A silky smooth easy lemon pie recipe that is perfect for any occasion, any time of the year. With a sweet yet tart flavor lemon pie is a southern classic dessert that has been around for hundreds of years.
You can really dress it up to be as fancy as you like, using cream, lemons and mint (like in my images). Or not, keep it simple for the family to devour and fight over - like they do in my house.
It's perfect as a Thanksgiving dessert, for summer barbecue even at an Easter celebration. A really easy recipe for a classic southern dessert.
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What makes this recipe so yummy
- There's just a handful of ingredients making this a favorite recipe.
- You can use a store-bought crust or make your own. You decide for this lemon dessert.
- The pie would taste just as good with a graham-cracker crust or a regular pie crust. It reminds me a lot of a cheesecake, great for hot summer days.
- Dress it up and bring to a gathering - or keep it simple.
- This creamy lemon pie is one of the world's most popular pies and with good reason. Perfect for lemon lovers all over the world.
- It's a great dessert for the summer months.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Preheat your oven to 350°F.
- Step 2: In a large bowl, add the condensed milk, egg yolks and lemon juice. Beat well with a whisk. Or add to the bowl of a stand mixer and beat it that way.
- Step 3: Pour lemon filling into the pie shell in a nice even layer and bake for 15 minutes.
- Step 4: Remove from the oven and allow to cool to room temperature on a wire rack then refrigerate (chill) for about 3-4 hours.
- Step 5: Beat the heavy cream until soft peaks form then add the vanilla and powdered sugar. Beat again until stiff peaks form.
- Step 6: Decorate the top of pie with the cream and add fresh lemons slices and a few sprigs of mint.
Hint: When squeezing the lemons make sure you pass through a sieve. You don't want the pulp or any sneaky lemon seeds to make their way into your filling.
Recipe variations and substitute ideas
- Lemon Zest - add a little more lemon zip.
- Egg Whites - whip up some egg whites and make a meringue. You now have a lemon meringue pie!
- Citrus Juice - if you have another citrus juice you want to try, you could use any.
- Lemon Extract - if you don't have lemon juice and need to add lemon flavor.
- Graham Crackers - Make your own graham cracker crust.
- Homemade Pie Crust - if you would rather make a homemade pie crust instead of a pre-made pie crust then try this recipe. Or maybe you have your own crust you'd rather use.
- Fresh berries - Decorate the top with fresh berries.
- Sour Cream - I've seen recipes use sour cream instead of the eggs.
- Flaky Crust - Another crust alternative.
- Corn Syrup - Add this to regular milk, in place of the sweetened condensed milk.
- Limes - if you can't find lemons... it'll have a taste like key lime pie somewhat though.
- Cool Whip - another option instead of the heavy cream.
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Necessary gear: Equipment
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If you're using a store-bought pie crust then the only equipment you'll need is a mixing bowl and a whisk. Oh, and the sieve to strain the lemon juice.
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How to store leftovers
This southern lemon pie should be stored in the refrigerator in an airtight container. It'll stay fresh for up to 1 week.
You can freeze a lemon icebox pie, if you do - do it before you add the cream topping. Cover first with plastic wrap then foil and freeze for up to 6 months.
Mel's kitchen notes
Don't overcook this old fashioned lemon pie. If you should cook it too long it forms cracks in the top as the eggs expand too much.
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Easy Lemon Pie
Equipment
Ingredients
- 2 (14 Ounce) Cans Sweetened Condensed Milk
- 6 Each Egg Yolks
- 1 Cup Lemon Juice
- 1 Each 10" Graham Cracker Pie Crust
- 1 Cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- ¼ Cup Powdered Sugar
- Lemon Slices and Mint Leaves for Decoration
Instructions
- Preheat your oven to 350°F.
- Add the condensed milk, egg yolks and lemon juice to a large mixing bowl.2 (14 Ounce) Cans Sweetened Condensed Milk, 6 Each Egg Yolks, 1 Cup Lemon Juice
- Beat well with a whisk until totally combined.
- Pour the lemon pie filling into the pie crust and bake for 15 minutes.1 Each 10" Graham Cracker Pie Crust
- Remove from the oven and allow to totally cool to room temperature before placing in the refrigerator for 3-4 hours to completely set.
- When you're ready to serve, beat the cream until soft peaks have formed.1 Cup Heavy Whipping Cream
- Add the vanilla and powdered sugar and beat again until you have stiff peaks.1 teaspoon Vanilla Extract, ¼ Cup Powdered Sugar
- Decorate the top of the pie with the cream, some lemon slices and sprigs of mint.Lemon Slices and Mint Leaves for Decoration
Notes
Nutrition
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Millard Holley says
Candy the lemons on the Southern Lemon Pie.
Then they are palatable.