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.

Classic Lemon Pie

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.

A dessert made with fresh lemons and whipped cream in a graham cracker crust.

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.

Classic Lemon Pie

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.

A piece of lemony dessert, cool and refreshing from the fridge.

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:

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

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5 from 3 votes

Classic Lemon Pie

An old fashioned recipe with a graham cracker crust and a tart lemon filling topped with homemade whipped cream.
Prep Time20 minutes
Cook Time10 minutes
Cooling time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: comfort food, fresh lemon, from scratch, graham cracker crust, old fashioned
Servings: 8
Calories: 639kcal
Author: Sweet Ordeal



  • 6 Tbsp. butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar

Lemon Filling:

  • 2 - 14 oz. cans sweetened condensed milk
  • 3 egg yolks
  • 2/3 cup fresh lemon juice, (from 3 - 5 lemons)
  • pinch salt


  • 1 cup heavy whipping cream
  • 3 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract


  • Preheat oven to 350°.


  • While butter is melting, mix graham cracker crumbs and sugar together. Stir in melted butter. Press into 9" pie plate (bottom and sides) and bake for 8 minutes.

Lemon Filling:

  • While crust is baking, make filling. Mix together milk, yolks, fresh lemon juice, and a pinch of salt.
  • Pour into crust and bake for 10 - 12 minutes, or until center is set.
  • Allow to cool on wire rack for 30 minutes, then chill in refrigerator for at least an hour.


  • Chill a small bowl and beaters in freezer for 15 - 30 minutes. This step is optional, but worth it.
  • Add heavy cream, powdered sugar, and vanilla to bowl and beat on high until soft peaks form.
  • Spread evenly over lemon filling. Keep refrigerated. Enjoy!


NOTE: Be sure to use only fresh lemons. Bottled lemon juice will not give you the same result.
Eureka lemons (what you usually find in grocery stores) are more tart/sour. They give better results for this recipe than the sweeter lemon, Meyers, which are best used for cocktails, spritzers, or vinaigrettes.


Calories: 639kcal | Carbohydrates: 136g | Protein: 20g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 202mg | Sodium: 272mg | Potassium: 174mg | Fiber: 1g | Sugar: 114g | Vitamin A: 1342IU | Vitamin C: 14mg | Calcium: 607mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

Classic Lemon Pie

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Happy baking and have a blessed day.

Classic Lemon PieA lemony filling topped with homemade whipped cream on a graham cracker crust.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.

5 from 3 votes (3 ratings without comment)

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