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Lemon Creme Pies

Lemon Creme Pies

Lemon Creme Pies

Beautiful lemony cakes with a creamy fluffy filling.
By Michelle Keith

Lemon Creme Pies

I feel like I just went from Spring to Summer in a week.

Maybe because it’s 86°F and it’s already time to break out the flip flops and sundresses? Maybe it’s because I got my first sunburn in months yesterday?

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Or, maybe it’s the fragrant lemons that have been perfuming my home lately…

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Lemon Creme Pies

  • Author: Michelle Keith
  • Total Time: 18 minutes
  • Yield: 12 1x


Beautiful lemony cakes with a creamy fluffy filling.


  • 1 box yellow cake mix
  • 1 lemon
  • 2 1/2 cups powdered sugar
  • 1 stick softened butter
  • ¼ cup marshmallow cream
  • 12 teaspoons milk


  1. Prepare cake batter following box instructions EXCEPT replace the water with milk but only half the amount.
  2. Example: If the box calls for ½ cup of water; add ¼ cup of milk instead
  3. Add juice of ½ lemon and 1 teaspoon lemon zest.
  4. OPTIONAL: a few drops yellow food coloring
  5. Spoon batter onto parchment lined baking sheet by increments of 2 tablespoons
  6. Bake 6-8 minutes at 350
  7. Meanwhile, beat butter, sugar, marshmallow cream and 1 teaspoon lemon juice.
  8. Beat until fluffy, adding 1-2 teaspoons milk if needed to thin frosting.
  9. Spread filling on the flat side of one cake, and top with another cake.
  • Prep Time: 10 mins
  • Cook Time: 8 mins
View Comment (1)
  • Increments of 2 tablespoons means that the first cookie is 2 tablespoons, the next is 4 tablespoons, the next 6 tablespoons, etc. I doubt this is the case.

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