As summertime winds down, people rush to get in some last-minute summer barbecues and get-togethers before the weather gets chilly and autumn moves in. If you’re like me, you can’t wait for colored leaves and all things pumpkin spice, but I’m always just a little sad to see summer go. I love the fresh produce and bright colors and flavors that summer brings.

This strawberry lemon cream pie is the epitome of summer to me. It’s bright, fresh, and the perfect dessert for a hot summer day! You’ll be the talk of the barbecue with this stunning dessert!

Equipment & Tools

Stand Mixer with Whisk Attachment: A whisk attachment is necessary for making the whipped cream in this recipe. You can also use a hand mixer, or even a mixing bowl and a whisk if you want to build some muscles in your arm!

Pie Pan: We will need a deep dish 9-inch pie pan for this recipe.

Mixing Bowls: If you are not using a stand mixer, you will need a couple of large-sized mixing bowls.

Measuring Cups

Knife

Blender: This is for getting a smooth strawberry puree. You could also try simply mashing them with a fork or a potato masher, but you may not get as smooth of a mixture. However, you may find a more chunky strawberry gelatin layer to be what you prefer!

Medium Saucepan: You will need a medium pot to heat the strawberry layer mixture.

Double Boiler / Small Saucepan: You will need either a double boiler or a small pot and heat-safe bowl to make a makeshift double boiler for cooking the lemon curd.

Storage Container: You will need a jar or some other container to put the hot lemon curd in while it cools in the fridge.

Piping Bag & Tip: If you wish to make lovely whipped cream swirls on top of the pie for decoration, a piping bag and tip will be needed. If you don’t have these supplies already, this is a great affordable decorating kit to get you started and has everything you need.

Ingredients Needed

Pie Crust: You can use whatever pie crust recipe you want! Store-bought pie crusts also work great.

Strawberry Layer

Strawberries: You would not have a strawberry lemon cream pie without strawberries!

Lemon Juice: The lemon juice helps to cut through some of the sweetness in this strawberry gelatin layer.

Gelatin: The gelatin in this recipe lets this bottom layer set up and act as a base for the creamy layers that will be placed on top of it.

Lemon Layer

Egg Yolks: The eggs are the base of the lemon curd, I use yolks from large-size eggs for this recipe.

Sugar: We will use sugar to cut some of the tanginess and add a bit of sweetness.

Lemons: The base of this layer is a delicious, homemade lemon curd! We will use lemons for the zest, juice, and garnish.

Salt: Salt helps to bring out the natural lemon flavor in this layer.

Butter: You could not have a rich lemon curd without butter! If you haven’t already, try your hand at making homemade butter to use in this recipe!

Heavy Cream: To help this layer achieve its fluffy consistency, heavy cream is a necessity!

Powdered Sugar: The powdered sugar helps to bring a little sweetness to the tart lemon curd!

Vanilla Extract: The vanilla adds a depth of flavor and enhances the other flavors in this layer. If you haven’t tried it already, try making your own homemade vanilla extract!

Cream Cheese: The slightly tangy flavor of cream cheese goes wonderfully with the sweet cream and tart lemon. It also helps to bring more creaminess to this layer of the pie.

Cream Topping

Heavy Cream: The heavy cream is the base of the whipped cream, and it is absolutely essential.

Powdered Sugar: This is to add a bit of sweetness to our whipped cream! The powdered sugar also helps to stabilize the whipped cream, due to having some cornstarch in it (helps keep it from clumping) unless you make your own.

Vanilla Extract: Vanilla gives this cream a hint of vanilla flavor, which is just divine. Using homemade vanilla extract will take the flavor to the next level!

Marshmallow Fluff: The marshmallow fluff helps to stabilize this cream, ensuring that it stays picture-perfect from when you are finished with the pie until you serve!

How to Make Strawberry Lemon Cream Pie

The Crust

Bake Pie Crust: Prepare your favorite pie crust recipe or use a premade store-bought one, place it into the pie pan, punch a few holes into it with a fork then bake as directed. Set aside.

Strawberry base

Make Strawberry Base: To make the bottom strawberry layer of this pie, combine chopped strawberries, water, and lemon juice in a blender. Blend it until it is smooth.

Bloom the Gelatin: In a microwave-safe bowl, add ½ cup cold water and sprinkle in the gelatin. Allow to bloom for 5 minutes.

Cook Strawberry Mixture: Meanwhile, add the strawberry mixture to a medium saucepan. Heat it over medium heat until it is hot. Remove from heat.

Add the Gelatin: Once the gelatin has bloomed, microwave for 30 seconds or until it is liquified. Do not overheat. Give it a stir then while whisking continuously, stream it into the hot strawberry mixture.

Add Strawberry Mixture to Pie Crust: Pour the hot strawberry mixture into the prepared pie crust. Then, pour in the remaining chopped strawberries. Put the pie in the fridge to let it cool and set completely. This will take about 3 hours.

Lemon Curd

Prepare the Lemon Curd: Immediately after finishing the strawberry base, you want to start on the lemon curd. In a small double boiler over a low simmer, add egg yolks, granulated sugar, lemon zest, lemon juice, and salt.

Whisk the Curd Until Thickened: Whisk the curd constantly. This helps to avoid curdling the eggs (nobody wants scrambled eggs in their lemon curd, after all)! After about 10 minutes, the mixture should thicken in consistency. Think hollandaise-consistency.

Add Butter to the Curd: Once thickened, remove the mixture from the heat. Add the room-temperature butter one tablespoon at a time, whisking constantly still.

Cool the Curd: Pour the hot curd into a jar, cover it, and place it in the fridge to cool completely. The curd will thicken more as it cools.

Stabilized whipped cream topping

Make the Stabilized Cream Topping: After the curd is completely cooled, in the bowl of a stand mixer with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla on high until soft peaks form. Then stop the mixer.

Finish the Whipped Cream: Add the marshmallow fluff to the whipped cream, and then turn the mixer to high speed, whipping the cream until stiff peaks form. Transfer to a large bowl.

Make the Lemon Base

Whip the Cream Cheese: After making the whipped cream, put the softened cream cheese to the stand mixer and whip until fluffy and smooth. No need to wash the bowl in between.

Add the Lemon Curd: Add the cooled lemon curd to the cream cheese and mix on low-medium to combine.

Add the Cream: Fold half of the whipped cream into the lemon base. The remaining half of the whipped cream will be for the top layer and decoration.

Add Lemon Layer to the Pie: Gently spread the lemon layer on top of the strawberry base of the pie.

Finishing the pie

Add the Topping to the Pie: Gently spread the remaining whipped topping on top of the lemon layer, reserving some of the cream for decorating, if you desire.

Decorate the Pie: Using a piping bag and your reserved whipped cream, decorate the top of the pie as you like. I tend to make six to eight large swirls of whipped cream along the outside and place halved strawberries and lemon slices on and between the swirls. Then, I’ll put a few mint leaves in the center, adding a pop of green to the pie.

Storing the Pie: Keep this pie in the refrigerator until serving, as warm temperatures can cause the cream to melt. Leftovers can be stored in the fridge for up to 3 days.

FAQ’s

Yes! If the idea of making your own curd is daunting, you can use a store-bought lemon curd instead. You will want to use about 3/4 to 1 cup of curd.

You can also use lemon pie filling if you cannot find a good lemon curd, but you may want to add the zest of one lemon to help counteract the sweetness of the pie filling.

Yes! If you are running short on time or simply want to simplify the recipe, you can use a strawberry box JELL-O in place of the bottom layer. However, I recommend still adding 2 cups of the chopped strawberries to the JELL-O, as well as add 1 tablespoon of cornstarch.

Yes! Both the whipped cream in the lemon layer and the whipped cream topping can be substituted with a store-bought whipped cream, such as Cool-Whip. If you buy one 16-ounce container, use a third of it in the lemon layer, and the rest for the topping and decorations.

Strawberry Lemon Cream Pie

Recipe by: Jessica

Sweet, delicious strawberries with rich tangy lemon curd whipped topping piled high with whipped cream and decorated beautifully with strawberry and lemon slices. This strawberry lemon cream pie is sure to bring summer vibes and smiles wherever you decide to bring it, regardless of season!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Cooling Time 6

Total Time 7

Course Dessert

Servings 8

Calories 673 kcal

*Note: Calories and cost is estimated, if provided.

Equipment & Tools

Stand Mixer with whisk attachment
9-inch Deep Dish Pie Pan
Mixing Bowl(s)
Measuring Cup(s)
Knife
Blender
Medium Saucepan
Double Boiler or heat-safe bowl to make a DIY double boiler
Storage Container(s) (to store / cool the lemon curd)
Piping Bag with Tip (optional)