There’s a reason lemon pie shows up at summer tables year after year. It’s clean, bright, and easy to serve cold. This one comes together with just a handful of ingredients, yet the flavor stays with you. You’ll get that citrus punch, a creamy finish, and the quiet crunch of a well-baked crust.
You’re about to learn how to make a lemon cream pie that holds its shape, doesn’t weep, and slices like a dream. This is the kind of pie you make once and memorize.
I’ve tested enough lemon pie recipes to know what works. I wrote this one for my niece’s graduation picnic because I needed a pie that could travel, hold up under the sun, and still look like something you’d want a second piece of.
Lemon Pie Filling That Actually Sets
This filling is smooth but holds firm. That’s thanks to the egg yolks and sweetened condensed milk. You whisk them with fresh lemon juice, salt, and lemon zest. One drop of gel food coloring brings out that pale yellow tone without turning it artificial.
If you’ve ever searched through lemon pie filling recipes and ended up with something runny or curdled, this version fixes that. The condensed milk thickens the mixture as it bakes, while the yolks add body.
A graham cracker crust works here, but I lean toward a crisp butter pie crust. The contrast between the flaky base and the creamy lemon custard feels more satisfying to me.
Comparison: Graham Cracker Crust vs Butter Pie Crust
I’ve made this pie with both. Graham cracker crust is faster. It’s sweet and easy to press into a tin. But it can soften quickly after chilling.
The butter crust takes a bit more effort, but the payoff is real. It gives structure and bite, especially helpful when you’re slicing for guests. In my notes, every time I’ve used a traditional pie crust, the compliments came quicker.
If you’re in a hurry, the graham cracker option won’t disappoint. But if you’re baking for something special, use a classic blind-baked shell.
You can find more options for crusts and tangy fillings in this North Carolina Lemon Pie recipe. It takes a different route with texture and offers another way to layer citrus flavor.
Assembling the Pie Without Fuss
Pour the lemon filling into a cooled crust. Give the pan a gentle tap to pop any bubbles. Smooth the surface with an offset spatula if you want a clean top for whipped cream.
Bake just until the center sets with the slightest wobble. This step is key. If you overbake, the filling turns chalky at the edges.
Let it cool on the counter for 30 minutes. Then chill it in the fridge for at least 3 hours. Overnight is better. You’ll get cleaner slices and deeper flavor.
If you love cold lemon pies, take a look at this Frozen Lemonade Pie. It uses a no-bake method and works well for high-heat days.
Whipped Cream That Doesn’t Slide Off
Right before serving, whip your cream until it holds soft peaks. Sweeten with powdered sugar. You can add a touch of vanilla, but I usually don’t. It gets in the way of the lemon.
Dollop or pipe the cream over the top. A few curls of lemon zest make the whole thing look polished with very little effort.
I use this technique on my Lemon Meringue Pie too. Just a bit of topping can go a long way when the base is flavorful.
Serving and Storing Tips That Matter
Serve this pie cold. Give it a clean, thin-bladed knife, and wipe between slices. That’s how you keep the layers sharp and the whipped cream undisturbed.
Leftovers keep well in the fridge for up to three days. Store them uncovered for the first few hours to prevent weeping. Then cover lightly with foil.
If you’re looking for another chilled lemon dessert with a lighter body, the Lemon Lime Icebox Pie has a fluffier feel and works well after spicy meals.
Save and Share This Recipe
If this Lemon Pie with Condensed Milk gave you a smooth slice and sunny flavor, pin it to your Lemon Desserts board so you can find it fast next time. I’d love to hear how yours turned out—leave a comment below if you tried it, or ask if you need help adjusting the crust, topping, or bake time.
Related Recipes to Try Next
• Lemon Dessert Recipes Collection
Lemon Pie Recipe
A smooth lemon custard filling and crisp pie crust come together in this creamy lemon pie. The optional touch of yellow food coloring adds a cheerful visual boost, making it an eye-catching dessert for spring and summer gatherings. Topped with lightly sweetened whipped cream, each slice offers a balanced mix of citrusy brightness and rich texture.
Ingredients
- FOR THE LEMON PIE FILLING
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- ½ cup freshly squeezed lemon juice (from about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- ¼ teaspoon salt
- 1–2 drops yellow gel food coloring (optional but recommended for a vibrant look)
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- FOR THE WHIPPED TOPPING
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (optional)
Instructions
- PREPARE THE CRUST: If your crust isn’t already baked, blind bake it at 375°F (190°C) for 15–18 minutes until golden and crisp. Let it cool completely before adding the filling.
- MIX THE LEMON FILLING: In a medium mixing bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, lemon zest, salt, and food coloring. Start with 1 drop of yellow food coloring and increase to 2 if you want a more vibrant hue. Whisk until smooth, creamy, and fully combined.
- POUR INTO CRUST: Pour the lemon mixture into the cooled pie crust. Tap the pan gently on the counter to remove any air bubbles and smooth the top with a spatula.
- BAKE: Bake the pie at 350°F (175°C) for 15–18 minutes. The filling should look set with a very slight jiggle in the center. Do not overbake—it will firm up as it cools.
- COOL AND CHILL: Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours, preferably overnight. This allows the filling to set into a creamy, sliceable texture.
- WHIP THE CREAM: When ready to serve, whip the heavy cream with powdered sugar and vanilla extract (if using) until soft peaks form. Use a spoon or piping bag to add it to the pie.
- DECORATE AND SERVE: Top the chilled pie with swirls or dollops of whipped cream. You can also garnish with a bit of lemon zest or thin lemon slices for flair.
Notes
Store leftovers in the refrigerator for up to 3 days. The pie is best served well-chilled. For the food coloring, gel-based types yield the most vibrant color without thinning the filling.
