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.
Author’s Notes
My Forever Lemon Pie That Feels Like a Restaurant Dessert
This is hands-down the best lemon pie I’ve ever had! It’s 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 couldn’t be easier.
The crust is a quick graham cracker crust and the filling comes together in minutes. It’s bright, sweet, perfectly creamy, and packed with lemon flavor. Add a big swirl of fresh whipped cream on top and it’s the perfect finish.
Honestly, it’s kind of wild how restaurant-level good this pie is for how little work it takes.
This Lemon Pie recipe originally comes from Joanna Gaines’ (big fan!) Magnolia cookbook, and after making it so many times, I’ve 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.
Joanna’s Lemon Pie Ingredients
| Ingredient | Let’s 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. |
Chelsea’s 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 doesn’t 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 aren’t 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 350°F 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
Instructions
- Preheat oven to 350°F. 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 doesn’t 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.
This pie was so delicious and incredibly simple to make! I skipped the lemon extract (didn’t have any) and it turned out perfectly tart.
I’m so thrilled to hear this! Thanks so much Amy!