Name: Creamy Lemon Pie Recipe
Prep time: 20 min
Cook time: 29 min
Total time: 3 h 49 min
Cuisine: American
Ingredients: 11 full-sheet graham crackers (about 160g); 1/2 cup (62g) salted roasted almonds; 2 tablespoons (25g) granulated sugar; 5 tablespoons (71g) unsalted butter, melted; 2 (14-ounce) cans full-fat sweetened condensed milk; 3/4 cup (180ml) fresh lemon juice (about 4 lemons); 4 large egg yolks; Lemon zest; Lemon slices; Almonds; Whipped cream; Meringue topping

If you’re craving something zesty, smooth, and utterly comforting, this Creamy Lemon Pie Recipe is going to become your new favorite dessert. Bright lemon juice meets luscious, velvety filling nestled in a buttery almond-graham cracker crust, creating a balance of tangy freshness and rich sweetness that melts in your mouth. It’s an inviting slice of sunshine that’s perfect for any occasion, whether it’s a casual weeknight treat or a show-stopping centerpiece for your next gathering. I can’t wait to share all the tips and tricks that make this pie absolutely irresistible!

Ingredients You’ll Need

The image shows a close-up of a food processor on a white marbled surface with its clear bowl containing two different stages of crumb mixture. On the left side, there is a smooth, fine dry spice and nut powder covering the white blade in the center, displaying a light brown color with a slightly grainy texture. On the right side, the food processor contains a coarser, moister crumbly mix of a darker golden brown shade, uneven and rough in texture, still surrounding the white blade. The focus is on the contrast between the two textures inside the clear bowls of the food processor, all seen from above. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the first step to making this Creamy Lemon Pie Recipe a success. Each component plays a key role from the nutty, crunchy crust to the silky, tart filling, so it’s worth taking a moment to appreciate how they come together.

11 full-sheet graham crackers (about 160g): These create the perfect crumbly base that gives the crust its classic, nostalgic flavor.
1/2 cup salted almonds (62g): Roasted almonds add a rich depth and delightful crunch, elevating the texture of the crust beyond ordinary.
2 tablespoons granulated sugar (25g): Just enough sweetness to balance the tartness of the lemon while helping the crust hold together.
5 tablespoons unsalted butter, melted (71g): Butter adds moisture and richness, transforming crumbs into a compact, golden crust.
2 cans full-fat sweetened condensed milk (14 oz each): This creamy ingredient is the secret behind that smooth, luscious filling everyone will swoon over.
3/4 cup fresh lemon juice (180ml): Freshly squeezed lemon juice delivers the bright citrus punch that’s absolutely essential for tangy flavor.
4 large egg yolks: They help thicken and enrich the filling, giving it that luxurious custard-like texture.
Garnishes (optional): Lemon zest, lemon slices, extra almonds, whipped cream, or a fluffy meringue topping to make your pie look as good as it tastes.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy Lemon Pie Recipe

Step 1: Preheat and Prepare the Oven

Start by preheating your oven to 350°F (177°C). This ensures your pie crust and filling bake evenly and the perfect texture forms just right. Having the oven ready when you finish the crust will save you time and keep the process seamless.

Step 2: Make the Crust

Using a food processor, pulse the graham crackers and almonds together until they become crumbly with some small nut pieces remaining. This creates a lovely texture in your crust. Transfer these crumbs to a bowl, then mix in the granulated sugar to add a subtle sweetness. Next, drizzle in the melted butter and stir until everything combines into a thick, sandy mixture. Press this mixture gently but firmly into a 9-inch pie dish, shaping it up the sides to form a compact crust. Be careful not to pack too hard; you want it firm but still tender enough to bite through with ease. Pop the crust in the oven and pre-bake for 8 minutes. This step helps the crust set so it won’t get soggy once the filling is added.

Step 3: Prepare the Filling

While the crust is baking, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks in a bowl until smooth and creamy. This mixture is the heart of your Creamy Lemon Pie Recipe—the tart lemon balancing perfectly with the rich milk and eggs to create a silky custard. Once your crust is out of the oven and slightly cooled, pour this luscious filling into it, ready for the final bake.

Step 4: Bake the Pie

Bake the filled pie for 19 to 21 minutes, watching carefully for when the center still has a tiny jiggle but the edges are set. This ensures that decadent creamy texture rather than a dry, firm custard. Remove the pie from the oven and let it cool completely on a wire rack. Once it’s cool, cover and refrigerate it for at least an hour or up to three days, giving the pie time to fully set and develop rich flavors.

Step 5: Garnish and Serve

Before serving, add your favorite garnishes like lemon zest, slices, or toasted almonds. If you love a bit of extra indulgence, whipped cream or fluffy meringue make fantastic toppings that elevate this Creamy Lemon Pie Recipe to next-level deliciousness.

How to Serve Creamy Lemon Pie Recipe

A close-up of a pie with two visible layers: the bottom layer is a thick, crumbly brown crust forming a strong border around the edge, and the top layer is a smooth, light creamy filling with tiny bubbles on the surface. The pie sits in a clear glass dish on a white marbled surface. Around the pie, there are cut lemon halves placed casually. The overall look is fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of lemon zest brings out an intense citrus aroma, while thin lemon slices add a charming visual pop. Toasted almonds give a satisfying crunch that complements the creamy filling, and whipped cream or meringue shine with their light, airy textures contrasting the dense custard.

Side Dishes

This pie pairs beautifully with a simple cup of freshly brewed tea or a tall glass of iced lemonade for a refreshing finish. To add something savory alongside, light salads or finger sandwiches work well, keeping the meal balanced and bright.

Creative Ways to Present

For a playful twist, serve individual portions in mini glass jars topped with lemon curd and candied almonds. You can also drizzle a berry coulis or fresh raspberry sauce over slices for a stunning color contrast and a touch of fruity sweetness that brings out the lemon’s brightness.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Lemon Pie Recipe stores beautifully in the fridge for up to one week. Make sure it’s covered tightly with plastic wrap or kept in an airtight container to preserve its fresh flavor and creamy texture.

Freezing

If you want to keep it longer, this pie freezes well. Wrap it securely in plastic wrap followed by aluminum foil to protect against freezer burn. Thaw overnight in the fridge before serving to maintain its smooth consistency.

Reheating

This pie is best enjoyed chilled, so reheating isn’t generally recommended. If you prefer it slightly less cold, take it out of the fridge about 20 minutes before serving to let it come to room temperature naturally.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is ideal because it provides a bright, vibrant flavor that bottled juice can’t quite match. However, if you’re in a pinch, use high-quality bottled lemon juice for a similar tartness.

What if I don’t have almonds? Can I omit or substitute them?

Almonds add a lovely crunch and depth to the crust, but you can substitute them with other nuts like pecans or walnuts, or even skip them entirely and just use graham crackers for a simple crust.

How do I know when the pie is done baking?

The pie is ready when the center gently jiggles if you shake the dish lightly. It should no longer be liquidy but still have a slight wobble, signaling a perfectly creamy set.

Can I make this pie ahead of time for a party?

Absolutely! In fact, chilling it for at least an hour or up to three days enhances the flavor and texture, making it a fantastic make-ahead dessert for entertaining.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are fully cooked during baking, which eliminates any risk associated with raw eggs. Baking until the filling sets ensures your pie is safe and delicious.

Final Thoughts

This Creamy Lemon Pie Recipe is one of those desserts that feels like a warm hug wrapped in sunshine. Its vibrant lemon flavor combined with the rich, indulgent filling and nutty crust creates a perfect harmony that’s hard not to love. I encourage you to try making this delightful pie—it’s simpler than it seems and sure to become a cherished favorite in your recipe collection.

Creamy Lemon Pie Recipe

Ingredients You’ll Need