Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone’s day!
Don’t get me wrong, we love chocolate in all its glory. But some members of my family are sensitive to caffeine, so much so that they have a strict “no chocolate” rule, even as a garnish, after about 3pm.
So, for family gatherings in the evenings, I’m usually on the hunt for a great non-chocolate dessert.
In the summer, fresh fruit typically pulls me towards strawberry parfaits and blueberry crisps. In the fall, apples and pears make their way into the line-up.
In the winter, sugar cookies reign supreme. But in early spring, I want something fresh and bright with a cheerful nod to the changing season.
I turn to lemon. And something easy.
This pie is simply delicious and fits both criteria. I’ve made it the no-frills way with great results, by simply pouring the filling into a pre-baked graham cracker pie crust.
But if you have an extra 20 minutes, try this homemade Graham Cracker Crust. It provides the perfect sweetness and crunchiness to complement the creamy filling.
The perfect graham cracker crust.
The crumb is a bit softer than the traditional graham cracker crust, so if you are looking for that texture in a gluten-free alternative, this Gluten-Free Graham Cracker Crust will work nicely.
Prefer individual or handheld servings? Use any of the crust options above to make a handheld version. These Mini Lemon Pies are an adorable way to adorn a dessert table.
Toppings can vary infinitely based on your preference, but may include this Homemade Whipped Cream, a lemon twist or zest, crushed or crumbled almonds, sprinkled crust crumbs, sliced strawberries, Blueberry Sauce, or jam.
The next time life gives you lemons….make lemon pie!
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Easy Lemon PiePrep Time: 8 minutesCook Time: 20 minutesTotal Time: 28 minutes +cooling timeYield: 8 slices
Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust in this easy-to-make pie that will brighten anyone's day! Shave off 15 minutes by using a store-bought crust, though the homemade version provides a true star pairing here.
Ingredients:
- 1 Pie Crust (9 or 10 inches will work, see notes). This can be store bought graham cracker, Homemade Graham Cracker Crust, Homemade Gluten-Free Graham Cracker Crust, or Homemade Almond Flour Pie Crust
- 2 (14oz) cans sweetened condensed milk
- ¾ cup (6oz) lemon juice*
- 4 large egg yolks
- Optional topping/garnishes: whipped cream; lemon zest; thin slices of lemon, halved; sliced fresh strawberries, crumbled graham cracker, finely chopped toasted pecans or walnuts
Instructions:
1.Preheat the oven to 350℉.
2. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
3. When crust comes out of the oven (no need to cool), pour all of the filling into the crust. Or pour filling into pre-made crust.
4. Bake for 20 minutes or until set. The pie can wiggle a little but should be fully set.
5. Allow to cool (about an hour), and then move to the fridge to chill.
6. Before serving, top with whipped cream and optional garnishes of choice.
NotesBoth 9- and 10-inch pie plates will work in this recipe (same goes for the store-bought crusts). For the 9-inch, the filling will be quite high but fits. With a 10-inch there will be more exposed crust showing at the top. The graham cracker crusts are going to be more substantial and offer a crisp and sweet contrast to the filling. The almond crust is nuttier, and will have a softer, thinner feel. Both are great, so feel free to choose whichever crust option speaks to you!
*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.
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- 1 Pie Crust (9 or 10 inches will work, see notes). This can be store bought graham cracker, Homemade Graham Cracker Crust, Homemade Gluten-Free Graham Cracker Crust, or Homemade Almond Flour Pie Crust
- 2 (14oz) cans sweetened condensed milk
- ¾ cup (6oz) lemon juice*
- 4 large egg yolks
- Optional topping/garnishes: whipped cream; lemon zest; thin slices of lemon, halved; sliced fresh strawberries, crumbled graham cracker, finely chopped toasted pecans or walnuts
1.Preheat the oven to 350℉.
2. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
3. When crust comes out of the oven (no need to cool), pour all of the filling into the crust. Or pour filling into pre-made crust.
4. Bake for 20 minutes or until set. The pie can wiggle a little but should be fully set.
5. Allow to cool (about an hour), and then move to the fridge to chill.
6. Before serving, top with whipped cream and optional garnishes of choice.
Both 9- and 10-inch pie plates will work in this recipe (same goes for the store-bought crusts). For the 9-inch, the filling will be quite high but fits. With a 10-inch there will be more exposed crust showing at the top. The graham cracker crusts are going to be more substantial and offer a crisp and sweet contrast to the filling. The almond crust is nuttier, and will have a softer, thinner feel. Both are great, so feel free to choose whichever crust option speaks to you!
*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.
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Missing the oven temp for baking pie
Thanks Mary, just noticed this and will fix immediately. It’s 350 degrees Fahrenheit. Appreciate you reaching out!
Thanks, Emily! Thought so but “you never know”!
SO delicious and easy! The perfect spring recipe! It was a huge hit with my crowd!
Pia, So glad it was a hit, and thanks for letting us know!