Lemon Pie
This easy Lemon Pie is light, creamy, sweet and tart lemon pie with a thick graham cracker crust and a creamy lemon filling. The famous Magnolia Lemon Pie by Joanna Gaines is an easy dessert that takes 10 minutes to throw together.
LEMON CREAM PIE RECIPE
I think I might have been the last person in this world to watch the show Fixer Upper with Chip and Joanna Gaines.
If you haven’t seen the show, run and watch it now and you’ll immediately fall in love with them. I happened to be on a really long flight and started binge watching their show.
Here’s why I love them. They’re genuine. I don’t think they feel like they have to put on a show, they’re just themselves.
Of course I gravitated to her easy Lemon Pie…which literally is done in under 20 minutes. My kind of pie.
And you know why I’m making pie, right? It’s almost Pi day. March 14th? 3.14? Did I lose you? 3.14 is the digital reading for March 14th and constant for the symbol Pi.
My sister-in-law Kim had her heart transplant 4 years ago on March 14th so every year we make a pie (or eat one if we’re out of town) on that day to celebrate her new chance at life.
We made this Banana Cream Pie a couple of years ago on her heart-anniversary. Yum.
This year we will be on a plane once again so I’m here early to share this pie with you. It’s an easy recipe made with simple ingredients. As I was making it, I realized it’s very similar to the Key Lime Pie in my cookbook, except obviously made with fresh lemons instead of limes.
Her original recipe calls for 3 cups of sweetened condensed milk which is about 2 1/4 cans. I stuck with just 2 cans. It definitely doesn’t make a difference so unless you really want to open an entire can to just use a tiny bit of it, do it my way.
I was invited to go on a trip to check out the Magnolia store and meet Chip and Joanna and couldn’t go so this is my way of living vicariously through my friends who went. Enjoy!
LEMONS
I use regular lemons here but you can use Meyer lemons if you have them.
HOW TO MAKE LEMON PIE
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Preheat oven to 350 degrees F.
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For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
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For the Pie Filling: Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake lemon pie for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
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Chill in the refrigerator for at least an hour before serving.
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For the Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy, and add to cooled lemon pie.
OTHER PIE RECIPES
- Banana Cream Pie
- Peanut Butter Pie
- Key Lime Pie on a Stick
- Peaches and Cream Pie
- S’mores Pie
- Blueberry Custard Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Apple Pie on a Stick
Lemon Pie
This creamy Lemon Pie is light, creamy, sweet and tart lemon flavor with a thick graham cracker crust.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter , melted
- ⅓ cup sugar
- 2 (14 ounce) cans Eagle Brand sweetened condensed milk (about 2 3/4 cup)
- 3 egg yolks
- ⅔ cup lemon juice
- 1 dash salt
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350 degrees F.
-
For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
-
For the Pie Filling: Using an electric mixer or stand mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie shell and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
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Chill in the refrigerator for at least an hour before serving. As the pie cools, prepare the whipped cream.
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For the homemade Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy and stiff peaks start to form and add to cooled lemon pie. Garnish with lemon slices and lemon zest.
Recipe Notes
Source: adapted from Magnolia's Lemon Pie. Reduced condensed milk barely so I didn't have to open another can.
I cooked for 10 min and it bubbled but was way under done when I took out of fridge after two hours! Will definitely cook for 30 next time. The flavor rocks but texture not great when under cooked. Thanks for the recipe!
Thanks. Maybe your oven runs cool?
I’ve just seen the Eagle Brand recipe with the 1 can of evaporated milk. They suggest the cooking at 320 for 30 minutes. Your 10 mins seems not long enough. What do you think. I love the meringue idea with the whites
You can definitely cook it longer but it doesn’t need it in my opinion.
Been making and eating this for 70 years Mom hade made this when I was born and I’ve been following the tradition. Our Receipe is off of the Eagle Brand can from years ago when they put a little folded Receipe pamphlet on the lid. The original recipe is 1 can Eagle Brand condensed milk, 3 large egg yolks, 1/2 cup lemon juice (I always put extra to make it a little tarter), 1 T. Lemon Zest. Mix all together and put into graham cracker crust the make meringue from the egg white, put on top of pie filling and bake at 325-350 for about 15 minutes till meringue is a nice golden brown.
DELICIOUS
I absolutely love this pie. I have made it several times. I made one for my neighbor and she said her husband ate the whole pie and love she didn’t get any. So I’m making her one now. Thank you for sharing. ❤️
Awesome to hear!
Love getting new recipes. Thanks
You’re welcome!
I made this lemon pie last night and it was quite sweet. I’d definitely make it again but reduce the added sugar to the crust or skip it all together. The lemon flavor and consistency of the filling was great! If I could find another use for a bit of the condensed milk I’d reduce that too again just because of the sweetness. Thank you for sharing this recipe!
You’re welcome!
Shelby,
I, too, thought the pie, though delicious, was way too sweet. I will skip the sugar in the graham cracker crust in the future, but don’t know how to cut the sweetness a bit from the filling. Did you just reduce the amount of condensed milk you used or should I add more lemon juice to the filling? I also thought of substituting evaporated milk in place of some of the condensed milk. Any thoughts?
I just made this pie and it was amazing. Thank you for such a great recipe. How long do you think it will last?
Up to a week in the fridge.
I’m making this pie right now and can’t wait to eat it! I’m not an experienced baker, but I don’t think 10 minutes will be enough in my oven. Is there a temperature I can check for to ensure the eggs are cooked thoroughly? I think my bubbles are from the top getting hot enough, but not sure about the filling all the way through. Thanks!
I’m sure it’s fine but you can add up to five minutes if you need to!