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.

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

2 images of graham cracker crumbs in a food processor and crust mixture in a food processor

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

2 images of graham cracker crust in a glass pie dish and lemon pie filling in pie dish before baking

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!

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. 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.

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

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.

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

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
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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: 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 weight) 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!

slices of key lime pie on silver plates with forks

241 Comments

  1. Hi Sally!

    This is the first recipe of yours that I tried! In love with this pie! I’ve made it close to 4 times already!!! There’s no one who doesn’t love it! Such simple ingredients and what an end product!

    FellowBaker,
    Han

  2. Making this delicious recipe for my son’s birthday! So easy! Can’t wait to taste it!

  3. Made this last week, everyone loved it. Easy to make. Making two fof Thanksgiving! Thanks for the recipe.

  4. Hi Sally, if I decide to use the egg whites as a meringue topping do I bake the pie, and then put the meringue topping on top and bake for another 10 minutes to Brown the meringue, or do I leave the meringue on the pie during the whole cooking time?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michael, 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.

      1. Thank you!

  5. I have a family member who dislikes the flavor of egg yolk. Can I substitute whipped cream for the eggs or use a thickening agent?

    1. Hi Katie, that would require additional testing. The pie doesn’t taste like eggs though– enough sweetness and flavor from lemon. Perhaps try it how it’s written first?

  6. I live in NZ and not sure if I can purchase Graham crackers, what can I use instead? Thanks Sue.

    1. Any cookie or sweet cracker that would go well with lemon and almond should work. Maybe a shortbread or an almond cookie?

  7. Sally I only have 24 ounces of condensed milk and I don’t feel like going out in the cold to get another canned would I be able to get away with that or is there something I can substitute for the other 4 ounces?

    1. Hi Sue, keep in mind that the 14 ounce cans are measured by weight. Each 14 ounce can has about 10 liquid ounces in it, so about 20 liquid ounces of sweetened condensed milk. Does your can weigh 24 ounces or do you have 24 liquid ounces? If you need more liquid, use heavy cream to make up for the rest you need.

  8. @Sue: I live in France without graham crackers, so I used short bread cookies instead. It turned out absolutely fantastic by following the recipe otherwise exactly as written, but the sides of the crust did sink down a bit. When I make it again, I’ll add pie weights and a bit more time to the blind baking step. Thank you Sally for another great recipe!

  9. Sweet, tart cool pie everyone enjoyed. Making again this weekend. Thank you for the recipe

  10. I love all your recipes! Can this be made with your all butter pie crust?

    1. Trina @ Sally's Baking Addiction says:

      Hi Zehava, we haven’t tested it. You would need to partially blind bake the crust. You may also love this recipe for classic lemon meringue pie!

  11. Robin Starr says:

    I am making mini tarts – I have 4 tart tins, 4″ diameter. Any thoughts on whether to make a full recipe or a half? Thank you!!

    1. Hi Robin, I would halve this recipe for 4 4-inch tart pans. (Tart pans are pretty thin and 4 inches is quite small.) I’m unsure of the best bake time.

  12. Sherry—likethewine says:

    Wow! So good! Took a little more cooking time than the recipe said (and I used her meringue topping recipe as well) and it was just fantastic!! 10/10

  13. Made this yesterday after dinner to bring to work today for Pi Day, and it came out absolutely perfect. I couldn’t find any salted almonds, so I just used salted butter in the crust to balance it, and it’s absolutely divine! I got four lemons and just squeezed out enough lemon juice for the recipe with my juicer, so err on the side on caution and make sure you have enough!

  14. I bet it would have tasted good if I had made it with dairy but I used coconut condensed milk and it just soaked into the graham cracker crust 🙁

  15. Can you say Yummy? This was a great pie. My husband is a pie guy and he loved it. I made it exactly like the recipe.

  16. Joelma Sissov says:

    Hi Sally,
    I am trying to cut sugar from my family’s diet. would it be possible to substitute the sweetened condensed milk for the unsweetened milk (evaporated milk)? thanks !

    1. Lexi @ Sally's Baking Addiction says:

      Hi Joelma, we haven’t tested the recipe that way and we fear the filling wouldn’t set up properly. Best to stick with sweetened condensed milk here!

  17. Lisa Marie Rebello says:

    If I want to make this recipe using individual pie plates, could you tell me how to adjust the baking time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Lisa, We’re unsure of a smaller pie bake time and crust bake time without knowing the measurement or testing ourselves, so sorry!

  18. Wow, delicious and decadent, and so quick and simple to put together. I made a meringue topping with the egg whites and it just enhanced the perfection! Loved it and want to make it again straight away.

  19. My lemons underperformed. To make up the shortage I added limoncello liqueur. One of those wonderful discoveries. It was amazing.

  20. How do you cover this pie once it’s baked and cooled?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Patti, you can cover with plastic wrap or foil after it’s baked and cooled. We love to use Press N Seal.

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