Best Lemon Pie Recipe: Easy, Creamy & Refreshing Homemade Dessert
Lemon desserts have always been a favorite in our house. There’s just something about that fresh, tangy flavor that makes everything taste like sunshine. And when it comes to the best lemon desserts, nothing beats a good old-fashioned homemade lemon pie. It’s sweet, tart, creamy, and honestly one of the easiest pies you’ll ever make.
I’ve been making this best lemon pie recipe for years, and let me tell you—every time I bring it to a family gathering or a weekend dinner, it disappears in minutes. My kids fight over the last slice like it’s the only food left on Earth. And I don’t blame them. The homemade lemon pie filling is rich and silky, the crust is buttery and crisp, and the whole thing just melts in your mouth. If you love lemon desserts easy, this one’s for you.
This recipe is a mix between a fresh lemon pie and a lemon pudding pie, but it’s so much simpler than a traditional homemade lemon meringue pie. No need to stress over meringue—just an easy, creamy lemon pie filling dessert that you can whip up with a few simple ingredients. So if you’re looking for an easy lemon pie, grab your lemons and let’s get baking!
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (or whatever crackers you got on hand)
- ¼ cup sugar
- 6 tbsp melted butter
For the filling
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- ½ cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
For the whipped topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Step 1: Make the Crust
Preheat the oven to 350°F. Grab a mixing bowl and dump in the graham cracker crumbs, sugar, and melted butter. Mix it all together until it feels like wet sand. Press the mixture into a 9-inch pie dish. Try to get it as even as possible, but honestly, it doesn’t have to be perfect (rustic is a vibe).
Bake for about 8-10 minutes. It should look lightly golden and smell amazing. Take it out and let it cool while we move on to the filling.
Step 2: Whisk Up the Filling
In a big bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest. It should be smooth and creamy. Pour it into the cooled crust.
Pop it back in the oven for about 15 minutes, or until the center is set but still slightly wobbly. It’ll firm up more as it cools, so don’t worry if it’s not fully solid yet.
Step 3: Chill That Pie
This is the hardest part—waiting. Let the pie cool at room temp, then stick it in the fridge for at least 3 hours. If you can wait overnight, even better. It needs time to set and get all thick and creamy.
Step 4: Make the Whipped Topping
Right before serving, grab a bowl and beat the heavy cream, powdered sugar, and vanilla together until soft peaks form. (That means when you lift the beaters, it holds its shape but is still a little floppy.) You can spread it all over the pie or get fancy and pipe it on top.
Step 5: Serve and Watch It Disappear
Sprinkle some extra lemon zest on top or add a few thin lemon slices if you’re feeling extra. Then slice it up and serve!
I promise, this pie won’t last long. My kids usually inhale it within an hour. And if there are leftovers (big IF), it keeps well in the fridge for a couple days.
FAQs About Lemon Pie
Can I use bottled lemon juice instead of fresh?
Technically, yes, but I wouldn’t recommend it. Fresh lemons give this pie that bright, tangy flavor that bottled juice just can’t match. Trust me, it’s worth the extra few minutes to squeeze them yourself.
How do I know when my lemon pie is done baking?
The filling should be mostly set but still have a little jiggle in the center when you gently shake the pie dish. It will firm up more as it cools. Overbaking can make it too dense, so don’t leave it in too long!
How do I store leftover lemon pie?
Keep it in the refrigerator, covered with plastic wrap or foil. It’ll stay fresh for about 3 days—if it even lasts that long.
Can I freeze lemon pie?
Yes! Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. When ready to eat, let it thaw in the fridge overnight. The texture might be slightly softer, but it’ll still be delicious.
What’s the best way to get smooth lemon pie filling?
Whisk the ingredients well and strain out any egg bits if needed. Also, don’t rush the chilling process—letting the pie fully set in the fridge will give you that silky, creamy texture.
Easy Homemade Lemon Pie Recipe Card
Lemon Pie
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
For the Lemon Pie Filling:
- 1 can sweetened condensed milk 14 oz
- 4 large egg yolks
- ½ cup lemon juice fresh, about 3-4 lemons
- 1 tbsp lemon zest
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press into a 9-inch pie dish and bake for 8-10 minutes. Let cool.
Make the Filling
- Whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
- Pour into the cooled crust and bake for 15 minutes, until set but slightly jiggly in the center.
Chill the Pie
- Cool at room temperature, then refrigerate for at least 3 hours (overnight is best).
Prepare Whipped Topping
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread or pipe over the chilled pie.
Serve & Enjoy!
- Garnish with extra lemon zest or slices. Slice and serve!
Notes
- Use fresh lemons for the best flavor.
- Chill the pie well for the creamiest texture.
- Make ahead! This pie tastes even better the next day.
And there you have it—probably the best lemon pie recipe you’ll ever make. It’s simple, it’s creamy, and it’s packed with that bright lemony goodness that makes every bite feel like sunshine. If you’re looking for easy lemon desserts, this one’s a winner. No fuss, no weird ingredients, just a classic homemade lemon pie that comes together with hardly any effort.
My kids love this pie so much that I swear they can smell it before I even pull it out of the fridge. And let’s be honest, I have to hide the last slice if I want a chance to enjoy it myself. Whether you’re craving a fresh lemon pie, a smooth lemon pudding pie, or even thinking about leveling up to a homemade lemon meringue pie, this is a great recipe to start with.
So next time you need a lemon pie recipe for a family dinner, holiday, or just because you deserve a treat (which you totally do), give this a try. It’s the kind of lemon desserts easy enough for a busy weeknight but fancy enough to impress a crowd. And if your family fights over the last slice like mine does? Well, that just means you did it right.
