Lemon Pie Recipe

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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.

Prep Time20

Cook Time20

Cooling Time5

Total Time5 40

Course: Dessert

Cuisine: Lemon Pie

Servings:

Calories: 368kcal

Author: Julie Evink

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!

Video

Notes

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