A creamy but tart fresh lemon pie baked in a buttery graham cracker crust and topped with whipped cream and glossy candied lemons. Easy to make, stunning to serve, and always a hit!
Whether you’re hosting a backyard BBQ, planning an Easter brunch, or just want something cheerful on a gloomy day, this pie has you covered. It is super easy to make ahead, so it’s ideal for parties. Chill it in advance and it’s ready to slice and serve whenever you are.
Love lemon? Try my Lemon Meringue Pie (minis), or my yummy Lemon Bundt Cake. You can’t miss my Lemon Bars, either!
Step-by-step photos and instructions are below!
This pie is everything you want in a sunny dessert – refreshing, rich, and ridiculously easy to make. It’s the kind of dessert that looks fancy but comes together in just a few simple steps, using ingredients you probably already have in your kitchen.
Whether you’re hosting a backyard BBQ, planning an Easter brunch, or just want something cheerful on a gloomy day, this pie has you covered. The tangy lemon filling paired with the sweet, buttery graham cracker crust is just the right balance. The (optional) candied lemons on top make it feel a little extra-special without the extra effort.
This delicious pie is super easy to make!
Just 4 simple steps: Make the crust, make the filling, bake it, chill it. Done!
What you’ll find in this post:
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Why you’ll love this recipe
- Only a handful of ingredients. You probably already have most of these at home – just grab a few lemons and you’re good to go!
- Easy crust. Made with just graham crackers, sugar, and butter – no need to roll or fuss with dough. It’s buttery, crunchy, and holds together beautifully.
- Fancy topping. The candied lemon slices not only add extra lemon flavor but make the whole pie look like it came from a bakery. It’s the kind of touch that makes people say “wow!”
- Make Ahead. This pie will happily sit in the refrigerator until you need it. When ready to serve, decorate with whipped cream and candied lemon slices.
How to make Candied Lemons
The candied lemon slices are easy to do. It’s simply simmering the lemon slices in a sugar syrup until they soften. You then put them on parchment and dipped in more sugar. They’re super cute on top of the pie slices, and just add an extra touch of delicious. Feel free to not do it, but I totally recommend it! (See the recipe card for full instructions).
Combine the sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved and the liquid is clear.
Add lemon slices and simmer gently for about 15 minutes, until the rinds are soft and slightly translucent.
Use tongs to place slices on parchment paper to cool.
Once cooled, store in the fridge until ready to use. Dip in extra sugar just before serving.
I love lemon, and have been known to snarf leftover candied lemons as a snack. I’m not even ashamed.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Graham cracker crumbs. You can crush whole graham crackers or buy them pre-crushed. Use digestive biscuits as a substitute if you’re outside the U.S.
- Granulated white sugar. Used in the crust and for candying the lemon slices.
- Butter. Melted and mixed into the crust for that rich, buttery base. Always use salted butter for extra flavor.
- Fresh lemon juice. Provides the tart flavor in the filling. Use freshly squeezed juice for the best result – don’t use bottled lemon juice for this, as won’t give the same bright, fresh taste. I use regular lemons, or Meyer lemons. Whatever you have on hand works.
- Egg yolks. Help the filling set and give it a creamy texture. Use large eggs, and let them come to room temperature before mixing.
- Sweetened condensed milk. Gives the pie its silky, sweet base. Don’t swap this for evaporated milk – it’s not the same.
- Lemon slices. For the topping. Thin slices are key for soft, sweet candied lemon rings.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the crust
Preheat oven to 350°F. Mix crushed graham cracker crumbs, sugar and butter in a small bowl until thoroughly combined.
Press firmly into a 9-inch pie dish. Bake at 350°F for 8 minutes. Remove pie crust from oven and set aside to cool.
Make the lemon pie filling
Juice lemons, and set aside. Add the egg yolks and sweetened condensed milk to a large bowl and beat with an electric mixer for 2 minutes until mixture changes color to a pale yellow. Blend in the lemon juice and beat for a further minute.
Bake the pie
Pour the filling into the pie crust and bake for 25 minutes or until pie is set.
Chill (the pie, AND you)
Cool to room temperature, then store in refrigerator for 3-4 hours until thoroughly chilled. Add some homemade whipped cream on top, and decorate with candied lemon slices (if using)
Devour.
Kylee’s Notes & FAQs
- Don’t skip chilling – the pie sets and slices better after a few hours in the fridge.
- For extra lemon flavor, add 1 teaspoon lemon zest to the filling.
- Use a serrated knife for slicing the pie neatly. Wipe the blade between cuts.
- Make a double batch of candied lemon slices to snack on or use in drinks!
- If your crust starts to brown too quickly, loosely tent the edges with foil while baking.
How to store lemon pie
Store leftover pie covered in the fridge for up to 4 days. Add fresh whipped cream and candied lemon slices right before serving again, if needed.
More of our favorite summer dessert recipes:
- No Bake Blueberry Cheesecake. A creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- Oreo Dirt Pudding Parfaits. Oreo Dirt Pudding made special! Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Banana Cream Parfaits. A super easy dessert with from-scratch pudding layered between whipped topping, with a dust of chocolate!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Update: This was originally posted in August of 2016, and has been updated to improve reader experience.
Creamy Lemon Pie with Candied Lemon Slices
Ingredients
Crust
- 1½ cup crushed graham cracker crumbs
- ⅓ cup granulated white sugar
- 6 tablespoons butter (melted)
Filling:
- ¾ cup fresh squeezed lemon juice (about 4-5 fresh lemons)
- 4 large egg yolks
- 14 ounces sweetened condensed milk
Candied Lemon Slices
- 1 cup granulated white sugar
- ¾ cup water
- 2 medium lemons (sliced)
Directions
Get prepped
- Juice the lemons until you have ¾ cup.
- Separate egg yolks from the whites.
- Slice 2 lemons thinly for the candied lemon topping.
- Measure out the sugar, butter, and condensed milk.
Make the crust
- Preheat oven to 350°F.
- Mix graham cracker crumbs, granulated white sugar, and melted butter until fully combined.
- Press mixture firmly into a 9-inch pie plate, going up the sides evenly.
- Bake for 8 minutes. Remove and set aside to cool slightly.
Make the filling
- In a bowl, beat egg yolks and sweetened condensed milk with an electric mixer for 2 minutes, until pale yellow.
- Add lemon juice and beat for 1 more minute.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 25 minutes, or until the center is just set with a slight jiggle.
- Let cool at room temperature, then refrigerate for 3 to 4 hours until chilled.
Make the candied lemon slices
- Combine sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved and the liquid is clear.
- Add lemon slices and simmer gently for about 15 minutes, until the rinds are soft and slightly translucent.
- Use tongs to place slices on parchment paper to cool.
- Once cooled, store in the fridge until ready to use. Dip in extra sugar just before serving.
Serve
- Top the chilled pie with whipped cream and candied lemon slices. Slice and serve cold.
Notes
- Don’t skip chilling – the pie sets and slices better after a few hours in the fridge.
- For extra lemon flavor, add 1 teaspoon lemon zest to the filling.
- Use a serrated knife for slicing the pie neatly. Wipe the blade between cuts.
- Make a double batch of candied lemon slices to snack on or use in drinks!
- If your crust starts to brown too quickly, loosely tent the edges with foil while baking.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply