This 4-Ingredient Lemon Pie with Graham Cracker Crust is a creamy, bright dessert that’s perfect for warm days and gatherings. Use a store-bought graham cracker crust for the quickest version, or make your own from scratch.
When summer desserts come to mind, classics like key lime pie, frozen pink lemonade pie, and this easy lemon pie are at the top of the list. Sometimes called lemon icebox pie, this recipe delivers tangy lemon flavor with a smooth, light texture. If you love citrus desserts, you’ll want to try it.
Though simple to prepare, this lemon pie tastes like sunshine. Let’s make it together. — Ashley
4 Ingredients for Lemon Pie
Just four pantry-friendly ingredients (plus a graham cracker crust) create the filling for this luscious pie.
- Sweetened Condensed Milk – provides the silky, sweet base for the filling.
- Egg yolks – add richness, help thicken, and give a lovely color (save the whites for meringue, angel food cake, or macarons).
- Fresh lemon juice – the star ingredient. Use a fine-mesh strainer if you prefer a pulp-free filling.
- Cool Whip – folded in for lightness; found in the frozen dessert section.
Optionally, add the zest of one lemon to intensify the flavor and aroma. Zest the lemon before juicing it and use a microplane for best results.
Most lemons yield about 2–3 tablespoons of juice. Plan on 4–6 lemons to yield roughly 3/4 cup, though juice yield varies by size and ripeness.
Graham Cracker Crust Recipe
Buying a pre-made crust saves time, but making your own is easy. For a 9–10 inch pie, you’ll need:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
To make the crust:
- Preheat the oven to 350°F (175°C).
- Crush the graham crackers in a food processor or with a rolling pin.
- Mix crumbs with sugar and melted butter until evenly combined.
- Press the mixture firmly into a 9–10 inch pie dish using the back of a spoon or your fingers.
- Bake for 8–10 minutes to set, or chill in the refrigerator for 30 minutes if you prefer not to bake.
With the crust ready, you can prepare the filling.
How to make Creamy Lemon Pie Filling
The filling comes together quickly:
- Preheat the oven to 350°F (if you haven’t already).
- In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, and egg yolks until smooth.
- Fold in Cool Whip and lemon zest (optional) until evenly incorporated.
- Pour the filling into the prepared graham cracker crust.
- Bake for 20 minutes, then remove from the oven and let cool to room temperature (about 1 hour).
- Chill in the refrigerator for at least 2–3 hours or overnight; this pie is best served cold.
After chilling, serve the pie as is or top with whipped cream and lemon slices for a pretty finish.
Top with Whipped Cream
Homemade whipped cream complements the tart filling beautifully. You’ll need:
- 1 cup heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla or lemon extract
For extra stability, chill the mixing bowl and whisk for 15–20 minutes before whipping.
To make whipped cream:
- Beat the cold heavy cream on medium speed until it begins to thicken (1–2 minutes).
- Add powdered sugar and vanilla or lemon extract, increase to high speed, and whip until stiff peaks form. Stop before over-whipping or it will turn into butter.
More desserts for lemon lovers
- Lemon Bars
- Lemon Cupcakes with Raspberry Jam Filling
- Starbucks Lemon Loaf
- Carrot Cake with Lemon Cream Cheese Frosting
- Lemon Zucchini Bread
This easy lemon pie with graham cracker crust is bright, creamy, and perfect for spring or summer gatherings — or anytime you’re craving a refreshing citrus dessert.
If you make the pie, please leave a comment or tag the author on social media — feedback and photos are always welcome. Enjoy!
Lemon Pie with Graham Cracker Crust
Ingredients
- 2 cans sweetened condensed milk 14 ounces each, 28 ounces total
- 3 egg yolks (large)
- 3/4 cup fresh lemon juice about 4–6 lemons
- 1/2 cup Cool Whip
- 1 graham cracker crust store-bought
- zest from 1 lemon optional
Graham Cracker Crust Ingredients
- 1 1/2 cups graham cracker crumbs about 10–12 graham crackers
- 1/4 cup granulated sugar
- 1/2 cup butter, unsalted, melted
Homemade Whipped Cream
- 1 cup heavy cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla or lemon extract
Instructions
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Preheat oven to 350°F.
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In a large bowl, whisk together sweetened condensed milk, fresh lemon juice, and egg yolks until smooth.
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Add Cool Whip and lemon zest (optional), then whisk until combined.
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Pour the filling into the graham cracker crust.
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Bake for 20 minutes.
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Cool for 1 hour to reach room temperature, then refrigerate for at least 2–3 hours or overnight.
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Serve chilled. Top with whipped cream if desired.
Graham Cracker Crust Instructions
-
Preheat oven to 350°F.
-
Crush graham crackers in a food processor or with a rolling pin.
-
Combine crumbs with sugar and melted butter. Mix to combine.
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Press into a 9–10 inch pie dish and bake 8–10 minutes, or chill for 30 minutes to set.
Homemade Whipped Cream Instructions
-
Chill mixing bowl and whisk for 15–20 minutes.
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Add heavy cream and beat on medium speed until it begins to thicken (1–2 minutes).
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Add powdered sugar and vanilla or lemon extract, increase speed to high, and whip until stiff peaks form. Do not over-whip.