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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

Video Tutorial

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

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

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!

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

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

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.


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.


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.

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

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

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 1x
  • 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

Scale

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

Reader Questions and Reviews

  1. Hi Sally I made this pie and the crust got stuck to the glass pie plate, it was especially stuck where the bottom meets the side, any ideas why this happened? The pie was great and especially the crust. I want to make it again hopefully without the sticking

    1. Hi Carol! We’re so glad you loved it. Did you serve the pie straight out of the fridge? The butter in the crust could have been solidified and “stuck” to the dish. Letting it sit at room temperature for a few minutes before serving should help next time.

  2. Hi!
    Would this recipe work with different flavours? My mom asked me to create a lemon and PB pie

  3. Hey Sally! Would it be possible to make the filling and put it in shortcrust pastry instead of the gram cracker crust?

  4. I have made this 3 times. We love this pie. I used your traditional graham cracker crust recipe. 2 times my crust stuck to pan. What did I do wrong. Tks for great recipe !

    1. Hi Tammy, the filling doesn’t set up as nicely using low fat. For best results, we recommend waiting to make the pie until you have full-fat sweetened condensed milk available.

  5. My first time lemon pie was a success. I used Aldi ‘s pre-made graham crust and adjusted amount of ingredients for filling as below.
    1 (14 ounce weight) can full-fat sweetened condensed milk
    3/4 cup (180ml) fresh lemon juice (about 4 lemons)
    3 large eggs
    8 ounces cream cheese
    4-6 ounces sour cream
    Thank you.

  6. I made this pie with my granddaughter and it was amazing. I even liked it and don’t like anything tart. But this recipe has just enough tart and sweet so it’s really balanced. Delicious!

  7. I Love this recipe, My wife doesn’t really like cake but I make this for her Birthday (tomorrow) every year since we met! She gets so excited and raves to everyone about it.

  8. Hi Sally! Is this recipe for just 1 pie? I was thinking about using the premade graham cracker crust, will that work?

    1. Hi Krystal! Yes, this recipe is for one pie. You can use a premade graham cracker crust if you would like.

  9. Hi Sally!
    Lemon pie is my favorite so thank you so much for this easy but tasty recipe! I am thinking to make it for my birthday on the 29th of December.
    Great blog!

  10. Hi Sally, another brilliant recipe, I wanted to ask, if I were making a shortcrust pie shell would I be best using a static oven or a fan oven? Thank you in advance

    Best wishes from Scotland, Uk

    1. Hi Leandra, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.

  11. Hi Sally, If using a meringue (the recipe for your lemon meringue pie)(or is there a better recipe to use?) would I put it on right away and let all of the pie bake? And for how long for everything to be done? Thanks I’m the cook and my wife is the lemon lover!! It looks great and will be fun to try it.!

    1. Hi Mike! We suggest using this meringue topping – 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.

  12. ONe more question. Would adding zest to the filling be good? I’m using Meyer lemons. Thanks, I’m retired and so its fun to try different things. This is a job I dont mind!

    1. You can definitely add some zest to the filling – let us know how it goes!

  13. I tried the recipe because I like lemon and it sounded very easy. It was easy but was way to sweet and the flavor of the condensed milk overpowerd the lemon flavor. I think I will stick to regular lemon pies & tarts.

  14. Love this pie, but the condensed milk upsets my stomach. Is there a substitute for the condensed milk?

    1. Hi Mary, If weigh your graham crackers you will need a total of 135g. Hope this helps!

    2. I’m sure you figured it out by now but a sheet is how the cookies come in the package, there’s about 5 sheets in each individual packet inside the box. You get it? No such thing as stupid questions, these kinds of questions help everyone! Anyone who’s probably new to baking too!

  15. I purchased a premade pastry crust. Does it need to be baked prior to putting the filling in and baking?

  16. Made it this afternoon for PI day xD
    It came out fabulous! I used your meringue topping and used the broiler in the oven to toast it just in case someone else like me doesn’t own a torch!

  17. So delicious and EASY! I made this pie start to finish in under an hour during my lunch break. We ate it to celebrate Pi Day, and it was a huge hit! The only thing I would do differently next time is pulse the almonds on their own first before adding the graham crackers. The larger nut chunks were tasty, but my crust wasn’t as sturdy as I would have liked. Plus, the kids complained a little. Thanks for another great recipe.

  18. This was fantastic! I’ve tried several lemon pies and this wins hands down.

  19. I accidentally used whole eggs what do you think will happen? Is it ruined?

  20. I love, love love this pie as I love all your recipes that I have tried so far! This is light and tart while satisfy the sweet tooth as well. I followed instructions exactly. I love all the research you do on each recipe and all the helpful hints you give us.
    I’m wondering if the pie can be frozen?

    1. Hi Donna, so glad you loved it! This pie freezes well up to 3 months– thaw overnight in the refrigerator.

  21. Following your recipe exactly, I made this pie earlier today. While it turned out nicely, it was alittle too sweet & not enough lemony. How much more lemon can I add & still have filling set up?

    1. Hi Deb, for even more lemon flavor, you can add some lemon zest to the filling. Thanks so much for giving this recipe a try!

  22. So easy, so tasty. I followed someone’s suggestion to add a little lemon zest to the filling, and it was just perfect. No one could believe how delicious it was. I was really skeptical about using roasted, salted almonds in the crust, but the nuts helped balance the sweetness that normally comes from an all-graham cracker crust and added a lovely complexity to the flavor. Well done!

  23. I don’t think I left a comment before, but I’m making this again because I made it for my sister last year and she said it was the best thing I’ve ever made!

  24. Hi Sally! If I want to use digestive biscuits instead of Graham crackers, how many grams of the digestive biscuit should I use? We don’t get grahams crackers where I am from. You have given a separate measurement for using digestives in the cheesecake crumb. Thanks so much.. as always love your recipes!!

    1. Hi Shirley! You’ll want the same– about 130-135g of digestive biscuits.

    2. Would this work with grapefruit and if so what adjustments, if any, are necessary?

      1. Hi Deb, we haven’t tested it but can’t see why not!

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