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

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

151 Comments

  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. Trina @ Sally's Baking Addiction says:

      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

    1. Lexi @ Sally's Baking Addiction says:

      Hi Alanna, we haven’t tried adding peanut butter directly to this pie. However, you might be interested in our Unbelievable Peanut Butter Pie or Peanut Butter Tart instead!

  3. Mara Theobald says:

    My lemon cream curdled?!?!

  4. Samantha Smith says:

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

    1. Trina @ Sally's Baking Addiction says:

      Hi Samantha, we haven’t tested it. You may love this recipe for classic lemon meringue pie!

  5. Hi Sally will it be ok to use a store bought pie crust ?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Liz, You definitely can!

  6. Thank you! Will let you know how it turn out.

  7. Veronica Barth says:

    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 !

  8. Could this pie be made using fat free sweetened condensed milk- it’s all I have.

    1. Lexi @ Sally's Baking Addiction says:

      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.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×