This Lemon Pie recipe is tart, sweet and so easy to make! It has a velvety lemon filling and a crisp, buttery graham cracker crust. Its bright, tangy flavor is perfect for serving at any occasion, whether you’re hosting a summer gathering, hosting for the holidays or just craving something sweet.
Do you go crazy for lemon desserts? You’ll love my Lemon Bundt Cake, Lemon Meringue Cookies and these delightful Chewy Lemon Sugar Cookies.
Lemon Pie Recipe
As a lifelong lover of all things citrus, this recipe for lemon pie has always been a favorite of mine. There’s something incredibly refreshing about its bright, tangy flavor—it’s like a burst of sunshine in every bite! In today’s post, I’m excited to share my go-to lemon pie recipe, a classic dessert that’s not only easy to make but also sure to impress. With a velvety lemon filling and a crisp, buttery graham cracker crust, this pie strikes the perfect balance between sweet and tart.
What makes this lemon pie recipe truly special is how easy it is to make. With just a handful of basic ingredients, you can create a dessert that tastes like it came straight from the bakery. The filling is rich and smooth and has a zesty brightness that only fresh lemons can deliver, while the crust adds a beautiful, crispy golden texture. It’s sure to be a crowd-pleaser every time!
Recipe Notes:
A dusting of powdered sugar, fresh berries, or a drizzle of white chocolate are lovely ways to decorate this easy lemon pie!
Why You’ll Love This Recipe
- Bright, Refreshing Flavor: This easy Lemon pie offers a perfect balance of sweet and tangy, with a burst of citrus that’s incredibly refreshing. It’s a dessert that’s both light and indulgent, making it ideal for enjoying at any time of year.
- Crowd-Pleaser: Lemon pie with condensed milk is a classic that never goes out of style. Its vibrant flavor and beautiful presentation make it a guaranteed hit at gatherings.
- Make-Ahead Friendly: You can prepare this recipe for lemon pie in advance, allowing the flavors to meld and the filling to set perfectly. In fact, this pie turns out better and easier to cut the longer it sits in the fridge!
Lemon Pie Ingredients
This easy lemon pie is made with just a handful of ingredients! The lemon pie filling calls for lemon, sour cream, sweetened condensed milk, egg yolks and lemon juice and zest. Use a store bought graham cracker curst or make your own!
How to Make Lemon Pie
With just a few basic ingredients, this lemon pie with condensed milk is as easy as they come! It’s as simple as preparing the lemon pie filling, pouring into a crust and baking. As always, you can find the full printable recipe card at the end of this post.
- Whisk together the egg yolks and sour cream until smooth.
- Mix in sweetened condensed milk and lemon zest.
- Pour in the lemon juice and vanilla extract
- Whisk about 2 minutes.
- Pour the batter into a prepared crust, making sure not to overfill the pie. Bake for 20-25 minutes at 350°F or until the internal temperature reads 160°F.
- Let the pie cool completely, cover with plastic wrap and chill for 4 hours up to overnight. Decorate as desired and serve!
To keep things easy, this recipe uses a store bought graham cracker crust. But if you are feeling ambitious and want to make your own, you definitely can! You’ll combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 6 tablespoons melted butter and 1/4 teaspoon salt in a bowl. Pour it into a 9-inch pie plate. Bake for 8-10 minutes at 350°F (175°C.) And that’s it!
Storage Information
Once your lemon pie has cooled completely, store it in either the fridge or the freezer.
Refrigerator: Replace the lid that came with your pie crust or cover it in plastic wrap and store in the refrigerator for 3-4 days.
Freezer: Wrap the whole pie (minus the toppings) in plastic wrap followed by a layer of aluminum foil. Freezer for up to 3 months. To thaw, transfer to pie to the refrigerator and let thaw overnight before serving.
Variations to Try
- Replace the lemon juice and zest with lime juice and zest for a fun twist.
- Use Meyer lemons for a sweeter and more fragrant flavor profile.
- Add a teaspoon of dried lavender to the filling for a floral note that complements the lemon really well.
- Add fresh raspberries, blueberries or strawberries to the top of the pie for a fruity and tart combination.
How do I know when my lemon pie is done baking?
The edges of the pie should be set, but the center should still jiggle slightly. The internal temperature reads 160°F.
Can I use a homemade graham cracker crust instead?
Absolutely! A homemade crust works great—just make sure it’s fully pressed into the pie plate and baked for about 8–10 minutes at 350°F before filling.
Is it okay to use Greek yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt can be substituted for sour cream in a pinch, though the flavor may be slightly different.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor in this recipe for lemon pie. Bottled juice can taste flat or overly acidic and won’t give you the same bright, fresh lemony taste.
Trish’s Tips
- For the best flavor and aroma, opt for fresh lemons. The zest and juice will make a significant difference in how the pie turns out.
- Allow the pie to cool completely to room temperature before refrigerating. This will help the filling set properly and prevent it from cracking.
- This easy Lemon pie is best served chilled. This will allow the flavors to develop and the filling to set.
More Lemon Recipes to Try
- Lemon Blueberry Bundt Cake
- Raspberry Lemon Muffins
- Lemon Blueberry Bread
- Easy Lemon Curd
- Lemon Bread
- Lemon Posset
Lemon Pie
Ingredients
- 1 graham cracker crust 9 inch, 6 ounce
- 3 large egg yolks room temperature
- ¼ cup sour cream room temperature
- 14 ounces sweetened condensed milk 1 can
- 1 ½ tablespoons lemon zest about 2 lemons
- ½ cup fresh lemon juice about 3 lemons
- 1 teaspoon vanilla extract
Garnish (Optional)
- whipped cream optional garnish
- lemon slices optional garnish
- lemon zest optional garnish
Instructions
- Preheat the oven to 350°F.
- Unwrap the prepared graham cracker crust and discard any extra material.1 graham cracker crust
- In a medium sized mixing bowl, whisk together the egg yolks and sour cream until thoroughly combined and smooth.3 large egg yolks, ¼ cup sour cream
- Whisk in sweetened condensed milk and lemon zest until well combined. There should not be any lumps.14 ounces sweetened condensed milk, 1 ½ tablespoons lemon zest
- Pour in the lemon juice and vanilla extract, then whisk well until combined, about 2 minutes.½ cup fresh lemon juice, 1 teaspoon vanilla extract
- Carefully pour the lemon pie batter into the prepared crust, making sure not to overfill the pie.
- Place the pie in the middle rack of your preheated oven and bake for 20-25 minutes or until the internal temperature reads 160°F. The pie should be slightly wobbly in the middle but set on the edges.
- Let the pie cool completely on a wire rack, about 1 hour.
- Once cooled to room temperature, cover the pie well with plastic wrap and move to the fridge for 4 hours up to overnight.
To Serve
- When the pie is ready to enjoy, dollop, pipe or spread the whipped topping over the top in your desired pattern, optional, slice and serve with lemon zest or slices, optional.whipped cream, lemon slices, lemon zest
Notes
- Refrigerator: Replace the lid that came with your pie crust or cover it in plastic wrap and store in the refrigerator for 3-4 days.
- Freezer: Wrap the whole pie (minus the toppings) in plastic wrap followed by a layer of aluminum foil. Freezer for up to 3 months. To thaw, transfer to pie to the refrigerator and let thaw overnight before serving.
Equipment Needed (affiliate links): Microplane| Juicer | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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