Go Back
+ servings
One of the best Lemon Pies I have ever had!

The Best Lemon Pie

Easy and delicious!

Course Dessert
Cuisine American
Keyword lemon pie
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 people
Author Amanda Rettke



  • 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



  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