Lemon Pie
Leave a Comment
Posted: 03/23/25
Updated: 03/24/25
This post may contain affiliate links. Please read our disclosure policy.
If you love a dessert that’s sweet, tangy, and refreshing, this Lemon Pie Recipe is a must-try! With a smooth, creamy lemon filling and a buttery graham cracker crust, it’s the perfect balance of tart and sweet. Whether you’re making it for a special occasion or just craving a classic citrus dessert, this easy lemon pie recipe is sure to be a favorite!
This is one of my favorite homemade pies! I love the mix of tangy and sweet as well as the creamy texture. It is such a unique combination. The bright flavor of this lemon cream pie really wows the tastebuds every time you take a bite.
The lemon filling is similar to that which you would have in a lemon meringue pie but much simpler because there is no stove top involved. If you do love lemon meringue, I recommend this Lemon Meringue Cheesecake.
If a sweet and tart dessert is what you are after, this is the perfect pie for you. It will be great at a family get together or even if you are hosting friends for the afternoon. This is the recipe for a lemon pie you’ve been waiting for!
why you’ll love this recipe
- This delicious lemon dessert only uses 6 ingredients and you probably already have them at home!
- Prep time is only about 20 minutes and then a lot of time is spent chilling the pie, so you can carry on with your day without constantly checking the oven.
- You can easily use store bought whipped topping if you have got a lot of other things on the go in the kitchen to make this easy dessert even easier.
ingredients for lemon pie
Graham cracker crust
- Graham cracker crumbs – A classic pie base ingredient! You can buy a box of crumbs or use a food processor to finely pulse graham crackers.
- Brown sugar – Adds a more complex and caramelized flavor than white sugar.
- Butter – Of course this adds great flavor but it also keeps everything held together. Salted or unsalted butter will work just fine.
Lemon Pie Filling
- Lemon juice – Use fresh for the best lemon flavor!
- Sweetened condensed milk – This pie is perfectly creamy thanks to two cans of sweetened condensed milk.
- Egg yolks – Separated eggs will add a richness to the pie and help hold the ingredients together.
Topping
- Whipped topping – Make homemade or use your favorite storebought.
- Lemon – Thinly sliced lemon wheels will look so pretty on this pie.
helpful tools
how to make lemon pie
Combine graham cracker crumbs and brown sugar in a medium mixing bowl until combined.
Add butter and stir until all of the crumbs are moistened.
Scoop the mixture into a 9-inch pie dish. Press it firmly into an even layer on the bottom and up around the sides of the dish. Set aside.
In a large mixing bowl, whisk together lemon juice, sweetened condensed milk, and egg yolks.
Pour lemon filling on to pie crust and spread it around into one even layer.
Bake in preheated oven for 18 to 22 minutes or until the top of the pie is set. The pie will still be jiggly.
Cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5 to 6 hours or overnight.
Once chilled, top with whipped cream and lemon slices. Serve and enjoy!
pro tips
- Fresh mint looks beautiful as a garnish and will make this pie feel a little fancier! You could even grate a little lemon zest over of the whipped topping to really brighten it up!
- The pie filling should still jiggle a bit when you take it out of the oven. It will set as it cools.
- You can use a stand mixer or hand mixer for the lemon filling if you want, but to make clean up a little easier, just stick to a whisk!
- Whole, regular lemons contain about 2-3 Tablespoons of juice each so you will need about 3-4 lemons for this dessert.
how to serve lemon pie
You definitely want to serve this pie with homemade whipped cream if you have the chance to make it. Otherwise, of course your favorite store bought topping will be perfect.
This pie looks beautiful and bright on it’s own, but add a few fresh mint leaves and it looks like you have been served at a restaurant! And of course, a few wheels of lemon will look great, too.
what should i do with leftover egg whites?
If you don’t want to waste your egg whites, store them in an airtight container for up to two days or store them in the freezer for up to three months. It is handy to freeze them individually in an ice cube tray but make sure you label them!
Egg whites are great to scramble or add to scrambled eggs for breakfast. You can also use them in a refreshing Gin Fizz. Another great lemon dessert which uses egg whites is Lemon Meringue Cheesecake.
how to store leftovers
I highly doubt there will be any leftovers, but in case there are, store the lemon pie in the fridge covered with plastic wrap for up to three days. It really is best the first day, so maybe you’ll need to sneak an extra slice!
This creamy, tangy pie is the best on a bright sunny day. You will be keeping this recipe at the top of the pile.
more easy lemon desserts
- A classic Lemon Bundt cake is perfect for a mid-afternoon coffee pick me up.
- Homemade crust with a perfectly creamy and zesty filling make our Lemon Cheesecake to die for.
- No bake Strawberry Lemonade Pie is a delicious icebox pie that is sweet and tangy.
- Whip up a batch of Lemon Sugar Cookies to keep everyone’s sugar cravings in check!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Lemon Pie Recipe
This easy Lemon Pie Recipe is sweet, tangy, and perfectly creamy! With a buttery crust and a smooth lemon filling, it’s the perfect dessert for any occasion.
Video
Ingredients
Graham cracker crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar packed
- 8 Tablespoons butter melted and slightly cooled
Lemon pie filling:
- ⅔ cup fresh lemon juice
- 2 cans sweetened condensed milk (14-ounces each)
- 5 large egg yolks
Topping:
- Whipped topping or homemade whipped cream, lemon slices
Instructions
Graham cracker crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the graham cracker crumbs and brown sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
- Scoop the mixture into a 9 to 9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. Set aside.
Lemon pie filling
- Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
- Pour the filling into the graham cracker crust and spread it around into one even layer.
- Bake in preheated oven at 350 degrees Fahrenheit for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.
- Remove from the oven and let cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5 to 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!
Tips
I highly doubt there will be any leftovers, but in case there are, store the lemon pie in the fridge covered with plastic wrap for up to three days. It really is best the first day, so maybe you’ll need to sneak an extra slice!
Nutrition Information
Serving: 1slice, Calories: 368kcal (18%), Carbohydrates: 50g (17%), Protein: 7g (14%), Fat: 16g (25%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 124mg (41%), Sodium: 218mg (9%), Potassium: 294mg (8%), Fiber: 0.4g (2%), Sugar: 43g (48%), Vitamin A: 518IU (10%), Vitamin C: 7mg (8%), Calcium: 212mg (21%), Iron: 1mg (6%)
Leave a Comment