This Creamy lemon pie A perfect dessert for lemon lovers. With a buttery graham cracker crust, creamy lemon filling, and homemade whipped cream, you’ll fall in love with this pie after just one bite!
The texture is very similar to my key lime pie, but it’s packed with lemon flavor. It’s so refreshing, and it’s ridiculously easy to make!
I found this simple pie recipe in the Magnolia Table Cookbook. Joanna makes some delicious treats!
You only need simple ingredients to make this easy lemon cream pie. It only takes a few minutes to prepare, and is a great recipe when you need to whip up a dessert.
The hardest part about this pie is having to wait a few hours for it to cool! Its flavor is so incredible that we love it all year round, but it’s especially refreshing on hot summer days.
How to Make Lemon Pie with Graham Cracker Crust
- Ready Wash the lemons and extract their juice. Preheat your oven to 350 degrees.
- The cryst – Finely grind the graham cracker pieces. Stir in sugar and melted butter. Press into the bottom and up the sides of a deep dish 9″ pie pan. Bake at 350° for 8 minutes.
- to fill – In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks. Add lemon juice and zest and stir until smooth. Pour into baked pie crust. (My pan was really full, I should have used my larger pie dish.)
- to cook – Reduce heat to 325 degrees. Bake the pie for 25-35 minutes, or until the center is barely set. Let cool on a wire rack for 30 minutes, then cover with plastic wrap and chill for about 2 hours, or overnight.
- Topping – When ready to serve, beat the cream, powdered sugar and vanilla until stiff peaks form. Spread over the top of the entire pie.
Cut into wedges and garnish with fresh lemon wedges if desired.
Refrigerate any leftover pie. You can easily wrap it well with plastic wrap or aluminum foil, or transfer it to an airtight container. It will keep for 3-4 days in the fridge.
Pro Tips:
- Use a deep dish pie pan or your filling may overflow!
- You definitely need to buy fresh lemons for this recipe! Bottled lemon juice and dried zest will not produce the same delicious results.
- If lemon juice comes in contact with egg yolks, it can curdle them. So I recommend mixing the sweetened condensed milk with the yolks before adding the juice.
- If you chill the bowl and batter first, the cream will thicken faster. I pop mine in the freezer for 5-10 minutes.
Lemon Pie Variations:
- In a pinch, you can substitute Cool Whip for homemade whipped cream.
- You can use a store-bought graham cracker pie crust, but you will need a 10″ crust. If you can’t find any, cut the filling ingredients in half and bake for about 15-20 minutes. Do not change the topping ingredients.
- This creamy pie is also beautifully garnished with fresh raspberries or blueberries.
More Lemon Desserts:
Yield: 8 servings
Easy Lemon Pie Recipe
Cool and creamy lemon pie in a graham cracker crust, topped off with fresh whipped cream. A perfect pie any day of the year!
Preparation time
20 minutes
Cooking time
30 minutes
over time
2 hours
Full time
2 hours 50 minutes
Ingredients
Homemade Graham Cracker Crust:
-
1 1/2 cups graham cracker crumbs
-
3 tablespoons of granulated sugar
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6 tablespoons melted salted butter
Creamy Lemon Filling:
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2 cans sweetened condensed milk (14 oz each)
-
6 egg yolks
-
1 cup fresh lemon juice (from 3-4 lemons)
-
1 1/2 teaspoons fresh lemon zest
Homemade cream:
-
3/4 cup heavy cream
-
1/3 cup powdered sugar
-
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees. Place your graham crackers in a food processor. Pulse until very finely crushed.
- Measure 1 1/2 cups of crumbs into a mixing bowl. Add sugar and melted butter; Stir until the mixture resembles wet sand.
- Pour the crumbs into a deep 9″ pie dish. Press down the sides and into the bottom of the pan. I use my fingers, but you can use a clean measuring cup.
- Bake at 350° for 8 minutes. Remove from oven and turn heat to 325 degrees. While the crust is baking, prepare the filling.
- Wash and dry the lemons. Squeeze and juice the lemons.
- In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add lemon juice and zest and stir until well combined. Pour into hot crust.
- Turn the oven down to 325°.. Bake at 325° for 25-35 minutes, or until center is barely set.
- Let cool on a wire rack for 25-30 minutes, then chill for 1 1/2-2 hours, or until completely set. You can refrigerate it overnight.
- When ready to serve, place the glass or metal mixing bowl and your batters in the freezer for 5-10 minutes.
- Pour the cream into a chilled bowl, then add the powdered sugar and vanilla. Beat on high speed with an electric mixer until you can hold peaks as you lift the batters out of the bowl.
- Spread the whipped cream over the pie. Slice and serve. Garnish with fresh lemon wedges if desired.
Notes
If you are using a store-bought crust. You have to cut the filling ingredients in half! The topping ingredients remain the same.
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Nutritional Information:
Production:
10
Serving Size:
1
Amount per serving:
Calories: 268Total Fat: 18 gramsSaturated Fat: 10 gramsTrans fats: 1 gramUnsaturated fats: 7 gramsCholesterol: 152 mgSodium: 132 mgCarbohydrates: 24 gramsFiber: 1 gramSugar: 16 gramsProtein: 4 g
The next time you need an easy dessert that makes a great presentation, try this simple lemon pie with cream topping!