Lemon pie is one of the most delicious desserts you can make! This recipe uses a graham cracker crust, which makes it even more irresistible. The tart lemon filling is perfectly balanced with the sweet, crumbly pie crust. This creamy lemon pie is perfect for any occasion, from a casual get-together to an elegant dessert course.
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We love having different desserts on our table Baked Alaska, red velvet cake, sweet potato pie, but we love to have something bursting with fresh fruit flavor, so we always include a homemade lemon pie!
Why you’ll love this lemon pie recipe
- If you’re looking for a more straightforward recipe than lemon meringue pie, this will be perfect!
- Made with fresh lemons, this pie is full of fresh lemon flavor!
- Easy to make, you can make it ahead of time.
- All the ingredients are 100% vegetarian.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
If you love lemons, then this is the pie for YOU, tangy, and sweet, this recipe has it all and will become one of your favorite lemon desserts!
How to make a lemon pie with step by step recipe
Making our simple lemon pie recipe is easy if you follow our simple instructions
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
If you’re making the Graham cracker crust
You can skip this step if you like and use a store bought Graham cracker crust, but it is very simple to make yourself.
Preheat the oven to 350°F/175°C.
Using a food processor or blender, blitz the Graham crackers until they are fine crumbs.
Then, place the crumbs in a mixing bowl and stir in the sugar and then the melted butter.
The crumb mixture should be grainy, if there are any big chunks of Graham cracker, break them down.
Pour the crumb mixture into a 9-inch pie dish and, using your hands, press down on the Graham cracker crumbs so that the base and sides of the pan are covered; don’t press too hard, you want to ensure the crust isn’t crumbly.
Bake the Graham cracker crust for 10 minutes, remove it from oven and let it cool completely.
For the homemade lemon pie filling
Using a food processor or handheld electric mixer, combine sweetened condensed milk, egg yolks, lemon zest, fresh lemon juice, and vanilla extract.
Beat the mixture for approximately three minutes, then pour the lemon filling into your cooled homemade Graham cracker crust.
Bake the pie for 20 minutes, remove it from the oven and transfer it to a wire rack to cool completely.
Then, place the lemon pie in the fridge to chill for a minimum of three hours, preferably overnight, to set completely.
For the whipped cream topping
In a mixing bowl, whisk heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Then, spread the fresh whipped cream topping onto the chilled lemon pie and add grated lemon zest over the topping.
Serve and enjoy!
Recipe notes and expert tips
- Lemon juice
Use fresh lemon juice; this is going to be the main flavor, and store-bought bottled juice doesn’t have that lemon zing that you need for the pie. - Make ahead
You can make the crust and the pie filling up to 3 days ahead. Just assemble when ready to serve and add the whipped cream topping. - Storage
Store in the fridge for up to a week and freeze for up to three months.
How do I store lemon pie?
Your lemon pie will store in the fridge for up to one week and can be frozen for up to three months.
More easy dessert recipes for you to try at home
If you like our lemon pie recipe, then why not try these delicious pies?
Lemon Pie Recipe
Utensils
Ingredients
For the Graham cracker crust
- 1½ cups Graham cracker crumbs
- ¼ cup Granulated sugar
- 6 tbsp Unsalted butter
For the pie filling
- 28 oz Sweetened condensed milk
- 4 Egg yolks
- 4 Lemons zest and juice
- ½ tsp Vanilla extract
For the whipped cream topping
- 1 cup Heavy whipping cream
- 1 tbsp Powdered sugar
- ½ tsp Vanilla extract
- Lemon zest
Instructions
For the Graham cracker crust
- Preheat your oven to 350°F/175°C
- Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy, if there are any big chunks of cracker break them up1½ cups Graham cracker crumbs, ¼ cup Granulated sugar, 6 tbsp Unsalted butter
- Pour the crumb mixture into a 9 inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered, you don't want to press too hard, just ensure that it's no longer crumbly. Use the back of a spoon to compact the edges of the base
- Bake your crust for 10 minutes and then let it cool completely
For the pie filling
- Using a food processor or handheld electric mixer, combine sweetened condensed milk, egg yolks, lemon zest, lemon juice, and vanilla extract. Beat the mixture for approximately 3 minutes, then pour it into your cooled pie crust28 oz Sweetened condensed milk, 4 Egg yolks, 4 Lemons, ½ tsp Vanilla extract
- Bake for 20 minutes, remove from the oven and transfer to a wire cooling rack to cool completely. Then, place the pie in the fridge to chill for a minimum of 3 hours but preferably overnight to set completely
For the whipped cream topping
- In a mixing bowl, whisk together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Then, spread the whipped topping onto the chilled and set pie, and finely grate lemon zest over the topping. Serve and enjoy your lemon pie!1 cup Heavy whipping cream, 1 tbsp Powdered sugar, ½ tsp Vanilla extract, Lemon
Notes
Use fresh lemon juice, this is going to be the main flavor and store bought bottled juice just doesn’t have that lemon zing that you need for the pie Make ahead
You can make the crust and the pie filling up to 3 days ahead. Just assemble when ready to serve and add the whipped cream topping Storage
Store in the fridge for up to a week and freeze for up to three months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Molly Pisula says
Sweet, tart, and totally delicious! Will definitely become part of my dessert rotation!
Sherrie says
This is one of those recipes that is dangerous – dangerously addicting! The lemon is perfect, the sweetness level is on-point, and the whipped cream topping is literally icing on this delicious dessert!
Mandy from Splash of Taste says
You are SO right, it really is addictive!
Donna says
This might just be my new favorite lemon pie, the graham cracker crust just takes it over the edge, so good!
Mandy from Splash of Taste says
So pleased you enjoyed it!
Gail says
Love this lemon pie so much! It’s so much easier than I thought it would be. Delicious and beautiful!
Mandy from Splash of Taste says
Glad you found it easy and that you enjoyed it!
Relle says
Pies are just so comforting. Can’t wait to try it. Thank you.