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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.

lemon pie in a glass pie dish with a slice removed

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!

slice of lemon pie topped with whipped cream on a white plate with a fork

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

3 Parts to Creamy Lemon Pie

  1. 4 ingredient toasty almond graham cracker crust
  2. 3 ingredient creamy lemon filling
  3. Fun toppings like whipped cream, meringue, almonds, and lemon slices

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!

2 images of graham cracker crumbs in a food processor and crust mixture in a food processor
2 images of graham cracker crust in a glass pie dish and lemon pie filling in pie dish before baking
overhead image of lemon pie with whipped cream piping and lemon slices

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. It’s actually adapted from my lemon crumble bars filling, but we also add egg yolks here 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.

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.

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.

slice of lemon pie topped with whipped cream on a white plate
slice of lemon pie topped with whipped cream on a white plate with a fork

Other Favorite Pie Recipes

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slice of lemon pie topped with whipped cream on a white plate

Creamy Lemon Pie

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours, 40 minutes
  • Yield: 810 servings 1x
  • 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

  • 11 (about 160g) full-sheet graham crackers
  • 1/2 cup (62g) salted almonds (I used roasted)
  • 2 Tablespoons (25g) granulated sugar
  • 5 Tablespoons (71g) 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 the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
  3. Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
  4. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
  5. Bake the pie for 19–21 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.
  6. 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. Graham Cracker Crust: If you purchase graham cracker crumbs, you need 1 and 1/3 cups (160g) for 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 and pre-bake for 8 minutes.
  3. Leftover Egg Whites: Here are my recipes with egg whites, or you can make a meringue topping for the pie.
  4. Non-US Readers: ​​Don’t have graham crackers where you live? Use 180g ground digestive biscuits instead (about 12 biscuits), with the same amount of almonds and butter, and add an extra Tablespoon (12g) of sugar. Pre-bake for 10 minutes.

Keywords: creamy lemon pie, lemon pie

Here’s the recipe for key lime pie!

slices of key lime pie on silver plates with forks

Reader Questions and Reviews

  1. I’ll be making this pie for Mother’s Day. Can’t wait to try it.. I like to test for doneness when using eggs in a recipe, at what temp would you consider this pie done? Thanks

    1. Hi Angela, eggs are considered safe to eat when they reach 160°F (71°C). I’ve never taken the actual temperature of this finished pie’s filling, but at or over 160°F (71°C) would be ideal.

    2. How do you keep eggs from “scrambling” in fillings like this that are supposed to be smooth? Made one (not this one) but came out like small scrambled curds mixed in texture…afraid to work with eggs! TIA…

      1. I am going on almost an hour and still looking liquidy. Any suggestions?

      2. Hi Richard! Did you make any substitutions? Full fat sweetened condensed milk (not evaporated milk) is key to the filling setting up.

  2. I am not crazy about cracker crust what about a normal pie crust

      1. We love this recipe and I switch out chocolate, coffee, lime or strawberries to make this pie. I always top with whipped cream and my family usually finishes the whole pie after dinner!

  3. Can this be made with a deep dish pie pan? If so, would you multiply the recipe by 1.25, 1.5…?

    1. Hi Holly! We haven’t tested it so it’s hard to say. Depending on the depth of your pie dish, it may be best to multiple the recipe by 1.5x to ensure you have enough. Let us know if you give it a try!

      1. Will do! Do you think it would need to bake longer to accomodate for the increased thickness?

  4. After reading the comments about not enough lemon, I did add the zest of one lemon. This pie is DELICIOUS! Thank you.

  5. The pie is wonderful. However I had trouble getting out. What did I do wrong? The crust was stuck on the sides of my dish.

    1. Hi Jan! We’re so glad you loved it. Did you serve the pie straight out of the fridge? The butter in the crust could have been solidified and “stuck” to the dish. Letting it sit at room temperature for a few minutes before serving should help next time.

  6. This pie was tasty, but so overwhelmingly, cloyingly sweet I was barely able to finish a small piece of it. I threw the rest away (which I never do with food). I might try it again, substituting whipping cream for one of the cans of sweetened condensed milk.

    1. Hi Troy, thank you for giving this recipe a try. The filling will not set substituting whipping cream for sweetened condensed milk.

  7. I don’t want to give up on this recipe… but I don’t think it needs the extra sugar to set up. If it won’t do so after replacing one can of sweetened condensed milk with heavy whipping cream, I’ll try evaporated milk. If that doesn’t work there’s always cornstarch, or even flour.

  8. I am looking forward to making this for a cookout next week. Would this pie be ok sitting outside for a bit? I plan to have it in an insulated casserole carrier with a ice pack.

    1. Hi Amanda! This pie is best served chilled, but it would be okay outside for a bit (hard to say exactly how long). Try to keep it out of direct sunlight and keep in mind that the slices may get a bit messy the softer the pie gets.

  9. Just curious if you could just use almond flour instead of grinding the whole almonds to add to the graham cracker crumbs?. Amount needed?

    1. Hi Jessica! We 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.

  10. This is our go-to for lemon pie – love the addition of almonds in the crust.

  11. This was a hit! Everyone was Delighted and surprised by the addition of salted almonds in the crust and the lemon was the perfect tartness to balance the sweet. We made fresh Whipped Cream, unsweetened and it was fabulous with a dollop on top! This will be our family “summer pie” forever.

  12. I made this for tomorrows dessert, and I wanted to let you know that instead of a 9 inch pie pan, I used a 10 inch tart pan with a. removable bottom. The filling fit perfectly, although I did have some leftover graham cracker crumbs. Just thought I put it out there that a tart pan works beautifully.

  13. So easy to make. Super creamy filling. Tart yet sweet. I tried it to see if will pass the MIL test at Thanksgiving. I bring pies. This is a pie she will love!

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