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    Home » Desserts » Pies

    Lemon Pie Recipe

    May 27, 2021 Updated July 28, 2022 BySam 46 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of lemon pie, top image of single slice with bite taken out, bottom image of two full slices

    My mouth-watering sweet and sunny lemon pie recipe is perfect for a hot summer day when you need a sweet treat! Recipe includes a how-to video!

    Lemon pie in a glass pie plate decorated with whipped cream.

    Lemon Pie: The Perfect Slice Of Summer

    My lemon pie recipe is a subtle riff off of my classic key lime pie, but the nuances are enough that I felt it was worth sharing on its own, anyway. We eat it on its own often enough here that it warranted its own blog post, and I didn’t feel right withholding this recipe from you any longer.

    The crust is a traditional graham cracker crust, which provides a firm shell for the filling and gives way to a buttery crunch between your teeth. The filling is just tart enough to be distinctly lemon, like lemon curd or the tart filling of my lemon cheesecake, but without making your mouth pucker (well, too much, anyway). Its texture is deliriously smooth and creamy, and the topping is my airy homemade whipped cream, a sweet complement that helps combat some of the tartness.

    It’s simple, sweet, and nearly as refreshing as a glass of lemonade. Let’s get started.

    What You Need

    Wooden spoon, butter, lemons, powdered sugar, sweetened condensed milk, heavy cream, vanilla extract, eggs, granulated sugar, and graham cracker crumbs.
    • Graham cracker crumbs, sugar, & butter. These make up the homemade graham cracker crust. My pie recipe makes too much filling for a store-bought pie crust in a disposable tin, so I recommend making your own (it takes only minutes).
    • Sweetened condensed milk. This gives the filling its creamy texture and sweet taste.
    • Egg yolks. Using just the egg yolks makes the texture of the lemon pie thick and smooth. Be sure to save your egg whites for my angel food cake!
    • Lemon juice. When it comes to lemon juice (and lemon pie, of course), fresh is always better. Fresh juice has a better flavor than lemon juice from concentrate and will give you the best tasting lemon pie. That being said, I’ve definitely taken the easy way out and made it with bottled before 🤫
    • Heavy cream, vanilla extract, & powdered sugar. You’ll need these three ingredients to make a quick and easy homemade whipped cream that’s better than anything you can get at the store.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    Making The Crust

    Mixing the sugars and graham cracker crumbs, drizzling in the butter, mixing the crumbs and butter, and pressing the crumbs into a pie plate

    For today’s crust I’m using my easy graham cracker crust. This is a versatile, simple recipe that you might’ve used before in my cheesecake or other pies. Note that you could use a traditional pie crust but you would need to follow my instructions for blind baking first.

    1. Combine the graham cracker crumbs and sugars.
    2. Drizzle melted butter over the graham cracker crumbs.
    3. Toss the ingredients together with a fork until combined. All of the crumbs should be evenly coated, the mixture may resemble wet sand.
    4. Press the mixture into your 9.5″ pie plate and transfer to a 350F (175C) oven for 10 minutes to bake.

    Because this is a fairly liquid pie filling (at least initially), I like to pre-bake the crust for a few minutes to help keep it crisp. Let the pie crust cool a bit before adding the filling to help keep it crisp.

    How to Make Lemon Pie

    Separating the eggs, mixing the filling, pouring the filling into the baked crust, and finished pie.
    1. Separate the egg yolks from the egg whites. The easiest way I’ve found to do this is simply crack the egg in half and pass the yolk back and forth until the white falls away. Save the egg whites to make another recipe!
    2. Whisk the egg yolks and sweetened condensed milk together until thoroughly combined. While still whisking, slowly add the fresh lemon juice until all the ingredients are combined.
    3. Once the graham cracker crust is baked, remove it from the oven and pour in the lemon filling, and bake for 18-20 minutes.
    4. Lemon pie is finished baking if you jiggle it and the center jiggles slightly but the edges are set. It will continue to firm up as it cools and then chills in the refrigerator.

    Easy Whipped Cream Topping

    Making the whipped cream and piping it onto the pie

    Many lemon pie recipes go through the effort of making the crust and filling from scratch, then top them off with store-bought Cool Whip! In a pinch, sure, you could, but I highly recommend making my homemade whipped cream instead (it’s easy!):

    1. In a chilled bowl combine the heavy cream, powdered sugar, and vanilla extract. Beat on low speed with an electric mixer until you have whipped cream that is fluffy with stiff peaks.
    2. Add the whipped cream to the cooled lemon pie with a piping bag, or dollop it on with a spoon.

    Frequently Asked Questions

    Can I use a different crust?

    Lemon pie would also taste great with a crust made with shortbread cookies or vanilla wafers, feel free to try the crust that I use for my banana cream pie!

    Does lemon pie need to be refrigerated?

    Yes. Not only will the pie need to chill in the refrigerator for several hours, once it has set it should be kept in the refrigerator. Any leftovers can be covered with plastic wrap and placed in the refrigerator. It will keep for up to 5 days. Lemon pie can also be frozen for up to a month in the freezer.

    What should I do with my leftover egg whites?

    You’ll have 5 egg whites left over after making this recipe. Use them to make meringue cookies or pavlova (the sweet, airy texture pairs nicely with this tart & luscious lemon pie recipe!), make a double batch of my coconut macaroons, or put them toward my lemon cake (you’ll need just one more egg white).

    Slice of lemon pie with a bite taken out of it on a white plate.

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    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!

    Overhead shot of a finished lemon pie decorate with homemade whipped cream.

    Lemon Pie Recipe

    Sweet, tangy, and summery, my lemon pie recipe can be on your plate in under an hour! Recipe includes a how-to video!
    4.83 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 28 minutes minutes
    Total Time: 48 minutes minutes
    Servings: 8 slices
    Calories: 338kcal
    Author: Sam Merritt

    Ingredients

    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 butter will work

    Filling

    • 2 14 oz (792 g) cans sweetened condensed milk
    • 5 large egg yolks
    • 1 cup (236 ml) lemon juice fresh preferred

    Whipped Cream

    • 1 cup (236 ml) heavy cream
    • ⅓ cup (41 g) powdered sugar
    • ½ teaspoon vanilla extract
    • Freshly grated lemon zest optional

    Recommended Equipment

    • Mixing bowls
    • 9.5" pie plate
    Prevent your screen from going dark

    Instructions

    Crust

    • Preheat oven to 350F (175C)
    • In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
      1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon brown sugar, 7 Tbsp (100 g) butter
    • 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.

    Filling

    • In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
      2 14 oz (792 g) cans sweetened condensed milk, 5 large egg yolks, 1 cup (236 ml) lemon juice
    • 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.

    Homemade 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.
      1 cup (236 ml) heavy cream, ⅓ cup (41 g) powdered sugar, ½ teaspoon vanilla extract
    • Pipe or dollop over pie before serving. If desired, grate lemon zest over the top as well.
      Freshly grated lemon zest

    Notes

    Piping Tip

    I used an Ateco 848 piping tip to decorate the pie seen in the photos and the video.

    Storing

    Store, covered, in the refrigerator, for up to 5 days. Pie may also be tightly covered and frozen for up to a month. 

    Nutrition

    Serving: 1slice | Calories: 338kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 209mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 908IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Originally published 04/04/2016

    « The Best Blueberry Muffins
    How to Make Streusel (Crumb Topping) »

    Reader Interactions

    Comments

    1. dlewbetweentor&la

      January 24, 2024 at 1:41 am

      5 stars
      First time trying one of your ‘Cream’ type pies. Must say it was absolutely Fabulous! Very silky, creamy, light, with perfect balance of sweet and tart.

      Although, didn’t have any Graham crackers about , therefore substituted shortbread crust and made individual portions in four inch ramikens. Your whipped cream method on top with a few rasps of lemon rind for looks and a fresh raspberry atop to finish. Was a hit!

      As stated before and will again, your explanations, tips and presentation of a recipe is top shelf. Thanks so much for helping me become better in the kitchen with baked goods.

      Reply
      • Sam

        January 24, 2024 at 9:09 am

        I’m so glad you enjoyed the pie so much! 🙂

        Reply
    2. Regina K

      May 29, 2023 at 10:06 pm

      🤔 searching for how to 1. Add/make a meringue top, instead of whipped cream. 2. How long to bake the pie. I thought you had a meringue recipe for something. I made the swiss meringue frosting, maybe that’s what I was thinking of…

      Reply
    3. Wendy

      September 29, 2022 at 2:38 pm

      Hi…
      I’m making mini pies for my son’s wedding, how many mini pies do you think this recipe will yield? I’m using disposable tin foil 5″ pie pans. Also, do you think these would freeze and defrost ok? Any info is greatly appreciated! Love your site!!!!

      Reply
      • Emily @ Sugar Spun Run

        September 29, 2022 at 3:37 pm

        Hi Wendy! Without having tried this we can’t say for sure, but it seems like you would be able to get about 4-5 mini pies out of this recipe. The pies should freeze just fine. 😊

        Reply
    4. Josephine Batol

      February 21, 2022 at 4:34 am

      I need recipes for tea cake please. Thanks.

      Reply
      • Sam

        February 21, 2022 at 9:09 am

        I do have a russian tea cake recipe. 🙂

        Reply
    5. Cas Coh

      January 16, 2022 at 1:34 am

      5 stars
      Delicious with a smooth and silky texture. Easy to make too.

      Reply
      • Emily @ Sugar Spun Run

        January 17, 2022 at 11:52 am

        Thanks for letting us know how the pie turned out for you! Enjoy 😊

        Reply
    6. Lyn

      November 18, 2021 at 4:59 pm

      Hi Sam – I gathered all my ingredients shown in the recipe but wanted to watch the video first to see if you use light or brown sugar for the crust. In watching the video, I noticed you did not add any brown sugar and you used 6 tablespoons butter not 7 tablespoons as shown in the recipe. I am confused as to what to do. Thanks for your help, Lyn

      Reply
      • Sam

        November 19, 2021 at 12:56 pm

        Hi Lyn! Sorry about the confusion! Both ways will work here. I typically use them interchangeably. If you ever run into this issue again it’s always safest to go with the written recipe. Unfortunately I can’t go back and change the videos. 🙁

        Reply
    7. Sherri

      July 12, 2021 at 10:11 pm

      5 stars
      This lemon pie rivals the one I LOVE from a local barbeque restaurant!! The filling has a wonderful lemon flavor and the homemade whipped cream is a perfect compliment. I have made many of your recipes and have never been disappointed!! Thanks for another great dessert 🤗

      Reply
      • Sam

        July 13, 2021 at 11:20 am

        I’m so glad you have enjoyed everything so much, Sherri! 🙂

        Reply
        • Rochelle

          July 18, 2021 at 11:06 am

          5 stars
          This is the recipe on the Eagle brand condensed milk can from way back in the day. One of the first dessert I made as a child. Only difference is the pie was top with meringue and baked for a shorter amount of time
          Nowadays I make the pie using tart shells and making a whipped cream topping. For my family it was reinventing an old family favorite.

    8. Nandana Santhosh

      June 06, 2021 at 12:39 pm

      5 stars
      The first time I made a lemon pie it was such a mess and so bitter. I love all the things lemony so when I found your recipe it was like everything was coming in place. I made a normal pie crust cause I didn’t wanna go through the trouble of crushing digestives and all that. It was perfection! Thank you so much Sam for this recipe. I am forever grateful.

      Reply
      • Sam

        June 06, 2021 at 1:26 pm

        I’m so glad you enjoyed it so much! 🙂

        Reply
      • Amelia

        June 17, 2021 at 12:39 pm

        Do you think this pie would be good with meringue instead of the whipped cream? Thanks!

        Reply
        • Sam

          June 17, 2021 at 12:59 pm

          Hi Amelia! That sounds tasty. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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