Lemon Pie
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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!
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Lemon Pie
Lemon Pie
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Why you’ll love this recipe!
📌 Simple and Few Ingredients: Only four main ingredients.
📌 Creamy and Decadent: The combination of sweetened condensed milk and lemon juice creates a creamy and decadent filling that is irresistible.
📌 Quick and Easy: This recipe is a time-saver, requiring just 5 minutes of prep time!
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.
How do you make lemon pie? (Step-by-step directions)
⭐ 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.
⭐ Then, chill for several hours or overnight.
⭐ Finally, garnish with whipped cream, powdered sugar, or lemon slices immediately before serving.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
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.
Can I make this with a regular pie crust?
Absolutely! Make sure to bake the crust completely before adding pie filling since the filling does not get baked. This homemade pie crust recipe would work perfectly.
What size is a prepared graham cracker pie crust?
You’ll want to use a standard 9-inch (23 cm) pie crust for this recipe.
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!
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.
Can I freeze the pie instead of chilling it in the refrigerator?
It is not recommended to freeze the pie as freezing can affect the texture and consistency of the filling. Chilling in the refrigerator is the preferred method to allow the pie to set properly.
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.
Tips, tricks, and frequently asked questions
How many lemons do I need to get 1 cup of lemon juice?
You will need approximately 8 lemons to obtain 1 cup of lemon juice for this recipe if you are using fresh lemons.
Can I use bottled lemon juice instead of fresh lemons?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. However, be aware that the taste may differ slightly.
Can I use reduced-fat sweetened condensed milk?
No, we recommend only using full fat sweetened condensed milk in this recipe.
Can I use egg substitute or egg replacer instead of eggs?
It’s not recommended to use egg substitutes or egg replacers in this recipe. The eggs contribute to the texture and structure of the pie, and using substitutes may result in a different outcome.
Can I use a different topping instead of whipped cream?
Certainly! While the recipe suggests finishing the pie with whipped cream, you can get creative with your toppings. Some alternatives include meringue, fresh fruit slices, or a dusting of powdered sugar.
Can I add any other ingredients, such as vanilla extract or melted butter?
This recipe is intentionally simple with just four main ingredients. However, if you want to experiment with additional flavors, you can consider adding a small amount of vanilla extract to the filling or brushing melted butter on the crust before baking. Keep in mind that these additions may slightly alter the overall taste and texture.
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.
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.
Other pie recipes you’ll love
- Classic pecan pie
- Brown sugar pumpkin pie
- Key lime pie recipe
- Cherry pie bites
- No bake oreo cheesecake
- No bake lemon pie recipe
- See all our easy pie recipes!
More awesome lemon recipes
- Homemade lemon bars
- Frosted lemonade drinks
- Quick lemon mousse
- Frozen Lemonade Pie Recipe
- Lemon curd
- Lemon poke cake recipe
- Cake mix lemon cookies
- See all of our easy lemon recipes!
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 Recipe
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
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Use about hafe a box of vanilla waffers crushed fine, add sugar about 2/3 and enough melted butter to mix it up to crumble put in bottom of pie plate with remaining vanilla wafers line around the pie plate overlapping. It is much better than graham cracker crust.