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+ servings
A lemon pie in a white baking dish tipped with whipped cream and lemon zest.

Lemon Pie

Print Recipe
This Lemon Pie features an easy homemade graham cracker crust, a creamy lemon filling, and homemade whipped cream on top. The perfect dessert for lemon lovers!
Course Dessert
Cuisine American
Keyword lemon, pie, Thanksgiving
Prep Time 25 mins
Cook Time 30 mins
Cooling Time 6 hrs
Total Time 6 hrs 55 mins
Servings 8 slices
Author Danielle

Ingredients

For the graham cracker crust:

  • 1 and 1/2 cups (180 grams) graham cracker crumbs
  • 1/3 cup (65 grams) granulated sugar
  • 5 tablespoons (70 grams) unsalted butter melted and slightly cooled

For the lemon pie filling:

  • 1 cup (240 ml) fresh lemon juice
  • 2 (14-ounce) cans sweetened condensed milk
  • 5 large egg yolks

Topping:

Instructions

To make the graham cracker crust:

  • Preheat the oven to 350°F (177°C).
  • Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
  • Scoop the mixture into a 9 to 9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
  • Bake for 8 to 10 minutes or until the crust is lightly golden brown. Remove from the oven and set aside to cool for 5 to 10 minutes while you make the filling.
  • Keep oven temperature at 350°F (177°C).

To make the lemon pie filling:

  • Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
  • Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
  • Bake for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.
  • Remove from the oven and transfer to a wire rack to cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5 to 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!

Notes

Lemon pie may be stored in an airtight container in the refrigerator for up to 4 days.
Graham Cracker Crumbs: You will need about 11 to 12 full-sheets of graham crackers to get 1 and 1/2 cups of graham cracker crumbs. If you want to make things easier, feel free to use store-bought! 
Lemon Juice: I recommend using fresh lemon juice. You will need about 8 medium lemons or 5 to 6 large lemons to get 1 cup of fresh lemon juice.