If you’re a fan of tangy, refreshing desserts, this Creamy Lemon Pie recipe is just what you need! The perfect balance of tart lemon flavor and creamy filling makes it an irresistible treat for any occasion. Whether you’re celebrating a holiday, hosting a summer gathering, or simply indulging yourself, this pie will impress with its zesty flavor and luscious texture. Follow this step-by-step guide, and you’ll have a show-stopping dessert that’s easy to make at home. Let’s get started!

What is Creamy Lemon Pie?
Creamy lemon pie is a delightful dessert with a buttery graham cracker crust, a velvety smooth lemon filling, and often topped with whipped cream or meringue. Unlike lemon meringue pie, which has a more tart filling and a fluffy meringue topping, creamy lemon pie incorporates sweetened condensed milk, making the filling richer and smoother. The balance between sweet and tart makes this pie an absolute winner, perfect for any lemon lover!
Ingredients List for Creamy Lemon Pie
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup (1 stick) unsalted butter, melted
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Substitutions and Variations
This recipe is versatile and can easily be adapted to suit different tastes and dietary needs. Here are some ideas for substitutions and variations:
- Gluten-Free Option: Use gluten-free graham crackers or gluten-free cookies for the crust to make this pie celiac-friendly.
- Dairy-Free: Replace the sweetened condensed milk with a dairy-free version, and use coconut cream instead of heavy cream for the topping.
- Crust Options: If you’re not a fan of graham cracker crusts, you can swap it for a shortbread or digestive biscuit crust.
- Citrus Variations: For a different citrus twist, substitute the lemon juice with lime juice to make a creamy lime pie.
Step-by-Step Cooking Instructions

This creamy lemon pie comes together in just a few steps, making it an easy dessert for beginners and experts alike. Here’s how to make it:
Step 1: Prepare the Crust
- Crush the Graham Crackers: Place graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Mix the Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated with butter.
- Press the Crust: Pour the mixture into a 9-inch pie dish. Press the crumbs firmly into the bottom and up the sides of the dish to create an even layer.
- Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until lightly golden. Let the crust cool slightly while you prepare the filling.
Step 2: Make the Lemon Filling
- Mix the Filling: In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and a pinch of salt. Whisk until smooth and well combined.
- Pour into the Crust: Pour the lemon filling into the pre-baked graham cracker crust, spreading it evenly with a spatula.
- Bake the Pie: Bake the pie at 350°F (175°C) for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool the Pie: Remove the pie from the oven and let it cool to room temperature. Once cool, refrigerate the pie for at least 4 hours, or until it’s fully chilled.
Step 3: Make the Whipped Cream Topping
- Whip the Cream: In a large bowl, beat the heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer. Whip until stiff peaks form.
- Top the Pie: Once the pie is fully chilled, spread or pipe the whipped cream on top in an even layer. You can also add lemon zest or thin lemon slices as garnish for a decorative touch.
Step 4: Slice and Serve
Once your pie is topped with whipped cream, it’s ready to be sliced and served. Enjoy each creamy, citrusy bite!
How to Make Creamy Lemon Pie: A Step-by-Step Guide
- Make the Graham Cracker Crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into your pie dish and bake until lightly golden.
- Prepare the Filling: Mix together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy. Pour the filling into the pre-baked crust.
- Bake: Bake the pie for about 15-18 minutes until the filling is set but still has a slight jiggle in the center.
- Chill: Let the pie cool at room temperature before refrigerating for at least 4 hours to fully set.
- Whip the Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the chilled pie.
- Serve: Slice, serve, and enjoy the bright, refreshing flavor of your creamy lemon pie.
Common Mistakes to Avoid
- Not Zesting the Lemons Before Juicing: Zest your lemons before you juice them to make it easier to extract the zest. Once a lemon is juiced, it’s much harder to zest.
- Overbaking the Filling: The pie filling should be set around the edges but still slightly jiggly in the center when it comes out of the oven. It will continue to set as it cools.
- Using Bottled Lemon Juice: Fresh lemon juice is key to getting that bright, authentic lemon flavor. Avoid using bottled lemon juice, which often lacks the same zing and freshness.
- Skipping the Chill Time: Chilling the pie is essential to ensure the filling sets properly. If you cut into the pie too soon, the filling may be runny.
Serving and Presentation Tips
Presentation can elevate your dessert from delicious to dazzling! Here are some ideas for serving and garnishing your creamy lemon pie:
How to Serve Creamy Lemon Pie
Serve the pie chilled, right out of the fridge, for the best texture. A sharp knife works best for cutting clean slices. For an extra citrus kick, you can add a spoonful of lemon curd on each slice before serving.
Presentation Ideas for Creamy Lemon Pie
- Lemon Slices: Decorate the top of the whipped cream with thin lemon slices or twists for a vibrant, eye-catching look.
- Candied Lemon Peel: For a gourmet touch, add candied lemon peel on top of the pie.
- Fresh Berries: Add a pop of color by garnishing the pie with fresh raspberries, blueberries, or strawberries.
- Zested Topping: Grate some fresh lemon zest over the whipped cream for an added burst of citrus aroma and color.
Creamy Lemon Pie Recipe Tips
- Use Room Temperature Ingredients: Bring your eggs to room temperature before mixing them into the filling for a smoother consistency.
- Chill the Whipped Cream Bowl: For the best whipped cream results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
- Pre-Bake the Crust: Don’t skip the step of pre-baking the graham cracker crust. This helps it hold its shape and prevents it from becoming soggy when the filling is added.
Frequently Asked Questions (FAQs)
Can I make this pie in advance?
Yes! In fact, this pie is best made a day ahead to allow the filling to fully set and the flavors to meld. Just add the whipped cream topping right before serving.
How long does creamy lemon pie last?
Creamy lemon pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or aluminum foil to keep it fresh.
Can I freeze creamy lemon pie?
Yes, you can freeze the pie without the whipped cream topping. Wrap the pie tightly in plastic wrap and then in aluminum foil. It will last up to 2 months in the freezer. Thaw it in the refrigerator overnight before adding the whipped cream topping and serving.
Can I use lime juice instead of lemon juice?
Absolutely! Lime juice can be substituted for lemon juice to create a creamy lime pie with a tropical twist.
Conclusion
This Creamy Lemon Pie is a delightful dessert that’s both easy to make and sure to impress. The refreshing lemon flavor paired with the smooth, rich filling creates the perfect balance of sweet and tart. Whether you’re a seasoned baker or new to pie-making, this recipe is a must-try. Now, grab those lemons and start baking—you’re in for a zesty treat!
PrintCreamy Lemon Pie Recipe
Indulge in this refreshing creamy lemon pie recipe, featuring a buttery graham cracker crust and a smooth, tangy lemon filling. With its perfectly balanced sweet and tart flavor, this pie is ideal for any occasion. Whether served chilled for a summer treat or enjoyed year-round, this easy-to-make pie will surely be a crowd favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 large egg yolks
For Topping (Optional):
- Whipped cream
- Lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour the filling into the cooled crust and bake for 15-18 minutes, or until the filling is set.
- Let the pie cool to room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream and extra lemon zest before serving.
Notes
- For a richer flavor, use Meyer lemons if available.
- Chill the pie overnight for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
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