Unbelievably creamy lemon pie is just like key lime pie with a lemon twist and toasty almond graham cracker crust. Made with just 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert recipe.
I originally shared this recipe in 2017, and I’ve since updated it with new photos and extra success tips for consistently great results.
Think of today’s recipe as the lemon version of key lime pie. The filling is nearly identical, but adjusted for lemon juice so it sets up perfectly silky and smooth. And instead of macadamia nuts, the graham cracker crust gets its salty-sweet flavor from salted almonds. This pie is ultra creamy, and delivers bold lemon flavor—like lemon bars in pie form! It easily made the list of our favorite lemon dessert recipes that we return to again and again.
Let’s dive in.
This Is EASY Creamy Lemon Pie
- 7 ingredients total
- No mixer required
- 20 minutes of hands-on time
- Make-ahead friendly
One reader, Shannon, commented: “I made this for Easter. I’ve been wanting to try it for a while as an alternative to lemon meringue pie. Boy, am I sorry I waited so long! Easy and delicious. The filling was velvety smooth, and the nuts in the crust added a little something extra. I especially loved how few ingredients there were and how easy it was to pull together… ★★★★★“
Another reader, Ally, commented: “Sally, this was SUBLIME. Zero notes, so amazing! Super easy, too. Loved the crust and made your whipped cream from scratch, too. Thanks for another perfect recipe! ★★★★★“
3 Parts to Creamy Lemon Pie
- 4-ingredient toasty almond graham cracker crust
- 3-ingredient creamy lemon filling
- Optional toppings like whipped cream, meringue, mint, and lemon slices
Graham Cracker Crust with an Upgrade
We’re not using our typical classic graham cracker crust—instead, we add almonds, which take this dessert from good to out-of-this-world delicious! We combine whole salty almonds, graham crackers, sugar, and a little melted butter to create the perfect sweet-salty base for our creamy lemon filling.
I recommend salted almonds to enhance the lemon flavor without overpowering it. You can even toast them first for extra depth. If desired, skip the almonds and use only graham crackers for a traditional crust.
Press the crust into a 9-inch pie dish, and pre-bake for about 8 minutes. No need to cool it before adding the filling.
(And if you want to switch it up, you could use a Biscoff crust instead.)
Creamy Lemon Pie Filling
The flavor of today’s lemon filling reminds me of lemon curd and the filling for my lemon meringue pie, but it’s much creamier. We have the sweetened condensed milk to thank for that, an ingredient we also use in these oatmeal lemon crumble bars. We’ll also add egg yolks for structure.
You’ll notice this recipe calls for 3/4 cup of fresh lemon juice (as opposed to 1 cup of lime juice used in key lime pie). You would think it’d be a 1-for-1 swap from lime to lemon… but the pie simply wouldn’t set up with 1 whole cup of lemon juice. I had some soupy pies to prove it!
That’s it—only 3 basic ingredients: sweetened condensed milk, egg yolks, and lemon juice. Each has a big job to do!
Whisk together, pour into the preheated crust, and bake.
The real waiting game (torture) comes afterwards when the lemon pie has to cool down and then chill in the refrigerator.
I like to serve this pie when it’s super cold, so I make it a day ahead of time and chill it overnight. If short on time, you can get away with only 1 hour in the refrigerator after it has completely cooled at room temperature.
Optional Garnishes
While delicious on its own, try garnishing your lemon pie! I spread whipped cream on top and added lemon slices, mint, and lemon zest. Or try adding the marshmallow-tasting meringue topping from this bourbon sweet potato pie.
Other Favorite Pie Recipes
- Blueberry Pie
- Cherry Pie & Peach Pie
- Coconut Cream Pie
- Strawberry Cream Cheese Pie & Cheesecake Pie
- Peanut Butter Pie
Creamy Lemon Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours, 40 minutes
- Yield: 8-10 servings
- Category: Pie
- Method: Baking
- Cuisine: American
Description
You only need 7 simple ingredients to make this deliciously cool and creamy lemon pie.
Ingredients
Graham Cracker Almond Crust
- 11 (about 165g) full-sheet graham crackers
- 1/2 cup (62g) salted almonds (I use roasted)
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Filling + Topping
- 28 ounces (794g) full-fat sweetened condensed milk (two 14-oz cans)
- 3/4 cup (180g/ml) fresh lemon juice (about 4 lemons)
- 4 large egg yolks*
- for garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping
Instructions
- Preheat the oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into the warm crust.
- Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a cooling rack.
- Once cool, cover and chill for at least 1 hour, and up to 3 days before serving. After around 8 hours, lightly cover it.
- When ready to serve, garnish as desired. Slice and serve. For neat slices, it’s helpful to wipe your knife clean between each cut.
- Cover and store leftover pie in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix together the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well for up to 3 months; thaw overnight in the refrigerator.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | 9-inch Pie Dish | Whisk | Citrus Juicer | Egg Separator | Cooling Rack
- Graham Cracker Crust: If you purchase graham cracker crumbs, you need 1 and 1/3 cups (about 160–165g) for this recipe. Even though they are already crumbs, you can still pulse with the almonds. If you want to skip the almonds, use this graham cracker crust recipe instead and pre-bake for 8 minutes. You could also make a Biscoff pie crust instead.
- Leftover Egg Whites: Here are all my recipes with egg whites, or you can make a meringue topping for the pie, and I recommend the topping used on this bourbon sweet potato pie. Tip: Eggs separate easier when they’re cold.
- Non-US Readers: Don’t have graham crackers where you live? Use 180g ground digestive biscuits instead (about 12 biscuits), with the same amount of almonds and butter, and add an extra Tablespoon (12g) of sugar. Pre-bake for 10 minutes.
Reader Comments and Reviews
I loved this lemon pie! I made it for Memorial Day, and everyone raved about it. I am such a huge Sally fan. The recipes I have tried so far have all been 5 star and they make me look like I really have this baking thing nailed down. In fact, I am able to apply the techniques I am learning here to other recipes that are not as well tested or well written on other baking sites and get good results. Thank you, Sally and team!
Can I use a tart pan with a removable bottom?
Hi Marsha! It depends on the size of your tart pan, this would be too much filling for a 9 inch tart pan. Instead, you can use the lemon filling recipe from our lemon blueberry tart (just like this pie, but scaled down), leaving out the blueberry swirl.
Thank you for the advice. I’ll go with the pie dish
Such a delicious, easy recipe that is loved by all. I LOVE the addition of the salted almonds to the graham cracker crust–so wonderful. I had a ceramic 10 inch pie dish and had plenty of crust and filling. I also prefer more lemon flavor so added zest from one lemon to the filling. Next time I will try 2 lemons. Is it possible to add more lemon juice so the filling is not so sweet? If so, how much? I didn’t experiment as I was making it for a birthday party.
And, I just LOVED your Sally/s Baking Addiction name. Curious as to why you changed it.
Thank you for well tested recipes. You are our family’s go to for baked items that are delicious.
Hi Joan! Adding more lemon juice would thin out the filling too much and it wouldn’t set properly. You can add zest for extra lemon flavor, if you’re ok with the texture.
Can I use a store bought graham cracker crust for this pie?
Hi Holly, You can use a store bought crust and you will still follow the same directions for pre-baking.
Making Creamy Lemon Pie this afternoon, wondered if you could add Pure Vanilla Bean Paste maybe a teaspoon?
Hi P, we haven’t tried adding that here, but let us know how it turns out if you do!
This was so easy and delicious. I served it with dollop cream and finger lime, stunning!
I made this for Easter using gluten free graham crackers with the ground almonds. It was perfect in every way. It’s now on my pie rotation. Cannot beat the lemon forward flavor. It’s divine.
Made this for Easter. Have been wanting to try it for awhile as an alternative to lemon meringue. Boy, am I sorry I waited so long! Easy and delicious. The filling was velvety smooth, and the nuts in the crust added a little something extra. I especially loved how few ingredients there were, and how easy it was to pull together. I am most definitely going to do the key lime version next. This pie was without a doubt “worth the calories”.
I made this for my mother in laws birthday and it was a big hit! Loved every aspect of it! I will definitely be making it again! And it paired beautifully with your whipped cream recipe!
MMM, So good! Lots of compliments for Easter dinner!
I made this for Easter/my daughter-in-law’s birthday and it was delicious! I made the marshmallow meringue that you linked to this recipe late the night before because I was hosting a large group for Easter, and didn’t think I would have time to make it Easter Day. I stored the meringue in a bowl in the fridge. When I woke up the next morning, it was all liquid. I went ahead and topped the pie with whipped cream as you also suggested, but was disappointed about the meringue. Any suggestions? What did I do wrong?! I’m just glad I didn’t put it on the pie the night before.
Hi Christy! Meringue is best made and enjoyed the day of making. It is prone to weeping and losing structure if made ahead of time (as you found out!). Glad you enjoyed this creamy lemon pie.
Is it 14oz total of condensed milk or 28oz? Second guessing myself!
Hi Martine, you need 2 cans. Each can typically holds 14 ounces (weight). You need 28 ounces total.
Delighted to find this recipe (our Sam’s club had a Key Lime with an AWESOME graham crumb …I don’t eat key lime but asked if they’d make a lemon meringue with that wonderful crust but sadly, they don’t do lemon meringue), but now I’m tickled to find what I REALLY wanted, a creamy lemon pie with graham cracker crust!! I’m married to the Nabisco cookie man, so I’ve DEFINITELY got graham crackers and can’t WAIT to make this for our Easter dessert! Yum!
Hope you and your husband love it, Anne Marie!
Your recipes are amazing! Can I sub regular sweetened condensed milk for coconut condensed milk in this recipe?
Hi Beverly, we haven’t tested it, but we fear the pie may not be as creamy and may not set up quite the same. If you do decide to give it a try, please do let us know how it goes.
I only have graham cracker crumbs. Should I grind the roasted, salted almonds up and then mix with crumbs? Or blend the crumbs with the whole roasted almonds-will that make the crumbs too fine?
Hi Suji, we would grind up the almonds and then mix them with the graham cracker crumbs.
I don’tt have any almonds on hand but am goin g to substitue coconut. Keep your fingers crossed for me!
Thank you for all your delicious recipes! I teach a cooking class and use your recipes often. I hope you will respond as I am now preparing 8 Creamy Lemon pies and I would like to use bottled lemon. I have some fresh lemon, but not enough. Please Help!
Hi Suzanne! You can use bottled lemon juice in a pinch, but we do prefer the flavor of fresh.
I am new to all these baking things, so if someone could help me out. Must I use almonds or can I use other nuts, I’m just asking because we can’t get almonds from where we are?
Hi Tanay, the same amount of another nut will work here.
This is THE BEST LEMON PIE! I have made it twice now. Everyone raves and there is never any left. I read others comments and so ground the almonds first, then added the gram crackers. I used 3 TBS melted butter along with 2TBS olive oil as one of our guests does not care for butter, and it worked out perfectly. The butter flavor was diluted enough so as not to be so prominent. I also followed others suggestions of whisking the egg yolks with the condensed milk first then add the lemon juice and zest of one lemon and continue whisking. This a not just a summer time recipe. It’s fabulous anytime of year.
Made this today for brunch and it was appreciated all around. So easy and refreshing! I used digestive biscuits for the crust. Will definitely make this again!
Great recipe!! So easy and a big hit at a recent family dinner. Like cheesecake without the fuss.
This is the exact recipe I grew up with I will be 82 years old in two weeks. Th recipe is so versatile. I have made it with a mix of orange and lemon juices. Just use your imagination. Nothing beats this!
Hi. The link for the meringue topping goes to a S’mores recipe.
Hi Kelly, correct—you can use the meringue topping from the s’mores tartlets on top of this pie. Hope this helps!
If I want to switch out the graham cracker crust for a typical pastry crust, would I still need to pre-bake the crust?
Hi Lacy, yes, you would need to par-bake the crust.
I’m looking for a lemon pie recipe with creamy filling I don’t like the gelled filling. Is this filling more a pale creamy yellow?
Hi Sonya, this pie is very creamy and not gelled. We hope you’ll give it a try!
I LOVE this pie. So creamy and tart. I substituted ginger snaps for the graham crackers, and I think that added an extra oomph.
How many ginger snaps did you use? This sounds perfect
Can i use a already made graham cracker crust then put my mix in and bake
Absolutely!
Pie perfection! Didn’t have almonds so substituted macadamia nuts and wow, is it delicious! Added lemon zest to the filling as well as on top. Best lemon pie ever!
Hi, do you know what the temperature of the center of the pie should be when it is done? I was aiming to hit 165 because of the eggs, and found I needed to cook almost twice as long as the directions. The texture came out kind of curdled, I’m assuming because I overcooked it.
Hi! Yes, if you want to be precise, you can absolutely take the internal temperature of the pie. Look for 160°F (71°C), which is the temperature cooked eggs are considered safe to eat.
Mix the egg yokes with the condenced milk first, then mix in lemon juice to avoid curdling.
Sally this is the same recipe my grandmother made all summer and every summer as we grew on her farm. I know it by heart and although her crust was different the “pie” was the same. I know it’s a great recipe and will be making it with your crust soon.