. I started my research. I consulted a pie recipe book a friend lent me, my favorite recipe app Yummly, and, of course, Pinterest. I knew I didn’t want to make a meringue pie, which left a bunch of different cream pies to choose from. Who doesn’t love pies? I threw together what seemed like the best combination of ingredients, and the Lemon Dream Pie was born.

It’s the best of both worlds. A mixture of lemon cream and a lemony fluff that is to die for. I may not go head over heels for pie, but for this one, I would. What was left of the middle section has been a staple in my diet for the last few days. Since this pie is easy to make, it would be perfect for a pitch-in. It is reminiscent of an airy, sunny summer day, so I imagine it would also be amazing for a family picnic. I’m sure Lesley and I will find many excuses to make it again 🙂

Lemon Dream Pie

Lemon Dream Pie


  • 2 cans sweetened condensed milk, 14 oz
  • 1 cup fresh squeezed lemon juice (about 6 lemons)
  • 2 egg yolks
  • 2 cups whipped topping
  • 1 cup whipping cream
  • 2 tbsp sugar
  • 1 pie crust


  1. Bake pie crust in a pie dish according to package directions. Allow pie crust to cool thoroughly.
  2. In a mixer, combine 1 can of sweetened milk, 1/2 cup lemon juice and egg yolks. Mix for approx. 10 minutes. The mixture should be thoroughly combined and thickened.
  3. Pour mixture in the pie crust and put in refrigerator to cool.
  4. In a bowl, combine remainder of lemon juice, 1 can sweetened milk and whipped topping. Combine thoroughly.
  5. Add this mixture on top of the first layer in the pie dish. It is okay to cover the sides of the pie crust.
  6. In the mixture, combine 2 tbps of sugar and 1 cup of heavy cream. Mix until it forms whipped cream.
  7. Decorate the top of the pie with whipped cream.
  8. Refrigerate before serving.
  9. Enjoy!
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