The best lemon pie is a creamy, tangy dessert with a smooth, custard-like filling and a buttery crust that practically melts in my mouth. Bursting with fresh lemon flavor and topped with fluffy whipped cream or meringue, it’s the perfect balance of sweet and tart. I love making this pie when I want something refreshing, elegant, and crowd-pleasing.
Why You’ll Love This Recipe
I love this recipe because it’s bright, zesty, and incredibly easy to put together. The lemon filling is silky and rich, but not too heavy, and the flavor always shines through. It’s a great make-ahead dessert that holds up beautifully in the fridge and slices cleanly every time. Whether it’s for a summer picnic, holiday dinner, or just because I’m craving citrus, this pie never disappoints.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
For the Lemon Filling:
- Sweetened condensed milk
- Egg yolks
- Fresh lemon juice
- Lemon zest
- Optional: a pinch of salt for balance
For Topping:
- Whipped cream or meringue (homemade or store-bought)
- Lemon slices or zest for garnish (optional)
Directions
- I preheat the oven to 350°F (175°C).
- I mix the graham cracker crumbs, sugar, and melted butter together and press the mixture firmly into a 9-inch pie dish to form the crust.
- I bake the crust for 8–10 minutes until lightly golden, then let it cool while I prepare the filling.
- In a bowl, I whisk the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and a pinch of salt until smooth and creamy.
- I pour the filling into the cooled crust and bake for 15–18 minutes, until the edges are set and the center still jiggles slightly.
- I cool the pie at room temperature, then chill it in the fridge for at least 3 hours (or overnight) to fully set.
- Before serving, I top it with whipped cream or meringue and garnish with lemon slices or zest if I want to get fancy.
Servings and Timing
This recipe makes one 9-inch pie, which serves about 8 people. It takes about 15 minutes to prep, 25 minutes to bake, and at least 3 hours to chill, so I usually make it ahead of time for the best results.
Variations
- I use a traditional pastry crust instead of graham cracker for a firmer base.
- A coconut crust or shortbread crust adds an extra layer of flavor.
- I add a touch of vanilla extract to the filling for a mellow finish.
- For a fluffy version, I fold whipped egg whites into the filling before baking.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. This pie doesn’t need reheating—just slice and serve cold. I don’t recommend freezing it, as the texture of the filling may change after thawing.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but I’ve used bottled in a pinch and it still works. I always try to include fresh zest for that vibrant citrus punch.
What’s the difference between lemon pie and lemon meringue pie?
Lemon pie has a creamy filling, often made with condensed milk, while lemon meringue pie typically has a cooked custard base and is topped with a baked meringue.
Can I make it ahead of time?
Yes, I actually prefer to make it the day before so it has plenty of time to chill and set.
Why is my filling runny?
It likely needed a little more bake time, or not enough chilling. I bake until just set and always let it chill fully before slicing.
Can I use a store-bought crust?
Absolutely. When I’m in a hurry, a pre-made graham cracker crust works great.
Conclusion
The best lemon pie is simple, tangy, and refreshingly sweet—everything I want in a citrus dessert. It’s easy to make, full of bright lemon flavor, and always gets compliments wherever I bring it. Whether I serve it plain or dress it up with cream and garnish, this pie always feels like sunshine on a plate.
Print
The Best Lemon Pie
- Prep Time: 15 minutes
- Chill Time:: 3+ hours
- Cook Time: 25 minutes
- Total Time: About 4 hours
- Yield: 1 (9-inch) pie, about 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
The best lemon pie is a smooth, tangy dessert with a rich custard filling, a buttery graham cracker crust, and just the right amount of sweetness. This classic citrus pie is bright, refreshing, and easy to make—a crowd-pleasing favorite for any occasion!
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Filling:
1 (14 oz) can sweetened condensed milk
4 large egg yolks
½ cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
Pinch of salt (optional)
For Topping:
Whipped cream or meringue
Lemon slices or zest (for garnish, optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan and bake for 8–10 minutes. Let cool.
- In a separate bowl, whisk sweetened condensed milk, egg yolks, lemon juice, zest, and salt until smooth.
- Pour filling into cooled crust and bake for 15–18 minutes, until edges are set and center jiggles slightly.
- Let the pie cool to room temperature, then refrigerate for at least 3 hours (or overnight).
- Before serving, top with whipped cream or meringue and garnish with lemon zest or slices.
Notes
- For a firmer base, use a pastry crust instead of graham cracker.
- Coconut or shortbread crusts also add delicious flavor.
- Make ahead for best results—this pie slices perfectly when fully chilled.
- Don’t skip the lemon zest—it adds bright, bold citrus flavor!
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