daily thoughts

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?

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

lemon cream pies (1 of 1)-2These little cakes were originally going to be called “whoopie pies”.

And, in a sense… they still are whoopie pies. But, my culinary vocabulary never quite adopted that term. I personally like more descriptive names for food.  The words play a role in getting your mouth ready for what’s about to happen. Perfect example:  Whoopie pies vs. Lemon creme pies.

So… let’s say we just agreed and move on…

It doesn’t have to be 86°F to make these. In fact, you’ll probably not want to bake anything if it’s that warm. (I’m a weirdo and I’ll bake bread when it’s 92°F out.)

And, you don’t have to wear flip flops and sundresses, either.

(bare feet are just fine)

And, if you happen to be a dude- sundresses are DEFINITELY not a requirement.

Myself, however happened to make these bare feet and in a sundress with my hair in a ponytail because it’s finally long enough to have a ponytail. (In case you needed a visual element of me baking, ha.) I really need to update that bio pic of me…. speaking of hair.

Y’all probably think I still look like that

Same face, different hair.

Lemon creme pies. I know, I know.. stay on point.

I used a cake mix *doctored up*

There’s eggs and sugar.

And… real lemon.

lemon creme pies

Lemony cakes with a creamy fluffy filling
Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 12
Author Michelle Keith/ The Village Cook


  • 1 box yellow cake mix*see note
  • 1 lemon
  • 21/2 cups powdered sugar
  • 1 stick softened butter
  • 1/4 cup marshmallow cream
  • 1-2 teaspoons milk


  • Prepare cake batter following box instructions EXCEPT replace the water with milk but only half the amount.
  • Example: If the box calls for 1/2 cup of water; add 1/4 cup of milk instead
  • Add juice of 1/2 lemon and 1 teaspoon lemon zest.
  • OPTIONAL: a few drops yellow food coloring
  • Spoon batter onto parchment lined baking sheet by increments of 2 tablespoons
  • Bake 6-8 minutes at 350
  • Meanwhile, beat butter, sugar, marshmallow cream and 1 teaspoon lemon juice.
  • Beat until fluffy, adding 1-2 teaspoons milk if needed to thin frosting.
  • Spread filling on the flat side of one cake, and top with another cake.

lemon cream pies (1 of 1)-2





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