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  • Joanna Gaines Lemon Pie

    filed under: Pies + Tarts on February 10, 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!

    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 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

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    Graham Cracker Crust

    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 hours before serving, but should then be placed back in the refrigerator.

    Easy & Perfect Lemon Pie

    4.78 from 9 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
     
    Servings: 8 people
    Author: Amanda
    Ingredients
    Crust
    • 1 1/2 c (127g) crushed graham crackers
    • 6 tbsp. (88g) butter, melted
    • 1/3 c (75g) granulated sugar
    Pie Filling
    • 3 c sweetened condensed milk can also use two 14-ounce cans which is about 2 2/3 cups
    • 3 (54g) large egg yolks
    • 2/3 c freshly squeezed lemon juice about 2 lemons
    • 1/8 tsp. kosher salt
    Whipped Cream
    • 2 c (476g) heavy whipping cream
    • 2 tbsp. confectioners sugar
    • 1 tsp. McCormick vanilla extract
    • Lemon zest for garnish
    Instructions
    Crust
    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.
    4. Whipped Cream
    5. 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)
    6. Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)

    Recipe adapted from Magnolia.com.

    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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    Comments

    I Made JoannA Gaines’ Lemon Pie and WHILE IT WAS VERY LEMONY, I found the filling way too sweet. I WILL MAKE IT AGAIN AND TRY IT WITH ONLY 2 C SWEETENED CONDENSED MILK.

    Not complicated and so tasteful ! Thank you so much !

    Is ten minutes long enough for the eggs to be cooked?

    Easy to bake

    Looks heavenly !

    Loved Joanna’s Lemon Pie and just loved it!!!Looking forward to many more such recipes.

    This is the same recipe that I used to eat while growing up in Sylacauga Alabama in the 1950’s at our local Bar B Que restaurant. Also, the same way my mother made it. The best and only true lemon pie recipe! Thanks for bringing it back to the public.

    I use a Ritz cracker crust same as graham cracker crust just use Ritz instead of graham it really enhances the taste of the extemely lemon and sweetened condensed milk combo.

    I made this today for my mom for a Mother’s Day treat and it turned out amazingly good! It was easy to make and it looked gorgeous topped with the whipped cream and grated zest. Luscious is the best word to describe it! My mom LOVES it and it made her happy, which made ME happy! Thanks so much for posting this!

    Awesome receipes

    Sounds like a great recipe

    Love all your recipes!!!☺

    I made this recipe as written, using 3 cups sweetened condensed milk and a 9-inch diameter pie pan. However, the crust was quite thick and I couldn’t fit all of the filling into the pan. Do you use a deep-dish pie pan? Thanks!

    I also didn’t think that the whipped cream was sweet enough for my tastes, so I think I’ll add more vanilla and powdered sugar next time.

    Does anyone know what to do if the filling did not set?

    I I’ve everything you post and seeing your children and husband you have an amazing family so thank you

    Loved loved pie made with lemon snaps, cookies instead of Graham crackers. Also made with lime yum zest peel into filling.

    the lemon pie has raw eggs isn’t that a health concern?

      Nope. Feel free to read a little more closely…

    I MADE THIS LAST WEEKEND AND MADE ONLY ONE ADJUSTMENT – I MADE A MERINGUE TOPPING INSTEAD OF WHIPPED CREAM TOPPING. MY HUSBAND CLAIMS THIS IS THE ABSOLUTE BEST PIE EVER! THE CRUST MAKES IT SPECIAL – GLAD I DIDN’T USE A READY-MADE CRUST. VERY RICH.

    Don't Pass on Dessert!