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 12 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
Ingredients
Crust
  • 1 1/2 cups (127g) crushed graham crackers
  • 6 tbsp. (88g) butter, melted
  • 1/3 cup (75g) granulated sugar
Pie Filling
  • 3 cups sweetened condensed milk (can also use two 14-ounce cans which is about 2 2/3 cups)
  • 3 (54g) large egg yolks
  • 2/3 cup freshly squeezed lemon juice, about 2 lemons
  • 1/8 tsp. kosher salt
Whipped Cream
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 Video

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

  • lINDA says:

    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.

  • 2pots2cook says:

    Not complicated and so tasteful ! Thank you so much !

  • Betty says:

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

  • Mary joy L Azagra says:

    Easy to bake

  • Deb says:

    Looks heavenly !

  • Manmeet Kahlon says:

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

  • Marianna Whatley says:

    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.

  • Diane says:

    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.

  • Nello says:

    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!

  • Shirley marzigliano says:

    Awesome receipes

  • Shirley Duffey Davis says:

    Sounds like a great recipe

  • Diane says:

    Love all your recipes!!!☺

  • Cathy says:

    Made yesterday. It was delicious and so easy! Joanna Gaines’ lemon pie is now to become my favorite go to recipe!

  • Jesia says:

    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.

  • Anne says:

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

  • Teresa Wright says:

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

  • Laura Schneider says:

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

  • linda says:

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

    • Amanda says:

      Nope. Feel free to read a little more closely…

  • CINDI K says:

    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.

  • pamela prieto says:

    What is the receipt for the Lemmon chiffon pie that you show. You only have the recipe for the custard lemon. Plz send it to me I luv the pie

  • Lorraine says:

    Hi, would love to make this but only have a 7 inch dish. Would I just half the ingredients?

  • Tammy Pettit says:

    Can you really get 2/3 cup of lemon juice out of 2 lemons like the recipe says??

  • Wanďa says:

    Thanks to you. It looks delicious.

  • Penny says:

    Do you have any sugar free recipes? I just love your stuff

  • Denise says:

    Love this pie.

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