Easy Tart Lemon Pie Recipe: Step-By-Step Instructions

This fresh tart lemon pie recipe layers a graham cracker crust with the perfect balance of creamy lemon filling and homemade whipped cream.

This is a recipe I adapted from Joanna Gaines’s Lemon Pie recipe. I LOVE my copy of her Magnolia Table cookbook and use it all the time. Because Joanna seems so down-to-earth and generally not fancy (in the best, most refreshing way), she inspires me to explore and adapt recipes to my and my family’s liking, which is exactly what I’ve done here.

Although the differences are slight, I think you’ll find that this recipe cuts out a lot of the sweetness from Joanna’s recipe. Basically, it uses a slightly different graham cracker crust recipe and cuts the lemon filling in half. So use hers, use mine, or create a version of your own.

Still packed with fresh lemon flavor and creamy deliciousness of fresh whipped cream, it’s also as beautiful as it is tasty!

Lemon Pie Without Meringue?!

I’m not a huge meringue person. I don’t like making it and I don’t like eating it. (So why bother?) So nowhere on my blog will you find a recipe involving meringue. However, real fresh whipped cream is something I’m always down for.

Make real whipped cream once and you won’t want to buy store-bought whipped topping ever again!

Lemon Pie Ingredients

• Graham cracker crust
• 14-ounce can sweetened condensed milk
• 2 egg yolks
• 1/3 cup freshly squeezed lemon juice (from two large lemons)
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

How to Make Lemon Pie from Scratch

How to make graham cracker pie crust:

1. Preheat oven to 350 degrees.
2. Prepare a graham cracker crust and press into a 9-inch pie plate.
3. Bake for 8 minutes.

Lemon pie filling:

1. In a medium bowl, mix sweetened condensed milk, egg yolks, and lemon juice. Mix on medium speed for 3 minutes.

2. Pour the filling into the baked graham cracker crust.

3. Bake for 9 minutes, or until the center is set.

4. Cool completely before starting on the whipped cream.

Fresh whipped cream topping:

1. In a medium bowl, combine the whipped cream, vanilla, and sugar.

2. Mix on medium speed until fluffy and it holds its shape when you take out the beaters (think Cool-Whip consistency). Note: With my KitchenAid hand mixer at medium speed, it took exactly 2 minutes and 40 seconds to get it to the perfect fluffy consistency.

3. Spread the whipped cream on top of the cooled filling.

4. Garnish with lemon zest and a lemon slice, if desired.

5. Enjoy!

Frequently Asked Questions

• Can I use store-bought graham cracker crust instead of making it? Absolutely. Making your own crust gives the pie a fresher and more homemade taste (try this easy step-by-step graham cracker crust recipe), but store-bought graham cracker crust, vanilla wafer crust, or regular pie crust are all acceptable substitutes. Use what you’ve got on hand or what’s easiest. No judgment here. Ever. Give this
• Can I used Cool Whip instead of whipping cream? Yes. Substitute two cups of Cool Whip for the one cup of heavy cream this recipe recipe calls for. It won’t be as rich or flavorful as the full-fat dairy cream, but it’s a fine substitute.
• Can I use bottled lemon juice instead of fresh lemon juice? While bottled lemon juice is a good substitute in some recipes, I strongly recommend using fresh lemon juice for this pie for the natural, fresh flavor. That said, if you’re in the mood for something tart and fresh lemons are unavailable, the bottled lemon juice will work. Just make sure it’s 100% pure lemon juice without any added sugars or additives.
• How long can I store the lemon pie? The lemon pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness.
• Can I freeze the lemon pie? Yes, you can freeze the lemon pie for up to 2-3 months. Wrap it tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
• Can I use lime juice instead of lemon juice? Absolutely! If you prefer a lime pie, you can substitute lime juice for the lemon juice in the recipe. The rest of the instructions remain the same.

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Tart Lemon Pie

This fresh tart lemon pie recipe layers a graham cracker crust with the perfect balance of creamy lemon filling and homemade whipped cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 8

Ingredients

  

• Graham cracker crust
• 14- ounce can sweetened condensed milk
• 2 egg yolks
• 1/3 cup freshly squeezed lemon juice from two large lemons
• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions

 

Crust

• Preheat oven to 350 degrees.
• Prepare a graham cracker crust and press into a 9-inch pie plate.
• Bake for 8 minutes.

Filling

• In a medium bowl, mix sweetened condensed milk, egg yolks, and lemon juice. Mix on medium speed for 3 minutes.
• Pour the filling into the baked graham cracker crust.
• Bake for 9 minutes, or until the center is set.
• Cool completely before starting on the whipped cream.

Fresh Whipped Cream Topping

• In a medium bowl, combine the whipped cream, vanilla, and sugar.
• Mix on medium speed until fluffy and it holds its shape when you take out the beaters (think Cool-Whip consistency).
• Spread the whipped cream on top of the cooled filling.
• Garnish with lemon zest and a lemon slice, if desired.
• Enjoy!

Keyword Dessert, easy, fall recipes, fresh lemon, Homemade, lemon, pie, quick and easy, Summer, sweet