Creamy Lemon Pie

Unbelievably creamy lemon pie is just like key lime pie with a lemon twist and toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.

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

I wasn’t going to share my sunshine-sweet lemon pie recipe because it’s extremely similar to my key lime pie. 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! This chilled dessert will surely keep you cool. One slice certainly doesn’t compare to cooling off in actual pool– but is this a summertime sweet or what?

This is my favorite lemon pie recipe, no questions asked. You’ll love the delicious contrast between a salty sweet crunchy crust and smooth and tangy filling. Let’s dive in!

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

This is EASY Creamy Lemon Pie

  • 7 ingredients total
  • Filling is only 3 simple ingredients
  • You don’t need a mixer
  • From mixing bowl to oven in 20 minutes

How to make toasted almond graham cracker crust on sallysbakingaddiction.com

3 Parts to Creamy Lemon Pie

  • 4 ingredient toasty almond graham cracker crust
  • 3 ingredient creamy lemon filling
  • fun toppings like whipped cream, meringue, almonds, and lemon slices

How to make creamy lemon pie on sallysbakingaddiction.com

Graham Cracker Crust with an Upgrade

We’re not using our typical classic graham cracker crust– instead, we add almonds which take this dessert from good to out of this world delicious! We combine whole salty almonds, graham crackers, sugar, and a little melted butter to create the perfect sweet salty base for our creamy lemon filling.

I recommend using salted almonds to pair with the sweet/tangy lemon filling. You can even toast them in the oven before incorporating for another level of flavor. The crust won’t taste overly salty because there’s sugar in there as well, but it’ll have a super faint salted flavor. I guarantee you’ll only want to make graham cracker crust this way from now on. And I love how buttery and thick it is.

Use a food processor to process the nuts and graham crackers together, then add the sugar and butter to combine. You’ll pre-bake the crust for about 8 minutes, then pour the filling right in. No need to let it cool down. It’s quick and easy!

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

Creamy Lemon Pie Filling

The flavor of today’s lemon filling reminds me of lemon curd and the filling for my lemon meringue pie and lemon bars, but it’s much creamier. We have the sweetened condensed milk to thank for that. We also add egg yolks for structure and fresh lemon juice for flavor. That’s it– only 3 basic ingredients that have big jobs to do. You won’t believe how silky smooth this filling is!

You’ll notice this recipe calls for 3/4 cup of fresh lemon juice (as opposed to 1 cup of fresh lime juice used in key lime pie). This boggles my mind as you would think it’d be an easy swap from lime to lemon. The pie wouldn’t set up with 1 whole cup.

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

Made with only 7 ingredients, this pie is super quick– only 20 minutes of hands on time! The real waiting game (torture) comes afterwards when it has to cool down and then chill in the refrigerator. I like to serve this pie when it’s super cold, so I make it a day ahead of time and chill it overnight. If short on time, you can get away with only 1 hour in the refrigerator after it has completely cooled at room temperature.

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

Optional Garnishes

While delicious on it’s own, try garnishing your lemon pie! I used a star tip to pipe homemade whipped cream on top. Or try adding marshmallow meringue topping from my s’mores tartlets, a sprinkle of almonds, lemon zest, or slices of fresh lemons.

Print

Creamy Lemon Pie

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours, 40 minutes
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.


Ingredients

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 yolks*
  • garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Instructions

  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.

Notes

  1. Make Ahead Instructions: 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.
  2. Graham Cracker Crust: If you purchase graham cracker crumbs, you need 1 and 1/4 cups in this recipe. Even though they are already crumbs, you can still pulse with the almonds. If you want to skip the almonds, use this graham cracker crust recipe instead.
  3. Leftover Egg Whites: Here are of my recipes with egg whites or you can make a meringue topping for the pie.

Keywords: creamy lemon pie, lemon pie

Here’s the recipe for key lime pie!

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

195 Comments

  1. Hi Sally! My husband wasn’t able to find full sheet graham crackers when he did our grocery run a few days ago, so he bought the graham cracker crumbs. Do you know roughly how many cups of crumbs I would use to get the same amount as 9 full sheet graham crackers?

    1. Hi Stephanie, If you have a scale you can measure out 135g of the crumbs.

    2. Hi Stephanie! About 1 and 1/4 cups of graham cracker crumbs.

    3. Hi! Would this recipe still go well if I use a pie crust instead of graham crackers?? Thanks

  2. I LOVED this recipe! So easy and quick. My grandparents and my great aunts loved it. Thank you so much.

  3. Hi!
    I plan to make this pie today but I only have smokehouse almonds, not just roasted almonds. Should I leave them out and use the regular graham cracker crust instead? Thank you!!

    1. If you don’t want the smoke flavor in your crust, then yes you can use a regular graham cracker crust.

  4. Made this recipe a few weeks ago and it was a complete success! I’m hoping to adapt the recipe and make mini pies in 8 ounce ramekins so that I can share more safely with friends. Any suggestions in terms of baking time or other things to consider?

    1. Hi Michelle! I’m so glad that you love this lemon pie recipe. I’m actually unsure about the best bake time for smaller individual ramekins because it depends on how deep they are– it will just have to be a best judgement call! Once they’re barely jiggling in the center, they should be cooked through.

  5. Marilyn Hampton says:

    This is the easiest pie, always turns out the same. Keeps well in the refrigerator several days, too. The addition of the zest of all the lemons used adds to its deliciousness!

  6. Thanks Sally, another clearly explained recipe easy to follow. This is absolutely delicious!

  7. Hi Sally,
    Can I substitute one can of condensed milk with evaporated milk as I found that it was too sweet?
    Thanks

    1. Hi Catherine, I haven’t tested the recipe this way and I fear the filling wouldn’t set up properly. You may enjoy my lemon meringue pie or lemon pudding cakes instead.

  8. Hi Sally! I dont have almonds but I do have walnuts. Can I use them instead?

    1. Absolutely. Same amount.

  9. Hi Sally! Would I be able to use a 9″ removable bottom tart pan instead of a pie dish? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      That should work, Dawn!

  10. Hi Sally,
    I don’t have whole almonds, but have almond flour. Can I use that instead?

    1. Hi Jayne, no I do not recommend almond flour in the crust– it will absorb all the moisture and the crust will taste soggy. Instead, you can use a regular graham cracker crust.

  11. Hi Sally! I hope you’re well and that you’re resting and recuperating after having your baby! I have a huge bag of unsalted almonds from Costco. Could I use that for the crust & just add salt? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi L, If you use unsalted almonds you can add Just a pinch, if that, of salt. You really don’t *need* added salt in the crust.

  12. I made this for my boyfriend’s birthday and he loved it! It took almost 40 minutes in the oven though; I took the filling right out of the fridge so I think it needed to come to room temperature before going in the oven? Anyway, we decorated with powdered sugar and blueberries. I also made a stencil of the pi symbol in the sugar since he’s a math teacher.

  13. This may sound like an odd question but have you ever used this filling in a lemon meringue pie? Like use your regular pie crust. Then this filling and topping with a meringue? Just wondering! I’m more of a fan of this filling than the filling you find in lemon meringue

    1. Hi Gina! I haven’t tested it before, but it shouldn’t be a problem.

  14. Hi Sally, I’m making this today and tempted to double the recipe and stick one in the freezer for next week. Have you ever tried freezing this pie before? Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Dorothy, this pie freezes well up to 3 months– thaw overnight in the refrigerator prior to serving. Hope you enjoy it!

      1. Ok, thanks for this info! Now we’ll see if it actually makes it to the freezer or if we eat it right away. At this point the crust is done and so tasty I’d eat it by itself!

  15. I made this for my mama’s birthday and it was lip smacking good!!! Would give it 10 stars if I could!

  16. Hi Sally, can you please let me know if I can use digestive cookies for the crust? And if yes , how many grams?
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Irina, Yes you can use digestive cookies in place of graham crackers. Use the same amount (135g).

  17. OH MY GOSH… unbelievably easy to make and so so so good!!!! This is my new “I baked all day” pie. So glad I found this recipe. Excellent!!

  18. Hi Sally!!! I just made your key lime pie last weekend and now want to make this one tomorrow.
    Question- would I be able to make this in a 6in pie dish? What would that change the cooking time to?

    Thank you so much for all of you do! I’ve been quarantine-baking my way through your entire website!!

    1. Hi Franny! This recipe, as written, yields too much filling (and crust) for a 6 inch pie dish. You could try halving the recipe. The bake time will be a little shorter, but I’m unsure of the exact time.

  19. Can I substitute the same amount of guava puree, or passionfruit puree instead of lemon juice to make this in different flavors?

  20. Hi Sally,
    I was wondering…could I make this in a 6 inch springform pan? I bake for 2 and try to downsize recipes. That is the only smaller pan I have at the moment.
    Thanks for all the great baking inspiration!

    1. Hi Shelly! This recipe, as written, could fill 2 6-inch springform pans. You could halve the recipe for 1 though. I’m unsure of the best bake time.

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