Creamy Lemon Pie

This creamy lemon pie is silky smooth and perfectly tangy—imagine a key lime pie but with a fresh lemon zing and a crunchy almond graham cracker crust. With only 7 simple ingredients, it’s a breeze to make and an ideal cool-down treat for those warm, sunny days.

I almost kept this cheerful lemon pie recipe all to myself since it’s such a close relative of my key lime pie. The crust base is very similar, but I swapped out macadamia nuts for toasted almonds—giving it a lovely nutty crunch. Plus, I adjusted the lemon juice amount to balance its brighter, more intense flavor. This pie is creamy and refreshing, and honestly, one slice feels like a little sunny getaway on a hot summer afternoon. Not quite a swim in the pool, but definitely a bright little moment of happiness!

This recipe is my absolute favorite lemon pie to make. The lemon flavor bursts through with that familiar tang you get from lemon crinkle cookies, and the salted almond crust perfectly offsets the creamy filling. So, let’s dive in and make this happen—you’ll love how easy it is!

This creamy lemon pie is lively, smooth, and a little cheeky—the bright, sunshine-soaked cousin of the classic key lime pie, but with that crisp lemon zing and a crunchy toasted almond graham cracker base. It’s one of those recipes that tastes like you spent hours fussing, but really, it comes together quickly and easily with almost no mess.

You only need seven ingredients total—four for the crust, three for the luscious lemon filling (sweetened condensed milk, fresh lemon juice, and egg yolks). No mixer necessary, and you’ll spend about 20 minutes doing hands-on work. The rest is just waiting for the pie to cool and chill so it sets silky smooth and perfectly sliceable.

• Quick overview: pulse crust ingredients, pre-bake crust for 8 minutes, whisk filling, bake 19-21 minutes until center jiggles just a bit, then chill till fully set.
• Flavor highlights: fresh, zesty lemon balanced by an ultra-creamy filling, with the salty-sweet toasted almond crust adding a fabulous crunch.
• Bonus tips included below: ideas for toppings, how to prep ahead and freeze, troubleshooting pointers, plus step-by-step photos to guide you through.

Keep scrolling for the full list of ingredients, detailed instructions, and my best tips so you nail this smooth, tangy pie every single time. Let’s get that oven heating!

Why You’ll Love It

• Only 7 easy ingredients—nothing complicated.
• The filling uses just 3 simple, everyday ingredients.
• No fancy kitchen gadgets or mixers needed.
• Ready for the oven in about 20 minutes from start to finish—especially if you use an easy graham cracker crust recipe.

Crust, Filling, and Toppings

• 11 (about 160g) full-sheet graham crackers
• 1/2 cup (62g) salted almonds (toasted is best)
• 2 Tablespoons (25g) granulated sugar
• 5 Tablespoons (71g) unsalted butter, melted
• 2 (14-ounce) cans full-fat sweetened condensed milk
• 3/4 cup (180ml) fresh lemon juice (about 4 lemons)
• 4 large egg yolks*

Toppings and Mix-Ins

This pie is fantastic just as it is, but if you want to dress it up, go for it! I love piping on some homemade whipped cream with a star tip to make it look extra special. You could also add a fluffy marshmallow meringue topping like I do on my s’mores tartlets, sprinkle sliced almonds on top, grate some fresh lemon zest for a pop of color and aroma, scatter fresh blueberries on top for a lemon-blueberry twist inspired by this lemon blueberry tart, or place a few thin lemon slices right on the pie for extra zing and brightness. What topping are you in the mood for today?

Step-by-Step Method

1. Preheat your oven to 350°F (177°C).

2. Optional but worth it: toast the almonds in a dry pan or oven until you can smell that nutty aroma, then let them cool before using.

   

3. Pulse the graham crackers and toasted almonds in a food processor until you get crumbly bits with tiny nut pieces mixed in.

4. Transfer those crumbs to a mixing bowl and stir in the granulated sugar and melted butter until everything looks evenly moistened and sandy. Break up any big chunks as you go.

   

5. Press the crumb mixture into an ungreased 9-inch pie plate, using medium pressure to smooth the bottom and shape the edges nicely.

6. You can chill the crust in the fridge for 10–15 minutes before baking if you want it to hold its shape a little better—this step is optional but helpful.

   

7. Bake the crust at 350°F for 8 minutes, then take it out but leave the oven on.

8. In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until the filling is completely smooth.

   

9. Pour that gorgeous filling right into the warm, baked crust.

10. Bake the filled pie at 350°F for 19–21 minutes—watch for just a slight jiggle in the center, that’s perfect.

    

11. Let the pie cool completely on a wire rack once it’s out of the oven.

12. Cover the cooled pie and chill it in the fridge for at least 1 hour—overnight is ideal—to let it fully set.

    

13. Add any toppings or decorations you like—whipped cream, lemon zest and slices, toasted almonds, or even meringue make lovely finishes.

    

Expert Baking Tips

• Fresh lemon juice is your best friend here—it gives you that bright, sharp flavor and helps the pie set just right. Bottled lemon juice can work in a pinch but its flavor and acidity vary a lot.
• Toast the almonds lightly before pulsing them. That quick toast brings out a deeper, nuttier taste. Just let them cool so they don’t get oily while blending.
• Press the crust firmly but not too hard. Medium pressure helps the crust stick together without turning rock hard. Using the flat bottom of a measuring cup will make the crust smooth and tidy-looking—see the technique in this Homemade Oreo Pie Crust guide.
• Watch your bake time closely—you want the filling firm but still with a tiny jiggle in the center. For step-by-step doneness cues, see The Best Homemade Lemon Pie Recipe. Overbaking dries it out and can cause cracks, which nobody wants.
• For a cleaner crust edge, chill the crust for 10–15 minutes after pressing it into the pan and before baking. It’s a little step that helps hold the shape, but it’s totally optional.
• Don’t toss those leftover egg whites! Use them to make a fluffy marshmallow meringue topping, meringue cookies, or save them for omelets, pavlova, or homemade macaroons.

Make-Ahead, Storage, Freezing

Store your pie covered tightly in the refrigerator. When kept chilled, it tastes best and stays delicious for up to 1 week.

• Make-Ahead: You can prepare and pre-bake the crust up to 2 or 3 days before you plan to serve (see how to blind-bake a traditional pastry crust if you’re using pastry instead of a crumb crust). Keep it covered at room temp. The filling can also be whisked together and refrigerated a couple days in advance. When you’re ready, just assemble and bake.
• Freezing: This pie freezes wonderfully for up to 3 months. Wrap it well with plastic wrap, then foil, to keep out freezer burn. Thaw it overnight in the fridge before serving.
• Reheating: This pie is best enjoyed cold! If you want it less chilled, let slices sit at room temp for 10-15 minutes. Steer clear of microwaving or reheating in the oven since that ruins the creamy texture.

Common Questions Answered

• Q: Can I swap the almonds for other nuts?
  A: Totally! Macadamia nuts work especially well (like in my key lime pie) and toasted pecans add a lovely flavor, too. If you skip nuts altogether, just boost the graham cracker crumbs to help the crust stay sturdy and adjust sugar as you please.
• Q: Why does the recipe call for only 3/4 cup lemon juice instead of a full cup like in a key lime pie?
  A: Lemon juice packs more acidity than lime, which changes how the filling sets. Using a full cup lemon juice made my pie too loose, so this amount is balanced perfectly. If you want a punchier lemon dessert with a sturdier set, try these lemon bars with shortbread crust.
• Q: Can I use bottled lemon juice or cut back on the sugar?
  A: Bottled juice works if you’re in a bind, but fresh juice gives a brighter, cleaner tang. The sweetened condensed milk adds most of the sweetness, but feel free to tweak the sugar in the crust if you want—it may slightly shift the flavor.
• Q: Can I use a different size pie pan?
  A: This recipe fits best in a 9-inch pie plate. Smaller pans will make a taller pie and need extra bake time. Larger pans produce a thinner pie that bakes faster. Watch the filling and adjust baking time to keep that perfect jiggle.
• Q: What should I do with leftover egg whites?
  A: Whip them into a meringue topping for the pie, bake into meringue cookies, or save for other recipes like omelets, a lime chiffon pie, pavlova, or macaroons.