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Slice of creamy lemon pie with whipped cream and a buttery graham cracker crust
Inga

Easy Creamy Lemon Pie

This Easy Creamy Lemon Pie combines a buttery graham cracker crust with a smooth, refreshing lemon filling. Made with only six basic ingredients, it is an easy and beautiful make-ahead dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 11 full-sheet graham crackers, finely crushed (165 g)
  • 2 tbsp granulated sugar (25 g)
  • 5 tbsp unsalted butter, melted (71 g)
Lemon Filling
  • 28 ounces 2 cans sweetened condensed milk (794 g total)
  • ¾ cup fresh lemon juice (180 ml), from approximately 4 large lemons
  • 4 large egg yolks
Optional Decorations
  • Whipped cream
  • Thin lemon slices
  • Crushed dried or freeze-dried raspberries

Equipment

  • 1 Food processor or rolling pin
  • 1 Mixing bowls
  • 1 Measuring cups and spoons
  • 1 10-inch (26 cm) tart pan
  • 1 Flat-bottomed glass
  • 1 Electric hand mixer
  • 1 Silicone spatula
  • 1 Citrus juicer

Method
 

Make the Graham Cracker Crust
  1. Preheat the oven: Preheat the oven to 350°F (175°C).
  2. Combine the crust ingredients: Add the finely crushed graham crackers, granulated sugar, and melted butter to a mixing bowl. Stir until all the crumbs are evenly moistened and resemble wet sand.
  3. Form the crust: Transfer the mixture to a 10-inch (26 cm) tart pan. Spread it evenly across the bottom and up the sides. Use the flat bottom of a glass to press the crust firmly into place.
  4. Prebake the crust: Bake the crust for 10 minutes. Prepare the lemon filling while the crust is baking.
Make the Lemon Filling
  1. Combine the filling ingredients: Pour the sweetened condensed milk into a large mixing bowl. Add the fresh lemon juice and egg yolks.
  2. Mix the filling: Beat with an electric mixer just until the mixture is smooth and completely combined. Avoid overmixing because this can create too many air bubbles.
Assemble and Bake
  1. Fill the crust: Remove the prebaked crust from the oven and immediately pour the lemon filling over the warm crust. Gently spread it into an even layer.
  2. Bake the pie: Return the pie to the oven and bake for 20 minutes. The edges should look set, while the center may still have a slight jiggle.
Cool, Chill, and Decorate
  1. Cool the pie: Remove the pie from the oven and allow it to cool completely at room temperature for approximately 1 hour.
  2. Refrigerate: Once completely cooled, refrigerate the pie for at least 1 hour before slicing.
  3. Decorate and serve: Decorate the chilled pie with whipped cream, thin lemon slices, and crushed dried raspberries, if desired. Slice and serve cold.

Notes

  • Use sweetened condensed milk, not evaporated milk.
  • Freshly squeezed lemon juice provides the best flavor.
  • Mix the filling only until smooth to avoid creating excess air bubbles.
  • A smaller pan may be used, but the pie will be thicker and may need a few additional minutes of baking.
  • Chill the pie thoroughly before slicing so the filling can set properly.
  • Store the pie covered in the refrigerator for up to 3-4 days.
  • Freezing is not recommended because the filling may become grainy and the crust may soften.
  • The optional whipped cream and decorations are not included in the nutritional calculation.
 
 

Nutrition

  • Serving Size: 1 slice
  • Calories: 345 kcal
  • Carbohydrates: 50 g
  • Protein: 7 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Cholesterol: 95 mg
  • Sodium: 180 mg
  • Fiber: 1 g
  • Sugar: 42 g