Lemon Pie is smooth, creamy, and bursting with bright lemon flavor, all in a buttery graham cracker crust and finished with a big swirl of fresh whipped cream.
Authorโs Notes
My Forever Lemon Pie That Feels Like a Restaurant Dessert
This is hands-down the best lemon pie Iโve ever had! Itโs the kind of dessert I think about often and make any chance I get. I love pie, but a lot of pies can feel like a whole project with homemade crusts, prepping all the fruit, and lots of steps in between. This one though? It couldnโt be easier.
The crust is a quick graham cracker crust and the filling comes together in minutes. Itโs bright, sweet, perfectly creamy, and packed with lemon flavor. Add a big swirl of fresh whipped cream on top and itโs the perfect finish.
Honestly, itโs kind of wild how restaurant-level good this pie is for how little work it takes.
This Lemon Pie recipe originally comes from Joanna Gainesโ (big fan!) Magnolia cookbook, and after making it so many times, Iโve tweaked it slightly:
- More lemon flavor: I added a bit more lemon juice and lemon extract so the citrus flavor really pops.
- Enhance and balance flavors: A little salt and vanilla help balance the sweetness.
- My favorite crust: I swapped in my go-to graham cracker crust.
- Whipped cream upgrade: I like using vanilla bean paste for extra flavor and those pretty little black specks.
Joannaโs Lemon Pie Ingredients
| Ingredient | Letโs Chat About It |
|---|---|
| Graham cracker crumbs, butter, sugar, salt | Press the crust firmly into the pan using the bottom of a measuring cup so it holds together well after baking. |
| Sweetened condensed milk & egg yolks | These create the rich, creamy filling. Use full-fat sweetened condensed milk for the best texture and flavor. (Not to be confused with evaporated milk.) |
| Fresh lemon juice & lemon extract | Fresh lemons give the brightest flavor. A little lemon extract boosts the citrus without affecting the texture. Use pure lemon extract from the baking aisle, not emulsions or flavor oils. |
| Heavy cream, powdered sugar & vanilla bean paste | Whip just until soft peaks form for a light, fluffy topping that spreads easily over the lemon pie. |
Chelseaโs Notes
A Few Quick Tips:
- Grab a citrus juicer; it makes juicing lemons easy!
- Salt might sound weird in a sweet pie, but it really boosts and balances flavors.
- This pie uses egg yolks only! Save the whites for meringue cookies or an egg wrap.
Favorite Graham Cracker Crust
The crust on this Lemon Pie might be my favorite part! Here are a few quick tips:
- Cool the butter: Let melted butter cool before mixing so the crust doesnโt turn greasy.
- Measure crumbs well: Slightly overfill the cup and level it off for the right amount.
- Use fine crumbs: Blend crackers well so there arenโt large chunks.
- Press firmly: Press crumbs evenly along the bottom and up the sides. Really pack them in so the crust holds together.
- Bake first: Bake the crust and let it cool before adding the filling to prevent sogginess.
How To Make This Lemon Pie Recipe
- Prep oven & pan: Preheat oven to 350ยฐF and spray a 9-inch pie dish.
- Make crust: Mix crumbs, sugar, salt, and melted butter; press into the pan and bake.
- Mix filling: Beat filling ingredients until smooth and creamy.
- Bake pie: Pour filling into crust and bake until the center slightly jiggles.
- Chill & finish: Cool, refrigerate until set, then top with whipped cream and serve.
Storage
This pie can sit at room temperature up to 2 hours. After that, cover and store in the fridge for 2 to 4 days. This pie does not freeze and thaw well.
More Lemon Desserts:
Lemon Pie
Video
Equipment
- Pie pan 9-inch
- Blender or food processor
- Stand mixer or hand mixer
Ingredients
- 1-3/4 cups graham cracker crumbs 12 to 13 full graham cracker sheets
- 6 tablespoons unsalted butter melted
- 1/4 cup light brown sugar lightly packed, or use white sugar
- 1/8 teaspoon salt
- 2 (14-ounce) cans sweetened condensed milk I like Eagle Brand
- 3 large egg yolks
- 5 lemons plus optional lemon slices and zest if desired
- 1 teaspoon lemon extract optional, see note 1
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- Mint sprigs for garnish, optional
Instructionsย
- Preheat oven to 350ยฐF. Lightly spray a 9-inch pie dish with cooking spray.
- Melt butter in a microwave-safe bowl and let cool about 5 minutes so the crust doesnโt turn greasy. Process graham crackers in a blender or food processor until finely crushed. Measure 1-3/4 cups crumbs into a large bowl. Add sugar and salt, then stir in cooled butter until evenly combined.
- Press mixture firmly into the pie dish, first up the sides and then across the bottom. Use the flat bottom of a measuring cup to compact the crust. Bake 8 minutes, then remove and let cool.
- In a stand mixer or with a hand mixer, beat sweetened condensed milk, egg yolks, 3/4 cup freshly squeezed lemon juice, lemon extract, and salt on medium speed for 2 to 4 minutes until smooth.
- Pour the filling into the crust and smooth the top. Bake 12 to 17 minutes, until mostly set with a slight jiggle in the center. If the crust browns too quickly, loosely cover the edges with foil. Remove and cool on a rack for 30 minutes.
- Refrigerate for at least 1 hour (cover if longer than an hour).
- Combine cream, powdered sugar, and vanilla. Beat at high speed with a stand or hand mixer until soft peaks form, about 1 to 4 minutes. Spread whipped cream over the pie if serving right away, or add to individual slices if planning for leftovers. Garnish slices with lemon zest, lemon slices, or mint if desired. Serve chilled.
- Cover leftovers tightly and refrigerate.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used the zest from the lemons and no extract and it was delicious. Also, made it a 2nd time and only had limes and that worked just as well.
Awesome! Thanks so much for sharing, and thanks for the tip on limes!
Sooooooo good! This pie passed the test with my very picky in-laws! Thank you for sharing!
So glad to hear that!! Thanks Tara ๐
So we donโt need to add cornstarch to this pie?
Yes no cornstarch ๐
Just made this tonight for Motherโs Day tomorrow (Sans whipped cream)- excited to try it! Iโm curious where the dessert plates are from in your photos? Theyโre so cute! Thanks!
I hope you love it DeAnna! ๐ Iโm pretty certain the plates were from Crate and Barrel ๐ Happy Mothers Day!
what a fun dessert, thank yo for sharing and tweaking this since I hadnโt seen the original, I also love lemon, even lemon scented stuff of all kinds, so this is perfect to round out this extended July holiday with some lovely pie
I love โin your faceโ strong lemon flavor desserts! So creamy and delicious! ๐
Hahaha I love it! Thanks Brittany! ๐
Hi Chelsea,
I love a lemon dessert โ Iโm with you though, I donโt want it to just be yellow and called lemon, I definitely want to taste the flavor. Love that this looks like a recipe kids can help with. Whenever I pull out a bowl, my son always shouts, โIโll get my stool!โ Future chef, right there, lol. Canโt wait to try it!
The pie looks yummy, but the Nutritional Facts, Yikes!
Definitely a treat ๐ Thanks Nancie!
hey girl- this pie looks amazing!
Your pics are absolutely amazing! Iโve also had Joannaโs Lemon Pie a handful of times, and youโre right, it definitely does not disappoint. Iโve actually made it for Easter both this past Easter and last year as well. It was a huge hit! Thanks for sharing your tweaks. Iโll have to try it this way next time I make this Lemon Pie!
Thank you Ashley! Iโm so excited to hear how you like it! ๐