Silky Lemon Cream Pie with Buttery Crust

Luscious and light, this creamy lemon pie is pure sunshine on a plate. Made with either standard lemons or Meyer lemons, it’s an easy pie you’ll want to bake year-round.

ready to slice lemon pie on a colorful napkin. There's a bowl of lemons in the background and the pie is dotted with swirls of whipped cream

I love citrus season — the months after the holidays are my favorite because of all the bright, fragrant fruit that appears. When lemons fill the market, it feels like spring is on the way. In our kitchen the wait is sweeter because we can bake with all that citrus.

My family adores citrus desserts, so this month’s contribution to the Year of Pie had to be citrus-forward. We had plenty of lemons on hand, so a lemon pie was the obvious choice.

horizontal image showing a slice of lemon pie on a black plate with a bowl of lemons in the background

I wanted something different from a lemon curd pie or my apple-lemon pie, and a creamy lemon pie fit the bill. Think of it as a mellow cousin to key lime pie: bright, smooth, and silky.

How to make a creamy lemon pie

This recipe is wonderfully simple. Start with a graham cracker crust brightened with lemon zest, then add a condensed-milk-based lemon filling that’s rich but light in texture.

Add the lemon zest to the crust — it keeps lemon flavor in every bite. I also recommend par-baking the crust for a few minutes. It helps the crust set, melts the sugar slightly, and prevents a soggy edge once the filling is added.

The filling bakes quickly — about 10–12 minutes — so the par-baked crust gives you the best contrast between a crisp crust and a creamy filling.

close up picture of a slice of creamy lemon pie with a bite cut out of it. This shows the smooth texture of the pie filling and the contrast with a par-baked graham cracker crust

Because the filling sets quickly, the final texture is creamy yet stable. If you’re used to no-bake fillings, you’ll notice the slight difference a short bake gives — a firmer bite that beautifully contrasts the smooth lemon custard.

Is this pie a good make-ahead dessert?

Yes. Like other creamy citrus pies, this lemon pie benefits from chilling. It’s an ideal make-ahead dessert for holidays or dinner parties. The whole process — prep, bake, and cleanup — takes under an hour, after which the pie chills for best results.

I often bake it the day before serving or in the morning and refrigerate until dinner. If you’re pressed for time, a 30-minute stint in the freezer after it cools briefly at room temperature will speed chilling so you can serve within a couple of hours.

overhead view of the pie, before slicing, to show the pretty swirls of whipped cream

What to serve with lemon pie

This pie’s silky filling pairs best with a simple dollop of whipped cream rather than a meringue. Fresh berries — blueberries or sliced strawberries — add color and a complementary brightness, while a sprig of mint makes a pretty, fresh garnish.

angled picture of the creamy lemon pie slice on a black plate with a gold fork holding a piece. There's another slice in the back left of the picture and a portion of the whole pie in the back right

Enjoy this pie chilled, sliced cleanly for the best presentation. Leftovers keep well in the refrigerator for up to four days when loosely covered.

Creamy Lemon Pie

Yield:
1 9-inch pie

Prep Time:
15 minutes

Cook Time:
20 minutes

Chilling Time:
45 minutes

Total Time:
1 hour 20 minutes

Luscious and light, this creamy lemon pie is sunshine in dessert form. Use standard or Meyer lemons for a flavor you’ll want all year.

Ingredients

Crust

4 tbsp butter, melted
1/4 cup granulated sugar
1 1/3 cups graham cracker crumbs
zest from 1 lemon (about 1 tablespoon)

Pie Filling

3 egg yolks
zest from 2 lemons (about 2 tablespoons)
3/4 cup lemon juice
2 14-ounce cans sweetened condensed milk
1 tsp vanilla extract
Topping: whipped cream (see notes)

Instructions

Preheat the oven to 350°F (175°C).
Prepare the crust: combine melted butter, graham cracker crumbs, sugar, and lemon zest until the mixture resembles wet sand.
Press the crumb mixture evenly into a 9-inch pie dish, up the sides and across the bottom.
Par-bake the crust for 7–8 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
In a clean mixing bowl, whisk the egg yolks and lemon zest on high speed for 3–4 minutes until light and fluffy. Use a stand mixer or hand mixer.
Reduce the mixer speed to low and add both cans of sweetened condensed milk, mixing until combined.
Stir in the lemon juice and vanilla extract. Once incorporated, stop mixing to avoid overworking the filling.
Pour the filling into the warm crust and return the pie to the oven.
Bake for 10–12 minutes, until the filling appears set but still has a slight jiggle in the center.
Remove the pie and let it cool at room temperature for about 15 minutes, then refrigerate until well chilled, at least 45 minutes.
Serve cold topped with whipped cream if desired.
Store leftovers loosely covered in the refrigerator for up to 4 days.

Notes

You can use salted or unsalted butter for the crust. Both work fine; use what you have.
If you only have whole graham crackers, pulse about 10 sheets in a food processor to make roughly 1 1/3 cups crumbs.
Meyer lemons give a more mellow, floral lemon flavor if you prefer that profile.
Par-baking the crust is recommended for texture, but the recipe still works without it.
To chill quickly, after a brief cool at room temperature place the pie in the freezer for about 30 minutes; remove before it becomes fully frozen to slice cleanly.

Did this recipe inspire you?

Please leave a comment on the blog or share a photo on Instagram.