This Greek Yogurt Lemon Cream Pie is one of the most refreshing desserts you can make in summer. The filling is creamy, tangy, and surprisingly light. It is made with plain Greek yogurt, prepared lemon curd, and fresh lemon juice, set with a little gelatin and folded with whipped cream. It goes into a buttery graham cracker crust and chills in the refrigerator until it is perfectly firm and sliceable.
The whole thing comes together in under 20 minutes of active time. Make it the night before and it is ready when you need it. It tastes like a lot more effort than it is.
⏱ 20 min active
❄️ 3 hours chill
🍽 8 servings
📅 Make-ahead friendly
No baking the filling. The gelatin does the setting work in the refrigerator. Lighter than a traditional cream pie and genuinely more interesting.
Why Greek Yogurt Makes This Pie Special
Most lemon cream pies rely on sweetened condensed milk and egg yolks for richness and set. This one uses Greek yogurt instead, which does something different and better. Greek yogurt contributes a natural tang that sharpens the lemon flavor rather than muddying it. It also adds protein and a creamy texture that feels lighter than a traditional cream pie, even though it tastes just as satisfying. You may also enjoy our Easy Air Fryer Donuts, made with Greek yogurt too!
The combination of Greek yogurt plus prepared lemon curd plus folded whipped cream creates a filling that is airy and smooth, with a bright lemon flavor that is not overly sweet. The gelatin step is what binds it all together and gives it enough structure to slice cleanly.
This is genuinely one of the easiest impressive desserts you can make. There is no baking the filling, no tempering eggs, no double boiler. The refrigerator does the work.
How to Choose a Good Greek Yogurt
The Greek yogurt you choose makes a real difference in this recipe, so it is worth spending 30 seconds reading the label at the store.
Look for a Short Ingredient List
Real Greek yogurt contains milk and live active cultures and nothing else. If the label lists thickening agents like guar gum, milk protein concentrate, corn starch, or tapioca starch, the manufacturer is using shortcuts to mimic the thick texture that proper straining creates. The result is a yogurt that looks similar but behaves differently in recipes and has a slightly off texture. Look for yogurt with two or three ingredients on the label maximum.
Strained, Not Thickened
Authentic Greek yogurt is made by straining regular yogurt to remove the whey, which is the watery liquid that separates in the container. This straining process concentrates the protein, reduces the sugar and lactose, and produces that characteristic thick, creamy texture. Double-strained yogurt is even thicker and works especially well in this recipe.
Fat Content
This recipe was developed with 0% fat Greek yogurt and works beautifully. Full-fat (5%) Greek yogurt produces an even richer, creamier filling and is a great upgrade if you are not watching calories. Both work. Avoid low-fat versions that use stabilizers to compensate for the removed fat. Check the label as described above.
Good Brands to Look For
Fage, Chobani, Stonyfield Organic, and Siggi’s all produce genuine strained Greek yogurt widely available in the US. Siggi’s is Icelandic-style skyr, which is even higher in protein and works very well here. Any plain, unflavored, properly strained Greek yogurt will work in this recipe.
The Ingredients
Graham Cracker Crust
A prepared store-bought crust is a completely acceptable shortcut and shaves 15 minutes off the process. If you want to make your own, you need graham cracker crumbs, brown sugar, and melted butter. The homemade version is more buttery and slightly more substantial, which pairs especially well with the light filling.
Prepared Lemon Curd
Store-bought lemon curd is the right call here. It is already cooked, perfectly smooth, and consistent. Look for it in the jam and preserves aisle. Lemon curd from a jar labeled as 10 oz works perfectly for this recipe. If you want to make your own, the lemon curd from our luscious lemon tart recipe is excellent and can be made days ahead.
The Gelatin
This is the step that makes some home bakers nervous, and it should not. Powdered gelatin is simple to use and is what gives this pie its structure. One packet (about 2.5 teaspoons or 7 grams) is the standard envelope size sold in most grocery stores next to the Jell-O. The microwave method in this recipe dissolves it quickly and cleanly. The key is letting the dissolved gelatin cool for 2 minutes before adding it to the yogurt mixture. Adding it while it is still very hot can cause the yogurt to separate slightly.
Heavy Cream
Whipped into stiff peaks and folded into the filling, heavy cream is what makes this a cream pie rather than just a yogurt pie. It lightens the texture and adds richness. For the topping, whipped cream with a little powdered sugar and vanilla is classic and clean. A prepared whipped topping works fine as a shortcut.
Fresh Lemons
The recipe calls for fresh lemon juice and zest in addition to the prepared curd, which amplifies the lemon flavor significantly. Bottled juice will not have the same brightness. Two or three lemons will give you more than enough.
The Recipe
Greek Yogurt Lemon Cream Pie
This creamy pie made with rich and creamy Greek Yogurt is a little bit tangy, a little bit sweet and super refreshing. We used 0% fat Greek Yogurt to keep things lighter, but 5% will do just fine. To speed things up, use a prepared graham cracker crust and prepared whipped topping instead of homemade whipped cream.
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 7 tbsp melted butter
- 2 tbsp brown sugar
- 1/8 tsp salt
Pie Filling
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- 1 1/2 cups Greek yogurt
- 3/4 cup prepared lemon curd
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 2 teaspoons powdered gelatin
Pie Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- lemon wedges
Making the Graham Cracker Crust
-
Preheat oven to 325 degrees. Place graham cracker crust ingredients in a food processor and process until the crackers are crushed into a fine crumb. Add remaining ingrediants and then press into a greased 9-inch pie pan. You can used the bottom of a glass to get an evenly pressed bottom. Bake for 12 minutes or until lightly golden brown. Cool completely before filling
Making the Pie Filling
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In a large bowl combine Greek yogurt, lemon curd and lemon zest. Set aside.
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Sprinkle gelatin over 3 tablespoons of cool water in a microwavable bowl and allow to “bloom” for 5 minutes.
-
In the bowl of a stand mixer with the whisk attachment, whisk 1 cup heavy cream on high until stiff peaks form on high. Set aside in the refrigerator.
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Next, heat gelatin and water in the microwave for 20 seconds. Add the lemon juice and whisk until completely dissolved. Let cool for 2 minutes and then whisk into the yogurt mixture.
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Lightly fold in whipped cream until completely combined. Pour filling into prepared pie crust. Smooth evenly with a spatula and chill for a minimum of 3 hours or overnight. Setting it in the freezer can speed up setting time.
Nutrition Per Serving
Based on 8 servings with a homemade graham cracker crust and 0% fat plain Greek yogurt. Values will vary based on the crust and yogurt brand used.
| Nutrient | Per Serving | Notes |
|---|---|---|
| Calories | 416 | With homemade graham crust and 0% yogurt |
| Total Fat | 21g | From butter in crust, lemon curd, and heavy cream |
| Saturated Fat | 10g | |
| Cholesterol | 70mg | |
| Sodium | 142mg | Mostly from graham crackers |
| Total Carbohydrates | 46g | Primarily from lemon curd and crust |
| Dietary Fiber | 0.5g | |
| Sugar | 32g | Natural and added sugars combined |
| Protein | 5g | Greek yogurt contributes most of the protein |
Tips and Troubleshooting
The Gelatin Step in Detail
Bloom the gelatin first by sprinkling it over 3 tablespoons of cool water in a microwave-safe bowl and leaving it for 5 minutes without stirring. It will absorb the water and look slightly swollen and gelled. Then add the lemon juice and microwave for 20 seconds. Whisk until the gelatin is completely dissolved and the liquid is clear. Let it cool for 2 minutes before whisking into the yogurt mixture. If you add it while it is still very hot, it can cause the yogurt to separate slightly.
Why Is My Pie Not Setting?
Two likely causes. First, the gelatin was not fully dissolved before being added. If there are any undissolved granules, the set will be uneven. Whisk the gelatin mixture until completely clear before using it. Second, the pie needs a minimum of 3 hours in the refrigerator, and overnight is better. Setting in the freezer for 30 to 45 minutes can speed things up if you are short on time.
Why Is My Filling Lumpy?
The most common cause is adding the gelatin mixture while it is still too hot. It should feel just warm to the touch, not hot, before you whisk it into the yogurt. If the filling looks slightly lumpy after mixing, a quick pass with a spatula pressed against the bowl while folding in the whipped cream will usually smooth it out. Pour and smooth the filling into the crust quickly, as gelatin begins setting as it cools.
Whipped Cream Tips
Chill your bowl and beaters in the freezer for 10 minutes before whipping. Cold equipment helps the cream whip faster and hold its peaks longer. Beat to stiff peaks for the filling portion, which gives the pie its structure. The topping cream can be slightly softer if you prefer a more decorative, pillowy look.
Getting Clean Slices
Chill the pie overnight for the cleanest cuts. Use a thin sharp knife dipped in warm water and wiped dry between each slice. Running a warm knife through the set filling produces a noticeably cleaner edge than a cold one.
Variations Worth Trying
Lime Version
Substitute lime curd for the lemon curd and use lime juice and zest in place of the lemon. The result is a key lime pie-adjacent dessert with the same creamy Greek yogurt texture. A pretzel crust works especially well with the lime version for a sweet-salty combination.
Lemon Raspberry
Scatter a handful of fresh raspberries across the top of the finished pie before the final whipped cream layer. The berry acidity plays beautifully against the sweet lemon curd filling and adds a striking color contrast.
Blueberry Swirl
Warm ½ cup of fresh or frozen blueberries with a teaspoon of sugar in a small saucepan until they burst and form a loose sauce. Let it cool, then swirl it through the top of the pie before chilling. It sets into the surface of the filling and looks impressive with minimal effort.
Individual Servings
Press the graham cracker crust mixture into the bottom of 8 ramekins or small mason jars and pour the filling over the top. Chill as directed. Individual servings are practical for parties since there is no slicing at the table, and they look beautiful with a piped rosette of whipped cream on top.
Vanilla Wafer Crust
Substitute crushed vanilla wafer cookies for the graham crackers. The flavour is a little sweeter and less wheaty, which lets the lemon filling come forward more prominently. Gingersnap cookies are another excellent option that adds a warm spice note against the cold lemon filling.
Full-Fat Upgrade
Swap the 0% Greek yogurt for full-fat (5%) Greek yogurt. The filling is noticeably richer, creamier, and more satisfying, though slightly higher in calories. For a special occasion this is the move.
Storage and Make-Ahead
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | 3 to 4 days | Cover loosely with plastic wrap. Best within 48 hours before the crust softens. |
| Freezer | Not recommended | Freezing damages gelatin and changes the texture of the filling. The pie will weep liquid when thawed. |
| Make-ahead | Up to 1 day ahead | Make and chill overnight without the whipped cream topping. Add the topping just before serving. |
Best make-ahead plan: Make the pie the night before your event, cover, and refrigerate. Make the whipped cream topping the morning of serving and pipe or spread it just before your guests arrive. The overnight chill produces the cleanest slices and the most developed lemon flavor.
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is thinner than Greek yogurt and will produce a looser, less creamy filling that may not set as firmly. If Greek yogurt is not available, strain regular plain yogurt through a cheesecloth-lined strainer for a few hours in the refrigerator to remove excess liquid before using. Do not use flavored yogurt as the sweetness will throw off the balance of the filling.
Can I use homemade lemon curd?
Yes and it is excellent. The lemon curd from our lemon tart recipe works perfectly here. Make it up to a week ahead and refrigerate in a sealed jar. Use the same amount the recipe calls for.
What can I use instead of gelatin?
Agar-agar is a plant-based alternative that sets at room temperature. Use about half the amount called for in gelatin since agar sets more firmly. Dissolve it in the lemon juice over low heat rather than in the microwave. The texture will be slightly different but the pie will still hold its shape.
Can I make this without the whipped cream in the filling?
You can, but the texture will be denser and more yogurt-forward. The folded whipped cream is what gives the filling its light, airy quality that makes it feel like a cream pie rather than a chilled yogurt dessert. If you skip it, increase the gelatin slightly to compensate for the lost structure.
Why does the recipe use prepared lemon curd rather than fresh lemon juice only?
Prepared lemon curd is already cooked and sweetened, which means it contributes a concentrated, smooth lemon flavor and a creamy body to the filling that fresh lemon juice alone cannot. Fresh juice is added on top of the curd for brightness and extra tang. Together they produce a more layered lemon flavor than either one alone.
My filling tastes too tart. What happened?
Greek yogurt varies significantly in tanginess between brands. Some are considerably more sour than others. If your filling tastes more tart than expected, add a tablespoon of powdered sugar to the yogurt mixture before adding the gelatin and taste again. Full-fat Greek yogurt also tends to taste less tangy than 0% fat versions.
Can I add lemon curd on top?
Yes, and it looks beautiful. Spoon a thin layer of lemon curd over the chilled pie before adding the whipped cream topping, or swirl it through the top layer of whipped cream with a skewer for a marbled effect.
How do I know when the pie is set?
Give the pan a gentle shake after 3 hours of refrigerating. The filling should move as one unit rather than sloshing loosely. The edges will be firmer than the center, which is normal. If the center still looks liquid, give it another hour. Overnight refrigeration is the most reliable approach.
More Lemon and Summer Desserts
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