Lemon Pie

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My twist on Joanna Gaines’ famous Magnolia Lemon Pie — a thick graham cracker crust with a creamy, rich lemon filling and fresh whipped cream on top. 

Image of a slice of Lemon Pie

Lemon Pie

Yes, I’m one of the millions of fans obsessed with the Gaines family. I’ve loved “Fixer Upper” (their television show) over the years, own way too many dishes from her collection, and have been in love with her famous lemon pie.  There are loads of lemony desserts that have been shared on this site over the years, but when I read about Joanna’s famous lemon pie, I knew I had to try it. And it did not disappoint!

This pie is so delicious that it has joined the arsenal of my favorite lemon recipes. While this recipe is similar to the original pie recipe shared, I’ve tweaked a few aspects over the many times preparing this treat that I thought it was worth sharing my changes!

Below is a quick breakdown of the changes I made to the pie.

Tweaking Joanna’s Lemon Pie

  1. More Lemon Flavor: Added extra lemon juice and lemon extract for a stronger lemon flavor without it being overwhelming.
  2. Reduced Sweetness: Added salt and vanilla extract to help balance sweetness.
  3. Graham Cracker Crust: I replaced with my personal favorite Graham Cracker Crust recipe (recognize it from this Coconut Cream Pie?)
  4. Whipped Cream: Adding some vanilla bean paste for a stronger flavor and for those pretty black flecks throughout!

QUICK TIP

Not to be confused with lemon juice, lemon extract makes lemon flavor stronger without affecting consistency like extra juice would. Use pure lemon extract found near baking extracts. Extract is different from from emulsions/flavoring oils.  

Process shots-- images of the crust being prepped and baked and the lemon filling ingredients being added to a bowl

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.

Process shots of the lemon pie-- images of the filling being added to the crust and whipped cream being added on top

Lemon Pie Filling Ingredients

  • Sweetened Condensed Milk: This makes the filling sweet and gooey, so no need for extra sugar. Make sure it’s sweetened condensed milk (not evaporated), and go for the full-fat kind.
  • Citrus Juicer: Makes juicing lemons easy!
  • Salt: Might sound weird in a sweet pie, but it really boosts and balances the flavors. Salt isn’t just for savory dishes; it’s surprisingly effective in sweets too.
  • Egg Yolks Only: The recipe calls for just the yolks, leaving out the whites. Save those whites for meringue cookies or an egg wrap, adding a nice finish to the pie.

Process shots-- images of the whipped cream being whipped together

Lemon Pie Topping: Fresh Whipped Cream

There is nothing like real, fresh whipped cream and on this Lemon Pie– it is a show-stopper! There is an entire post on how to make whipped cream if you haven’t made your own whipped cream before. Below are a few tips:

  • Use a good heavy whipping cream. The best tasting heavy cream doesn’t have additives; if possible, find a brand that lists only one ingredient: cream.
  • Use cold cream. To whip up beautifully, you want to use the coldest (straight from the fridge) heavy cream.
  • Don’t forget the flavor additions. We add a tiny pinch of salt, vanilla bean paste (or vanilla extract), and some powdered sugar to the cream to add flavor and vibrancy. As the cream becomes fluffy and thick from beating, it will taste less sweet. Make sure to give your nearly finished cream a taste and add a bit of extra sugar or vanilla as needed.

Overhead image of the Lemon Pie slice

How To Make Lemon Pie

This pie can be broken down into 3 steps:

  1. Make the graham cracker crust. Bake and let it slightly cool.
  2. Make the filling. Whisk everything together until smooth and then pour into the crust and bake. Let fully cool.
  3. Make the whipped cream. Spread over top of the pie and enjoy!

STORAGE

Storing Lemon Pie

  • Keep at room temperature: Up to 2 hours.
  • In fridge: Airtight container for 2-4 days.
  • 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.

More Lemon Desserts

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Lemon Pie

5 from 8 votes
My twist on Joanna Gaines' famous Magnolia Lemon Pie -- a thick graham cracker crust with a creamy, rich lemon filling and fresh whipped cream on top.  
Print Recipe

Lemon Pie

5 from 8 votes
My twist on Joanna Gaines' famous Magnolia Lemon Pie -- a thick graham cracker crust with a creamy, rich lemon filling and fresh whipped cream on top.  
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword lemon pie
Prep Time 20 minutes
Cook Time 25 minutes
Chilling 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 12 pieces (1, 9-inch pie)
Chelsea Lords
Calories 543kcal
Cost $8.12

Ingredients

Graham Cracker Crust:

  • 1-3/4 cups graham cracker crumbs (~12-13 full graham cracker sheets)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup white granulated sugar or light brown sugar
  • 1/8 teaspoon fine sea salt

Pie Filling:

  • 2 cans (14 oz. each) sweetened condensed milk (I use Eagle Brand)
  • 3 large egg yolks
  • 3/4 cup freshly squeezed lemon juice
  • 1 and 1/2 teaspons lemon extract Note 1
  • 1/8 teaspoon fine sea salt

Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • Optional: lemon slices/zest, mint sprigs for garnish

Instructions

  • PREP: Preheat oven to 350 degrees F. Spray a 9-inch pie dish with non-stick spray and set aside.
  • CRUST: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, process the graham crackers until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs and add to a large bowl. Add in the sugar and salt. Use a spatula to scrape every bit of the cooled, melted butter into the bowl. Gently stir with a wooden spoon until well combined. Pour the mixture into the prepared pan. Press the crumbs into the bottom of the pan and then up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Bake in the preheated oven for 8 minutes and set aside to cool.
  • PIE FILLING: Using a mixer (stand or hand mixer), mix both cans of sweetened condensed milk, egg yolks (reserve whites for another recipe or discard), lemon juice, lemon extract, and salt together. Beat on medium speed for 2-4 minutes or until completely combined and smooth.
  • BAKE: Pour mixture into the baked pie crust and bake for 12-17 minutes. (Little bubbles will start to surface; cover the crust if it starts to brown too much towards the end. You'll know it's done when pie only slightly jiggles in the center.) Remove from oven and cool the pie on a cooling rack at room temperature for 30 minutes.
  • CHILL: Cover and chill in the refrigerator for at least 1 hour.
  • WHIPPED CREAM: Mix the cream, sugar, and vanilla. Beat in a stand mixer or with a hand mixer until light and fluffy, and soft peaks have formed. Add to cooled lemon pie -- either spread it over the entire pie with a spatula (if the pie will be completely consumed that same day) or add it to individual pie servings. Do not add cream to the entire pie if you plan on having leftovers--the whipped cream gets watery when stored.
  • ENJOY: Tightly cover and refrigerate any pie leftovers. If desired, garnish slices with lemon zest, a lemon slice, and/or fresh mint. Enjoy right out of the fridge!

Video

Recipe Notes

Note 1: Not to be confused with lemon juice, lemon extract is a flavor enhancer (just like vanilla extract) that gives this pie a more intense citrusy lemon flavor. We use lemon extract to pack in as much lemon flavor as possible without messing up the consistency of the pie (like too much extra lemon juice would). Lemon extract can usually be found near other baking extracts and spices in the grocery store; I recommend using a pure lemon extract. There aren't any substitutes I recommend, but if you can't get lemon extract simply leave it out and note that the lemon flavor won't be as strong.
To get clean slices, run your knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

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Lemon Pie FAQs

1Why does my Lemon Pie get watery?

Sometimes the acid (from the lemon juice) and the heat from baking can break down the thickening of the pie. This is most often found with pies using cornstarch as the thickener, so it shouldn’t be a big concern with this pie — we’ve never found it to get watery!

2Does Lemon Pie need to be refrigerated?

Lemon Pie can stand at room temperature for up to 2 hours, but after that, it needs to be refrigerated. Bacteria grows rapidly between 40 and 140 degrees F, so if the pie is left out for over 2 hours it will need to be discarded.

3Why does my Lemon Pie taste like metal?

The high acidity of the lemon can cause metal to leach into the pie causing a metallic flavor. This is why I highly recommend using a glass pie dish, not metal!

4How many lemons does it take to make 1/4 cup of juice?

There is typically about 2 tablespoons juice in a medium lemon. To get 1/4 cup (4 tablespoons), you’ll need 2 medium juicy lemons.

For this Lemon Pie recipe, you’ll need around 6-8 lemons.

The ultimate BEST EVER creamy lemon pie! Based off of Joanna Gaine's famous lemon magnolia pie! via chelseasmessyapron.com #lemon #creamy #pie #dessert #summer #treat #cream #joanna #gaine #magnolia
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Recipe Rating




17 Comments

  1. 5 stars
    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!

  2. 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!

  3. 5 stars
    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

  4. 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!

    1. I hope you love it DeAnna! 🙂 I’m pretty certain the plates were from Crate and Barrel 🙂 Happy Mothers Day!

  5. 5 stars
    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.

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