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+ servings
overhead photo of a pie topped with whipped cream swirls and lemon zest

Creme Fraiche Lemon Pie

Arlene Mobley - Flour On My Face
I took my favorite pie crust and used the delicious creme fraiche I learned how to make to create a fantastic summer lemon pie.
5 from 1 vote
Prep Time 20 mins
Chill 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Cuisine French
Servings 8 servings
Calories 503 kcal


  • 1 deep dish baked pie shell


  • 1 cups sugar
  • 3 tablespoons cornstarch
  • ½ cups butter
  • Coarsely chopped zest of 1 lemon
  • cup lemon juice
  • 3 egg yolks
  • 1 cup milk
  • ½ teaspoon cinnamon
  • 1 ¼ cup Crème Fraiche
  • 1 tablespoon almond extract


  • 1 cup heavy whipping cream
  • ¼ cup crème fraiche
  • 1 tablespoons sugar
  • 1 tablespoons almond extract
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  • Combine sugar and cornstarch in a heavy pot. Whisk with a whisk to fully incorporate the cornstarch with the sugar.
  • Add to the pot the milk, butter, lemon zest, lemon juice, egg yolks and cinnamon. Mix with the whisk. Turn the fire on under the pot to a low medium until the butter melts. Once the butter melts turn the fire up to medium and whisk constantly until the filling is thick and smooth. FYI It will never be completely smooth because you have the lemon zest in there.
  • Pour filling into a bowl and allow it to cool on the counter. Once the filling is almost completely cool cover the bowl and put it in the refrigerator to chill.
  • Prepare your pie crust while the filling is cooling. If baking a pie crust you will have to allow it to cool before filling.

When you’re ready to fill your crust:

  • Remove the filling from the refrigerator and fold the 1 ¼ cup of crème fraiche and 1 teaspoon of almond extract into the lemon pie filling. Gently fold until the crème fraiche is completely mixed in to the filling. Pour the filling into the pie crust and chill for about 2 hours.

For the whipped cream topping

  • Add the heavy whipping cream, almond extract and sugar to a large bowl. Beat with a mixer until very thick. Gently fold the crème fraiche into the whipped cream.
  • Spread on top of the pie or pipe with a star tip.

Recipe Expert Tips

  • Adapted from Celest Shaw’s Sourcream Lemon Pie that ran in the first issue of Where Woman Cook
  • What to do with extra filling? The pie crust I made was a little small so I ended up with about 1 cup of filling left over. I filled a couple of small mason jars half full of filling and piped some whipped cream on top. This would be perfect for a picnic or beach dessert.


Calories: 503kcal | Carbohydrates: 46g | Protein: 4g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 230mg | Potassium: 115mg | Fiber: 1g | Sugar: 29g | Vitamin A: 940IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg
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