Why You’ll Love This Recipe

I enjoy this recipe because it comes together with simple ingredients and can be made ahead of time. The creamy lemon filling pairs beautifully with the crisp graham cracker crust, creating a dessert that is light, refreshing, and always a crowd-pleaser. I also appreciate that every slice is packed with vibrant lemon flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For Garnish

Whipped cream
Thin lemon slices
Extra lemon zest (optional)

Directions

I preheat the oven to 350°F (175°C).
I combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
I press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
I bake the crust for 8 to 10 minutes, then let it cool slightly.
I whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
I pour the filling into the prepared crust and spread it evenly.
I bake the pie for 15 to 18 minutes, just until the filling is set but still slightly jiggly in the center.
I let the pie cool to room temperature.
I refrigerate it for at least 4 hours, or until thoroughly chilled.
I garnish with whipped cream, lemon slices, and extra lemon zest before serving.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes

Variations

I use a buttery shortbread crust instead of a graham cracker crust.
I make the pie with lime juice for a delicious Key lime-inspired version.
I top it with toasted meringue instead of whipped cream.
I add fresh berries for extra color and sweetness.
I mix a little mascarpone cheese into the filling for an even creamier texture.
I sprinkle toasted coconut over the top for a tropical twist.

Storage/Reheating

I store the Lemon Pie covered in the refrigerator for up to 4 days. I serve it chilled for the best flavor and texture. If I need to store it longer, I freeze individual slices or the whole pie for up to 2 months, wrapping it tightly to prevent freezer burn. I thaw it overnight in the refrigerator before serving. I do not reheat this dessert because it is intended to be enjoyed cold.

FAQs

Can I use bottled lemon juice?

I prefer using fresh lemon juice because it provides a brighter and more natural flavor, but bottled lemon juice can be used if necessary.

Why didn’t my lemon pie set?

I make sure to bake the filling until it is just set and then chill it for several hours. Skipping the chilling time can result in a softer filling.

Can I make Lemon Pie ahead of time?

Yes. I often prepare it a day in advance because it slices beautifully after chilling overnight.

Can I freeze Lemon Pie?

Yes. I wrap the pie tightly and freeze it for up to 2 months. I thaw it in the refrigerator before serving.

What can I serve with Lemon Pie?

I enjoy serving it with whipped cream, fresh berries, raspberry sauce, or a scoop of vanilla ice cream for an extra-special dessert.

Conclusion

I keep coming back to this Lemon Pie because it is creamy, refreshing, and filled with bright citrus flavor. The combination of a crisp buttery crust and silky lemon filling makes it a timeless dessert that is perfect for everything from casual family dinners to holiday celebrations. It is an easy recipe that always delivers a fresh and satisfying finish to any meal.

Lemon Pie

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This Lemon Pie is a bright, creamy dessert featuring a buttery graham cracker crust and a silky, tangy lemon filling. Chilled until perfectly set and topped with whipped cream, it’s a refreshing treat for any occasion.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 4 hours 45 minutes
Yield: 8 servings
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8 to 10 minutes, then let it cool slightly.
Whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
Pour the filling into the prepared crust and spread it evenly.
Bake for 15 to 18 minutes, until the filling is set but still slightly jiggly in the center.
Let the pie cool to room temperature.
Refrigerate for at least 4 hours, or until thoroughly chilled.
Garnish with whipped cream, lemon slices, and extra lemon zest before serving.

Notes

Substitute a shortbread crust for a richer flavor.
Use lime juice instead of lemon juice for a Key lime-inspired variation.
Top with toasted meringue instead of whipped cream for a classic finish.
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serve chilled with fresh berries, raspberry sauce, or vanilla ice cream.

Nutrition

Serving Size: 1 slice
Calories: 390 kcal
Sugar: 32 g
Sodium: 220 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 125 mg