The deep lemon flavor and the crispy crust make this easy recipe a winner! Sometimes called lemon icebox pie, this recipe is one of my favorite spring or summertime desserts.
Just one slice of lemon pie and you'll be in heaven!
Why you'll love lemon pie
- With its creamy texture and tangy flavor this lemon pie is delicious. The tart flavor and lemon taste linger on the taste buds.
- The lemon curd in this cream pie just melts in your mouth!
- It's an easy lemon pie with minimal prep time.
- With its wonderfully fresh flavor, this is the best lemon pie you'll ever taste.
Equipment needed
- Pie pan – a nine-inch pie pan or pie plate
- Mixing bowl – medium-sized mixing bowl
How to make lemon pie
You need graham crackers, butter, lemons, condensed milk, sugar and eggs for this recipe.
Blitz the crackers until a rustic crumb is formed. Pours in the melted butter and mix.
Tip the buttered crumbs into the pie dish and form a flat layer throughout. Bake for 10 minutes or until golden. Remove from the oven and let it cool down a bit.
Meanwhile, combine the eggs, condensed milk and sugar in a mixer until silky smooth.
Tip the lemon mixture into the cooled pie dish and bake until set. Chill it afterwards then serve. Enjoy!
Recipe tips
- I recommend using fresh lemon juice over bottled lemon juice for the best flavor in lemon pie recipes.
- For best results, refrigerate your lemon pie for 20 minutes before serving. This helps it set properly.
- Ideal lemon pie crust is achieved by using ice-cold water and chilled butter to ensure a flaky texture.
- I recommend you use large eggs. Large egg yolks create a thick, creamy texture and add structure to the filling of a lemon pie.
- As the pie cools, you'll have trouble resisting it! It's a very important stage, though, as it ensures that perfect texture.
What to serve with lemon pie
Toppings
- Whipped cream
- Greek yogurt
- Fresh berries
- Crushed nuts
- Berry compote
Drink pairing
A sparkling wine, such as an Italian prosecco or Moscato d'Asti, or a Spanish Cava work well with this delicious pie
Main courses to serve with
Lemon pie would make the perfect dessert to follow a roast seafood dish such as sea bass, salmon, garlic prawns or scallops. Light chicken dishes and spring pasta dishes are also great mains to follow with a lemony pie.
Popular variations
- A no-bake lemon pie can be made by mixing evaporated milk, lemon juice, egg yolks, and lemon zest, then pouring it into a graham cracker crust.
- Add more lemon juice.
Substitutions
- Prefer lime to lemon? You can use fresh lime juice in place of lemon and make this a lime pie.
- Swap graham cracker crumbs for plain digestive biscuits.
What are the best lemons for lemon pie?
I recommend using Meyer lemons for this lemon pie recipe. They are sweeter than other types of lemons, with less acidity. This brings a milder flavor to the lemon curd.
If you can't find Meyer lemons, the typical grocery store lemons will do just fine. Just make sure they're fresh, firm and bright yellow.
What are the main types of lemon pie?
A traditional lemon pie consists of a bright, tart, creamy filling in a crisp crust, often topped with a fluffy meringue or whipped cream.
The other popular types are lemon meringue pie, which features a lemon curd filling and creamy meringue topping, and lemon chess pie, which is a Southern pie featuring a dense filling made with lemon juice, cornmeal and butter.
How do you make lemon pie crust?
The crust for creamy lemon pie is typically made from graham cracker crumbs, sugar, and melted butter.
What's the difference between a lemon pie and a lemon meringue pie?
A lemon meringue pie features a meringue topping made from whisking egg whites until they form stiff peaks, which is then baked. On the other hand, a typical lemon pie has a creamy lemon filling.
Is there a lemon version of key lime pie?
Yes, this recipe can be thought of as a lemon version of a traditional key lime pie.
Does sweetened condensed milk curdle with lemon?
No. The acidity of the lemon helps the condensed milk to thicken into a creamy texture.
How can I make my lemon pie filling thicker?
The filling for a lemon pie thickens through constant whisking while cooking to prevent lumps.
What are common lemon pie mistakes?
One of the biggest mistakes is scrambling the eggs. Egg yolks must be tempered by gradually adding hot filling to prevent scrambling before combining with the main mixture in the saucepan.
Why is granulated sugar important in a lemon pie?
Granulated sugar balances the high acidity of lemons in a lemon pie filling.
Is there egg in lemon pie?
Yes. The filling for lemon pie typically includes egg yolks for structure.
Do I need to add butter?
Yes. Unsalted butter adds richness, smoothness, and flavor to the lemon pie filling.
How do you store leftover lemon pie?
Wrap individual slices in plastic wrap and store in an airtight container in the refrigerator.
More lemon dessert recipes
Fancy some more delicious lemon desserts? I've got the perfect recipe for you!
- Lemon and lime curd – tangy lemon and lime infused into a creamy, thick sauce, this lemon and lime curd makes the perfect topping for scones or as a wonderful cheesecake filling.
- No make lemon cheesecake – this refreshing, spring or summer no-bake dessert mixes creamy sweetness with a zesty citrus kick and a luscious texture.
- Lemon chess pie – this Southern-style lemon pie offers the perfect balance between sweet and acidic. Packed with citrus flavours that pops in your mouth with every single bite, this recipe is simple and inexpensive.
- Baked limoncello cheesecake – an Italian twist on the traditional lemon dessert, this baked limoncello cheesecake is out of this world.
📖 Recipe
Lemon Pie Recipe
- Total Time: About 3 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright and zesty lemon pie with a smooth, tangy filling and buttery crust. Sweet, refreshing and perfectly balanced for a light, sunshine-filled dessert
Ingredients
For the Pie Shell
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling
- 3 large egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- ¾ cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
Optional Toppings
- Homemade whipped cream
- Sour cream
- Greek yogurt
- A little lemon zest or lemon slices
- Fresh berries
- Powdered sugar
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie dish. In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until evenly moistened. Press the homemade graham cracker crust mixture firmly into the bottom and up the sides of the pie dish. Bake the crust for 8–10 minutes, until lightly golden. Remove from the oven and set aside.
- In a large bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk and lemon juice. Add lemon zest, whisking until fully combined and creamy.
- Pour the creamy lemon filling into the warm homemade crust and smooth the top.
- Bake for 18–22 minutes, until the edges are set and the center still has a slight jiggle.
- Remove from the oven and allow the pie to cool at room temperature. Refrigerate for at least 2 hours, or until fully chilled and set.
- Slice and serve cooled lemon pie, topped with whipped cream and extra lemon zest if desired.
Notes
The filling firms up as it chills, so a slight wobble in the center when it comes out of the oven is exactly right.
For clean slices, wipe the knife between cuts.
This pie keeps well, covered, in the refrigerator for up to 3 days.
For a UK version, swap the graham cracker crumbs for 1½ cups finely crushed plain Hobnobs.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 423
- Sugar: 48.1 g
- Sodium: 223.1 mg
- Fat: 17.4 g
- Saturated Fat: 9.7 g
- Trans Fat: 0 g
- Carbohydrates: 61.1 g
- Fiber: 1.4 g
- Protein: 7.7 g
- Cholesterol: 114.8 mg
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