I absolutely adore how this lemon pie balances tart and sweet with a velvety filling and crisp graham cracker crust—it’s like a burst of sunshine in every bite.
Why You’ll Love This Recipe
I love how bright and refreshing this recipe is. It’s a guaranteed crowd-pleaser, and it’s make-ahead friendly, so I can prepare it in advance and let the flavors develop as the filling sets beautifully overnight.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 graham cracker crust (9-inch, 6 oz)
3 large egg yolks (room temperature)
¼ cup sour cream (room temperature)
14 oz sweetened condensed milk (1 can)
1½ tbsp lemon zest (about 2 lemons)
½ cup fresh lemon juice (about 3 lemons)
1 tsp vanilla extract
Garnish (Optional)
whipped cream
lemon slices
lemon zest
directions
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Preheat the oven to 350 °F.
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In a medium bowl, whisk together egg yolks and sour cream until smooth.
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Stir in sweetened condensed milk and lemon zest until well combined.
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Add lemon juice and vanilla extract, whisking for about two minutes.
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Pour the filling into the prepared crust, being careful not to overfill.
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Bake on the middle rack for 20–25 minutes, or until the edges are set and the center still jiggles slightly. The internal temperature should reach 160 °F.
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Let cool completely on a wire rack, about one hour.
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Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
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Before serving, top with whipped cream, lemon slices, or zest if desired.
Servings and timing
This recipe yields 8 servings.
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Prep time: 10 minutes
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Cook time: 20 minutes
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Cooling time: 1 hour
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Chilling time: 4 hours to overnight
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Total time: approximately 5 hours 30 minutes (or more if chilled overnight)
Variations
I sometimes swap in lime juice and zest for a twist, or use fragrant Meyer lemons for a softer, floral flavor. Adding a teaspoon of dried lavender brings a unique touch. For a fruity flair, I garnish with fresh raspberries, blueberries, or strawberries.
storage/reheating
I store leftovers in the refrigerator, covered with plastic wrap, for 3–4 days. For longer storage, I wrap the plain pie (without toppings) in plastic wrap, then foil, and freeze for up to 3 months. To enjoy, I thaw it overnight in the fridge before serving.
FAQs
How do I know when my lemon pie is done baking?
I look for set edges and a center that jiggles slightly. An internal temperature of around 160 °F is a reliable indicator.
Can I use a homemade graham cracker crust instead of store-bought?
Absolutely. I mix 1½ cups graham cracker crumbs, ¼ cup sugar, 6 tbsp melted butter, and ¼ tsp salt, press it into a 9-inch pie plate, and bake for 8–10 minutes at 350 °F before filling.
Is it okay to substitute Greek yogurt for sour cream?
Yes. I use full-fat plain Greek yogurt in place of sour cream when needed, though the flavor is slightly different.
Can I use bottled lemon juice instead of fresh?
I always use fresh lemon juice for the best flavor—bottled juice tastes flat or overly acidic and doesn’t deliver that bright, fresh zing.
When is the pie best served?
I serve it chilled—refrigerating allows the flavors to deepen and the filling to set perfectly.
Conclusion
I truly love how effortlessly this lemon pie delivers on both flavor and texture. Its velvety, tangy filling and buttery crust make it a timeless crowd-pleaser, perfect for preparing ahead. I enjoy baking and savoring it every time, and I’m sure it will become a favorite in any home.
Print
Lemon Pie
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A bright and refreshing lemon pie with a silky, tangy filling in a buttery graham cracker crust, perfect for make-ahead gatherings and bursting with citrus flavor.
Ingredients
- 1 graham cracker crust (9-inch, 6 oz)
- 3 large egg yolks (room temperature)
- 1/4 cup sour cream (room temperature)
- 14 oz sweetened condensed milk (1 can)
- 1 1/2 tbsp lemon zest (about 2 lemons)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tsp vanilla extract
- Garnish (Optional): whipped cream, lemon slices, lemon zest
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a medium bowl, whisk together egg yolks and sour cream until smooth.
- Stir in sweetened condensed milk and lemon zest until well combined.
- Add lemon juice and vanilla extract, whisking for about two minutes.
- Pour the filling into the prepared crust, being careful not to overfill.
- Bake on the middle rack for 20–25 minutes, or until the edges are set and the center still jiggles slightly—the internal temperature should reach 160 °F.
- Let cool completely on a wire rack, about one hour.
- Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, top with whipped cream, lemon slices, or zest if desired.
Notes
- Use fresh lemon juice for the best flavor—bottled juice can taste flat or overly acidic.
- The pie sets best when chilled overnight, allowing flavors to deepen.
- For a twist, try swapping in lime juice and zest, or use Meyer lemons.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze (without toppings) for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
