Classic Lemon Pie

Lemon lovers will appreciate the tart lemon flavor in this Classic Lemon Pie. The buttery graham cracker crust pairs beautifully with the smooth lemon filling and the sweet homemade whipped cream topping.

This old fashioned recipe takes me back to a simpler time when a cool piece of pie from the fridge made all my troubles disappear.

The cool, creamy texture of the filling and the crunch from the crust is pure bliss. Lemony bliss.

Making a Classic Lemon Pie

Start by making a Homemade Graham Cracker Pie Crust, which is an easy recipe with only 3 ingredients.

Preheat the oven to 350° and bake the crust for 8 minutes.

Option #2 is to buy a premade crust, which is good, too.

The biggest difference, I think, between a premade and a homemade is that the premade doesn’t give you that buttery flavor. Also, the texture is different.

Having said that, a premade crust is awfully handy when you’re in a hurry, and they do taste good.

So, while the homemade crust is in the oven, start the filling.

In a bowl, combine the sweetened condensed milk, egg yolks, fresh lemon juice, and salt.

You really want to use fresh lemon juice in this pie — bottled lemon juice won’t cut it.

Specifically, you want the Eureka lemons that are usually sold in grocery stores.

Eureka lemons are considered to be “true” lemons compared to Meyers, which are thought to be hybrids between lemons and mandarin oranges.

How many lemons to make 2/3 cup?

I used 3 1/2 lemons to the get the 2/3 cup needed, but you may need more or less.

It just depends on the lemons. Play it safe and buy 4 or 5.

You can always slice the extra lemons into water, decorate the pie with one, or serve lemon wedges with fish.

I also have more lemon recipes listed further down.

Pour the filling into the pie crust, even if the crust is still warm from the oven.

Put the pie right back into the oven for 10 – 12 minutes, or until the center is set.

Out of the oven, let the pie cool down for about 30 minutes, then place in the refrigerator for at least an hour to fully chill.

Next is the homemade whipping cream to top it all off.

A half hour before you serve, place a small bowl and the beaters in the freezer to chill. This step is optional in case you forget to do it, but it works great.

Add the heavy whipping cream, powdered sugar, and vanilla to the bowl and beat until soft peaks form.

Spread evenly over the lemon filling and serve.

Lemon Lovers gonna love lemons:

Lemons are so great when cooking and baking. Here are some of my favorites:

• Sugar Cookie Lemonade Crumble
• Lemon Ricotta Pasta
• Glazed Lemon Bread
• Shrimp Orzo with Lemon Dressing
• Lemon Butter Almond Cake

Additionally, you can type “lemon” in the search bar and see all the recipes with Lemon in the name.

Classic Lemon Pie

Follow me on Pinterest and sign up for emails so you have the newest recipe flying out of my oven.

Lastly, there’s a spot below where you can rate the recipe and leave a comment, which I always appreciate.

Happy baking and have a blessed day.

Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.