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Sweet and tangy Lemon Pie is an easy make ahead dessert recipe that’s bursting with bright citrus flavor! Simply whip together the creamy, lemony filling in just minutes and bake in a perfectly flaky readymade pie crust for absolutely the best, easiest lemon pie ever!
I love dessert recipes that are satisfying and luxurious without being too heavy or overly sweet. Add in a bit of fresh fruit and I’m in heaven! Have you tried my Raspberry Oatmeal Bars or this Healthy Pomegranate Apple Cobbler recipes yet?!
Just like those sweet and fruity treats, my Easy Lemon Pie recipe is a delicious combination of bright and fresh flavors with tender, satisfying baked goodness.
If you love lemon desserts, try some of my other favorites: Lemon Cake Mix Cookies, Mini Lemon Blueberry Muffins, Easy Lemon Cheesecake Bars, Lemon Poppy Seed Yogurt Bread and Lemon Poppy Seed Muffins.
This simple, scrumptious lemon pie recipe only needs 10 minutes of prep time and bakes in just 30 minutes! Then it cools and chills completely hands-off.
It even uses a store bought pie crust for a nearly foolproof lemon pie recipe!
Make it ahead a day or two in advance, earlier in the day, or even just a couple of hours before you plan to enjoy… It’s perfect(ly delicious!) to prepare and serve on your schedule.
- Sweetened condensed milk
- Egg yolks + 1 whole egg
- Fresh squeezed lemon juice
- Lemon zest
- Store bought unbaked pie crust
Plus whipped cream for topping, if you like!
HOW TO MAKE LEMON PIE FROM SCRATCH
1. First, prepare the pie crust by allowing to rest on the counter for a bit until no longer cold. Preheat the oven to 350 degrees Fahrenheit. Then line a 9-inch pie plate with the dough, and use your fingers or a fork to crimp and make a pretty crust. Lightly prick the crust with a fork a few times on the bottom so the crust doesn’t rise.
2. Bake the crust for about 8 minutes in the preheated oven.
3. Meanwhile, make the pie filling: In a large bowl combine the sweetened condensed milk, egg, and egg yolks using a whisk or electric mixer. Beat on high until the mixture gets fluffy. Then add in the lemon juice and zest, and thoroughly combine.
4. Pour the filling into the baked and slightly cooled pie crust. Bake in the preheated oven for 25-30 minutes, until the lemon pie is set and no longer jiggly. Give it a little tap on the side, and bake for a minute longer if there’s still too much wiggle!
5. Remove from the oven right away, and set on a wire rack. Let the lemon pie cool for at least an hour – or up to overnight! – on the countertop before covering with plastic wrap and moving to the fridge.
WHAT TO DO WITH LEFTOVER LEMON PIE
If you have leftover lemon pie filling or if you don’t want to fill your pie to the very top, place any extra filling in individual oven-safe serving cups or a small baking dish. These will turn into delicious little individual desserts! Bake for 20 minutes or until the center is set. Let cool and place in the fridge until ready to eat.
SUGGESTIONS FOR HOW TO SERVE LEMON PIE
Zesty and refreshing lemon pie is best served chilled right from the fridge.
Garnish slices with a bit of fresh lemon zest for an extra pop of citrus and fun texture. And I love to enjoy this yummy dessert with a big dollop of whipped cream on top!
HOW TO STORE LEMON PIE
Keep the pie covered with plastic wrap or foil, and store in the refrigerator for up to 3-4 days.
You can even freeze homemade lemon pie! Bake the pie using a freezer-safe pie plate, and cover tightly with plastic wrap once completely cooled. Then store the pie in the freezer for up to 2 months. Thaw in the fridge overnight before enjoying chilled.
LOOKING FOR OTHER EASY DESSERT RECIPES? YOU’LL LOVE THESE:
- Cherry Hand Pies
- Lemon Poppy Seed Cake
- Best Eggless Tiramisu
- Lemon Cheesecake Bites
- Mini Oreo Cheesecakes
- Lemon Cheesecake Bars
- Glazed Buttermilk Donut Cake
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Easy Lemon Pie
- 2 14 oz. cans sweetened condensed milk
- 2 egg yolks
- 1 whole egg
- 1 cup fresh squeezed lemon juice; about 8 lemons
- zest of one lemon
- 1 store bought unbaked pie crust
- whipping cream; optional
- Preheat oven to 350 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork.
- Pre-bake the pie crust for 8 minutes and then remove from the oven and set aside.
- In a large bowl with an electric mixer or whisk, beat together the sweetened condensed milk and eggs until light and fluffy. Slowly add in the lemon juice and lemon zest and beat until combined.
- Pour the lemon filling into the pie crust and bake for 25-30 minutes just until the top of the pie is set and no longer jiggly. Remove from the oven and let cool for at least an hour or overnight. Place pie the refrigerator once the pie is fully cooled.
- It is best to serve pie when it is chilled. Cut the pie into slices, top with whipped cream (optional) and enjoy!