This lemon pie is the kind of dessert that makes people pause after the first bite and smile. It’s silky, sunny, and just the right mix of sweet and tart. If you grew up with a lemon icebox pie or tried one at a diner, this version will feel familiar in the best way.

The filling comes together fast, thanks to condensed milk and fresh lemon juice. A simple crust, a cool chill, and you’re set for a dessert that never goes out of style.

What Makes This Special

This pie leans on a classic trio: sweetened condensed milk, egg yolks, and lemon juice. The acidity of the lemon thickens the filling without a lot of fuss.

You don’t need fancy techniques or equipment—just a whisk and a bowl. A graham cracker crust keeps it simple and gives the filling a buttery, crunchy contrast. It’s the kind of recipe you can make for a weeknight, a holiday, or a potluck and know it will be a crowd-pleaser.

Ingredients

For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of fine sea salt
For the filling:
- 2 cans (14 ounces each) sweetened condensed milk
- 4 large egg yolks
- 2/3 cup fresh lemon juice (about 4–5 lemons)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract (optional, but nice)
- Pinch of fine sea salt
For topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra lemon zest or thin lemon slices, for garnish

Step-by-Step Instructions

Heat the oven: Preheat to 350°F (175°C).
Set a rack in the center.
Make the crust: Stir graham crumbs, sugar, and salt in a bowl. Add melted butter and mix until the crumbs look like damp sand. Press the mixture firmly into a 9-inch pie dish, going up the sides.
Use the bottom of a measuring cup to pack it tight.
Par-bake the crust: Bake for 8–10 minutes, until fragrant and lightly set. Let it cool while you make the filling. Keep the oven on.
Whisk the filling: In a medium bowl, whisk egg yolks until slightly thickened, 30–45 seconds.
Add condensed milk, lemon zest, vanilla, and salt. Whisk in the lemon juice last, mixing until smooth and creamy. The mixture will thicken as the lemon juice reacts with the milk.
Fill and bake: Pour the filling into the warm crust.
Smooth the top. Bake for 12–15 minutes, until the edges look set and the center still has a slight wobble. Do not overbake.
Cool and chill: Let the pie cool to room temperature, about 1 hour.
Then cover and chill for at least 3 hours, preferably 6 hours or overnight, until fully set.
Make the whipped cream: Beat cold cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie.
Garnish and serve: Add a sprinkle of lemon zest or a few thin slices. Slice with a warm, dry knife for clean cuts.

Storage Instructions

Refrigeration: Keep the pie covered in the fridge for up to 4 days.
Add the whipped cream shortly before serving for the best texture.
Freezing: You can freeze the pie (without whipped cream) for up to 1 month. Wrap tightly in plastic, then foil. Thaw overnight in the fridge.
Leftovers: Store slices in airtight containers to prevent odor transfer and keep the crust from softening.

Health Benefits

This pie isn’t a health food, but it has a few bright spots.

Lemons bring vitamin C and antioxidants, which support immune health and add vibrant flavor without heavy add-ins. Because the filling is rich, small slices satisfy cravings, helping with portion control. Making dessert at home also gives you control over ingredient quality and sweetness.

And compared to heavier cream-based desserts, this pie offers a lighter, citrus-forward finish.

Common Mistakes to Avoid

Using bottled lemon juice: Fresh juice gives the best flavor and helps the filling set properly. Bottled juice can taste flat or bitter.
Skipping the par-bake: An unbaked crust can turn soggy. A quick bake locks in structure.
Overbaking the filling: If it looks fully firm in the oven, it’s overdone.
Pull it when the center still has a soft jiggle.
Not chilling long enough: The pie needs time to set. Rushing this step leads to messy slices.
Over-whipping the cream: Stop at soft peaks. Over-whipped cream turns grainy and can separate.
Warm slicing: Use a warm knife and wipe between cuts for neat slices and a clean look.

Recipe Variations

Meyer Lemon Pie: Swap in Meyer lemons for a sweeter, floral twist.
Reduce sugar in the crust by 1 tablespoon if you prefer a less sweet bite.
Salted Lemon Pie: Add an extra pinch of flaky sea salt on top before serving. It sharpens the citrus and balances the sweetness.
Coconut Lemon Pie: Stir 1/4 cup unsweetened shredded coconut into the crust and toast lightly. The nutty flavor pairs beautifully with lemon.
Gingersnap Crust: Use gingersnap cookies instead of graham crackers for a spicy kick.
Skip the added sugar in the crust.
Lime or Key Lime Swap: Replace lemon juice with lime or key lime juice for a classic variation. Keep the zest to deepen the citrus flavor.
Meringue Topping: Skip whipped cream and add a toasted meringue. Spread over the cooled pie and torch or broil briefly until golden.

Explore more irresistible pie recipes you won’t want to miss:

Easy Pecan Pie Recipe

Key Lime Pie Recipe

FAQ

Can I make this pie without eggs?

Yes.

Replace egg yolks with 1/2 cup full-fat sour cream and add an extra tablespoon of lemon juice. The texture will be slightly looser, but it will set nicely after chilling.

Do I have to bake the filling?

Baking helps the pie set and gives the filling a custard-like finish. Some no-bake versions rely solely on acid-thickening, but this quick bake offers better structure and food safety.

Can I use evaporated milk instead of condensed milk?

No.

Sweetened condensed milk is thick and sweet, and it reacts with the lemon to create a firm filling. Evaporated milk won’t set the same way and the pie will be too loose.

How do I get more lemon flavor?

Add extra zest—up to 2 tablespoons—and let the filling sit for 5 minutes before baking to infuse the citrus oils. A tiny drop of lemon extract also boosts the aroma, but use it sparingly.

Why is my pie runny?

Common causes are not baking long enough, not chilling long enough, or using bottled juice.

Make sure the filling jiggles slightly when removed from the oven, then chill fully for several hours.

Can I use a store-bought crust?

Absolutely. A 9-inch ready graham crust works well. For best results, bake it for 5 minutes before filling to firm it up.

What’s the best way to zest lemons?

Use a microplane to remove the yellow peel only, avoiding the bitter white pith.

Zest directly over the bowl so the oils land in the filling.

How far in advance can I make it?

Up to 2 days ahead is ideal. Keep it covered and add the whipped cream the day you plan to serve.

In Conclusion

Classic Lemon Pie made with condensed milk is simple, reliable, and downright joyful. It’s bright without being sharp, creamy without being heavy, and always welcome at the table.

With a handful of pantry staples and fresh lemons, you can whip up a dessert that looks polished and tastes like sunshine. Keep this recipe in your back pocket for any occasion. It’s a timeless favorite for good reason.