Lemon Pie

Lemon Pie is my favorite way to end a meal on a bright and happy note. The filling is silky smooth and perfectly tangy, made with fresh lemon juice and zest, sweetened condensed milk, and egg yolks, all poured into a buttery graham cracker crust and finished with soft homemade whipped cream on top. It’s creamy and completely dreamy in every slice.

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I make this for Easter, Mother’s Day, potlucks, and summer dinner parties because it’s fresh, stunning, and always the first dessert gone from the table. It’s perfect for making ahead since it needs to chill overnight anyway, which takes all the stress off party day. Store in the fridge for up to a week, covered tightly, and add the whipped cream topping just before serving.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Lemon Pie with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Once you have your ingredients ready, this easy lemon pie recipe comes together really simply, and the hardest part is waiting for it to chill.

Prep the Lemon Pie Crust

Firstly, preheat your oven to 350°F/175°C. Getting your oven temperature ready before you actually bake is a crucial step for making a good pie that’s evenly baked.

Then, blitz your graham crackers in a food processor or blender until you have fine crumbs, then tip them into a medium-sized mixing bowl and stir in the granulated sugar, followed by the melted butter.

I’ve got a few tips here to help you get the best texture and flavor for your crust. The mixture should feel grainy, so if you spot any large chunks of cracker, break them up before moving on. Make sure you use unsalted butter, so you’re in full control of the flavor.

Pre-bake the Homemade Crust

Pour the crumb mixture into a 9-inch pie pan, pie dish, or pie plate. Press the graham cracker crumbs across the base and up the sides with your hands or the bottom of a measuring cup, but keep the pressure gentle. You want to get rid of the crumble, not pack it down hard.

Use the back of a spoon to compact the edges neatly, then bake the pie shell crust for 10 minutes and let it cool completely before adding the filling. I use a deep ceramic pie pan for even baking, and because it looks elegant on the table.

Make the Creamy Lemon Pie Filling

While the homemade graham cracker crust cools, combine the sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and vanilla extract using a food processor or an electric hand mixer.

There shouldn’t be even a single drop of egg white in the lemon mixture, because that would affect how the filling bakes and sets. I use an egg separator to easily and quickly separate my yolks from the whites, and I save those leftover egg whites for another recipe.

For the lemons, if you want a slightly sweeter, less sharp tart flavor, you can swap regular lemons for Meyer lemons. Just don’t go for bottled juice versions because bottled lemon juice lacks the brightness, complexity, and real lemon flavor of freshly squeezed lemons.

So, use real lemons to squeeze out and get all that fresh lemon juice, and a zester for the lemon zest. Beat everything together for approximately 3 minutes until well combined, then pour the creamy lemon filling into your cooled, prepared crust.

Bake and Chill the Lemon Pie

Bake the filled pie for 20 minutes, until the edges are golden brown. If they’re browning too quickly, loosely tent the pie with aluminum foil.

Remove from the oven and transfer to a wire cooling rack to let the lemon pie cool completely. Placing a warm pie directly into the fridge can cause condensation to form on the filling surface and affect the set. So, let it cool down to room temperature first.

Once fully cooled, move it to the fridge and let it chill for a minimum of 3 hours, though overnight is ideal if you want it to set completely, hold its shape more beautifully, and slice cleanly without crumbling.

Whip the Cream and Serve

When the pie is fully chilled and set, whisk together the heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form. Spread the homemade whipped cream topping evenly over the pie, then finely grate fresh lemon zest over the top.

Slice, add lemon slices on the side if you want, serve, and enjoy your lemon pie!

Because this lemon dessert needs to stay cold, keep it in the fridge right up until you’re ready to leave if you’re taking it somewhere. Transport in a sealed pie container, or cover the pan tightly with plastic wrap and place it inside a shallow box to prevent shifting.

For longer trips, carefully tuck the covered pie inside a round insulated carrier or a cooler with a few ice packs underneath and around the sides to keep the pie filling firm and the whipped cream from softening.

If you’re adding the whipped cream topping at home before leaving, make sure the cream is freshly whipped and cold before spreading it on, and try to keep the cooler in the coolest part of your car rather than the trunk on a warm day.

How to Store Leftovers

Cover any leftover pie tightly with plastic wrap or transfer slices to an airtight container and keep them in the fridge for up to 1 week. The filling stays creamy, and the crust holds up well, especially if the whipped cream is stored separately and added fresh when serving.

To freeze, wrap each slice of lemon pie with plastic wrap, then freeze in a freezer-safe container or zip-lock freezer bag for up to 3 months. Thaw overnight in the fridge before serving, and add a fresh layer of whipped cream on top.

What to Serve With Lemon Pie

It pairs beautifully with a pot of freshly brewed tea or a tall glass of iced tea with mint, since the subtle bitterness balances the sweet, tangy filling really well. A cup of coffee works just as well, especially a lighter roast that won’t overpower the citrus.

For something a little more festive, a glass of sparkling lemonade or a light prosecco alongside a slice makes for a really lovely dessert experience. A simple fruit salad with a honey-and-mint dressing works wonderfully too, keeping things light and fresh after a heavier meal.

For a fuller dessert spread, serve it alongside fresh seasonal fruit like strawberries, blueberries, or raspberries, which complement the citrus notes without competing with them. Together, they make the perfect summer dessert spread for any outdoor gathering. Coconut cream pie also helps balance the brightness with its tropical sweetness.

More Easy Recipes for You to Try at Home

I think you’ll also love these other delicious pie recipes whenever a craving strikes.

• Strawberry Pie
• Banoffee Pie
• Coconut Cream Pie
• Apple Pie
• Chocolate Pie