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

181 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. Rachael @ Rachael's Foodie Life says:

    wow this sounds beyond delicious! lemon meringue pie is my absolute favourite but sometimes it’s just too sweet, and this could become my new favourite!!

    1. I hope you try it! Let me know how it compares to your favorite when you do!

  3. 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. Are you packing it down SUPER tight? Like very very tight. A little extra butter would help as well.

      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 🙂

  4. Have you ever tried avocado pie? It is similar to this and is a summer staple for me! I would love to try it with this almond crust!

    https://www.californiaavocado.com/recipe-details/view/31487/california-summer-avocado-pie

    I follow that recipe but usually end up using two avocados!

    1. I haven’t tried it! Sounds interesting.

  5. 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!

  6. 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. 

  7. Sally,
    How long would it bake if you were making minis?

    1. Hi Kathy! I’m unsure. Similar to these I suspect: https://sallysbakingaddiction.com/2015/06/29/key-lime-pies/

  8. 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. Ha! Glad to hear it was worth the wait 🙂

  9. I’m confused what you mean by 2 (14 ounce) cans
    Do you mean a total of 28 ounces of condensed milk?

    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!

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

    1. Unfortunately, Tanya, the SCM is the main ingredient here and without testing any alternatives, I can’t say for sure. So sorry!

    2. marcia shields says:

      https://yupitsvegan.com/vegan-sweetened-condensed-milk/

      Try this?

  11. Hi! Can I substitute the almonds with additional graham crackers instead?

    1. Hi Kate! You can use my graham cracker crust recipe instead.

  12. 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?

    1. Maybe your oven wasn’t the right temperature? My oven is like that – it’s never the temperature the oven says, so an oven thermometer is invaluable (and inexpensive!) so that your pie and any other baked goods are cooking at the right temp.

  13. Kim McElhaney says:

    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.

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

    1. Just a pinch, if that. You really don’t *need* added salt in the crust.

  15. Becky Jumps says:

    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?
    thanks
    Becky

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

  16. 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!

  17. 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!

  18. 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 ?

    1. Hi Jennifer! Do not bake the lemon pie after you add the meringue topping.

  19. 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).

  20. I’m curious to know how well this recipe would set up if made in bar form, instead of a pie??

    1. I think it would work well as bars!

  21. Can you make this recipe with low fat sweetened condensed milk?

    1. Hi Jude! The filling doesn’t set up as nicely using low fat.

  22. Well, there went my summer baking bucket list. Because obviously all I’m going to make is oodles and oodles of this gorgeous pie 😀 I was already sold after the words “creamy” and “lemon”. This pie looks amaaazing and I can’t wait to make it when the weather warms up!

  23. Beata Demczuk says:

    Perfect Filling and super easy! I had leftover crumbs from a different recipe so I didn’t make this crust only the filling. It was tart and not overly sweet and did I mention easy!

  24. I followed the recipe exactly, except I added a lot of lemon zest because I couldn’t really taste the lemon flavor using just the juice. Turned out really good!

  25. Hi Sally,
    How can you make this crust gluten-free? Would you advise gluten-free graham crackers or using almond flour instead?

    1. You can absolutely use gluten free graham crackers! Enjoy!

    2. For an Australian gluten-free version, I’ve made the base using gluten-free gingernuts, and it was delicious! The ginger and the lemon paired beautifully 🙂

  26. Hi Sally, I saw on your key lime version of this pie today that you sometimes add a little cream cheese. Can I do that with this lemon pie, and if so how much? I want to try to recreate this creamy lemon pie with a hazelnut crust I had in Greece!

    1. Hey Lizzy! For extra stabilization, sometimes I add cream cheese to key lime pie, but that depends on the recipe. You could try adding 4 ounces of softened cream cheese to this lemon pie mixture. Beat it until smooth first, then beat in the remaining filling ingredients.

  27. This is a very easy recipe and very tasty. I’ve made it twice and gotten rave reviews. I’m about to make it again for a 4th of July picnic. I’ve been serving it with a blueberry compote and may add a strawberry garnish this time. Unsweetened whipped cream on the side. The almond graham crust is delicious and I will try it with other fillings. Thank you for making my friends and family happy and making me look like a star!!!

  28. This recipe is so creamy and delicious! Not too tart and not too sweet, it’s simply refreshing! I used Nilla wafers for the crust, as my kids are not fans of graham crackers, and it turned out great!

  29. this looks delicious! i can’t wait to make it. Also, are there any alternatives for gram crackers?

    1. Are you outside of the US? I hear digestive biscuits are the best alternative!

    2. I don’t live in the US so I can’t get graham crackers either, but I usually use plain digestives, hob nobs, or Arnott’s shredded wheatmeal biscuits – all work fine as substitutes!

  30. Just made these into mini pies. Ok, they were more like your key lime mini pie recipe, but with this crust and with lemon juice. They were a big hit! Thank you!

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