Lemon Pie gets a twist in my version of Joanna Gaines’ famous Magnolia Lemon Pie—a thick graham cracker crust, creamy lemon filling, and fresh whipped cream.
The Best Lemon Pie
Yes, I’m one of the many fans who love the Gaines family. I’ve watched “Fixer Upper,” own too many dishes from her collection, and love her famous lemon pie. While there are lots of lemon recipes here, Joanna’s pie caught my attention, and it didn’t disappoint!
This pie is so good, it’s become one of my top lemon recipes. While it’s close to the original, I’ve made a few changes over time that I think are worth sharing!
Tweaking Joanna’s Lemon Pie
- More Lemon Flavor: Added more lemon juice and extract for a stronger lemon taste without being too much.
- Less Sweetness: Added salt and vanilla extract to balance the sweetness.
- Graham Cracker Crust: Used my favorite Graham Cracker Crust recipe (you might recognize it from my Coconut Cream Pie).
- Whipped Cream: Added vanilla bean paste for extra flavor and those nice black specks!
Quick Tip
Lemon extract adds stronger lemon flavor without changing the texture like juice. Use pure extract, found with baking supplies, not emulsions or flavor oils.
Lemon Pie Filling Ingredients
- Sweetened Condensed Milk: This makes the filling sweet and gooey, so no need for extra sugar.
- Citrus Juicer: Makes juicing lemons easy!
- Salt: Might sound weird in a sweet pie, but it really boosts and balances flavors.
- Egg Yolks Only: Save those whites for meringue cookies or an egg wrap.
Favorite Graham Cracker Crust
This thick, sweet crust has a nice strong butter flavor. Here are a few tips:
- Let melted butter cool to room temperature before mixing (hot butter will melt sugar, causing a greasy crust).
- Measure crumbs precisely, slightly overfilling measuring cups and leveling off with a knife.
- Thoroughly blend graham crackers into fine crumbs to avoid large chunks affecting clean slices.
- Press crumbs up sides evenly so crust doesn’t crumble when slicing.
- Bake crust before adding filling to prevent sogginess. Let cool slightly before filling.
Fresh Whipped Cream
There is nothing like real, fresh whipped cream and on this Lemon Pie.
- Use good heavy cream with only one ingredient: cream.
- Make sure the cream is cold for the best whipping results.
- Add flavor with a small amount of salt, vanilla paste (or extract), and powdered sugar. Taste and adjust sugar or vanilla if needed.
How To Make Lemon Pie
This pie can be broken down into 3 simple steps:
- Crust: Mix graham crackers, melted butter, sugar, and salt. Press into a pie dish and bake. Let butter cool to avoid a greasy crust.
- Filling: Mix sweetened condensed milk, egg yolks, lemon juice, lemon extract, and salt. Add to crust and bake until firm.
- Whipped Cream: Whip heavy cream, powdered sugar, and vanilla until thick. Top cooled pie. Use cold ingredients for thicker cream. Enjoy cold!
Storage
Storing Lemon Pie
- Keep at room temperature: Up to 2 hours.
- In fridge: Airtight container for 2-4 days.
- Can you freeze lemon pie?: Yes! Wrap slices, place in container, and freeze for up to 2-3 months. Thaw in fridge, then 30 minutes at room temp before serving.
More Lemon Desserts
- Lemon Bundt Cake with lemon buttercream frosting
- Lemon Curd and ways to use it
- Sparkling Blueberry Lemonade with fresh lemon juice
- Lemon Blueberry Sweet Rolls with a lemon glaze
- Peach Lemonade only four ingredients!
Lemon Pie
This spin on Magnolia’s famous Lemon Pie features a buttery graham cracker crust, creamy lemon filling, and a dollop of fresh whipped cream.
Equipment
- Pie pan 9-inch
- Blender or food processor
- Stand mixer or hand mixer
Ingredients
Graham Cracker Crust
- 1-3/4 cups graham cracker crumbs 12 to 13 full graham cracker sheets
- 6 tablespoons unsalted butter melted
- 1/4 cup granulated sugar or light brown sugar
- 1/8 teaspoon salt
Pie Filling
- 2 (14-ounce) cans sweetened condensed milk I use Eagle Brand
- 3 large egg yolks
- 5 lemons plus optional lemon slices and zest if desired
- 1-1/2 teaspons lemon extract see note 1
- 1/8 teaspoon salt
Whipped Cream
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- Mint sprigs for garnish, optional
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie dish with cooking spray and set aside.
- Melt butter in a microwave-safe bowl and let it cool for 5 minutes to prevent a greasy crust. Process graham crackers in a blender or food processor until fine. Measure 1 and 3/4 cups of crumbs into a large bowl, add sugar and salt, and mix in the cooled butter using a spatula. Pour mixture into a prepared pan, pressing firmly into the bottom and up the sides with the flat bottom of a measuring cup. Bake in the preheated oven for 8 minutes and allow to cool.
- Using a stand or hand mixer, blend sweetened condensed milk, egg yolks, 3/4 cup lemon juice, lemon extract, and salt. Beat on medium speed for 2–4 minutes until mixture is smooth and well combined.
- Pour the mixture into the pre-baked pie crust and bake for 12–17 minutes, or until it slightly jiggles in the center and bubbles appear on the surface. If the crust browns too quickly, cover it lightly. Remove from oven and cool on a rack at room temperature for 30 minutes.
- Cover the pie and refrigerate for at least 1 hour.
- Whipped Cream: Mix cream, sugar, and vanilla. Beat with a stand or hand mixer until soft peaks form. Spread over the entire cooled pie for immediate consumption or add to individual servings. Avoid covering the whole pie with cream if expecting leftovers, as it may become watery.
- Cover leftovers tightly and refrigerate. Garnish with lemon zest, lemon slices, or fresh mint before serving chilled (see note 2).
Video
Recipe Notes
Note 1: Lemon extract is a flavor enhancer (not to be confused with lemon juice), like vanilla extract, that intensifies the pie’s citrus flavor. It’s typically found near other baking extracts and spices in grocery stores. For best results, use pure lemon extract. If unavailable, you can omit it, but the lemon flavor will be milder.
Note 2: To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.
Storage: Keep at room temperature up to 2 hours. Store in the fridge in an airtight container for 2–4 days. To freeze, wrap slices, place in container, and freeze for up to 2–3 months. Thaw in fridge, then 30 minutes at room temp before serving.
Nutrition
Serving: 1serving | Calories: 543kcal | Carbohydrates: 76g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 371mg | Potassium: 343mg | Fiber: 1g | Sugar: 56g | Vitamin A: 713IU | Vitamin C: 8mg | Calcium: 236mg | Iron: 2mg
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 🙂
So we don’t need to add cornstarch to this pie?
Yes no cornstarch 🙂
Just made this tonight for Mother’s Day tomorrow (Sans whipped cream)- excited to try it! I’m curious where the dessert plates are from in your photos? They’re so cute! Thanks!
I hope you love it DeAnna! 🙂 I’m pretty certain the plates were from Crate and Barrel 🙂 Happy Mothers Day!
what a fun dessert, thank yo for sharing and tweaking this since I hadn’t 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 “in your face” strong lemon flavor desserts! So creamy and delicious! 🙂
Hahaha I love it! Thanks Brittany! 🙂
Hi Chelsea,
I love a lemon dessert — I’m with you though, I don’t 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, “I’ll get my stool!” Future chef, right there, lol. Can’t wait to try it!
The pie looks yummy, but the Nutritional Facts, Yikes!
Definitely a treat 🙂 Thanks Nancie!
hey girl- this pie looks amazing!
Your pics are absolutely amazing! I’ve also had Joanna’s Lemon Pie a handful of times, and you’re right, it definitely does not disappoint. I’ve actually made it for Easter both this past Easter and last year as well. It was a huge hit! Thanks for sharing your tweaks. I’ll have to try it this way next time I make this Lemon Pie!
Thank you Ashley! I’m so excited to hear how you like it! 🙂