Creamy Lemon Pie

Unbelievably creamy lemon pie with only 3 ingredients in the filling!! Easy recipe on

I wasn’t going to post this recipe because it’s extremely similar to the key lime pie recipe I shared a couple months ago. It’s the same recipe but with lemon flavor, though I did alter it slightly to make up for the different juice. And the crust is made with toasty almonds instead of macadamia nuts. It’s pretty! And creamy!

And for as much as I love lemon desserts, it’s about time I post a lemon pie recipe on my blog. This is my favorite lemon pie recipe, no questions asked. So yes, it deserves its own post. ♥ ♥ ♥

Unbelievably creamy lemon pie with only 3 ingredients in the filling!! Easy recipe on

Before I forget: thank you everyone who tuned into my chocolate zucchini cake (as cupcakes!) video yesterday. I was LIVE on both Instagram and Facebook and we’re trying to upload it to my YouTube channel if you don’t have either social media. Stay tuned for that.

But let’s discuss this unbelievably creamy lemon pie. A chilled dessert that’ll surely keep you cool this summer. One slice certainly doesn’t compare to cooling off in an actual pool– and I’m 110% jealous of any of you who have a pool. (Can I come over? I’ll bring lemon pie.) But is this a summertime sweet or what?! I love that it’s chilled– the perfect finishing touch to any flamin’ hot meal served off the grill. Embracing summer one lemon pie at a time.

3 Parts

  • 4 ingredient toasty almond graham cracker crust
  • 3 ingredient filling (yes, only THREE!)
  • fun toppings like whipped cream, meringue, almonds, lemon slices, the works!

The crust combines whole salty almonds, graham crackers, sugar, and a little melted butter to bring it all together.

How to make toasted almond graham cracker crust on

Process the nuts + grahams together to break down the nuts (above left) then add the sugar + butter to combine (above right). A food processor does the trick!

I recommend using salted almonds to pair with the sweet/tangy lemon filling. The crust won’t taste super salty because there’s sugar in there as well, but it’ll have this super faint salted flavor. I guarantee you’ll only want to make graham cracker crust this way from now on. And I looooove how buttery and thick it is!

You’ll pre-bake the crust for only about 8 minutes, then pour the filling right in. No need to let it cool down.

How to make creamy lemon pie on

Simply whisk the following together for the filling:

sweetened condensed milk for sweetness and creaminess
lemon juice for flavor
egg yolks for structure

I had to reduce the lemon juice from 1 cup to 3/4 cup. This boggles my mind as you would think it’d be an easy swap from lime to lemon. The lemon wouldn’t set up with 1 whole cup! I tried twice. Frustration ensued. Tears over lemon pie. I’m not exaggerating; 30 weeks pregnant and I’m an emotional freakazoid.

But those are the only ingredients you’ll need for the lemon filling. Simple sunshine, let’s call it. And, like I said, you won’t believe how creamy things turn out!

Unbelievably creamy lemon pie with only 3 ingredients in the filling!! Easy recipe on

Unbelievably creamy lemon pie with only 3 ingredients in the filling!! Easy recipe on

Not only are there only 7 ingredients needed, we have a super quick pie on our hands. Only 20 minutes or so. The real waiting game (torture) comes afterwards when it has to cool down then chill in the fridge. I like it super cold, so I make it a day ahead of time and chill overnight. But you can get away with only 1 hour in the fridge after it has completely cooled at room temperature.

For decor, get creative! I used the #30 Ateco Closed Star to pipe homemade whipped cream on top. You’ll have leftover egg whites, so you can make a meringue topping instead. A sprinkle of almonds, lemon slices, or zest– or go for the works.

PS: here’s my recipe for whipped cream and here’s my recipe for meringue topping.

Unbelievably creamy lemon pie with only 3 ingredients in the filling!! Easy recipe on

Nicknaming it quick ‘n’ easy sunshine pie 🙂


Creamy Lemon Pie


Graham Cracker Almond Crust

  • 9 (135g) full-sheet graham crackers
  • 1/2 cup (62g) salted almonds (I used roasted)
  • 1 Tablespoon granulated sugar
  • 5 Tablespoons (72g) unsalted butter, melted

Filling + Topping

  • 2 (14 ounce) cans full-fat sweetened condensed milk
  • 3/4 cup (180ml) fresh lemon juice (about 4 lemons)
  • 4 large egg yolks1
  • garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping


  1. Preheat oven to 350°F (177°C).
  2. Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
  3. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together-- or use an electric mixer. Pour into warm crust.
  4. Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
  5. Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Make ahead tip: You can prepare and pre-bake the crust up to 2-3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2-3 days in advance. Cover and refrigerate, then assemble and bake. Freezes well up to 3 months-- thaw overnight in the refrigerator.

Recipe Notes:

  1. What to do with all those egg whites? Here are all my recipes using just egg whites or you can make a meringue topping for the pie.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here’s the recipe for key lime pie!


Here are some items I used to make today’s recipe.

KitchenAid Hand Mixer | KitchenAid Stand MixerKitchenAid Food ProcessorRainbow Whisks | Lemon Juicer | Lemon Zester | Scalloped Glass Pie Dish | Eat Dessert First Fork

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Unbelievably creamy lemon pie with only 3 ingredients in the filling!! Easy recipe on



  1. Andrea @ Cooking with a Wallflower on July 13, 2017 at 12:30 am

    This creamy lemon pie looks so delicious and perfect as a summer dessert. I can’t believe I’ve never had a lemon pie before. And I love that this pie doesn’t require many ingredients.

  2. Jenny from on July 13, 2017 at 1:33 am

    Yay to the fact that you posted this pie anyway. I don’t care. You can never have too many pies and I love, love anything with tangy lemon in summer. So thank you!
    PS: I have tried an only almond pie crust. For this I roasted the almonds first. It works perfectly with butter!

  3. Danny on July 13, 2017 at 2:01 am

    Hey Sally! This lemon pie looks amazing, as do all of your recipes!! I saw your key lime pie recipe and I noticed that it uses 2 cans of sweetened condensed milk as opposed to only 1 in this recipe. Is there a reason why only 1 is used in this recipe? I enjoy learning about new baking techniques and comparing recipes to find any common threads or differences (weird, right?) and I was just wondering if there was a specific reason why 🙂

    • Sally on July 13, 2017 at 7:43 am

      Hi Danny! It should be 2 cans– not one! Sorry about that 🙂

  4. Nona on July 13, 2017 at 4:00 am

    Hey Sally! can this be made with fresh limes (lemons not availabe out here)? if yes, wld like to know the exact amount of fresh lime juice that should be used. Thks!

    • Sally on July 13, 2017 at 7:43 am

      Hi Nona! Follow the recipe for key lime pie instead (you can use regular limes).

  5. Caley on July 13, 2017 at 5:18 am

    Oh, Sally…I’m sorry that this pie caused you grief, and I’m glad you got it figured out in the end! I’m not even pregnant and I can end up crying over frustrations like that! I swear, it’s like how a paper cut can hurt worse than a full-on cut. Anyway! This pie looks glorious, and I cannot wait to try it! I think it would be fun to try it with a mix of cinnamon and honey graham crackers. Or, you know, one or the other. The next day and the next day 😉

  6. Patricia @Sweet and Strong on July 13, 2017 at 6:41 am

    I have been craving ALL the summery desserts, especially because  it’s been so hot out.  I made a chocolate pie last weekend and am thinking I need something fruity or non chocolaty this week, so this recipe is perfect. 🙂

  7. Sarah on July 13, 2017 at 8:09 am

    I love this pie, thanks for posting! I make something similar with a saltine based crust and we call it Atlantic Beach Pie. Delish!

    • Sally on July 13, 2017 at 2:56 pm

      Never thought to use saltines as a pie crust! Yum!

  8. JC on July 13, 2017 at 8:16 am

    Taking this crust vegan by using coconut oil in place of butter and using for another vegan filled pie! Thank you!

    • Sally on July 13, 2017 at 2:56 pm

      Let me know how it turns out!

  9. MichConnors on July 13, 2017 at 9:18 am

    Thanks for this, can’t wait to try this crust!

  10. Judith on July 13, 2017 at 9:19 am

    Omg, I always wanted to make a lemon pie since limes are waaay to expensive here. I will make it for a friend’s b-day this weekend. Let’s hope my oven will cooperate and it will look as good as yours.

    PS: Tried your lemon and orange poppy seed muffins with no oranges (didn’t have any lol) and they were so good! You’re SO amazing Sally!

    • Sally on July 13, 2017 at 2:57 pm

      Thank you Judith! Hope you and your friend love this pie! 🙂

  11. Sylvia on July 13, 2017 at 10:37 am

    I make something similar but with fewer ingrdients. Crumbed digestives or ginger nuts , melted butter and sugar for the base, pre bake case about 8 mins.  Filling, 1 tin of condensed milk med double cream and 3 lemons juiced. Mix all together , it may look curdled but keep whisking till smooth, poor into cooled crust and refrigerate. No cooking required. Sometimes I add grated lemon zest to it. This also is yummy 
    If you make this enjoy.

    • Sally on July 13, 2017 at 2:58 pm

      Yum! Thanks for sharing!

  12. Laura B. on July 13, 2017 at 10:37 am

    I get excited about every recipe you post, but I’m EXTRA excited for this one! Lemon desserts are my absolute weakness; this pie will be gracing my kitchen ASAP!

    • Sally on July 13, 2017 at 2:58 pm

      They are definitely one of mine too! Hope you LOVE it 🙂

  13. Colleen O. on July 13, 2017 at 11:19 am

    Hi Sally, 
    This recipe looks amazing! If I have graham cracker crumbs, how many cups would you recommend using for the crust? Thank you!

    • Sally on July 13, 2017 at 2:11 pm

      Hi Colleen, about 1 and 1/4 cups

  14. Lisa L. on July 13, 2017 at 11:30 am

    I’ve made this before but never with the almonds in the crust so I will definitely be trying that! So, here’s a challenge for you– I’ve always wanted to make a simple chocolate version of this pie. That is –with chocolate, sweetened condensed milk & egg yolks. But I’ve never tried it. Have you ever attempted a chocolate version? And would you use cocoa powder or melted chocolate? You are so good at experimenting, I thought I would throw that out to you. But…. I don’t want to bring you to (pregnancy) tears over it either– HAHA!! Maybe after the little one arrives??? (Of course, there is always sleep deprived tears then!)

  15. Hayley on July 13, 2017 at 11:42 am

    I’ve never had a lemon pie before (not even lemon meringue), isn’t that crazy? This looks so simple & easy though, I have to try it! What kind of graham crackers would you recommend for the crust? I almost always have honey on hand, but that may taste weird, right? Would you use cinnamon or completely plain ones instead?

    • Sally on July 13, 2017 at 2:08 pm

      Most definitely honey! Deeee-lish.

  16. Wendy on July 13, 2017 at 11:49 am

    Love your post on your frustration with the lemon juice, but just remember there’s no crying with lemon pie(or was that baseball!). This dreamy pie deserves its own post and the whipped cream designs on the top are spectacular!!! Thank you for such a great recipe☺

    • Sally on July 13, 2017 at 2:07 pm

      HAHA! Love that movie 😉

  17. Christa Walker on July 13, 2017 at 12:17 pm

    This looks amazing. If I only have unsalted almonds, how much salt should I add to the crust?

    • Sally on July 13, 2017 at 2:06 pm

      I would start with 1/8 teaspoon, then taste the crust ingredients (before baking) and see if you would like more.

  18. Ginger on July 13, 2017 at 3:33 pm

    First of all lemon is my favorite and second I can make the crust gluten free!!!! Thanks Sally!!!

  19. Jamie on July 13, 2017 at 3:53 pm

    Sally you are hilarious! I love your posts! Oh and the lemon pie looks scrumptious!

  20. YISKA on July 13, 2017 at 4:56 pm

    Hi, is there any option to make it dairy free??

    • Sally on July 14, 2017 at 10:31 am

      Not that I have tested.

    • Sofia on July 15, 2017 at 1:06 am

      Hi Yiska, maybe I can help. You can make your own condensed milk from almond milk or any other milk. Just search up “how to make sweetened condensed milk” and follow the directions with your milk of choice 🙂 Then once it’s cooled you can use it in the recipe.

      • yiska on July 15, 2017 at 2:27 pm

        thank allot!! =)

  21. Jenna on July 13, 2017 at 5:21 pm

    These pics are gorgeous! I especially love the piping on the top of the pie. Lemon is a great variation 🙂

  22. Kelly on July 13, 2017 at 5:25 pm

    Oh how I adore lemon pie, I’ve been making this one for years…so good topped with meringue! 
    For the filling that doesn’t set, try using greener lemons. Whilst super ripe ones give loads of juice, but something in the acidity changes how it sets 

    • Sally on July 14, 2017 at 10:31 am

      Thanks for the tip!

  23. Lauryn on July 13, 2017 at 8:47 pm

    Hi Sally!! I love your website so much, I’ve been following this baking site for years! I just had one question, after the pie has cooled in room temperature then I put it in the fridge to chill for 1 hour, what does it mean when you said ” I hour and up to 3 days)  so is 1 hour in the fridge enough time for the pie to chill or is it mandatory for the three days? 

    Thank You!!!

    • Sally on July 14, 2017 at 10:30 am

      Hi Lauryn! Great question. What I mean is to let it chill in the fridge for AT LEAST 1 hour and up to 3 days. 1 hour is sufficient. I prefer chilling overnight though 🙂

  24. Ianne on July 13, 2017 at 9:33 pm

    Hi Sally! I’m excited to try this at home very soon! 🙂 Do I need to alter anything in case I want to make a small version like your little baby key lime pie recipe? Thank you so much! 🙂

    • Sally on July 14, 2017 at 10:30 am

      No alterations needed except for the smaller size and pan 🙂 Same bake time as the mini key lime pies.

      • Ianne on July 16, 2017 at 10:44 pm

        Waaaa!!!! I can’t believe I got a reply from you! I’m such a fan of your humorous and witty writing! Of course your yummy and very easy to follow recipes too! 🙂 Warmest thank you Sally all the way from the Philippines! 🙂

  25. Amber on July 13, 2017 at 10:04 pm

    Well this is the recipe that broke me; I finally have a food processor on its way. Everything about this recipe sounds divine and I can’t wait for my newest kitchen toy to get here to try it out!

    • Sally on July 15, 2017 at 7:54 am

      Hope you LOVE it as much as I do!

  26. Blogtastic Food on July 13, 2017 at 11:46 pm

    Omg I am dying…I need this!!!

  27. Gladys Razetto on July 14, 2017 at 1:37 am

    This recipe is the one mostly everyone makes here in Lima, Perú. It’s delicious. We usually top it with meringue. You can substitute lemon juice for 1 cup passion fruit juice (take the fruit pulp to boil and then sieve it) . Top filling with meringue. I’m sure you’ll love it.
    Thanks for your recipes!! Love your posts.

    • Sally on July 14, 2017 at 10:26 am

      Sounds so good!

  28. Cindy S. on July 14, 2017 at 12:42 pm

    Hi Sally,

    I don’t have a regular sized pie pan. Can I use a springform pan instead? Also, if I wanted to make these in 4 mini pie pans, how long should I bake the crust for and how long should I continue baking with the filling inside?

    • Sally on July 14, 2017 at 2:30 pm

      You can try a 9-inch springform pan instead. I’m unsure of the mini pie bake time and crust bake time without knowing the measurement or testing myself, so sorry!

  29. Gerri Kamps on July 14, 2017 at 4:41 pm

    This looks delicious. Can I use bottled lemon juice instead of real lemons? If so, how much?

    • Sally on July 15, 2017 at 7:40 am

      Real lemon juice is best for the best taste!

  30. Kathleen on July 15, 2017 at 8:27 am

    This reminds me of my Great Aunt Grace’s Lemon Meringue pie. She used a regular baked  pie shell, then 1 can condensed milk, 3 yolks, juice of 3 lemons for the filling for an 8-inch pie. My mom bumped it up to 1 1/3 can sweetened conservative milk, 4 lemons, 4 yolks for a 9-inch pie. Use the egg whites for meringue.  My sister-in-law always makes it with graham cracker crust instead, it’s fabulous. I’ve got to try your toasted almond crust!



  1. Janna on May 6, 2018 at 7:35 am

    Hi Sally,
    How much salt would you add to the base if you only have unsalted almonds?
    Thanks very much

    • Sally on May 7, 2018 at 9:59 am

      Just a pinch, if that. You really don’t *need* added salt in the crust.

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