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The Best Creamy Lemon Pie Recipe

A close-up of a slice of creamy lemon pie with a graham cracker crust and topped with whipped cream and zest.
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Make this sweet and tart creamy lemon pie. It is an easy make-ahead dessert bursting with bright citrus flavor. You can whip up the filling quickly and bake it in a flaky crust for the easiest lemon pie.

Ingredients

Scale
  • 1 (9 inch) pre-made pie crust, baked or graham cracker crust
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 cup fresh lemon juice
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon lemon zest
  • 1/4 cup granulated sugar (optional, for extra sweetness)
  • For Topping: 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract

Instructions

  1. Prepare your pie crust according to package directions or bake your graham cracker crust until lightly golden. Let the crust cool completely.
  2. In a medium bowl, whisk together the sweetened condensed milk and evaporated milk until fully combined.
  3. Slowly whisk in the fresh lemon juice. The mixture will start to thicken slightly.
  4. In a separate small bowl, whisk the egg yolks, lemon zest, and optional granulated sugar until smooth.
  5. Temper the egg mixture by slowly whisking about one cup of the milk mixture into the egg yolks. This prevents the eggs from scrambling.
  6. Pour the tempered egg mixture back into the main bowl with the remaining milk mixture. Whisk until everything is smooth and well combined.
  7. Pour the creamy lemon filling into the cooled pie crust.
  8. Bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake.
  9. Remove the pie from the oven and let it cool completely on a wire rack.
  10. Once cool, chill the pie in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set fully.
  11. Before serving, prepare the topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Spread or pipe the whipped cream topping over the chilled pie. Garnish with extra lemon zest if desired.

Notes

  • For a no-bake lemon icebox pie variation, skip the baking step. Chill the filling for 6 hours or until firm.
  • Use fresh lemon juice for the best tangy flavor; bottled juice changes the texture and taste.
  • This pie is excellent made a day ahead, allowing the flavors to deepen.
  • If you prefer a meringue topping, follow a standard recipe for baked lemon meringue pie topping instead of the whipped cream.

Nutrition

Find it online: https://cookincorner.com/creamy-lemon-pie-best-lemon-pie-recipe/