The Best Homemade Lemon Pie Recipe

Lemon pie is one of those classic desserts that perfectly balances sweet and tangy flavors. This recipe uses a graham cracker crust that adds a buttery, crunchy texture, making each bite extra irresistible. The bright, zesty lemon filling pairs wonderfully with the sweet, crumbly crust. Whether you’re putting together a casual family dessert or want a lovely finish for a special dinner, this creamy lemon pie is just the ticket.

At our house, we love switching up dessert choices — from Baked Alaska to red velvet cake and even sweet potato pie. But when we crave something fresh, lively, and bursting with citrus, this lemon pie always steals the show. It’s like a little slice of sunshine on your plate!

Why you’ll love this lemon pie recipe

• If lemon meringue pies seem too tricky, this simple version is a total winner — quick, easy, and fuss-free!
• It’s packed with fresh lemon juice and zest to deliver that natural, vibrant tang you crave.
• Make it ahead of time with no stress, so dessert day is smooth and enjoyable.
• Ideal for spring, summer, or your Easter gathering — creamy, fresh, and perfectly zesty!

Ingredients you’ll need

Get these simple, pantry-friendly ingredients ready — you probably already have most of them on hand. They come together beautifully to create this bright dessert.

If you adore all things lemon, this pie will quickly become your new top pick — it’s tart, sweet, and creamy all at once.

How to make a lemon pie with step by step recipe

This lemon pie is a breeze to make if you follow my easy, straightforward steps.

Don’t forget, there’s a printable recipe card with exact amounts in US and metric measurements at the bottom, perfect for busy cooks like us.

If you’re making the Graham cracker crust

You can skip homemade crust and grab a store-bought Graham cracker crust if time is tight, but honestly, making this yourself takes just a few minutes and tastes so much better.

Start by preheating your oven to 350°F (175°C).

Drop your Graham crackers into a food processor or blender and pulse them until they’re nice and crumbly.

Add Graham crackers to a food processor.

Pulse until the crumbs are fine.

Pour those crumbs into a mixing bowl, then stir in sugar before adding the melted butter.

The goal is a crumbly, grainy mixture that’s slightly moist. If you spot any bigger chunks, just crumble them up gently with your fingers.

Mix melted butter, sugar, and Graham cracker crumbs well.

Press crust mixture in pie dish and bake 10 minutes; cool completely.

Press this crumb mixture evenly but gently into a 9-inch pie dish, covering the bottom and sides without packing too hard — you want it to hold together but not get too tough after baking.

Bake the crust for 10 minutes in your preheated oven, then take it out to cool completely before moving on to the filling.

For the homemade lemon pie filling

Next, use a food processor or hand mixer to blend the sweetened condensed milk, egg yolks, fresh lemon zest, fresh lemon juice, and a splash of vanilla extract together.

Combine sweetened condensed milk, egg yolks, lemon zest, lemon juice, and vanilla extract.

Whisk until smooth and creamy.

Whip this mixture for about three minutes until it’s silky and completely blended, then pour it into your cooled graham cracker crust.

Pour lemon filling onto the Graham cracker crust and smooth out.

Bake for 20 minutes, cool on a rack, then chill in the fridge.

Bake the pie for 20 minutes, then set it on a wire rack to cool completely at room temperature.

After it’s cooled, wrap it up and chill in the fridge for at least three hours — but trust me, overnight chilling makes it taste even better and helps it set perfectly.

For the whipped cream topping

To finish, whip the heavy cream with powdered sugar and a splash of vanilla extract until you get soft peaks — this means the cream holds its shape but is still smooth and creamy.

Whisk heavy whipping cream, powdered sugar, and vanilla extract.

Spread the whipped cream topping evenly over the pie and sprinkle with lemon zest.

Spread that luscious whipped cream all over your chilled lemon pie and finish it with a bright sprinkle of lemon zest on top.

Slice it up, serve it to your family or guests, and savor every zesty, creamy bite!

Recipe notes and expert tips

• Lemon juice
  Always use fresh lemon juice here. It delivers that vibrant brightness and punch your pie needs. Bottled juice just can’t match that fresh zing.
• Make ahead
  Both the crust and lemon filling can be prepped up to three days ahead to save time. Keep them stored separately and add the whipped cream right before serving.
• Storage
  Cover your finished pie and store it in the fridge for up to a week. It freezes wonderfully for up to three months if you want to keep some longer.

How do I store lemon pie?

Keep your lemon pie wrapped well in the fridge for up to a week to keep it fresh and delicious. If you want to save it longer, it freezes really well for up to three months — just thaw it overnight in the fridge before serving.

Make-Ahead Tips

Making this lemon pie a day ahead is a game-changer for busy days. Prepare the crust and lemon filling separately, then refrigerate them until you’re ready to serve. Whip up the cream topping fresh right before serving for best results. This way, dessert time feels relaxing and stress-free.

Variations

Want to switch things up? Try adding a thin layer of raspberry or blueberry jam on the crust before pouring in the lemon filling for a fruity twist. You can also swap the graham cracker crust for a crushed Oreo crust for a chocolatey contrast. If you prefer a lighter pie, try topping with a dollop of Greek yogurt sweetened with honey instead of whipped cream.

Serving Suggestions

This lemon pie shines as a refreshing ending to a summer dinner or holiday feast. Serve it with fresh berries or a mint sprig for a pop of color and extra freshness. It pairs wonderfully with a cup of tea or coffee for an afternoon treat. Kids love it chilled and ready for picnics or family gatherings!

Recipe FAQs

• Can I use bottled lemon juice instead of fresh? I always recommend fresh lemon juice for the best tangy flavor, but if you have bottled, make sure it’s 100% lemon juice and use slightly less to avoid bitterness.
• How long does this pie need to chill? At least 3 hours in the fridge is great, but overnight chilling gives the best texture and flavor.
• Can I use a different crust? Absolutely! You can use a traditional pie crust or even a cookie crust like vanilla wafers if you prefer.
• Is this pie safe to eat with raw egg yolks? The egg yolks cook a bit during baking, but if you’re worried, use pasteurized eggs for peace of mind.