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Slice of lemon pie with a graham cracker crust.

Creamy Lemon Pie

This delicious lemon pie has a creamy lemon filling and thick graham cracker crust. It's an easy recipe is made with a few simple ingredients and tastes delicious with whipped cream on top. Perfect for lemon lovers!
Course Dessert
Cuisine American
Keyword Lemon Cream Pie, Lemon Pie
Prep Time 30 minutes
Cook Time 40 minutes
Cooling & Chilling 4 hours
Total Time 5 hours 10 minutes
Servings 8 slices
Calories 547kcal


  • 9-inch (23 cm) pie plate



  • 2 cups graham crumbs*
  • 1 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted


  • 2 ounces full-fat cream cheese softened to room temperature
  • 2 14 ounce cans sweetened condensed milk (two 395 gram cans)*
  • 4 large egg yolks discard the whites
  • 1 cup freshly squeezed lemon juice*


  • Preheat the oven to 325F (160C) degrees.


  • In a medium bowl, stir together the graham crumbs and sugar.
  • Then stir in the melted butter a little at a time until it resembles damp sand. Depending on how finely crushed the graham crumbs are, you may need a little less or a little more butter.
  • Press the mixture into the bottom and up the sides of a 9-inch pie plate.
  • Bake in the preheated oven for 10 minutes. Remove from the oven and leave the oven turned on.


  • Either using a whisk or an electric mixer, whisk/beat the cream cheese until smooth and no lumps remain.
  • Mix in the sweetened condensed milk until smooth.
  • One at a time, whisk in the egg yolks.
  • Carefully, whisk in the fresh lemon juice.
  • Pour the filling into the baked crust and bake in the oven (still at 325F degrees) for 30-35 minutes, or until the top looks set and the pie has a slight wobble in the middle - similar to a bowl of jello.
  • Cool the pie fully at room temperature, then place in the fridge to chill for at least 3 hours before serving.


  1. You can either crush graham crackers in a food processor, or buy graham crumbs from the baking aisle. Graham crumbs can also be substituted with crushed digestive biscuits.
  2. Make sure to use sweetened condensed milk and not evaporated milk.
  3. Lemon juice from a bottle is too sour for baking. Make sure to use freshly squeezed lemon juice. For 1 cup lemon juice you'll need 4-5 large lemons or 6-7 small lemons. 
  4. Store leftovers covered in the fridge for up to 4 days. 
  5. Nutrition information is an estimate only and based on 1 slice, assuming the pie is cut into 8 equal pieces.  


Calories: 547kcal | Carbohydrates: 74g | Protein: 11g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 293mg | Potassium: 458mg | Fiber: 1g | Sugar: 61g | Vitamin A: 747IU | Vitamin C: 14mg | Calcium: 321mg | Iron: 1mg