Joanna Gaines Lemon Pie

filed under: Pies + Tarts on March 16, 2018

This easy Lemon Pie is bursting with fresh lemon taste and paired with a perfect graham cracker crust. I have tested many Lemon Pie recipes in my day and this is my favorite! You may also enjoy my Piggy Pie Dessert and 50 Best Cookie Recipes!


Perfect Lemon Pie

How to Make a Lemon Pie

When I am making a pie I want to make sure every part of it is perfection. For a lemon pie specifically, it’s got to have a pure lemon flavor and it’s got to be silky smooth. I love that this recipe definitely covers both! Make sure to blend the lemon pie filling ingredients in a stand mixer for the time specified so that they will be creamy and be textured like velvet.

Lemon Pie Recipe

Graham Cracker Crust for Lemon Pie

A perfect graham cracker crust only needs a few simple ingredients. Graham crackers, butter, and sugar. I don’t recommend using low-fat or fat-free graham crackers in this recipe, but they certainly work in a pinch! I have also purchased the store bought graham cracker crumbs but don’t find them to be as flavorful as when you crush your own crackers.

Using a food processor is a great way to make sure all of your ingredients are fully incorporated. Joanna does not specify a food processor in her recipe so I did not use one when I photographed this recipe. But after having made this several times I do find that I prefer the results from using a food processor. Either way, the crust will be delicious!

After it is mixed the texture should be similar to damp sand. Once poured into the pie dish I use my hand to work it into the corners and up the sides. I then use a kitchen glass to press the crumbs firmly down and also ensure it’s an even layer.

How to Make Lemon Pie

Does Lemon Pie need to be refrigerated?

Because of the eggs in the filling and the homemade whipped cream topping, I do recommend refrigeration.

Joanna recommends making this pie and gifting it to neighbors, which I love! If you are doing so I would make sure it is properly chilled before taking it over. Just let them know that if they want to eat it at room temperature it can be taken out a couple of hours before serving, but should then be placed back in the refrigerator.

Easy & Perfect Lemon Pie
More Fabulous Pie Recipes:

Pecan Pie

Peanut Butter Pie

Butterfinger Pie

Yoder’s Amish Chocolate Pie

4.84 from 18 votes
One of the best Lemon Pies I have ever had!
The Best Lemon Pie
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins

Easy and delicious!

Course: Dessert
Cuisine: American
Keyword: lemon pie
Servings: 8 people
Author: Amanda Rettke
  • cups (127g) crushed graham crackers
  • 6 tablespoons (88g) butter, melted
  • cup (75g) granulated sugar
Pie Filling
  • 3 cups sweetened condensed milk, (can also use two 14-ounce cans which is about 2⅔ cups)
  • 3 large (54g)egg yolks
  • cup freshly squeezed lemon juice, about 2 lemons
  • teaspoon kosher salt
Whipped Cream
  • 2 cups (476g) heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon McCormick vanilla extract
  • Lemon zest, for garnish
  1. Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into greased pie dish. (I prefer a 9-inch pie dish with this recipe)
  2. Bake for 8 minutes at 350°F.
  3. Carefully remove from oven.
Pie Filling
  1. While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
  2. Pour into baked pie crust and bake at 350°F for 10 minutes.
  3. Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.
Whipped Cream
  1. When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use a hand-held mixer)
  2. Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)

Recipe Video

Recipe adapted from

Love lemon desserts? Try these reader favorites:

Lemon Bars

Lemon Surprise Cake

Lemon Cake with Lemon Buttercream

Easy Lemon Cupcakes

Blueberry Zucchini Cake with Lemon Buttercream

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  • Jeanne M Raab says:

    Do you bake for baby showers in WI?

  • Mary says:

    How long will this keep in the refrigerator?

  • Kimberly H. says:

    Not lemony enough. Whipped cream needs more sugar. Disappointing.

  • Angela says:

    Is it possible to create a passion fruit version of this pie?

  • M. Bernadette Carey says:

    How can I substitute the sweetened condensed milk – I find sweetened canned mild to be way too sweet for my taste?

  • Beck says:

    My Graham crackers crust lemon pie came out after over 1hr in the oven still looking jiggy. The top of the pie is brown but if pierced through with a fork the pie is jiggy/ looks runny. Why???

  • Cathi Bell says:

    I think I can do these. Your very thorough in your directions and easy to follow recipes. I’ll let you know how they turn out. Thanks!!!

  • Batbara says:

    Looks delicious

  • Patti says:

    This was an easy and delicious dessert. I used premade crusts because Graham crackers weren’t available (Covid). I added lemon zest as well as a little extra lemon flavoring. Very easy, cooked in my toaster oven, and it still came out good!

  • Kathy says:

    This is hands down one of the best desserts I’ve ever made. Everyone raves about it and it was super easy to prepare. Fantastic recipe!

  • LaDonna Montesi says:

    I love everything you make !! Thank you for your help in make different meals and deserts

  • Vicki Callaway says:

    Is this printed right: You only bake the filling for 10 minutes?

    • Elizabeth Keeney says:

      Hi, Vicki! I work with iambaker and am happy to help with questions. Yes, follow the instructions as written. Have a great day!

  • Mallory says:

    Good pie but not quite lemony enough for my taste. I am sure I can tweak it to my liking. The whipped cream isn’t overly sweet but I feel like any sweeter would be too much.

  • Deborah Farley says:

    Love your ideas and page

  • BJ says:

    This is not great. Too sweet and all I could taste was the condensed milk.

  • Elaine says:

    Prefer a pastry crust. Not Graham cracker crust. Filling is a great recipe.

  • Elise says:

    So this was a huge hit at a recent BBQ. I made a mistake though on which turned out amazing. I used 3 egg whites instead of egg yolks. It was light and fluffy and sooo good. I also did use juice from 3 lemons instead of 2.

  • Brandi padelski says:

    This was absolutely amazing! Loved it!

  • Millie says:

    Followed directions to the letter and put in refrigerator to set and chill overnight but it did not set up firm. It was runny in the middle. Edges were somewhat set but center was runny. Upset my husband’s stomach. I do not think 10 minutes in a 350° oven was quite enough to cook egg yolk.?

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.