Easy Lemon Pie Recipe

here we go! This lemon pie recipe? It’s like sunshine in a pie crust. Seriously. It’s tangy, it’s sweet, it’s ridiculously easy, and it always disappears faster than I can make it. If you need a dessert that’s a guaranteed crowd-pleaser, this is IT. And honestly, who doesn’t love lemon pie?!

My husband, bless his heart, is obsessed with this thing. The first time I made it, he ate, like, half the pie in one sitting. No joke. Now, whenever he sees lemons in the fridge, he starts giving me the look. You know the one – all puppy-dog eyes and hopeful sighs. And my kids? They literally cheer when I tell them we’re having lemon pie. It’s become a Sunday dinner staple, and honestly, I’m not mad about it. Easy to make, everyone loves it… what’s not to like?

Why You’ll Love This Easy Lemon Pie Recipe

• It tastes like summer vacation in every bite. Seriously.
• It’s SO simple, even I can’t mess it up (and that’s saying something).
• That tangy lemon flavor? Chef’s kiss. Perfect balance of sweet and tart.
• It’s a total comfort food that somehow also feels fancy. Magic!

How to Make It

Alright, so first things first: the crust. You can totally cheat and buy a pre-made one. No shame in that game. But if you’re feeling ambitious, go for it! I usually do the pre-made kind, especially if I’m short on time (which is, like, always).

Next up, the filling. Grab your lemon juice (fresh is best, but bottled works in a pinch), sweetened condensed milk (this is the secret ingredient that makes it so easy!), and some egg yolks. Whisk it all together until it’s smooth and luscious. Don’t over-whisk or you’ll get bubbles! (Learned that the hard way…)

Pour that beautiful lemon mixture into your crust. Pop it in the oven until it’s set. Keep an eye on it, you don’t want it to brown too much!

Let it cool completely before you even think about cutting into it. This is the hardest part, I know. But trust me, it’s worth the wait. It needs time to set up properly.

And that’s it! You’ve got yourself a lemon pie. You can add whipped cream or meringue if you’re feeling fancy, but honestly, it’s perfect just as it is.

Ingredient Notes

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• Lemon Juice: Fresh is best for that real zing! But honestly, the bottled stuff works when you’re in a pinch. Just make sure it’s real lemon juice, not that fake lemon flavor stuff. Blegh.
• Sweetened Condensed Milk: This is the magic ingredient! Don’t even THINK about substituting evaporated milk. It won’t work. Trust me.
• Egg Yolks: They make the pie rich and creamy. Don’t throw away the whites! Make an omelet or something. Waste not, want not, right?
• Pie Crust: Like I said, store-bought is totally fine! But if you want to make your own, go for it! Just make sure it’s pre-baked (blind baked) so it doesn’t get soggy.

Recipe Steps:

1. Preheat your oven.
2. Whisk together lemon juice, sweetened condensed milk, and egg yolks until smooth.
3. Pour the mixture into your pre-baked pie crust.
4. Bake until set.
5. Cool completely before serving.

What to Serve It With

Okay, so lemon pie is pretty amazing on its own. But if you wanna take it to the next level, try topping it with whipped cream. Or even better, toasted meringue! A scoop of vanilla ice cream is also a winner. Honestly, anything creamy and sweet goes perfectly with the tangy lemon. Or, you know, just eat it straight from the fridge with a fork. No judgment here.

Tips & Mistakes

• Don’t overbake it! You want the filling to be set, but still a little jiggly in the center. It’ll firm up as it cools.
• If your crust starts to brown too quickly, you can cover it with foil.
• Let it cool COMPLETELY before cutting into it. I know I said it before, but it’s important!
• Don’t use too much lemon zest (if you are using it)! It can make the pie bitter. A little goes a long way.

Storage Tips

Alright, so if you actually have leftovers (which is a miracle in my house), store them in the fridge. Covered, of course. It’ll keep for a few days, but let’s be real, it probably won’t last that long. And eating it cold? Don’t even get me started. It’s like a little slice of heaven, especially for breakfast. I may or may not have done that more than once. Okay, maybe more than twice. Who’s counting?

Variations and Substitutions

Okay, so I’ve tried a few things with this recipe over the years. Once, I ran out of lemons and tried using lime juice. It was… okay. Definitely not the same, but still edible. I’ve also swapped out the regular pie crust for a graham cracker crust. That was actually pretty good! And if you’re feeling really adventurous, you can add a layer of raspberry jam to the bottom of the crust before pouring in the filling. It’s a fun twist! Honestly, this recipe is pretty forgiving. You can play around with it and see what you like! Just don’t mess with the sweetened condensed milk. That’s non-negotiable.

Frequently Asked Questions

Easy Lemon Pie Recipe

This simple and delicious lemon pie features a sweet and tangy filling with a buttery crust, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs for the crust
• ▢ 0.5 cup unsalted butter melted
• ▢ 0.25 cup granulated sugar for the crust
• ▢ 1 can sweetened condensed milk (14 oz)
• ▢ 0.5 cup lemon juice freshly squeezed
• ▢ 1 tablespoon lemon zest finely grated
• ▢ 3 large egg yolks
• ▢ 1 cup heavy whipping cream for topping
• ▢ 2 tablespoons powdered sugar for topping

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into a 9-inch pie pan to form the crust.
• Bake the crust for 8 minutes, then let it cool slightly.
• In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
• Pour the lemon filling into the prepared crust and bake for 15-20 minutes, or until set.
• Let the pie cool to room temperature, then refrigerate for at least 1 hour.
• Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled pie.

Notes

For extra flavor, you can garnish the pie with additional lemon zest or thin lemon slices.