This creamy lemon pie features a velvety lemon filling set in a thick, crunchy graham cracker crust. Made with just a few simple ingredients, it’s easy to prepare and delicious served with whipped cream. Perfect for anyone who loves bright, citrus desserts! 
This pie is like a cross between classic lemon bars and lemon cheesecake — tangy, smooth and luxuriously creamy with a sturdy graham crust. The recipe is straightforward and quick to assemble, and I like to think of it as the lemon cousin to key lime pie.
Making the Lemon Pie
For the Graham Crumb Crust
Begin by making the crust. Combine graham crumbs with a little sugar and melted butter, then press the mixture into the bottom and up the sides of a 9-inch pie plate. Baking the crust briefly before adding the filling ensures a crisp texture that holds together.
If graham crackers aren’t available, crushed digestive biscuits make a good substitute.
Pro Tip: The amount of butter depends on how finely the crumbs are crushed. Add melted butter gradually while stirring. Stop when the mixture resembles damp sand.
For the Creamy Lemon Filling
The filling relies on just four main ingredients:
- Cream cheese
- Sweetened condensed milk
- Egg yolks
- Freshly squeezed lemon juice
This filling is similar to classic key lime pie. A small amount of cream cheese mellows the sweetness of the condensed milk without turning the filling into a cheesecake. Whisk the cream cheese smooth, add the condensed milk, mix in the egg yolks one at a time, then stir in the lemon juice. Pour the mixture into the baked crust and bake until just set.
Note: Use freshly squeezed lemon juice — bottled lemon juice is too sharp for this recipe.
Baking Tips
- This recipe is designed for a 9-inch (23 cm) pie plate. If using an 8-inch plate, prepare the crust and filling as directed but only pour enough filling to nearly reach the top of the crust.
- Bring the cream cheese and egg yolks to room temperature before beginning for a smoother filling.
- Bake the filling until the top appears set but still has a slight wobble in the center (similar to jello). This usually takes about 30–35 minutes at 325°F (160°C).
- Let the pie cool gradually at room temperature, then chill in the refrigerator for at least 3 hours to fully set. You can make it the night before or the morning of serving.
If you enjoy this lemon pie, you might also like other citrus desserts or lemon-forward treats.
Creamy Lemon Pie
30 mins
40 mins
4 hrs
5 hrs 10 mins
8 slices
Rate Recipe
Print Recipe
Equipment
-
9-inch (23 cm) pie plate
Ingredients
Crust
- 2 cups graham crumbs*
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 ounces full-fat cream cheese, softened
- 2 14 ounce cans sweetened condensed milk
- 4 large egg yolks
- 1 cup freshly squeezed lemon juice*
Instructions
-
Preheat the oven to 325°F (160°C).
Crust
-
In a medium bowl, combine graham crumbs and sugar.
-
Stir in melted butter gradually until the mixture resembles damp sand.
-
Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
-
Bake the crust for 10 minutes. Remove from the oven and leave the oven on.
Filling
-
Whisk the cream cheese until smooth, then mix in the sweetened condensed milk.
-
Add the egg yolks one at a time, whisking until fully incorporated.
-
Carefully whisk in the freshly squeezed lemon juice.
-
Pour the filling into the baked crust and bake at 325°F (160°C) for 30–35 minutes, until the top is set but the center still has a slight wobble.
-
Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 3 hours before serving.
Notes
- Crush graham crackers in a food processor or use pre-made graham crumbs. Crushed digestive biscuits can be used instead.
- Use sweetened condensed milk, not evaporated milk.
- Fresh lemon juice is essential. For 1 cup of juice you’ll need about 4–5 large lemons (or 6–7 small lemons).
- Store leftovers covered in the refrigerator for up to 4 days.
- Nutrition info is an estimate per slice, assuming 8 equal slices.
Nutrition
Like this recipe? Rate and comment below!