Lemon Pie

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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 (or lemon poppy seed bread), lemon cupcakes with lemon frosting, 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

Lemon Pie 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

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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
Course Dessert, pie
Cuisine American
Servings 14 Servings
Calories 313
Prep Time20 minutes
Cook Time30 minutes
Chilling6 hours
Total Time6 hours 50 minutes

Ingredients 
 

Graham Cracker Crust:

Lemon Pie Filling:

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 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.

Assemble

  • 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)

Chill & Serve

  • 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.
Freeze
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: 1slice | Calories: 313kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 183mg | Potassium: 259mg | Fiber: 1g | Sugar: 37g | Vitamin A: 428IU | Vitamin C: 7mg | Calcium: 187mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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