If you’re looking for a dessert that’s smooth, creamy, and bursting with bright citrus flavor, this Creamy Lemon Pieis exactly what you need. With a buttery graham cracker and almond crust, a rich and silky lemon filling, and the perfect balance of sweet and tart, this pie is refreshing yet indulgent.
The best part? It’s incredibly easy to make, requires only a few simple ingredients, and can be made ahead of time for stress-free entertaining. Whether you’re serving it at a summer gathering, a holiday dinner, or just craving a slice of something special, this lemon pie will hit the spot.
Why This Recipe Works
- Bright, Fresh Lemon Flavor – The perfect balance of sweet and tangy, thanks to real lemon juice.
- Creamy and Smooth Texture – The filling is silky and luscious, with a melt-in-your-mouth consistency.
- A Crunchy, Nutty Crust – The addition of roasted almonds gives the graham cracker crust an extra depth of flavor and texture.
- Quick and Easy – No complicated steps—just mix, pour, and bake!
- Make-Ahead Friendly – This pie needs time to chill, making it perfect for prepping in advance.
Ingredients You’ll Need
(Serves 8 | Prep Time: 15 minutes | Cook Time: 30 minutes | Chill Time: 1 hour)
For the Graham Cracker Almond Crust:
- 11 full-sheet graham crackers (about 160g)
- ½ cup (62g) salted almonds (roasted for extra flavor)
- 2 Tablespoons (25g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
For the Filling:
- 2 (14-ounce) cans full-fat sweetened condensed milk
- ¾ cup (180ml) fresh lemon juice (about 4 lemons)
- 4 large egg yolks
For Garnish (Optional but Recommended!):
- Lemon zest
- Lemon slices
- Sliced almonds
- Whipped cream or meringue topping
Step-by-Step Instructions
1. Preheat & Prepare the Pie Crust
I preheat my oven to 350°F (177°C) and set out a 9-inch pie dish.
Using a food processor, I pulse the graham crackers and almonds together until they form fine crumbs. A few larger almond pieces are okay for texture.
I transfer the crumb mixture to a medium bowl, stir in the sugar, and then mix in the melted butter until everything is evenly combined. The texture should be thick, coarse, and slightly sandy.
Next, I press the mixture firmly into the bottom and up the sides of the pie dish, using gentle pressure to keep it compact without making it too hard.
I pre-bake the crust for 8 minutes, then remove it from the oven while I prepare the filling. (I leave the oven on since the pie will bake next.)
2. Make the Creamy Lemon Filling
In a large mixing bowl, I whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until the mixture is smooth and fully combined.
I immediately pour the filling into the warm pre-baked crust, making sure it’s evenly distributed.
3. Bake Until Set
I return the pie to the 350°F oven and bake for 19-21 minutes, just until the center is slightly jiggly but mostly set.
Once done, I remove the pie from the oven and let it cool completely on a wire rack before transferring it to the fridge to chill for at least 1 hour. (For the best texture, I recommend chilling it for a few hours or overnight.)
4. Garnish and Serve!
Before serving, I love adding lemon zest, fresh lemon slices, sliced almonds, or a big dollop of whipped cream to make the pie extra special.
Pro Tips for the Best Lemon Pie
- Use Fresh Lemon Juice – Bottled lemon juice won’t give you the same fresh, tangy flavor.
- Don’t Overbake – The filling will firm up as it cools, so it’s okay if the center is still slightly wobbly when you take it out.
- Chill for Maximum Flavor – This pie tastes even better the next day after all the flavors have melded together.
- Make It Extra Special – If you love a meringue topping, whip up some egg whites and sugar for a classic, bakery-style finish!
What to Serve with Creamy Lemon Pie
This pie is already perfect on its own, but if you want to go all out, here are a few great pairings:
- Iced Coffee or Espresso – The bold coffee flavor balances the pie’s sweetness.
- Fresh Berries – Strawberries, raspberries, or blueberries make a refreshing contrast.
- A Light Salad – If serving after a big meal, a simple green salad with citrus dressing keeps things light.
- Meringue Topping – For an extra-luxurious touch, top with a light, toasted meringue.
FAQs (From My Kitchen to Yours)
Q: Can I use store-bought crust instead of homemade?
A: Absolutely! A pre-made graham cracker crust works in a pinch, but the almond crust really adds something special.
Q: How long does this pie last in the fridge?
A: It keeps well for up to a week when covered and stored in the refrigerator.
Q: Can I freeze this pie?
A: Yes! Freeze it without garnishes for up to 2 months. Let it thaw in the fridge before serving.
Q: Can I use another type of citrus?
A: Yes! Lime or orange juice will work, but the tartness of lemon is what makes this pie shine.
Q: What if I want a less sweet version?
A: You can use one can of sweetened condensed milk and substitute the second with Greek yogurt or sour cream for a tangier flavor.
Why You Need This Creamy Lemon Pie in Your Life
This Creamy Lemon Pie is light yet decadent, tangy yet sweet, and irresistibly smooth. The buttery graham cracker almond crust pairs perfectly with the silky lemon filling, making every bite a perfect balance of texture and flavor.
Whether you’re making this for a special occasion or just because, it’s one of those effortless desserts that looks and tastes like it came straight from a bakery.
Try it out and let me know what you think! What’s your favorite way to garnish a lemon pie? I’d love to hear your creative twists!
Creamy Lemon Pie: A Tangy and Sweet Slice of Sunshine
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup almond flour
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon vanilla extract
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, almond flour, and melted butter. Mix until well combined.
- Press the crumb mixture into the bottom and sides of a 9-inch pie pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes until lightly golden. Remove from oven and let cool.
- In a large mixing bowl, whisk together the sugar, eggs, lemon juice, lemon zest, sweetened condensed milk, and vanilla extract until smooth.
- Pour the lemon filling into the cooled crust.
- Bake for an additional 15-20 minutes until the filling is set but still slightly jiggly in the center.
- Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled, topped with whipped cream if desired.
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