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.
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. It packs as much lemon flavor as lemon crinkle cookies, and you’ll love the delicious contrast between a salty sweet crunchy crust and smooth and tangy filling. Let’s dive in!
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
- 4 ingredient toasty almond graham cracker crust
- 3 ingredient creamy lemon filling
- 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!
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.
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.
Other Favorite Pie Recipes
- Blueberry Pie
- Cherry Pie & Peach Pie
- Coconut Cream Pie
- Strawberry Cream Cheese Pie & Cheesecake Pie
- Peanut Butter Pie
Creamy Lemon Pie
- 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
- 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
- Preheat oven to 350°F (177°C).
- 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.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- 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.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
- 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.
- 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.
- Leftover Egg Whites: Here are my recipes with egg whites, or you can make a meringue topping for the pie.
- 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!
Reader Comments & Reviews
I made the pie according to the instructions. But after cooling for about an hour, I placed plastic wrap over it to transport it. I saw immediately that the plastic wrap lifted the top of the pie, ruining how it looked. Should I have let it cool in the fridge to prevent this from happening, or just not use plastic wrap and use aluminum foil to cover it when transporting it? I’m going to whip heavy cream and cover it with that and a sprinkle of sliced almonds. Thanks…
Hi Geri! Definitely let the pie cool completely before covering with anything (plastic wrap or aluminum foil).