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 my key lime pie recipe. 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

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 to Creamy Lemon Pie

  • 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. You can use either to top my key lime pie, too.

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

Nicknaming it quick ‘n’ easy sunshine pie 🙂


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


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


  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.


  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. Special Tools: KitchenAid Hand Mixer | KitchenAid Stand MixerKitchenAid Food ProcessorRainbow Whisks | Lemon Juicer | Lemon Zester | Scalloped Glass Pie Dish | Eat Dessert First Fork
  3. Leftover Egg Whites: Here are all my recipes using just egg whites or you can make a meringue topping for the pie.

Here’s the recipe for key lime pie!

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


  1. I just tried this pie for the first time and it is fantastic! I love the almonds in the crust. Recipe idea: If a thin layer of this lemon filling could be baked on top of a plain cheesecake that would be amazing!!! Thanks so much for a trusted place to find recipes for all my baking adventures!

  2. This pie was OUT OF THIS WORLD. Can’t wait to try the key lime version.
    Is it possible to use pistachios in the crust? Just curious, not looking to change your recipe around, I – and my company – found it perfect. I just really like pistachios and I figure I’ll be making this recipe enough this summer to experiment a little.

    1. Yum! Yes, pistachios (salted or unsalted, your preference) would be great instead of the almonds in this crust.

      1. I actually used the pistachios in the crust for the Key Lime Pie. People loved the pie, but they RAVED about the crust. FYI – Didn’t immediately find the lime juice so I found out JUST how long it takes to juice an entire bag of key limes… About 45 minutes – and I STILL only had 2/3 cup. My wife found the key lime juice you recommended at the store and brought it home so we did a taste test between that and the fresh squeezed. We used the bottled juice as the fresh squeezed almost tasted a little more like grapefruit… Not just bitter but sour somehow.

  3. This pie is amazing! Will definitely make again. It was fairly easy to do, and my 4 year old helped mix. I only had unsalted almonds so I added 1/4 teaspoon salt to the crust, and it came out perfect. I liked the addition of almonds to make the crust texture more interesting. Lemon filling was smooth and creamy. I topped with Sally’s whipped cream. Whole family loved this.

  4. Hi Sally,
    I want to make this pie for a party but unfortunately some of my friends are allergic to almonds. Would it be ok to substitute them for salted peanuts?

  5. So easy to make and so creamy and tasty. Second time I made it I topped it with whipped cream and fresh blueberries and it was a winner with the family.

  6. Hi Sally, can I bake this with the meringue topping like a lemon meringue pie, or should I put the topping on after baking? Thanks!

    1. Hi Sarah, For the meringue topping linked above you can spread or pipe it onto your baked and cooled pie and then if you wish you can toast it lightly with a kitchen torch.

  7. I tried this recipe for the first time last week. It’s amazing! I entered it in an amateur pie baking contest yesterday and won third place in the creme pie category! Thanks very much for the recipe!
    So easy too make and simply, purely delicious! Just the right amount of tart; great crust with added richness from the almonds. Didn’t make any alterations (well, I did add a little lemon zest to the filling); followed the recipe pretty much as shown. Awesome!
    I’ll be checking out more of your recipes. 🙂 Thanks again, Sally!

  8. Absolutely amazing, Sally!!! Everything I was hoping for and more…..definitely making this again…. And again, and again! So deliciously creamy and smooth, crazy easy, and delicious – my family LOVED it! Thank you!

    1. Absolutely. The pie will be a little thinner in a larger pan. The bake time should still be about the same, maybe a minute or 2 shorter.

  9. Thank you for this incredible recipe. I am planning to make it for a dinner party this weekend. I live in Singapore and we do not have Graham Crackers over here, what can I use instead? Would digestive cookies work or do they have a completely different flavour?

  10. I have tried several of your lemon recipes and this one is by far the best one yet! Incredibly simple!!! I got many compliments and it hasn’t been 2 hours and the whole thing is gone! I am trying your key lime pie version next!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally