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
- 6 Tbsp. butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 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.
- 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!
Classic Lemon Pie
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Happy baking and have a blessed day.
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