Luscious Lemon Cream Pie
This lemon cream pie is magnificent and glorious and refreshing and creamy and perfect and you should just make it. Ok?
Oh, you want me to say a bit more about it?
To tell you that the luscious lemon flavor is perfectly balanced with the creamy sweetness?
And that, despite a a baking-cooling-baking session, it is the easiest pie in the world to put together?
And that if left alone with no onlookers, I very well could have eaten the entire thing? Yep, all of that, too.
I haven’t met very many desserts with buttery graham crusts that have failed to woo me (the jello and carrots in a graham shell experience was a bit sketchy, I’ll admit) and this is no exception.
Utter summer perfection in dessert form. And to be quite honest, we enjoy this pie year round. Lemon should not be for summer enjoyment only.
I must have a thing for lemon pies. Or maybe just citrus pies? I don’t know.
For a chocolate loving gal like myself, these lemony numbers really get to me.
This is most apparent if you consider that I posted a nearly identical lemon cream pie recipe (declaring my unparalleled love) and only realized the similarities after I had the post nearly completed.
I guess there’s no shame in really loving lemon cream pie.
If you haven’t made it, you may not believe that the luscious lemony filling is simply sweetened condensed milk + egg yolks + lemon juice whisked together and baked.
Crazy, right? That combination is a fantastic solution for a super creamy lemon pie (the buttery graham crust and sweetened whipped cream don’t hurt matters either).
This lemon cream pie is a winner – I hope you make it and love it as much as I do!
One Year Ago: No-Bake Peanut Butter Chocolate Bars
Two Years Ago: The Best Oven-Baked Ribs
Three Years Ago: Grilled Chicken Fajita Fettuccine
Lemon Cream Pie
Ingredients
- 9 rectangular graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons salted butter, melted
- 2 cans (14-ounces each) sweetened condensed milk
- 3 large egg yolks
- ¾ cup plus 2 tablespoons lemon juice, from about 5-6 lemons
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Mix in the sugar and butter (if using a ziploc bag, transfer the cracker crumbs to a bowl before adding ingredients).
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 12-14 minutes, until it is just beginning to brown. Cool the crust completely on wire rack.
- Once the crust is cool, preheat the oven to 375 degrees F.
- Measure out 3 tablespoons of the sweetened condensed milk and set aside in a small container (it will be used later). Whisk the remaining condensed milk with the egg yolks until smooth. Slowly whisk in the lemon juice. Pour the filling into the cooled crust and bake the pie until the edges are just set but the center still jiggles when the pie plate is lightly moved, about 15 minutes.
- Let the pie cool completely on a wire rack and then cover and refrigerate until well-chilled and set, about 3 hours or up to 24 hours.
- When ready to serve, using an electric stand mixer or handheld mixer, whip the cream, reserved condensed milk and vanilla until stiff peaks form. Spread the whipped topping over the pie. At this point, the pie could be chilled for up to an hour (any longer and the whipped cream topping can cause the pie to ‘weep’ and get liquidy). Cut into slices and serve.
Notes
Recommended Products
Recipe Source: adapted slightly from Cook’s Country June/July 2013 (used salted butter instead of unsalted)
161 Comments on “Luscious Lemon Cream Pie”
My oh my! This is lemon pie magic! This came together in a flash. I wanted it really lemony, so I added the zest of 2 lemons to the filling. My kiddo said, “Mom, this pie looks super delicious!” when it came out of the oven. I opted to use premade whipped topping for each serving, as we wouldn’t eat the whole pie right away. It still brought that summery lemon flavor to the middle of a cold dreary winter week! Saving this to make for the next lemon craving!
I adore this pie!! I’ve made it countless times to rave reviews. I just brought it to thanksgiving and now my sister in law is asking if it can be frozen beforehand – i am assuming it would freeze fine, just without the whipped cream on top? What are your thoughts Mel?
Good question, Jeralyn! I haven’t frozen it, but I think it should freeze quite well (you’re right…I’d freeze without the whipped cream)
Super easy to make (especially if you cheat and use a store bought crust), and the perfect amount of tang to sweetness! I missed that you were suppose to follow the steps for the filling in the exact order (I did condensed milk with lemon, then added egg yolks) and it still turned out great! I will definitely make again when I have extra lemons on hand.
Super easy to make (especially if you cheat and use a store bought crust), and the perfect amount of tang to sweetness! I missed that you were suppose to follow the steps for the filling in the exact order (I did condensed milk with lemon, then added egg yolks) and it still turned out great! I will definitely make again when I have extra lemons on hand.
Love this pie! So easy and not too sweet. I had a lot of “naked” lemons after making lemoncello….so this was perfect. Love using some of the condensed milk to sweeten whip cream.
do you use the other can of milk with the egg?
Both cans are used with the egg yolks (but you need to measure out the three tablespoons first).
Amazing pie! I made two for Fathers Day and everyone loved them! I put some of the rind in both the pie and the whipped cream. It was fabulous!
Try making a Ritz cracker crust. A version of this with a saltine crust is called Atlantic Beach Pie. I like the Ritz crust the best.
This was an okay pie. To anyone that makes it, if you are not a fan of the very milky taste of condensed milk, due to the high amount of condensed milk in this, you probably will not end up liking it. The lemon flavor could have been more pronounced, if I ever decide to make it again I may add more lemon flavor with zest or make the pie a bit less dense and more fluffy.
I added Ritz crackers and cardamom to the crust. So delicious. For me it worked better having it in the freezer.
Can you use imitation lemon juice? ” Reallemon”?
I wouldn’t suggest that since the flavor of this pie really benefits from fresh lemon juice.
Hi, I live in Italy and graham biscuits are not squared here 🙂 can you tell also the weight please? I made it and it was absolutely delicious!!! Not sure I got the crust right 🙂
Thanks!
Is the 15 minute cooking time accurate?? My pie wasn’t even set at 15 minutes…anyone else have to adjust cooking time
Have you made meringue to top this?
I haven’t.
I’m making this tomorrow as we are in lockdown with virus. I’m adding 125g philli cheese to keep it firm.. adding meringue using 6 whites and baking it for 30 mins… fingers crossed
Have you made meringue to top this?
I always use a meringue on mine. Use the egg whites left from separating eggs for the pie, to make the meringue….beat till you have good stiff peaks. Cover pie to edges, follow baking time and temps. for the merengue recipe. Chill pie very well after baking to firm up filling.
This a very tasty Lemon Pie and so easy to make. I ate my first piece last nigt and wanted to have another but I stopped myself
With all that condensed milk.. did the lemon still have some bite?
Did you say the entire pie has to be eaten within 24hrs? It’s just me, my husband & dog, all 3 of our kids are moved away. I was hoping it would last (refrigerated) 2 days maybe 3? Also I have dark brown sugar can I use it instead of light brown? It’s for the whipped topping so would it hurt using brown just for us 2 at home? Thanks , Beverly
PS I’ll rate you when I get a response soon because I’m in the kitchen ready to bake it
The crust might get a bit soft/soggy if kept longer but the flavor should still be tasty. Dark brown sugar has a much stronger flavor, but you could try it!
Hi, does it matter if I mix the condensed milk and lemon juice first before adding the eggs? I wanna make sure that it’s not too sour/sweet so I wanna be able to taste it.
Thanks !
I haven’t tried changing the mixing order – to be safe, I’d try to stick with the order outlined in the recipe.
So good. I’ve made this a few times with different adjustments. First, I prefer a shortbread crust to a graham crust, so I make one or use a store bought. Second, fresh juice is better, but works with store bought as well. I’ve even used key lime juice, and it was a great creamy pie. I usually don’t bother with the whipped cream layer. I either skip it or serve on the side. I just use the extra condensed milk in the filling. No issues.
Just fyi- the whole “you’ll get sick from raw egg” is not accurate. That would only be the case if the egg was not fresh or even bad. Its just one of those things everyones always said so it stuck, buy a fresh raw egg will not hurt you. Thats why those who use them in their protein drinks etc don’t get sick. If you ate something and ended up sick who knows what caused it… I’m not saying its impossible that the egg caused it but I doubt it unless it was old or bad itself.
Like a Key Lime Pie…but with Lemons.
Perfect!
I am making now this s part of the dessert choisces for our Easter feast tomorrow with 9 people. I will report back. Thanks so much.
This looks fantastic! I love that it’s so few ingredients and that I can easily modify it for my gluten free family. Thanks for the great recipe. 🙂
Hi there! This sounds delicious and want to know if you think it would work if I doubled the recipe and put it in a 9×13.
Thanks for your thoughts on this.
Very delicious
How many cups of graham crackers if you buy the pre crushed grahams?
Probably about 1 1/2 cups.
I’ve made this numerous times…. for all kinds of occasions. Never come across someone that didn’t love it!
It’s so easy! I’ve even done a variation with passionfruit, lemon and lime, blood orange… all turned out awesome!
PS – Not one person that I’ve made this for has gotten sick from the uncooked eggs.
You don’t cook the yokes? Are you afraid of salmonella? I’ve eaten uncooked egg yolk in what they called, lemon refrigerator pies, I was told the lemon cooks the egg yoke, not true, I became very sick from eating that uncooked egg in the pie.
She does cook the pie. Re-read step 4.
Just fyi- the whole “you’ll get sick from raw egg” is not accurate. That would only be the case if the egg was not fresh or even bad. Its just one of those things everyones always said so it stuck, buy a fresh raw egg will not hurt you. Thats why those who use them in their protein drinks etc don’t get sick. If you ate something and ended up sick who knows what caused it… I’m not saying its impossible that the egg caused it but I doubt it unless it was old or bad itself.
how do you really know it was the eggs? So many variables . . .
The best lemon dessert I’ve ever made, and I’ve made a lot. This might be my favorite recipe from Mel out of the 40 or so that I’ve tried. I added one extra graham cracker and a little extra butter to the crust, and also cut the sugar by half. I usually never add sugar to a graham cracker crust, but I did this time, and I really liked the way it kind of caramelized the crust a bit. I still don’t think it’s necessary, but I liked it. Delicious and perfectly simple recipe. I will make this again and again.
I made this pie for the 4th of July and everyone absolutely loved it! One person declined a piece until his wife offered him a bite of hers and he tasted it. He then asked for a piece of his own! This pie = summertime. Thank you for yet another amazing recipe!
Haha, that made me laugh about the guy who wasn’t convinced until he tried a bite of his wife’s pie!
I have meyer lemons from our tree.
Can i use them or will they be too sweet.
I can buy the other type of lemons in our market.
What do you think?
I’m sorry – I’m not sure! I haven’t used meyer lemons for this pie, but I think they might work ok.
you say this pie can be made ahead of time, but can the whipped topping be made ahead of time as well and be put in a separate container til ready for use?
You can try; sometimes whipped cream if made ahead can get liquidy and soft.
If the cream does get a bit runny or loose, just whip it up again, works every time. I have made it and kept it for several days without it going bad as long as it is kept covered with a cling wrap, all I do is take a wisk to it and whip it back into shape…ha ha. Still great!
My mom’s favorite pie is lemon merengue, but it’s a pain to make and doesn’t travel well. I made this for a bbq at my mom’s and the whole pie was gone in minutes!!! My family raved and it was so good, my husband wasn’t convinced I made it lol! Easy to make, turned out perfectly. Thank you!
This PIE is elegant yet soooo easy to make. I added lemon zest for a little more zing. Being lemon is one of my favorite things in the world, I will make this PIE again and again and again….thanks
This recipe is completely different from the one my grandmother made. For one it doesn’t have pecans. Another it has eggs in it. Although I love your recipes I’ll stay with hers. Her recipe is much better and faster than this one. Subject: Luscious Lemon Delight
1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk
1. Preheat the oven to 375F.
2. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
3. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners’ sugar and beat until mixture is light and fluffy.
4. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
5. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
Unfortunately the recipe you posted is full of chemicals and artificial ingredients between the pudding mix and “cool whip” and not at all comparable to the pie recipe you are reviewing.
Certainly does not sound faster!! And doesn’t sound like it is anything like this recipe!
I have made this recipe with lemons I have squeezed and it was oh sooooohood!!!
Can I use bottled lemon juice with the same results?
I haven’t tried it, but bottled lemon juice will completely alter the flavor (it won’t taste as fresh and yummy).
This pie was fantastic! I brought it to church for a pie auction. My only change was that I did not put 3T of condensed milk in the whipped cream because I wanted it a little stiffer to withstand sitting out, unrefrigerated, for a little while. So smooth and creamy and the crust was fantastic. Someone commented after that it was the perfect blend of sweet and lemon, not too tart and not too sweet. Thank you! Kim
This was so easy and quick. I was able to make it all before church (and still get my kids and myself cleaned up and ready!). We loved it and it was a great way to use some fresh lemons from our tree. Thanks!!
Yummy yummy pie! This recipe has a perfect balance of sweet and creamy. You will love this too!
We have company for a few days beginning tomorrow (10/9) and I will post the Lazy Dazy Cake once I catch my breath. It’s not a difficult cake to make, but it is a few steps that are necessary to get the best results. And there is no frosting….it’s much more like a coffee cake, however it’s the only cake all of us kids asked Grandma for every year.
I made this pie 3 days ago. It is just as good tonight as it was the first night. Even the whipped cream (which I usually use just cream, vanilla & powdered sugar) got a bit softer, but I whipped it for a minute with a wire whip and it was still thick and delicious. Now my husband asked if I could do the same thing with limes….a Key Lime Cream Pie. I don’t see why it wouldn’t work. Has anyone tried it.
In any case, the lemon pie still has 5 stars to us!
Sorry….I meant to say…”we had our first piece of pie while we watched the 11 pm news, hoping Hurricane Nate passes us by next week!
Because I got started late in the day, we had our 1st piece of your lemon pie and it is “Fabulous”……I won’t ever make a lemon meringue pie again! We loved it, and I know when I take it to a family gathering everyone will love it. Looking forward to trying more of your recipes. Not that mine and my Grandmother’s aren’t delicious, but I’ve had them all my life, and it’s always nice to taste something different. However, I have a family recipe that I might share. Have you ever heard of a Lazy Dazy Cake…..I doubt it, as that recipe was my Great, Great Grandmother’s recipe (she was French) and came to America with her German husband, and since then all the females in the family have learned to make it from their Grandmother. In 1958 my Grandmother sent the recipe to Pillsbury’s cake bake off, and won the Grand Prize of $10,000. They paid off their house, bought a new Chevy, and we had a terrific Christmas…we all got new bicycles! There is a Lazy Daisy cake recipe out there, but that’s not ours!
I hope hurricane Nate passes you by as well! And that is the greatest story – thank you for sharing that! And if you ever want to share your Lazy Daisy cake, I’d love to see it!
Don’t you want to share your recipe now that you got my curiosity going I would love to try it
Hope you share it love that it’s a old family recipe and love the story that’s behind it
I am trying your lemon cream pie today. We are anxious to try it tomorrow. Wondering where Mel’s Kitchen Café is located. Will post a rating after our tasting.
Was easy to make and super delicious
Absolutely beautiful, thank you for sharing the recipe 🙂
This is my all time favorite pie! My grandmother always said this pie was “Rich as Rockefeller.” A little piece goes along way. Try making crust with Ritz Crackers & do not add sugar. Salt from the crackers helps cut the sugar in the pie & it just works like salt does with caramel. I like to keep a bit of texture to the crackers; crush them by hand in a ziplock. This helps keep the crust crisper.
Have you every tried it with lime juice??
I haven’t but others have, I believe!
Hey, I am looking for a lemon pie recipe just like this to make individual little pies
for a Women’s Luncheon. How many little pies do you think I can get out of one filling recipe? I will use the small graham cracker crusts you buy in the store.
I don’t know for sure, Pam – maybe 6-8?
We had this tonight for our Easter dessert, and my grandpa said, “This pie is luscious.” I said, “That’s the name of the recipe!” So delicious, smooth, and the crust was maybe my favorite part. Thank you!
That’s awesome!
Hi, can I use a baked pie shell instead of Graham cracker crust?
Sure!
I haven’t met very many desserts with buttery graham crusts that have failed to woo me (the jello and carrots in a graham shell experience was a bit sketchy, I’ll admit) and this is no exception. Utter summer perfection in dessert form.
Great recipe. This has become my go-to lemon pie. I’m fortunate that I can pick fresh lemons in my back yard and they are in the pie mix within 5 minutes.
So lucky!
A version of this pie recipe has been in my family for years. The only difference being that our crust is made out of Nilla Wafers. We call it Lemon Ice Box Pie.
I need this recipe. Please.
What am I supposed to do with the reserved tablespoons of lemon juice? I don’t see where they are later added in your recipe.
All the lemon juice is added at the same time. 🙂
Put some cream of tartar in your whipped cream mixture. Maybe about a tsp.
It should keep it from weeping.
It acts as a stabilizer.
Was wondering if the whipped cream topping could be made ahead of time & then put on the pie right before serving.
I think so – sometimes whipped cream gets a little liquidy if refrigerated so you might need to give it a quick mix with the electric mixer or blender before adding to the pie if it has been made ahead of time.
I put a tablespoon of a pudding mix (depending on the pie filling; I like to use French Vanilla) into the whipping cream as I mix it. It adds wonderful flavor and your whip cream will keep much better. A professional baker taught me this trick.
Could u top this with meringue instead of whipped cream?
Definitely worth a try!
Yes. In fact, my grandmother made meringue topping out of egg whites left over from the original recipe as back then nothing was left to waste.
This recipe looks fabulous! How much should I alter this recipe if I use a 9×13 pan? Perhaps double the recipe?
Maybe – at least 1 1/2 the recipe.
I am now 3 lbs heavier due to this pie. I made it for my hubby’s birthday and had a piece a night (2 the first night)! It is amazing! Next time I will try it with key lime juice. Thanks for a great recipe!!
Me again! Haha. I made this last weekend and it was devoured ravenously. My boyfriend is requesting a key lime pie this time… I was thinking of just using this recipe and substituting lime juice/lime zest for the lemon juice. Would that work??
I think that would work great!
Hi! I want to bake this this weekend but would like to add a little lemon zest to the filling. How much would you suggest? Thanks!
Feel free to experiment – maybe start with a teaspoon and see how that goes.
I made this yesterday with lemons from my tree. I added lemon zest to the filling and just used graham crackers and butter for the crust. I never add sugar when making a graham cracker crust. You won’t even miss it. Pie was great, will definitely make again.
I brought this pie to our family Thanksgiving yesterday, and it was a big hit! There were about 10 pies to choose from, and this was the first to be gobbled up. 🙂 Thanks, it was so, so delicious!
this recipe sounds great. But our family is not big fans of graham crackers. Could Nilla wafers cookies be used in place of graham crackers?
Sure, I think that would work just fine.
I made this pie over the weekend for a get together with friends. It came together quickly and easily! The texture was wonderful and everyone raved about it. The first few bites were bright and lemony, however, when we got near the crust the flavor of the filling dissipated had barely any lemon flavor to it! While good, it was just sweet, not lemon. What could have caused this? Did I perhaps cook it too long?
Hmmm, I’m not really sure, to be honest. I haven’t noticed the same problem but maybe cutting a few minutes off the cooking time could help?
I made this yesterday, and it was a hit. It tastes a lot like a creamy lemon bar, in pie form. Thanks for another winning recipe!
Hi! I was wondering if you happen to know what equivalent could be used for graham cracker crumbs instead of whole graham crackers? Going to make this pie for my mom’s birthday tomorrow and cannot wait to try it! Have tried many of your recipes and have loved them all! I especially look forward to your sugar rush each year!! Thank you for blogging and sharing so many wonderful recipes!!
I’m not exactly sure, Lacey but I’d guess around 1 to 1 1/4 cups.
HI, I used 3 cans of s. cond. milk ….will 3 yolks be enough or should I use 4 yolks ??
Thanks
Hey Abby – I am not quite sure what you are asking?… Did you double the recipe? Only 2 cans of sweetened condensed milk are used in this recipe.
OHHH boy does this bring back memories !
My mom started making this when I was little and from then on it was called graham cracker pie by us girls, that was in 1950… oopps gave away my age didn’t I…well I’ve continued to make this & take it everywhere and it has always been a hit. My
g’ daughters are now making it.
Thank for sharing it…
This pie won the lemon pie smack down tonight. It went head to head with Martha Stewart’s lemon cream pie (made with sour cream). The judges were my three kids. This pie took the gold for it’s creamy smooth texture and slight vanilla note. This pie is going to be my contribution to this year’s Thanksgiving gatherings. Thank you!
wow.dont waste your time with lemonade – use the lemons for this pie.simple and easy without all the chemicals a store bought pie has in it.i followed it exactly.i recommend spraying the plate.mine was a bit sticky on the glass.smooth,creamy and got rave reviews because i had to share it.
This was such a delicious pie! I brought it into work and my coworkers couldn’t stop raving about it.
I made a few adjustments though –
I only used 1.5 tbsp of sugar and the crust was plenty sweet
I added in the zest of about 3/4 of a medium size lemon
I used 5.5 tbsp of butter to make sure the crust stuck together well
Fantastic recipe!!
I just made this, but since I only had one can of sweetened condensed milk on hand, I halved the recipe and made it in muffin tins to get mini-pies. I want to eat them ALL, but I have limited myself to one. Until after dinner…
I think this is the recipe I have been searching for. It is like a pie I used to get from a BBQ place back home. SO GOOD! Thank you!
What was the cook time to make them into mini pies? I love this idea
My boyfriend loves lemon things, so I made him this pie as a surprise. He could not get enough of it! I had never had lemon pie before, but I am now a huge fan. Thanks for the recipe!
Looks wonderful can’t wait to try
Made this last night and it was awesome! Very easy to make, just be sure to allow he time for it to chill. Great tangy sweet flavor!
Oh man, what an amazing recipe!! I made it for my Dad’s birthday and we couldn’t stop talking about it as we ate it. It was so incredibly velvety. I used Nestle La Lechera sweetened condensed milk and I think it was much better than the Eagle brand. Yum!!
I made this yesterday for dessert with friends. Everyone loved it…delicious!
I made it! Delicious!
Now that looks delicious – I have made lemon tarts before but never a pie like this, I’ll make a note of this recipe!
Could I substitute lime juice for lemon juice?
Absolutely divine!!!
Made this for a friend’s birthday last night; YUM! The texture of the pie is perfect, and the addition of the sweetened condensed milk makes for a nice, thick topping layer. My husband likes his pie extra-lemony so when I make the pie next (probably this weekend!), I will probably add a little zest to the filling. Thanks for a great recipe.
First of all, I love every recipe I’ve ever tried from your blog. I hosted book club awhile ago & it was an homage to Mel: I realized that everything I made was from your blog! Alas, this pie did not work out for me 🙁 The crust had way too much butter & not enough graham crackers. Is it supposed to be a typical graham cracker crust? I live in Canada & our graham crackers are different that US brands. Sweetened condensed milk also comes in smaller can so I just measured out 28 oz but it turned out much too sweet & not lemony enough. Where did I go wrong?! I will have to go back to my absolute favorite, Sour Cream Lime Tart. I am asked for that recipe wherever I take the pie. Thanks!!
Hi Megan – sounds like the difference in graham crackers may have made an impact on the outcome. It is a pretty traditional graham cracker crust. Sorry you didn’t love it!
I made this pie for my husband’s birthday dinner tonight. Can’t wait to dig into it! Thanks for all the effort you put into your blog, its definitely my favorite because of all the practical, flavorful dishes.
If I didn’t squeeze the lemons myself, I would have thought this was key lime pie. It was phenomenal! I was crying inside when my kids ate the last two pieces (I promised I would save them for them). My husband wasn’t a big fan, but let’s leave him out of this. He doesn’t like lemon bars, so he doesn’t count. 🙂 I can’t wait to make/eat this again! I love that it’s super easy too!
I made this to bring to a dinner party over the weekend. It was very delicious and pretty easy to make. I’ll be making it again, for sure. Thanks for all your great summer cooking ideas. I bought the limes to make that pie next!
Mel…I made this pie over the weekend for my parents and it was AWESOME…very lemony, sweet, creamy…it’s was simply delicious. I split open a vanilla bean for the whipped cream part. It was so good…this is a keeper.
Made this recipe last night for dessert. My husband absolutely loved this ! He said it was fabulous and I agree……. so I had some more for breakfast ……..ooops.
i don’t really like key lime pie and though this is similar, i find it much more appealing!
I made this tonight for my family and its the perfect summer treat. We really liked it! I love anything lemon!
Made it for Sunday dessert today. My family loved it. It’s a perfect summer dessert. Thanks for another fantastic recipe! (I’m thinking I want to try it with lime juice now!)
The best lemon pie I have ever made! Great recipe! Perfect summer dessert. Once again a tried and true recipe that is great!
I made this pie yesterday for my parents for babysitting our two crazy boys. They loved it, and so did I! Thank you for all your wonderful recipes! Love your blog!
Hi Mel-
A few summers ago, Cracker Barrel had a lemon pie that was heavenly , and I fell in love. But- it was “limited edition”, so when they stopped making it, I tried to recreate it to no avail. Emeril’s icebox lemon pie was close, but not close enough. Yesterday I made your lemon pie, and……
This. Is. That. Pie!!! The search is over. We had guests over and everyone loved it.
Thank you so much for all the great recipes.
Thank you for a lemon pie that does not call for cool whip!! Can’t wait to try this!
Darn you and all of your delicious pies!! The week of July 4th I already made your sour cream lime pie TWO times! … (per my husband’s request, but I wasn’t complaining). Now I’m gonna have to try this one too! 😉
It looks almost too creamy to be true 🙂
Nevermind, it won’t whip up like whipping cream will…..will have to try subbing some lite cool whip.
Why bother?! Whipping cream not only taste incredible, it is WAY better for you than cool whip of any kind! Seriously…do yourself a favor and check out this link http://www.jonathanfields.com/horrifying-12-day-cool-whip-experiment/.
Honestly, only here to bring you good…leave the plastic at the store.
This looks delightful. How do you think fat free half and half would work as a sub for whipping cream?
It won’t whip I don’t think.
I am so glad you received my mental pleas for a lemon pie. I have the most beautiful overflowing lemon trees in my backyard and have never successfully in my life made a lemon pie. Last week with your help I made perfect lemon squares but I thought it would be asking too much for you to do a lemon dessert again so soon. I am so glad my telepathic powers have worked and you’ve come through for me again Mel Thanks!
Now that looks just heavenly, Mel! The perfect light, lemony dessert for dinner parties.
I’ve made something very similar with lime juice and it turned out wonderful so I’m sure it is great with lemon. Can’t wait to try it.
I saw this in Cook’s Country and on another blog, too. It sounds delicious. I’d like to try a lime version as well. Lemon and lime are favorite flavors. I like them even better than chocolate!
I just found a whole bag of lemons in my fridge. This pie sounds like a good use for them!
Lemon is my most favorite EVER EVER EVER!!!!! This needs to happen.
I looooove lemon! Thanks for the recipe!
My husband’s birthday is in a few days and with his love of lemon, we may be having this pie instead of cake. Thanks!
Oh yes please! Love lemon on a hot day in the summer … and guess what? It’s darn hot today so a lemon pie is in my near future!
I do believe this will be on our menu for the weekend 🙂
Made your lemon bars, and this also looks divine! Lemon is the perfect summer flavor. Thanks!
I love lemon pies in the summer and this one sounds delicious. Thanks!
Lemon is my FAVORITE! This looks so yummy, I can’t wait to try it!
I love lemon desserts (and lemon anything, really)! With our heat index expected to be 108 degrees, I sadly won’t turn on my oven today, but I am SO making this on Sunday when our temps are in the 80’s!
This pie looks amazing! Love the creamy lemon look!
This was amazing and simple to make…loved it! thanks for a great recipe