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.

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

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!

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

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

How to make toasted almond graham cracker crust on sallysbakingaddiction.com

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

How to make creamy lemon pie on sallysbakingaddiction.com

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!

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

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.

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

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.

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

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

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) 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!

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

180 Comments

Comments are closed.

  1. Andrea @ Cooking with a Wallflower says:

    This creamy lemon pie looks so delicious and perfect as a summer dessert. I can’t believe I’ve never had a lemon pie before. And I love that this pie doesn’t require many ingredients.

  2. Jenny from jennyisbaking.com says:

    Yay to the fact that you posted this pie anyway. I don’t care. You can never have too many pies and I love, love anything with tangy lemon in summer. So thank you!
    PS: I have tried an only almond pie crust. For this I roasted the almonds first. It works perfectly with butter!

  3. Hey Sally! This lemon pie looks amazing, as do all of your recipes!! I saw your key lime pie recipe and I noticed that it uses 2 cans of sweetened condensed milk as opposed to only 1 in this recipe. Is there a reason why only 1 is used in this recipe? I enjoy learning about new baking techniques and comparing recipes to find any common threads or differences (weird, right?) and I was just wondering if there was a specific reason why 🙂

    1. Hi Danny! It should be 2 cans– not one! Sorry about that 🙂

  4. Hey Sally! can this be made with fresh limes (lemons not availabe out here)? if yes, wld like to know the exact amount of fresh lime juice that should be used. Thks!

    1. Hi Nona! Follow the recipe for key lime pie instead (you can use regular limes).

  5. Oh, Sally…I’m sorry that this pie caused you grief, and I’m glad you got it figured out in the end! I’m not even pregnant and I can end up crying over frustrations like that! I swear, it’s like how a paper cut can hurt worse than a full-on cut. Anyway! This pie looks glorious, and I cannot wait to try it! I think it would be fun to try it with a mix of cinnamon and honey graham crackers. Or, you know, one or the other. The next day and the next day 😉

  6. Patricia @Sweet and Strong says:

    I have been craving ALL the summery desserts, especially because  it’s been so hot out.  I made a chocolate pie last weekend and am thinking I need something fruity or non chocolaty this week, so this recipe is perfect. 🙂

  7. I love this pie, thanks for posting! I make something similar with a saltine based crust and we call it Atlantic Beach Pie. Delish!

    1. Never thought to use saltines as a pie crust! Yum!

  8. Taking this crust vegan by using coconut oil in place of butter and using for another vegan filled pie! Thank you!

    1. Let me know how it turns out!

  9. MichConnors says:

    Thanks for this, can’t wait to try this crust!

  10. Omg, I always wanted to make a lemon pie since limes are waaay to expensive here. I will make it for a friend’s b-day this weekend. Let’s hope my oven will cooperate and it will look as good as yours.

    PS: Tried your lemon and orange poppy seed muffins with no oranges (didn’t have any lol) and they were so good! You’re SO amazing Sally!

    1. Thank you Judith! Hope you and your friend love this pie! 🙂

  11. I make something similar but with fewer ingrdients. Crumbed digestives or ginger nuts , melted butter and sugar for the base, pre bake case about 8 mins.  Filling, 1 tin of condensed milk med double cream and 3 lemons juiced. Mix all together , it may look curdled but keep whisking till smooth, poor into cooled crust and refrigerate. No cooking required. Sometimes I add grated lemon zest to it. This also is yummy 
    If you make this enjoy.

    1. Yum! Thanks for sharing!

  12. I get excited about every recipe you post, but I’m EXTRA excited for this one! Lemon desserts are my absolute weakness; this pie will be gracing my kitchen ASAP!

    1. They are definitely one of mine too! Hope you LOVE it 🙂

  13. Hi Sally, 
    This recipe looks amazing! If I have graham cracker crumbs, how many cups would you recommend using for the crust? Thank you!

    1. Hi Colleen, about 1 and 1/4 cups

  14. I’ve made this before but never with the almonds in the crust so I will definitely be trying that! So, here’s a challenge for you– I’ve always wanted to make a simple chocolate version of this pie. That is –with chocolate, sweetened condensed milk & egg yolks. But I’ve never tried it. Have you ever attempted a chocolate version? And would you use cocoa powder or melted chocolate? You are so good at experimenting, I thought I would throw that out to you. But…. I don’t want to bring you to (pregnancy) tears over it either– HAHA!! Maybe after the little one arrives??? (Of course, there is always sleep deprived tears then!)

    1. Hi Lisa! Not sure if I’ll ever try a recipe like that BUT I have two chocolate pies I love that you should check out if you haven’t already!

      chocolate mousse pie
      chocolate pudding pie

  15. I’ve never had a lemon pie before (not even lemon meringue), isn’t that crazy? This looks so simple & easy though, I have to try it! What kind of graham crackers would you recommend for the crust? I almost always have honey on hand, but that may taste weird, right? Would you use cinnamon or completely plain ones instead?

    1. Most definitely honey! Deeee-lish.

  16. Love your post on your frustration with the lemon juice, but just remember there’s no crying with lemon pie(or was that baseball!). This dreamy pie deserves its own post and the whipped cream designs on the top are spectacular!!! Thank you for such a great recipe☺

    1. HAHA! Love that movie 😉

  17. Christa Walker says:

    This looks amazing. If I only have unsalted almonds, how much salt should I add to the crust?

    1. I would start with 1/8 teaspoon, then taste the crust ingredients (before baking) and see if you would like more.

  18. First of all lemon is my favorite and second I can make the crust gluten free!!!! Thanks Sally!!!

  19. Sally you are hilarious! I love your posts! Oh and the lemon pie looks scrumptious!

  20. Hi, is there any option to make it dairy free??

    1. Not that I have tested.

    2. Hi Yiska, maybe I can help. You can make your own condensed milk from almond milk or any other milk. Just search up “how to make sweetened condensed milk” and follow the directions with your milk of choice 🙂 Then once it’s cooled you can use it in the recipe.

      1. thank allot!! =)

  21. These pics are gorgeous! I especially love the piping on the top of the pie. Lemon is a great variation 🙂

  22. Oh how I adore lemon pie, I’ve been making this one for years…so good topped with meringue! 
    For the filling that doesn’t set, try using greener lemons. Whilst super ripe ones give loads of juice, but something in the acidity changes how it sets 

    1. Thanks for the tip!

  23. Hi Sally!! I love your website so much, I’ve been following this baking site for years! I just had one question, after the pie has cooled in room temperature then I put it in the fridge to chill for 1 hour, what does it mean when you said ” I hour and up to 3 days)  so is 1 hour in the fridge enough time for the pie to chill or is it mandatory for the three days? 

    Thank You!!!

    1. Hi Lauryn! Great question. What I mean is to let it chill in the fridge for AT LEAST 1 hour and up to 3 days. 1 hour is sufficient. I prefer chilling overnight though 🙂

  24. Hi Sally! I’m excited to try this at home very soon! 🙂 Do I need to alter anything in case I want to make a small version like your little baby key lime pie recipe? Thank you so much! 🙂

    1. No alterations needed except for the smaller size and pan 🙂 Same bake time as the mini key lime pies.

      1. Waaaa!!!! I can’t believe I got a reply from you! I’m such a fan of your humorous and witty writing! Of course your yummy and very easy to follow recipes too! 🙂 Warmest thank you Sally all the way from the Philippines! 🙂

  25. Well this is the recipe that broke me; I finally have a food processor on its way. Everything about this recipe sounds divine and I can’t wait for my newest kitchen toy to get here to try it out!

    1. Hope you LOVE it as much as I do!

  26. Blogtastic Food says:

    Omg I am dying…I need this!!!

  27. Gladys Razetto says:

    This recipe is the one mostly everyone makes here in Lima, Perú. It’s delicious. We usually top it with meringue. You can substitute lemon juice for 1 cup passion fruit juice (take the fruit pulp to boil and then sieve it) . Top filling with meringue. I’m sure you’ll love it.
    Thanks for your recipes!! Love your posts.

    1. Sounds so good!

  28. Hi Sally,

    I don’t have a regular sized pie pan. Can I use a springform pan instead? Also, if I wanted to make these in 4 mini pie pans, how long should I bake the crust for and how long should I continue baking with the filling inside?

    1. You can try a 9-inch springform pan instead. I’m unsure of the mini pie bake time and crust bake time without knowing the measurement or testing myself, so sorry!

  29. Gerri Kamps says:

    This looks delicious. Can I use bottled lemon juice instead of real lemons? If so, how much?

    1. Real lemon juice is best for the best taste!

  30. This reminds me of my Great Aunt Grace’s Lemon Meringue pie. She used a regular baked  pie shell, then 1 can condensed milk, 3 yolks, juice of 3 lemons for the filling for an 8-inch pie. My mom bumped it up to 1 1/3 can sweetened conservative milk, 4 lemons, 4 yolks for a 9-inch pie. Use the egg whites for meringue.  My sister-in-law always makes it with graham cracker crust instead, it’s fabulous. I’ve got to try your toasted almond crust!

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