• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Lemon Pie

    Lemon Pie

    Published: Apr 8, 2022 · Modified: Mar 19, 2023 by Laura · This post may contain affiliate links.

    Jump to Recipe

    In this easy lemon pie recipe, a smooth lemon pie filling is baked into a graham cracker crust and topped with homemade whipped cream for an easy pie recipe that everyone loves. 

    slice of Lemon Pie on a plate topped with whipped cream and lemon zest

    This lemon pie is a lusciously creamy, bright and cheery dessert. It's reminiscent of a classic key lime pie, but with a rich lemon flavor.

    This lemon pie recipe is easy to make with a handful of simple ingredients. A delicious dessert perfect for Thanksgiving or Easter. I suggest topping it with a batch of homemade whipped cream.

    2 slices cut out of a lemon pie in a pie dish.

    Lemon Pie Recipe: Ingredients & Substitutions

    the ingredients in this Lemon Pie Recipe
    • Graham Cracker Crumbs.  You can buy pre-made graham cracker crumbs, however I always opt to make my own. See the full recipe post here: How to make a Graham Cracker Crust. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the "S" blade until they are fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers! 
    • Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe. 
    • Salted Butter. Unsalted butter works equally well you may just want to add a pinch of salt.
    • Sweetened Condensed Milk. There is no substitute for sweetened condensed milk, you will need two, 14-oz cans for this recipe. You can make your own, if desired. 
    • Sour Cream. I recommend full-fat sour cream for the best results. 
    • Lemon juice. I use organic lemon juice found in most juice aisles to make this pie – you can also use freshly squeezed lemon juice.
    • Lemon Zest (optional). If desired, use lemon zest for an extra lemony flavor.
    a Lemon Pie Recipe in a white pie dish topped with whipped cream and lemon zest

    How to Make Lemon Pie

    This recipe is so easy to make, but we'll walk through how to make lemon pie step-by-step, and don't forget ot watch the video. 

    Make the graham cracker crust

    You can use a store-bought crust, but I prefer homemade. Make the crust by combining the graham cracker crumbs, sugar and cinnamon in a large bowl. 

    Then, add the butter and stir until combined.

    two photos showing How to Make Lemon Pie - making the graham cracker crust

    Next, pour the crust mixture into the prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides. Bake in preheated oven for 6 minutes, then remove the crust from the oven.

    the graham cracker crust in this lemon pie recipe

    Make the Lemon Pie Filling

    While the crust is baking, make the lemon pie filling, which is so easy! Simply whisk together the condensed milk, sour cream, egg yolks, lemon juice, and vanilla until smooth. If desired, whisk in lemon zest.

    lemon pie filling being whisked together in a bowl.

    Bake the lemon lime pie

    Pour the lemon pie filling into the partially pre-baked graham cracker crust. Then, return the pie dish to oven and bake for 30-35 additional minutes, or until the edges of the filling look set and it’s just very slightly jiggly.

    two photos showing How to Make Lemon Pie - before and after baking in the pie dish

    Cool/Chill

    Remove the baked pie from the oven and set the pie on a wire rack to cool. Transfer the pie on the rack to the refrigerator and chill for at least 3 hours (or overnight)

    Once chilled, decorate the lemon pie with homemade whipped cream, if desired, and chill until the whipped cream is set.

    a Lemon Pie Recipe in a white pie dish topped with whipped cream and lemon zest

    Serve

    Once chilled, cut the pie into slices and serve cold. I like to serve any extra homemade whipped cream in a bowl so people can put more on their slices if they want. 

    Don't forget to try our other favorite lemon desserts like lemon cookies (with a delicious lemon glaze), lemon poppy seed cake, and lemon bars!

    a slice of lemon pie being lifted out of the pie dish

    Store

    Store any leftover lemon pie in an airtight container in the refrigerator for up to 5 days.

    How to Freeze Lemon Pie

    There are 2 ways to freeze this recipe:

    1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
    2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 
    a lemon pie with whipped cream and two slices cut out of it

    Recipe FAQs

    Do you refrigerate lemon pie?

    Yes, this pie needs to be refrigerated and is best served chilled.

    How many lemons does it take to make ¾ cup lemon juice?

    ¾ cup lemon juice is about 4 medium-large lemons.

    a slice of lemon pie on a plate with a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Lemon Pie Recipe

    Laura
    In this lemon pie recipe, a smooth lemon pie filling is baked into graham cracker crust and topped with homemade whipped cream for an easy pie recipe that everyone loves.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 30 mins
    Chilling 6 hrs
    Total Time 6 hrs 50 mins
    Course Dessert, pie
    Cuisine American
    Servings 14 Servings
    Calories 313 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • glass batter bowl
    • whisk
    • pie dish
    • pie crust shield
    • Food processor

    Ingredients
     
     

    Graham Cracker Crust:

    • 1 ½ cups graham cracker crumbs 12 full-sheets of grahams processed in the food processor until very fine
    • ¼ cup granulated sugar
    • ½ tsp ground cinnamon
    • 6 TBS salted butter melted

    Lemon Pie Filling:

    • 28 oz sweetened condensed milk
    • ½ cup sour cream
    • 4 large egg yolks
    • ¾ cup lemon juice
    • ¼ tsp pure vanilla extract
    • 2 tsp lemon zest optional
    • Homemade whipped cream (for topping)
    Prevent your screen from going dark

    Instructions
     

    Make the graham cracker crust:

    • Preheat oven to 350 degrees F. Lightly grease a 9” round pie dish.
    • In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add butter and stir until combined.
    • Pour the crust mixture into the prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides.
    • Bake in preheated oven for 6 minutes, then remove the crust from the oven.

    Make the lemon pie filling.

    • In a large bowl whisk together condensed milk, sour cream, egg yolks, lemon juice, and vanilla until smooth. If desired, whisk in lemon zest.

    Put it together

    • Pour the lemon pie filling into the warm pie crust.
    • Return to the oven and bake for 30-35 minutes or until the filling looks set with small bubbles and it’s just very slightly jiggly.
    • Remove from the oven and set the pie on a wire rack to cool. Transfer the pie on the rack to the refrigerator and chill for at least 6 hours (or overnight-preferred)
    • Once chilled, decorate the pie with homemade whipped cream, if desired, and chill until the whipped cream is set.
    • Cut into slices and serve cold.

    Video

    Notes

    Ingredient Substitutions

    • Graham Cracker Crumbs.  You can buy pre-made graham cracker crumbs, however I always opt to make my own. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the "S" blade until they are fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers! 
    • Granulated sugar. white granulated sugar and organic cane sugar work well in this recipe. 
    • Salted Butter. Unsalted butter works equally well you may just want to add a pinch of salt.
    • Sweetened Condensed Milk. There is no substitute for sweetened condensed milk, you will need two, 14-oz cans for this recipe. You can make your own, if desired. 
    • Sour Cream. I recommend full-fat sour cream for the best results. 
    • Lemon juice. I use organic lemon juice found in most juice aisles to make this pie – you can also use freshly squeezed lemon juice.
    • Vanilla extract. This adds a special touch to the pie, don't omit it! 
    • Lemon Zest (optional). If desired, use lemon zest for an extra lemony flavor.

    Store

    Store any leftover lemon pie in an airtight container in the refrigerator for up to 5 days.

    How to Freeze Lemon Pie

    There are 2 ways to freeze this recipe:
    1. Freeze the entire pie. Simply bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
    2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

    Nutrition

    Serving: 1sliceCalories: 313kcalCarbohydrates: 43gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 92mgSodium: 183mgPotassium: 259mgFiber: 1gSugar: 37gVitamin A: 428IUVitamin C: 7mgCalcium: 187mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Angelina from Baked Ambrosia.

    « Almond Wild Rice Recipe
    Cinnamon Coffee Cake »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough Recipe
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)
    • Asian Chicken Lettuce Wraps
      Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Blueberry Baked Oatmeal Recipe
    • Healthy Pineapple Carrot Cake
    • The Best Banana Cake Recipe
    • Egg Casserole (Egg Bake)
    • Baked French Toast Casserole
    • Best Carrot Cake Recipe
      Best Carrot Cake Recipe

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    0 shares