The Ultimate Lemon Lime Cream Pie for Amazing Citrusy Flavors

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This Lemon Lime Cream Pie is unbelievably citrusy and ultra creamy. Pour the filling into a graham cracker pie crust and top with whipped cream rosettes and fruit for a citrusy treat.

A slice of creamy pie garnished with whipped cream, lemon and lime slices, and blackberries is on a white speckled plate.

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It's hard to find lemon and lime recipes. Usually, it's just one or the other. But combining both of these fruits creates a unique and wonderful tart flavor.

In some parts of the country, you may consider this a chiffon pie since it's made with gelatine, so I am saying this out loud: this is a creamy chiffon pie at its best! I think you are going to love it.

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Crazy For Citrus
Recipe Highlights
Lemon Lime Pie Ingredients
How To Make Lemon Lime Cream Pie
Variations
Lemon Lime Pie FAQs
Equipment Needed
Eat More Pie
Recipe
Hello there, I'm Jere'

Crazy For Citrus

For all of you citrus lovers, you will love this Mandarin Caramel Creme for an easy-to-make but decadent orange-flavored custard dessert.
Another citrus pie you will love is this very unique Lemon Sponge Pie. Yes, you can have cake and pie in one delicious dessert. But if you want to make a fun cake, try this Mountain Dew Cake, which has the best lemon flavor in a moist, tender bundt cake.
This Mandarin Orange Bundt Cake has pieces of mandarins baked inside and a mandarin citrus glaze on top.

Recipe Highlights

If you like light, creamy, refreshing citrus desserts, this pie will become your favorite. It is a summer go-to dessert, and it always gets rave reviews.
This recipe is simple to make it is basically a no-bake pie. I have to count the 5 minutes I baked the graham cracker crust, but after that, it's no-bake.
I love a recipe with simple ingredients, and this pie has just eight, and they are all easy to find.

Lemon Lime Pie Ingredients

Overhead view of ingredients including a graham cracker crust, whipping cream, blackberries, lemon juice, lime juice, lemon zest, lime zest, water, unflavored gelatin, and sweetened condensed milk.

Graham crust - This pie is made with my 4-ingredient homemade graham cracker crust that is so simple to make, but a 9_inch, premade store-bought crust will work just as well, and your pie will be just as tasty.

Lemons and limes - You want that pure citrus flavor, so for this pie, splurge and buy fresh fruit. For this recipe, I used 4 lemons and 3 limes for the juice, zest, and garnish. Here is a handy guide about how much juice is in a lemon to help determine exactly how many lemons you should be buying for recipes. It's very helpful.

Blackberries—These will garnish the top of the pie, so buy the prettiest berries you can find. Of course, you can use any berries or none at all.

Gelatine - The one ingredient that makes this pie work is unflavored gelatine, something not everyone keeps in their panty, but it will thicken the batter nicely. Gelatine is actually on my list of the basic pantry ingredients to keep in your cupboard; check it out.

Condensed milk - This makes this pie nice and creamy with a little sweetness.

How To Make Lemon Lime Cream Pie

Step 1. I hope you have a citrus reamer because this recipe requires some serious juicing. But, before you start juicing the lemons and limes, you need to zest two of each for inside the pie and the garnish. A nice, sharp citrus zester will get the job done in no time, and you can learn how to zest a lemon in the post.

Lemons and limes, whole and halved, are placed on a sheet of parchment paper. Fresh zest and a zester are in the foreground, with a bowl of juice and squeezed fruits nearby.

After zesting, cut the lemons and limes in half and juice them. You will need approximately ¾ cups of lemon juice and ½ cup of lime juice. Go ahead and juice the zested ones too.

After all that juicing, you get the benefit of your kitchen smelling a bit like a lemon grove; stop and take a whiff right now.

Step 2. Prepare the gelatine by pouring cold water into a small bowl and sprinkle the gelatine over the water.
Step 3. Immediately stir or whisk the gelatine and set aside for 5 minutes. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves.

A glass bowl containing gelatin liquid with a whisk resting inside on a marble countertop.

Step 4. Add the chilled condensed milk, heavy cream, juices and zest to a large bowl and beat with an electric mixer on medium-high speed until the mixture thickens, about 3-4 minutes. Warning: This will splatter.

Step 5. To temper the dissolved gelatine, pour 2 tablespoons of the cream batter into it.

Step 6. Next pour the tempered gelatine mixture into the batter and mix on medium speed for a minute, then on medium-high speed for about three to four minutes until the batter becomes thick and creamy. Use a handheld mixer or a stand mixer with a whip attachment.

A glass mixing bowl containing a creamy white sauce or batter sits on a marble surface. — Beat the cream, juices and zest

A glass bowl containing a mixture of mayonnaise and lemon juice, with a small whisk resting in it, placed on a marble surface. — Temper the gelatine

A whisk resting in a clear glass bowl containing a light-colored, frothy mixture, set on a white marble surface. — Stir the tempered gelatine

A glass measuring cup containing a creamy white mixture, placed on a white marble surface. — Add the tempered gelatine back into the batter and beat

The consistency of the batter will be pourable; it will not be ultra-thick.

Step 7. Pour the batter into the prepared graham cracker pie crust. Depending on the depth of the pie crust, you will probably have too much batter. I had ½ cup of batter left, so I poured it into a dessert glass and added crushed graham crackers to the top, along with more fruit. This made a nice little extra lemon-lime blackberry dessert.

A pie dish filled with pie batter. The crust is golden and the cream filling is smooth, set on a marble surface.

Step 8. That's it; your pie is done. But if you want to add some extra bling to your pie, follow these next steps. First, let that luscious filling firm up in the fridge for two hours.

Step 9. Beat cold heavy whipping cream in a medium-sized bowl until stiff peaks form, then fill a piping bag to pipe rosettes on top of the pie.

Add blackberries to the rosettes and slices of lemon and lime between them. If you have extra citrus zest, you can sprinkle that on top of the pie.

A lemon and lime pie garnished with whipped cream, blackberries, and lemon and lime slices, placed on a white dish with blue checkered cloth, lemons.

A pie with a creamy topping is garnished with lemon and lime slices, blackberries, and zest. It is placed on a white surface with a blue checkered cloth and a silver serving utensil nearby.

The lemon and lime flavors deliver a unique tart flavor, and the juicy blackberries add the perfect sweetness to this awesome pie.

A close-up of a partially sliced lemon and lime pie with a graham cracker crust, garnished with lemon wedges, blackberries, and lemon zest.

Variations

For a different flavor, try using raspberries or strawberries.
You can substitute graham crackers for vanilla wafers or shortbread cookies for a different pie crust. T
Do you love Key Limes? Feel free to swap them out with the regular limes.
A meringue topping would be another way to top this pie.

Lemon Lime Pie FAQs

Do you have to use gelatine for this recipe?

For this recipe, you need gelatine to add body to the pie so it holds its shape.

What can you do if you don't have a piping bag?

Another way to add the whipped cream on top is to cover the whole pie with the whipped cream like a frosting. You can still add blackberries on top and sprinkle with the citrus zest.

What is the difference between a cream pie and a chiffon pie?

A chiffon pie has a lighter filling than a cream pie and is usually made with gelatine which thickens the filling, and is considered a no-bake pie. Cream pie fillings are made with pastry cream or custard that is cooked and very thick.

Equipment Needed

Good kitchen tools just make the job easier.

Eat More Pie

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Recipe

Lemon Lime Cream Pie

Jere' Cassidy

This Lemon Lime Blackberry Pie is cool, creamy, and very citrusy paired with juicy blackberries for a refreshing dessert. This easy to make pie make a delicious summertime dessert that will get you rave review.

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 40

chill time 1

Total Time 1 40

Course Dessert

Cuisine American Dessert

Servings slices

Calories 447 kcal

Equipment

Ingredients

1 9 inch Graham Cracker Crust homemade or premade

Lemon Lime Blackberry Filling

1 pack Knox gelatin
2 tablespoons water
14 ounce sweetened condensed milk chilled
1 cup heavy whipping cream chilled
¾ cup lemon juice fresh
½ cup lime juice fresh
1 ½ tablespoons grated lemon zest
1 ½ tablespoons grated lime zest
1 pint blackberries

Whipped Cream

1 cup heavy whipping cream whipped

Instructions

Pie Filling

Zest the lemon and limes over a piece of parchment paper or wax paper to make 1 ½ tablespoons of each. This will be about one lemon and two limes.
Juice the lemons and limes until you have approximately ¾ cups of lemon juice and ½ cup of lime juice. Use the lemons and limes you zested for the juice.
Dissolve the gelatin by adding 2 tablespoons of cold water to a small bowl, sprinkle the dry gelatin over the top, and whisk to dissolve the gelatin. Let this sit for 5 minutes. Set the bowl in a larger bowl of hot water to totally dissolve the gelatin, for about 30 seconds.
Add the chilled condensed milk, heavy cream, juices and zest to a large bowl and beat with an electric mixer on medium-high speed until the mixture thickens. Note: This will splatter! This takes about 3-4 minutes.
Add 2 tablespoons of the batter to the cooled dissolved gelatin and mix together to temper the gelatin. Pour the tempered gelatin into the cream batter and beat at medium-high speed for about three minutes until the mixture is thick and creamy.

Assembly

Pour the cream mixture into the cooled graham pie shell and refrigerate the pie for at least 2 hours to firm up.

Whipped Cream

Whip the heavy cream to firm peaks, then add to a piping bag with a rosette tip and pipe rosettes over the top of the tip. Optionally you can spread the whipped cream spread over the pie filling.
Decorate the top of the pie with the blackberries and slices of lemon and limes. If you have extra lemon and lime zest you can sprinkle that on top of the pie.

Serving and Storing

Serve this pie chilled and cover any uneaten pie and store it in the refrigerator for up to three days

Notes

For a homemade graham cracker crust recipe, this is quick and easy to make.

When whipping the batter for this pie, it will splatter, so always start out slow when mixing and then you can increase the mixer speed.

For a variation instead of blackberries you can use strawberries or raspberries.

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Nutrition

Serving: 1Calories: 447kcalCarbohydrates: 61gFat: 21gCholesterol: 50mgSodium: 224mg

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First published: Sept. 22, 2017, Last updated August 3, 2024 for better readability

Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my About page, and I’ll be happy to help.

Hello there, I'm Jere'

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.

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