Creamy Lemon Pie Recipe

Recipe Information

Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Yield: 8–10 servings

Ingredients

For the Graham Cracker Crust

• 2 cups (200g) graham cracker crumbs
• ⅓ cup (65g) granulated sugar
• ½ cup (113g) unsalted butter, melted
• Pinch of salt

For the Creamy Lemon Filling

• 2 cans (14 oz each) sweetened condensed milk
• 4 large egg yolks
• ¾ cup (180ml) freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the Whipped Cream Topping

• 1½ cups (360ml) heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnishes

• Lemon slices
• Lemon zest curls
• Fresh berries
• Mint leaves

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter.
3. Mix until the crumbs are evenly coated and resemble wet sand.
4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
5. Bake for 8–10 minutes until lightly golden.
6. Remove from the oven and allow to cool slightly.

Step 2: Make the Lemon Filling

1. In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth.
2. Add the fresh lemon juice, lemon zest, and vanilla extract.
3. Whisk until fully combined and creamy.
4. Let the mixture sit for 5 minutes; the lemon juice will naturally begin to thicken the filling.

Step 3: Fill the Pie

1. Pour the lemon filling into the prepared crust.
2. Smooth the top with a spatula.

Step 4: Bake

1. Bake for 15 minutes.
2. The filling should be set around the edges with a slight jiggle in the center.
3. Remove from the oven and cool completely at room temperature.

Step 5: Chill

1. Cover the pie loosely with plastic wrap.
2. Refrigerate for at least 4 hours, preferably overnight.
3. The filling will continue to firm up as it chills.

Step 6: Make the Whipped Cream

1. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
2. Beat with an electric mixer until stiff peaks form.
3. Be careful not to overbeat.

Step 7: Decorate

1. Spread or pipe the whipped cream over the chilled pie.
2. Garnish with lemon slices, lemon zest, fresh berries, or mint leaves.
3. Refrigerate until ready to serve.

Expert Tips

Use Fresh Lemon Juice

Freshly squeezed lemons provide the brightest and most natural flavor.

Chill Overnight

For the best texture and flavor, let the pie chill overnight.

Don’t Overbake

The filling should still have a slight wobble in the center when removed from the oven.

Zest Before Juicing

It’s much easier to zest lemons before cutting and squeezing them.

Variations

Lemon Lime Pie

Replace half of the lemon juice with fresh lime juice.

Lemon Berry Pie

Top the pie with fresh strawberries, blueberries, or raspberries.

Coconut Lemon Pie

Add ½ cup toasted coconut to the crust or topping.

Lemon Cheesecake Pie

Blend 8 ounces of softened cream cheese into the filling for extra richness.

Storage

Refrigerator

Store covered in the refrigerator for up to 5 days.

Freezer

Freeze without whipped cream for up to 2 months.

Make Ahead

This pie is ideal for making a day in advance.

Serving Suggestions

Serve chilled with:

• Fresh berries
• Extra whipped cream
• Iced tea
• Coffee
• Vanilla ice cream