Lemon Pie

Classic lemon pie is a creamy decadent dessert made with only four simple ingredients. Don’t expect leftovers from this recipe!

Our homemade lemon cream pie is prepared with lemon juice, eggs, sweetened condensed milk, and graham cracker crust. It takes less than ten minutes to get in the oven and is always a crowd pleaser!  Try it after a meal of smoked chicken legs and easy potato salad!

Lemon Pie

Lemon Pie Ingredients

• Lemon juice – Fresh is really best, but you can use bottled in a pinch.
• Sweetened condensed milk – Not evaporated milk!
• Eggs – Large or medium
• Graham cracker pie crust – Homemade or pre-made. 
• Whipped cream – For garnish.

Eggs, sweetened condensed milk, & lemon juice.

How do you make lemon pie? (Step-by-step)

⭐ First, combine lemon juice, sweetened condensed milk and eggs in a bowl and beat with an electric mixer until well combined.

⭐ Next, pour blended filling into a pie crust and bake until set.

⭐ Finally, chill for several hours or overnight, then garnish with whipped cream! 

Top left: unblended ingredients in a bowl, Top right, blended ingredients in a bowl, Bottom left: pouring filling into crust, Bottom right: filled crust.

Preparation

Can you prepare lemon pie ahead of time?

This recipe is actually best when prepared and chilled for a full day ahead. If you make it much more than a day ahead there is a risk that the crust will become soggy.

How do you know when lemon pie is finished cooking?

The pie is finished when the edges are set and the center is still a little bit jiggly, but not wet. It will finish setting up as it cools.

Top with whipped cream and a lemon slice!

Leftovers and Storage

Does lemon cream pie need to be refrigerated?

The pie should be refrigerated after it is finished cooking. Leftovers should also be refrigerated.

How long do the leftovers last?

Leftovers will last 3 – 4 days in the refrigerator.

Can you freeze homemade lemon pie?

It is not recommended to freeze this recipe.

Make sure you allow the pie to chill in the refrigerator at least 3 hours and ideally overnight.

Frequently asked questions

Is lemon pie gluten free?

Only if a gluten free graham cracker crust is used. Make sure to check labels as graham crackers are traditionally made with wheat flour which contains gluten.

How do I keep the crust from burning?

If you find the edges of your crust are browning too quickly or burning, try covering them with a strip of foil.  And if they end up a little too dark, just cover them in whipped cream!

When the pie is fully set you’ll be able to cut clean slices.

Other pie recipes you’ll love

• Classic pecan pie
• Brown sugar pumpkin pie
• Key lime pie recipe
• Cherry pie bites
• See all our easy pie recipes!

More awesome lemon recipes

• Homemade lemon bars
• Frosted lemonade drinks
• Quick lemon mousse
• Cake mix lemon cookies
• See all of our easy lemon recipes!

Will you add extra whipped cream to yours? 💛

Tools we love

• Pyrex pie plates – These plates come in a set of two and they are my favorite ever!
• Citrus juicer – This handheld guy is perfect for squeezing your lemons and limes.

😍😍😍

How to Make Lemon Pie

Lemon Pie

Classic lemon pie is a creamy decadent dessert made with only four simple ingredients. Don't expect leftovers from this recipe!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon cream pie, lemon pie

Prep Time: 5 minutes

Cook Time: 25 minutes

chill: 3 hours

Servings: 8

Calories: 412kcal

Author: April Woods

Ingredients

• 1 cup lemon juice (about 8 lemons if you use fresh)
• 28 ounces sweetened condensed milk (2 cans)
• 2 eggs
• 1 prepared graham cracker pie crust

Instructions

• Combine lemon juice, sweetened condensed milk and eggs in a bowl and beat with an electric mixer until well combined.
• Pour into a pie crust and bake at 375 for 25 - 30 minutes.
• Chill in the refrigerator overnight or for at least 3 hours before serving.
• Finish with whipped cream after pie is fully set.

Video

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Tips:

• Cover edges with a thin strip of foil if they begin to brown too quickly
• Center will still be wobbly, but not wet when finished. It will finish setting in the refrigerator. 

Nutrition

Calories: 412kcal

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