Creamy Lemon Pie Recipe

A velvety, zesty treat

550 4 minutes read

There’s something magical about lemon desserts—they’re light, refreshing, and bursting with a perfect balance of sweetness and tang. This creamy lemon pie is no exception. It features a smooth, luscious filling infused with bright lemon flavours, nestled in a buttery graham cracker crust that adds the perfect crunch.

The combination of tart citrus and rich, velvety texture makes every bite delightful. It’s incredibly easy to make! The filling comes together in just minutes with simple ingredients—sweetened condensed milk, fresh lemon juice, egg yolks, and zest.

With minimal baking required, this is a go-to dessert for any occasion, whether it’s a summer party, a holiday gathering, or just a treat for yourself. Not only is this pie delicious, but lemons are packed with vitamin C, making this a dessert you can feel good about.

So if you’re looking for something light, creamy, and bursting with citrusy goodness, this Creamy Lemon Pie is a must-try. Preheat your oven to 350°F (175°C). This ensures an even bake for the crust. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter.

Stir until the crumbs are evenly coated, and the mixture feels like wet sand. Pour the crumb mixture into a 9-inch pie dish. Use the back of a spoon or a flat measuring cup to firmly press it down, ensuring an even layer across the bottom and sides.

This helps create a solid base that won’t crumble when you cut the pie. Bake the crust for 8-10 minutes, or until it turns light golden brown and smells fragrant. This step helps the crust hold together and adds a delicious toasted flavour.

Remove from the oven and let it cool completely before adding the filling. In a large mixing bowl, add three egg yolks. Whisk them for about 1 minute, until they become slightly thick and pale. Pour in the sweetened condensed milk and continue whisking until the mixture becomes smooth and creamy.

Gradually add the freshly squeezed lemon juice while whisking. The acidity from the lemon juice will naturally thicken the filling. Stir in the lemon zest and vanilla extract. The zest is essential because it enhances the lemon flavor with its natural oils.

Once everything is well combined, set the mixture aside while the crust continues cooling. Pour the creamy lemon filling into the cooled graham cracker crust. Use a spatula to smooth out the top, ensuring it’s evenly distributed.

Place the pie in the preheated 350°F (175°C) oven and bake for 15-18 minutes, or until the filling is set but slightly jiggly in the centre. Remove the pie from the oven and allow it to cool at room temperature for 30 minutes.

Once cooled, cover the pie with plastic wrap and refrigerate for at least 3 hours (preferably overnight). This chilling time allows the flavours to meld and the filling to firm up for a perfect, creamy texture. In a large mixing bowl, pour in the heavy whipping cream and add powdered sugar.

Using an electric hand mixer or stand mixer, whip the cream on medium-high speed for about 2-3 minutes until soft peaks form. The cream should be fluffy but still smooth. If you don’t have an electric mixer, you can whisk by hand—it will take a bit longer, but the results will be just as good.

Once whipped, either spread it over the chilled pie with a spatula or pipe it using a piping bag for a decorative touch. For an elegant finishing touch, garnish with fresh lemon slices or a sprinkle of lemon zest. Slice and serve cold. Each bite will be creamy, tangy, and perfectly sweet!

Expert Tips for Success;

Use fresh lemon juice – Bottled juice won’t give you the same bright, fresh flavour.
Don’t overbake – The filling should still have a slight jiggle in the centre when removed from the oven. It will firm up as it chills.
For a richer texture, let the pie chill overnight before serving.
Whip the cream just right – Overwhipping can cause it to become grainy, so stop once you see soft peaks forming.
Use a sharp knife for slicing – Wipe the knife clean between cuts for neat slices.

Customization Ideas and Variations;

Dairy-Free Option: Swap out the sweetened condensed milk for sweetened condensed coconut milk and use dairy-free whipped topping.
Different Crust: Instead of graham crackers, try a shortbread crust for a buttery twist.
Berry Topping: Add fresh strawberries, raspberries, or blueberries on top for extra freshness.
Lime Variation: Swap lemon juice for lime juice to make a creamy lime pie.

Serving Suggestions;

Serve this pie chilled for the best texture and flavour.
Pair it with a cup of hot tea or iced coffee for a refreshing contrast.
Enjoy with a scoop of vanilla ice cream for extra indulgence.
Add a few mint leaves on top for a fresh, decorative touch.

Storage, Reheating, and Make-Ahead Tips;

Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.
Make-Ahead: You can bake the pie the day before and add the whipped topping just before serving.

This Creamy Lemon Pie is the perfect dessert for anyone who loves light, citrusy flavours with a rich, velvety texture. It’s easy to make, incredibly satisfying, and always a hit with friends and family.

Whether you’re making it for a special occasion or just because you love a good homemade dessert, this pie is sure to impress. So go ahead, grab some fresh lemons, and treat yourself to this refreshing, creamy delight. Happy baking.