This Lemon Pie is a burst of sunshine in every bite, combining a velvety smooth filling with a crisp, buttery crust. The zesty lemon flavor is perfectly balanced with a hint of sweetness, creating a refreshing dessert that’s both light and indulgent.
In just under 50 minutes, you can whip up this crowd-pleaser that’s as beautiful as it is delicious. The creamy texture melts in your mouth, while the golden crust adds a satisfying crunch. It’s the perfect treat to brighten any day or impress guests at your next gathering.
Each slice is a harmonious blend of tangy and sweet, with a rich, creamy filling that’s irresistibly smooth. The vibrant lemon aroma will fill your kitchen, promising a dessert that’s as delightful to smell as it is to taste. With only 20 minutes of prep and 28 minutes of baking, this recipe is surprisingly simple yet feels gourmet.
Whether you’re a seasoned baker or a beginner, this Lemon Pie is a foolproof way to create something extraordinary. Serve it chilled for a refreshing finish that’s sure to leave everyone craving more.
Ingredients for the Perfect Lemon Pie
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar (firmly packed)
- 7 Tbsp (100 g) butter (melted, salted or unsalted)
- Filling:
- 2 cans (14 oz/792 g) sweetened condensed milk
- 5 large egg yolks
- 1 cup (236 ml) lemon juice (fresh preferred)
- Whipped Cream Topping:
- 1 cup (236 ml) heavy cream
- ⅓ cup (41 g) powdered sugar
- ½ teaspoon vanilla extract
- Freshly grated lemon zest (optional, for garnish)
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium-sized bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Add melted butter and stir until combined.
- Press the mixture evenly into the bottom and up the sides of a 9.5” pie plate.
- Bake for 10 minutes. Let cool while preparing the filling (keep the oven on).
- Make the Filling:
- In a large bowl, whisk together sweetened condensed milk and egg yolks until thoroughly combined.
- Gradually add lemon juice while whisking. Mix until smooth and fully incorporated.
- Pour the filling into the baked crust.
- Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly when shaken.
- Cool at room temperature for 30 minutes, then refrigerate for 6-8 hours (or overnight).
- Prepare the Whipped Cream Topping:
- In a large bowl (preferably chilled), combine heavy cream, powdered sugar, and vanilla extract.
- Use an electric mixer to beat on low speed, then gradually increase to high until stiff peaks form.
- Pipe or dollop the whipped cream over the chilled pie. Garnish with freshly grated lemon zest if desired.
Perfect Pairings: Serving Suggestions for Lemon Pie
This lemon pie is a star on its own, but pairing it with a few extras can elevate your dessert game. Serve slices with a side of fresh berries like raspberries or blueberries for a burst of color and flavor. A dollop of vanilla ice cream or a drizzle of raspberry coulis adds a delightful contrast to the tangy lemon filling. For a refreshing twist, garnish with a sprig of mint or a light dusting of powdered sugar.
Keep It Fresh: Storage and Reheating Tips
Store your lemon pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you’ve added whipped cream, it’s best enjoyed within 24 hours to maintain its texture. For longer storage, freeze the pie (without whipped cream) for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating, as this pie is best served chilled.
Mix It Up: Recipe Variations to Try
Want to switch things up? Swap the graham cracker crust for a shortbread or gingersnap crust for a different flavor profile. For a lighter version, use low-fat sweetened condensed milk and Greek yogurt in place of some of the heavy cream. If you’re feeling adventurous, add a layer of raspberry jam between the crust and filling for a sweet-tart surprise.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought graham cracker crust to skip the crust-making step. For the filling, pre-squeeze your lemon juice the night before and store it in the fridge. If you’re in a rush, skip the homemade whipped cream and use a store-bought version instead. These small tweaks can save you precious minutes without sacrificing flavor.
Essential Equipment for Lemon Pie Success
To make this recipe a breeze, ensure you have the right tools. A 9.5” pie plate is essential for the crust, and a stand mixer or hand mixer will make whipping the cream effortless. A fine grater is perfect for zesting lemons, and a silicone spatula ensures you scrape every bit of filling into the crust. Don’t forget a chilled metal bowl for the whipped cream—it helps achieve those perfect stiff peaks!
Lemon Pie Recipe
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (170 g)
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tbsp butter (100 g) melted, salted or unsalted butter will work
Filling
- 2 14 oz cans sweetened condensed milk (792 g)
- 5 large egg yolks
- 1 cup lemon juice (236 ml) fresh preferred
Whipped Cream
- 1 cup heavy cream (236 ml)
- ⅓ cup powdered sugar (41 g)
- ½ teaspoon vanilla extract
- Freshly grated lemon zest optional
Instructions
- Preheat oven to 350F (175C)
- In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
- Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes (do not turn off the oven once the crust has finished baking, you will need it again shortly). While pie crust cools, prepare your filling.
- In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
- While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
- Pour filling into baked pie crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
- Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
- Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
- Pipe or dollop over pie before serving. If desired, grate lemon zest over the top as well.