Grammy’s Lemon Cream Pie

   Why You’ll Love This Recipe

This pie is refreshingly light, tangy, and incredibly easy to make. It uses simple ingredients and requires minimal effort—perfect for holidays, potlucks, or whenever you’re craving a slice of sunshine. The creamy texture and zingy lemon flavor make it irresistible, and the make-ahead option makes it a stress-free dessert solution.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweetened condensed milk

• Fresh lemon juice

• Lemon zest

• Egg yolks

• Prepared graham cracker crust or homemade crust

• Whipped cream or whipped topping

• Optional: lemon slices or zest for garnish

Directions

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined.

3. Pour the lemon mixture into the prepared graham cracker crust and spread evenly.

4. Bake for 15 minutes, then remove from the oven and let cool completely.

5. Chill the pie in the refrigerator for at least 4 hours, or until set.

6. Before serving, top with whipped cream and garnish with lemon zest or slices if desired.

7. Slice and serve chilled.

Servings and timing

This pie serves 8 slices.
Prep time: 10 minutes
Bake time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 25 minutes

Variations

• Meringue topping: Swap whipped cream for a classic meringue and bake until golden.

• Cookie crust: Use a vanilla wafer or shortbread crust instead of graham cracker.

• Extra tang: Add a touch more lemon zest or a splash of lemon extract for a more intense flavor.

• Mini pies: Make individual servings using mini tart shells for parties or gifts.

• Gluten-free: Use a gluten-free crust to make the entire dessert gluten-free.

Storage/Reheating

Store the pie covered in the refrigerator for up to 4 days.
This pie does not freeze well due to the creamy filling, which may separate upon thawing.
No reheating is required—it’s best served chilled.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Is this pie safe to eat with raw eggs?

The pie is baked, which safely cooks the egg yolks in the filling.

Can I make this pie ahead of time?

Yes, it’s a great make-ahead dessert. Prepare it a day in advance and store it chilled.

What kind of crust works best?

A graham cracker crust is traditional, but any buttery crust, including cookie or pastry crusts, works well.

Can I use whipped topping instead of whipped cream?

Yes, store-bought whipped topping is a convenient and stable option.

How do I know when the pie is set?

After chilling, the filling should be firm and not jiggle when lightly shaken.

Can I make it without eggs?

Yes, some variations use only sweetened condensed milk and lemon juice, which still sets nicely without eggs.

How do I keep the crust from getting soggy?

Chilling the pie thoroughly and serving it within a few days helps maintain the crust’s texture.

What can I garnish it with?

Try lemon zest, thin lemon slices, crushed cookies, or a dollop of extra whipped cream.

Can I make this into bars instead of a pie?

Yes, pour the filling into a square baking dish with a graham crust, bake, chill, and cut into bars.

Conclusion

Grammy’s Lemon Cream Pie is a timeless dessert that’s as easy to make as it is delightful to eat. With its tangy citrus flavor, velvety filling, and simple ingredients, it’s a crowd-pleaser for any occasion. Whether you’re carrying on a family tradition or starting a new one, this pie is sure to become a beloved favorite in your home.

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