Lemon Pie

Course: Dessert

Cuisine: American

Keyword: easy lemon pie, lemon custard pie, lemon pie, lemon pie filling, lemon pie recipe, lemon pie with condensed milk, recipe for lemon pie

Prep Time: 10

Cook Time: 20

Cooling Time: 4

Total Time: 34

Servings: servings

Calories: 199kcal

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.

Print Recipe

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

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.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition