Creamy Lemon Pie

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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.

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

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


All Comments

  1. Yummy!!! This recipe is a keeper. So creamy and boy do we love lemon! Thank You. Can’t wait to make it for company! 

  2. Sally, I’ve never been able to make a graham cracker crust that doesn’t crumble! This one was not exception (the pie was still amazing, though!). Do you have any tips or tricks? Thanks!

      1. Dear Katie & Sally
        , what I do is use a potato masher to press crusts down really, really well. If you’ve got one, just press down on the crust as if you were mashing potatoes – I’ve never had a problem with crumbly crusts since! (although I guess it won’t work quite as well up the sides). also, you can get some aggression out 🙂

  3. Hi there Sally – I’ve never responded before today, but I HAD to tell you that I made this pie for a potluck at work, and the raves were amazing. Every person who ate said it was the best pie they had ever tasted! I had to agree. There is something about the tart lemon with the condensed milk that is simply a marriage of two ingredients. And the combination of graham crackers and almonds for the crust was such a delicious change to a regular graham cracker crust. Thank you, this was the best 🙂

    1. I’m so glad you and everyone loved this lemon pie! Makes my day to read this, thank you so much for reporting back about it!

  4. Did anyone else find the lemon flavor too subtle and not tart enough?  I was expecting LEMON but it was a lemon.
    This was much too sweet for my taste. 

  5. Ok- I’ve been wanting to make this since I saw the post and today it finally happened. OH. MY. CREAMY GOODNESS!!!!! So simple, so quick, and so lemony perfect!!! Move over key lime, there’s a new favourite citrus in town!

    1. Yep! SCM cans are typically sold in 14 ounce quantities (depending where you live in the world), so that is why I word it as such. Thanks for asking!

  6. This looks AMAZING but my husband is lactose intolerant? Is there any reasonable substitute for the sweetened condensed milk? Thanks so much in advance!

  7. This pie looked so good I just had to make it. But It’s been in the oven for about 25 mins plus tho and it just doesn’t seem to be setting. Any suggestions?

  8. I love the idea of almonds in the crust, I was brain dead one night so I used saltine crackers to get the salty taste I was looking for.

  9. HI, I only have 1 sweetened condensed and 1 evaporated can (far from a store) and want to make this tomorrow. Do you think that will work? Can I add some sugar?

    1. Hi Becky! Evaporated milk is not a suitable sub for the sweetened condensed milk. You’ll need an additional can of SCM.

  10. Hi

    I was wondering if you think cashews could be a good substitue for the almonds? I wanna make this for my dad for Thanksgiving my this Thursday and he is huge cashew fan and hates almonds. I know the nuts are a completely different in texture and I wasn’t sure this trade would work the same. Please let me know when you can. Thanks a ton!

    1. Hi Tiffany! Cashews would actually work just fine. Or you can leave out the nuts completely and use 1 and 1/2 cups crushed graham crackers (about 10 full sheet graham crackers).

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

  2. Have you ever tried making this pie in a mini version-like with cupcakes like your little mini key lime pies? Do you think I could make the exact recipe and put into cupcake pans and just cut the baking time significantly?? I LOVE this pie recipe and have made it several times but wanted to make it in an easier fashion for people to grab a “pie” at an outdoor party!

  3. Hi there Sally. I really want to make this, but I want to decrease the sweetness a little due to personal taste. Can you advise me on how to do that? Less sugar or condensed milk?

    Thank you for all your work!

  4. If I use the extra egg whites to make your meringue recipe and I don’t have a kitchen torch… do I just make it as instructed and add it to the pie and serve? Or do I add it and bake it for extra time ?

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