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.
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.
Lemon Pie Recipe: Ingredients & Substitutions
- 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.
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.
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.
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.
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.
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.
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!
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:
- 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.
- 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.
Recipe FAQs
Yes, this pie needs to be refrigerated and is best served chilled.
¾ cup lemon juice is about 4 medium-large lemons.
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Lemon Pie Recipe
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)
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
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The photos in this post were taken by Angelina from Baked Ambrosia.
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