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

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

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

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

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

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

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

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.


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


Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple 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


  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.


  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


  1. Will you please share info on the beautiful white plate with filigree rims? Thank you!

    1. Hi Elizabeth! I purchased them from Pier 1. 🙂

  2. I just tried this pie for the first time and it is fantastic! I love the almonds in the crust. Recipe idea: If a thin layer of this lemon filling could be baked on top of a plain cheesecake that would be amazing!!! Thanks so much for a trusted place to find recipes for all my baking adventures!

  3. Brad Drewen says:

    This pie was OUT OF THIS WORLD. Can’t wait to try the key lime version.
    Is it possible to use pistachios in the crust? Just curious, not looking to change your recipe around, I – and my company – found it perfect. I just really like pistachios and I figure I’ll be making this recipe enough this summer to experiment a little.

    1. Yum! Yes, pistachios (salted or unsalted, your preference) would be great instead of the almonds in this crust.

      1. I actually used the pistachios in the crust for the Key Lime Pie. People loved the pie, but they RAVED about the crust. FYI – Didn’t immediately find the lime juice so I found out JUST how long it takes to juice an entire bag of key limes… About 45 minutes – and I STILL only had 2/3 cup. My wife found the key lime juice you recommended at the store and brought it home so we did a taste test between that and the fresh squeezed. We used the bottled juice as the fresh squeezed almost tasted a little more like grapefruit… Not just bitter but sour somehow.

    2. Ha! I was just reading through this recipe and said to myself, “Self, I think we should use pistachios in the crust.”

  4. Regina Young says:

    My family new favorite

  5. This pie is amazing! Will definitely make again. It was fairly easy to do, and my 4 year old helped mix. I only had unsalted almonds so I added 1/4 teaspoon salt to the crust, and it came out perfect. I liked the addition of almonds to make the crust texture more interesting. Lemon filling was smooth and creamy. I topped with Sally’s whipped cream. Whole family loved this.

  6. Victoria Ginsburg says:

    Hi Sally,
    I want to make this pie for a party but unfortunately some of my friends are allergic to almonds. Would it be ok to substitute them for salted peanuts?

    1. Hi Victoria! Use my regular graham cracker crust recipe instead of this crust recipe with the almonds.

  7. Hi,

    I love this recipe and so does my family. I wondered whether it can be frozen?

    1. Sure can, Wendy! See recipe note #1 🙂

  8. So easy to make and so creamy and tasty. Second time I made it I topped it with whipped cream and fresh blueberries and it was a winner with the family.

  9. Hi Sally, can I bake this with the meringue topping like a lemon meringue pie, or should I put the topping on after baking? Thanks!

    1. Hi Sarah, 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.

  10. I tried this recipe for the first time last week. It’s amazing! I entered it in an amateur pie baking contest yesterday and won third place in the creme pie category! Thanks very much for the recipe!
    So easy too make and simply, purely delicious! Just the right amount of tart; great crust with added richness from the almonds. Didn’t make any alterations (well, I did add a little lemon zest to the filling); followed the recipe pretty much as shown. Awesome!
    I’ll be checking out more of your recipes. 🙂 Thanks again, Sally!

  11. Absolutely amazing, Sally!!! Everything I was hoping for and more…..definitely making this again…. And again, and again! So deliciously creamy and smooth, crazy easy, and delicious – my family LOVED it! Thank you!

  12. I only have a 10” pie dish, can I do this recipe without any alterations?

    1. Absolutely. The pie will be a little thinner in a larger pan. The bake time should still be about the same, maybe a minute or 2 shorter.

  13. Thank you for this incredible recipe. I am planning to make it for a dinner party this weekend. I live in Singapore and we do not have Graham Crackers over here, what can I use instead? Would digestive cookies work or do they have a completely different flavour?

    1. Hi Kay! From what I’ve heard, digestive biscuits/cookies work as an excellent substitute for graham crackers in crusts.

  14. How do you think the liquid conversion might go for using fresh squeezed orange juice instead of lemon juice?

    1. Yes! Same amount. You may want to add a small pinch of salt since you’ll lose the tartness from lemon.

  15. I have tried several of your lemon recipes and this one is by far the best one yet! Incredibly simple!!! I got many compliments and it hasn’t been 2 hours and the whole thing is gone! I am trying your key lime pie version next!

    1. My daughter made this and we really enjoyed it. She made a second pie using coffee instead of lemon juice & it was amazing!!! (But took longer to bake)

  16. Jacqueline Torres says:

    Hi Sally
    Love your recipes! I’m
    Wondering which is your favorite (since they’re so similar and want to try one of them urgently) key line or lemon pie?

    1. Hi Jacqueline, Thank you so much! I don’t think I can pick a favorite between these two. Sometimes it just depends on the season and if fresh lemons or limes look better in the store 🙂

  17. After debating between this and the lemon meringue pie, I made this one. It’s very easy and the flavor is awesome!!! Great recipe.

  18. This pie was so good!! It was so easy to make and only took a few ingredients, I was short on time and had to use a premade graham crust and it turned out perfect. The filling was the perfect amount of lemon and sweetness, super smooth too. I had to bake mine a bit longer than the recipe said but it all worked out. I love your site, I can always trust your recipes as being reliable and delicious. Thanks!

  19. Hi Sally I do not have condensed milk right now (actually i have one can from god nows when..) since we are on lockdown here in Ecuador, do you think I can substitue for evaporated milk? Adjusting sugar of course?? Help I have a stupid amount of lemons which I have to use. Will be also making your lemon curd today!

    1. Hi Marisol! Unfortunately you’ll need the sweetened condensed milk for this recipe. How about my lemon meringue pie instead? Or any of my other recipes using lemons.

      1. I just made your lemon berry bundt cake, it was a hit!! Thnks!

  20. During this 19 disaster I didn’t have ingredients to make my traditional Easter desserts, but I did have some lemons so I made this pie. It was delicious! It requires 4 egg yolks and I next made the coconut macaroons…..they require 4 egg whites. A perfect accompaniment. Thank you so much; this site helped me to make Easter special in trying circumstances. Blessings to all!

  21. Kristi LaMont says:

    I usually use fat free sweetened condensed milk in recipes but you specify full fat. May I ask why?

    1. Hi Kristi, the pie won’t set up without the fat in the sweetened condensed milk.

  22. Absolutely deeelicious! Wanted something different from the norm of lemon pie and this hit it outta the park. The crust so buttery and amazing. Didn’t have a food processor so I used a blender to crush the nuts up and it worked perfectly.
    Everyone loved it and the whipped topping was a delightful addition. Kids were like “kool whip, who?” Haha
    I made it in a spring form pan and it presented beautifully. thanks for your recipes, this is my go to spot for amazing deserts!

  23. Delicous! So good! I didn’t have enough lemons so I added a lime. Made no difference still good!

  24. Nikx Eglantine says:

    Hello again, Sally!

    I’m planning to make this recipe, and I’m thinking of using a 9-in springform pan instead, cause I don’t have a pie pan yet (beginner here lol). Would it work for this recipe?

    Thank you so much!

    1. That should be ok. Enjoy!

  25. Can I turn these in to tarts in a cupcake pan? Do I need to add liners? What’s baking time suggestion?

    1. Hi Rachel, you can try using this recipe for mini lemon pies in a muffin pan. I’m unsure of the best bake time, but I would definitely use liners.

      1. Thank you! I will try it and leave the results here later!

      2. This worked beautifully as cupcake-tarts! Baking time was around 15-16 mins and I noticed they peeled out from the liners best after they had been frozen first. But fresh works well too! I love your recipes!

  26. Hello Sally, can I use Graham Teddys? Those are the only ones I have at home.

    1. Absolutely. Use a processor to grind into crumbs. I’m unsure how many you’ll need to process. Use the same amount of crumbs.

  27. I love this lemon pie! It’s super yummy and my family enjoyed it. I will definitely make this again. It’s easy and very quick to whip up. The only thing I changed in the recipe was that I omitted the sugar to make the pie crust. I only added crushed graham crackers, almonds, and butter. It was already sweet enough for me. Thank you Sally for posting this recipe online! 🙂

  28. Hi Sally! I made this for my mother in law’s birthday. Everybody loved it! Best dessert there. I made it with homemade condensed milk.

  29. Hi Sally… i don’t have graham crackers or salted almonds on hand. But what do you think about saltines and unsalted almonds? I could add brown sugar instead of white to make up for the lack of graham…

    1. Hi Leah, I recommend a cookie crumb of some sort– even regular or Golden Oreos (the cream and cookie). Cracker crumbs will simply become soggy.

      1. Leah Oppenheim says:

        thank you!

  30. SaintsBaker says:

    Hi! I so love your site! I was wondering…I have an extra large pie dish and wanted to know if you think this could be doubled to bake still in one dish? Thanks in advance!

    1. Hi, It would really depend on how large the pie dish is! You would likely need to increase the recipe or you would have a very thin pie, and the bake time would be longer.

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