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
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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!
What to eat with lemon pie (serving suggestions)
I love a barbecue theme with a light and bright recipe like this, so try it with BBQ pulled pork or baked BBQ chicken. Try our Italian pasta salad or creamy tortellini salad.
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.
😍😍😍
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How to Make Lemon Pie
Lemon Pie
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
- 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
Lemon Pie
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Cathy says
Can you use a regular pie crust? My family is not fond of graham cracker crusts.
Thanks
April Woods says
sure!
Darlene says
If using regular pie crust, should it be baked a little before adding the filling? I am excited to make this today, so please reply as quickly as possible. š Thank you.
April Woods says
Yes, I would blind bake it for about 5 minutes first š
Joe says
My mom made this same pie but she used Graham crackers and butter to make crust and blind bake crust. Once the ingredients were mixed and the crust was baked she poured into crust and didnāt bake it. The pie sets up in the refrigerator. One of my favorites.
April Woods says
Sound delish, but def not the same pie. Please don’t try to set this one in the fridge! š
Laura Reese says
Wow, this is delicious and so easy! I love the lemon flavor. We will be making it again.
Stephanie says
Lemon desserts are the best! I love how simple this was to make and it had the perfect amount of lemon flavor!
Melissa says
Lemon desserts are my go-to! This was so good, I plan on making it again soon!
Tim Stipe says
Thank you for the recipe. I just made it and it’s chilling until tomorrow.
Ruth says
Could you add cream cheese for a cheese cake taste and appearance? If so 8 or 16 ounces?
April Woods says
I haven’t tried that but if you do please let us know how it turns out!
Debbie says
I also use a block of sour cream and omit the eggs. No need to bake except the crust. Just chill and serve. Will try this recipe to see which I like the best.
Karen says
I made this lemon pie and just love it. For the stabilizer whip cream I used lime jello instead of unflavored and it gave just a touch of lime ..
April Woods says
great idea!
Christina Armstrong says
Impressed my fiancƩ with this recipe as a welcome home!! Quick, easy and delicious!
Suzanne says
This looks so good! What a perfect summer dessert to make for guests!
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Caroline says
My mother made a lemon pie similar to this recipe that I am desperately trying to find, since she is gone now I have no clue what she did other than I can tell you it did not have any eggs in it as it was an Ice Box Pie so no baking. It had a graham cracker crust like yours and use Lemons and the evaporated milk, Do you happen to have a version like this or know where I can get one?
Thanks kindly
Caroline says
I’m sorry my mom’s recipe used Sweetened Condensed Milk NOT evaporated milk.
Barbara says
I just made this for my family. Chilling in the fridge. I made my own Graham cracker crust and I used a 9 inch square dish instead of a pie pan. Will let you know how it is.
cindy gass says
I made this last night. I was so excited. I was baffled by the texture because the batter had curdled. The flavor was still good, but it wasn’t smooth, more like cottage cheese. I think the juice curdled the egg? I haven’t read any other comments like this, so I am just wondering what happened. Any thoughts?
April Woods says
Hi Cindy –
That’s a new one for me! I’ve never had this happen in my own kitchen and I’ve never received this feedback before. Is it possible your condensed milk was expired?
Iris loder says
Is the cans of condensed milk 300 ml. each? Just wondering as they do not equal 28 oz.
April Woods says
Hi Iris – The recipe calls for two 14 ounce cans of sweetened condensed milk for a total of 28 ounces. Hope that helps!
Amanda says
Turned out perfect!! Definitely a keeper!