lemon pie

If you love lemon, this pie is for you! This tangy lemon pie is cool, smooth and creamy!  It is easy to make, fun to eat and the perfect bright, and sunny pick me up!

The BEST Lemon Pie

10 oz package shortbread cookies

sugar

butter

sweetened condensed milk

lemon juice

lemon

Whipped cream

Preheat the oven to 350 degrees.

For the crust, place the shortbread cookies in...

For the crust, place the shortbread cookies in a food processor and pulse until you get fine crumbs.

Toss the cookie crumbs together with melted butter...

Toss the cookie crumbs together with melted butter and sugar. 

Press the crumbs into a 9-inch deep-dish pie...

Press the crumbs into a 9-inch deep-dish pie plate.

The crust will take 8-10 minutes to bake.

Place the crust in the freezer while you...

Place the crust in the freezer while you prepare the filling.

For the filling, stir together egg yolks, sweetened...

For the filling, stir together egg yolks, sweetened condensed milk, lemon juice (use fresh lemons if possible), and lemon zest.  Whisk until combined.

Pour the filling into the crust and bake...

Pour the filling into the crust and bake for only 15 minutes or until set.

Remove the pie from the oven and allow...

Remove the pie from the oven and allow it to cool completely.

Sweet, tangy, and Summery lemon pie can be on your plate in under an hour! Recipe includes a how-to video!

Lemon Pie

graham cracker crumbs ((170 grams))

Tablespoons sugar

brown sugar (firmly packed)

Tbsp butter (melted (100 grams) salted or unsalted butter will work)

14 oz cans sweetened condensed milk ((792 grams))

heavy cream ((236 milliliters))

sugar ((41 grams))

vanilla extract

lemon zest (optional)

Preheat oven to 350F (175C)

In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.

Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).

Crust

In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.

While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.

Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.

Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.

Filling

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.

Pipe or dollop over pie before serving.

Homemade Whipped Cream Topping

https://embed.mediavine.com/videos/d8aahohrkpkaebdogsec

My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat! Recipe includes a how-to video!

This sweet and creamy cloud-like lemon cream pie is an easy summer dessert that can be made completely no-bake, if needed.

Easy Lemon Cream Pie

vanilla wafers (0.83)

Tbsp butter, melted (0.54)

Tbsp sugar (0.04)

14 ounces. can sweetened condensed milk (1.25)

lemons (1.54)

tsp vanilla extract (0.28)

heavy whipping cream (0.78)

Preheat the oven to 350ºF. Use a food processor or rolling pin to crush the vanilla wafers into very fine, even crumbs. Add the melted butter and sugar and stir until everything is very well combined.

Press the butter crumb mixture into a 9-inch pie plate and use a flat bottomed glass to compress the mixture until solid. Bake the crust for 10 minutes in the preheated oven. After baking, transfer the crust to the refrigerator to cool.

Zest and juice the lemons. You&#39;ll need ½ cup lemon juice and 1 Tbsp zest. Slice any leftover unjuiced portions of the lemon to use as garnishes.

Add the sweetened condensed milk to a bowl along with the lemon juice, lemon zest, and vanilla extract. Whisk until everything is well combined.

In a separate bowl, whip 1 cup heavy whipping cream until it forms stiff peaks.

Add ¼ of the lemon and sweetened condensed milk mixture to the whipped cream and gently fold until combined. Repeat with ¼ of the lemon mixture at a time until all of it has been folded into the whipped cream.

Pour the lemon cream filling into the cooled pie crust and refrigerate until completely chilled (about two hours). Slice into 8 pieces and serve.

This lemon cream pie is a must-make for lemon lovers--it's creamy, it's sweet, it's tart, and it tastes like sunshine!

Lemon Cream Pie

graham cracker crumbs

unsalted butter (melted)

salt

milk

cornstarch

unsalted butter (at room temperature)

lemon zest

lemon juice (from 2 to 3 lemons)

heavy cream (very cold)

Combine all crust ingredients in a mixing bowl and stir until the crumbs are evenly saturated with the butter.  Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.  (Really compress the crust—you want to be sure you have room for all of the filling.)

Bake the crust for 10 to 12 minutes, until the crust is just beginning to brown.  Remove from the oven and allow to cool while you work on the filling.

Crumb crust

Place the egg yolks in a small bowl and set it next to the stove.

Place the milk in a small saucepan over medium heat and cook for a few minutes, until milk is very hot but not boiling.  Add the  sugar and salt and cook, stirring often, until the sugar dissolves.  Remove from the heat.

Quickly whisk the cornstarch into the yolks until well combined.  Whisking the egg yolks constantly, slowly add 1/2 cup of the hot milk-sugar mixture.  Continue whisking until completely smooth and free of lumps of cornstarch.

Stir the egg mixture into the remaining milk-sugar mixture and set the pan over medium heat.

Whisking constantly, bring the mixture to a boil and boil for 30 seconds.  (It will be a very slow boil.)

Remove from the heat and stir in the butter, lemon zest, and lemon juice.  Pour into the crust and immediately top with plastic wrap,  pressing the wrap directly onto the surface of the filling.

Cool pie completely on a wire rack, then refrigerate until well chilled, at least 2 hours (or overnight).

Lemon filling

Once the pie has chilled, combine the heavy cream and powdered sugar in a medium mixing bowl.   Beat with an electric mixer on medium speed until the cream holds stiff peaks.  Beat in the vanilla.

Spread the whipped cream over the chilled pie, then slice and serve.*

Cream topping

Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.

Creamy Lemon Pie

graham crackers

(62 grams) salted almonds (I used roasted)

Tablespoons (72 grams) unsalted butter, melted

(14 ounce weight) cans full-fat sweetened condensed milk

3/4 cup (180 milliliters) fresh lemon juice (about 4 lemons)

lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Make the crust

 Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.

Make the filling

 Whisk the sweetened condensed milk, lemon juice, and egg yolks together&#8211; or use an electric mixer. Pour into warm crust.

Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

I made this pie with my granddaughter and it was amazing.  I even liked it and don't like anything tart.  But this recipe has just enough tart and sweet so it's really balanced.  Delicious!

I Love this recipe, My wife doesn't really like cake but I make this for her Birthday (tomorrow) every year since we met! She gets so excited and raves to everyone about it.

Hi Sally!
Lemon pie is my favorite so thank you so much for this easy but tasty recipe! I am thinking to make it for my birthday on the 29th of December.
Great blog!

Hi Sally, another brilliant recipe, I wanted to ask, if I were making a shortcrust pie shell would I be best using a static oven or a fan oven? Thank you in advance

Best wishes from Scotland, Uk

I tried the recipe because I like lemon and it sounded very easy. It was easy but was way to sweet and the flavor of the condensed milk overpowerd the lemon flavor. I think I will stick to regular lemon pies &amp; tarts.

https://www.youtube.com/watch?v=XVlAA04hxIc

Unbelievably creamy lemon pie with a toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.

Get the full recipe: https://sallysbakingaddiction.com/creamy-lemon-pie/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #creamylemonpie

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Creamy Lemon Pie | Sally's Baking Addiction

Mini lemon hand pies are buttery and flaky pie dough, shaped into a single-sized portions and filled with homemade lemon curd!

Mini Lemon Hand Pies

eggs

lemon zested

14.1 package refrigerated Pillsbury Pie Crust

water

white chocolate chips

vegetable oil

In a bowl, combine sugar and eggs. Whisk...

In a bowl, combine sugar and eggs. Whisk in lemon zest and lemon juice. Stir in melted butter. Microwave lemon mixture for 1-minute stir. Continue to heat lemon mixture in 1-minute intervals until mixture begins to thicken and easily coats the back of a spoon. Refrigerate to set.

Meanwhile, bring piecrust to room temperature. Unroll one...

Meanwhile, bring piecrust to room temperature. Unroll one pie crust on a floured surface. Using a 3â?? biscuit cutter cut crust into circles and place dough on a cookie tray. You should get about 10-12 circles. Repeat with remaining piecrust. Place trays of dough in the refrigerator to chill about for 15 minutes.

Preheat oven to 425. Prepare egg wash by...

Preheat oven to 425. Prepare egg wash by lightly beating together the egg and the water. Remove dough from the refrigerator and place a spoonful of lemon curd onto the center of one tray of dough. Brush edges with egg wash and place circles from second tray over each lemon topped pie. Using a fork, crimp the edges to seal the pies. Generously brush the tops of each pie with remaining egg wash. Using a pairing knife, carefully cute 3 slits onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.

In a small bowl, melt chocolate and vegetable...

In a small bowl, melt chocolate and vegetable oil together. Drizzle white chocolate over pies. Let set completely before storing.

https://www.youtube.com/watch?v=5IdmuVTotPE

Mini lemon hand pies are buttery and flaky pie dough, shaped into a single-sized portions and filled with homemade lemon curd!

https://www.lemonsforlulu.com/mini-lemon-hand-pies/

There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.&nbsp;

No Bake Lemon Cool Whip Pie

margarine (melted)

1-9 inch graham cracker crust

1-14 oz can sweetened condensed milk

c. fresh squeezed lemon juice

1-12 oz container frozen whipped topping (thawed)

Grind crackers in a food processor to create crumbs

Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well.

Pour the mix into a 9-inch pie pan and press the mixture into the bottom and sides of the pie pan.

Bake for 8 minutes at 375 degrees.

Cool completely

to make your own crust

Stir together condensed milk, lemon juice and whipped topping until well combined.

Pour into pie crust.

Chill in the refrigerator until set, at least one hour

to make the pie

https://embed.mediavine.com/videos/kdwojxyunfz10au0b7ln

There is no simpler dessert then lemon cool whip pie. Only 4 ingredients and NO BAKING! Cool and creamy, this pie is the perfect finish to a summer BBQ. Make it when you're short on time but heading to a potluck. Truly a simple "anytime" dessert.

No Bake Lemon Cool Whip Pie (Only 4 Ingredients!)

This Lemon Sponge Pie is an easy pie recipe with refreshing lemon flavor and light and airy texture. It makes a deliciously light treat.

Lemon Sponge Pie

pie crust (homemade

eggs (separate, yolks from whites, separated)

flour

tsp salt

Preheat oven to 350 degrees.  Roll your dough out and place into a 9 inch pie plate.   Place pie plate on top of a baking sheet. Crimp edges.  If using a pre-made crust, thaw before using.

Beat egg whites in a large mixer bowl until stiff peaks form but not dry, set aside.

Beat egg yolks,  add the lemon juice and milk and beat until well incorporated.  Add sugar, flour and salt; beat until smooth.

Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.

Pour into pastry-lined pie plate sitting on top of a baking sheet. Bake until golden brown, 45 to 50 minutes. Cool the pie down completely and refrigerate for a couple hours to let the filling set.Serve with sweetened whipped cream if desired

https://embed.mediavine.com/videos/nqnnfvygouaqi1q9vmcu

Bake a taste of Pennsylvania with Dutch Lemon Sponge Pie. While the pie bakes it separates into two layers. The top is a soft topping while underneath a creamy lemon filling forms.

Blender Lemon Pie! Eggs, butter, sugar, and a WHOLE LEMON blended up and poured into a crust. Springy, custardy, simple lemon magic. 

Blender Lemon Pie

Simply Nature Organic Cage

Countryside Creamery Salted Butter, melted

lemon (see notes)

Simply Nature Organic Cane Sugar

vanilla (optional)

unbaked 9-inch Bake House Creations Pie Crust

powdered sugar and lemon

Prep: 

Blend

Cut the lemon into sections so you can remove the seeds. Put everything in the blender (yes, the whole lemon, rind and everything!) and blend until very smooth. You may still have some very small flecks of lemon rind &#8211; that&#8217;s great.

Bake

Unroll pie crust and press into a 9-inch pie pan. Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and fancify the whole thing with a lil lemon slice or twist. Serve warm (it&#8217;ll be a little looser) or chilled for about 2 hours (thicker, more dense, and my personal preference).

Oh it's to good. Wonderful recipe. Thanks for sharing this recipe.

I made this pie and it tasted very bitter to the point of being inedible. I was really sad because I love lemon desserts and the ease of mixing it in the blender. Maybe my lemon had a thicker rind which contributed to the bitterness. I think I will try it again with just the lemon juice. 😊

You can try and cover the pie with dark chocolate.
I've read that in order to prevent bitterness you should use baking soda.

Me too - everything was amazing, looked amazing, texture was perfect... but the taste was too bitter (and I am a "eat a lemon raw" kinda girl).  I wonder if it would work by zesting some of the rind and adding the rest of the lemon without the full rind would work?

Yes!  Absolutely bitter.  And yes, I would eliminate most of the rind.  I think that's the trouble.

Lemon Cheesecake Pie is a no bake dessert that is so creamy and bursting with fresh lemon flavor! Lemon pudding, cream cheese, and Cool Whip inside a crumb crust.

No Bake Lemon Cheesecake Pie

(6 oz) ready-to-use Nilla Wafer or Graham Cracker crust

boxes (3.4 oz each) lemon instant pudding mix

half & half

bar (8 oz) cream cheese (softened)

tub (8 oz) cool whip

In a mixing bowl, combine the dry pudding mix and half &amp; half milk. Whisk together for 1-2 minutes. Let sit for a few minutes so the pudding can get nice and thick. Once thickened, spread 1 1/2 cups of the pudding into the pie crust. Set aside the remaining pudding.&nbsp;

In a separate mixing bowl, using a handheld blender, beat together the softened cream cheese and sugar until it's creamy and combined. Using a spatula, fold the cool whip in and mix until combined. Add half of the mixture into the remaining pudding mix. Spread into the pie crust to form the 2nd layer.&nbsp;

Spread the remaining cool whip/cream cheese mixture on top of the pie, or use a piping tip and bag to pipe it on as wanted.

It's best to let the pie refrigerate overnight OR at least for 6-8 hours so that it can firm up, come together, and get nice &amp; cold.&nbsp;

When ready to serve, garnish with fresh lemon slices if wanted.

Lemon Meringue Pie from scratch with an easy to make weep free meringue recipe is the best pie for dessert from Serena Bakes Simply From Scratch.

Top 23 lemon pie recipes from across the web

The most viewed lemon pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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The BEST Lemon Pie

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Creamy Lemon Pie

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Lemon Sponge Pie

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No Bake Lemon Cheesecake Pie

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Top 23 lemon pie recipes from across the web

The most viewed lemon pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Lemon Pie

Lemon Pie

Easy Lemon Cream Pie

Lemon Cream Pie

Creamy Lemon Pie

Creamy Lemon Pie

Mini Lemon Hand Pies

No Bake Lemon Cool Whip Pie

Lemon Sponge Pie

Lemon Sponge Pie

Blender Lemon Pie

No Bake Lemon Cheesecake Pie

Lemon Meringue Pie Recipe

Lemon Cream Pie

Lemon Cream Pie

Pecan Lemon Pie without Meringue

No bake lemon pie

Lemon Chess Pie

Vegan Lemon Pie Recipe

Whole Lemon Pie

Lemon Pie

No-Bake Lemon Cream Pie

The most viewed lemon pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine