Creamy Lemon Pie Recipe -
Creamy Lemon Pie Recipe
  • READY IN 45 mins

Creamy Lemon Pie

Recipe by  

"Light, lemony and luscious are just a few of the ways to describe this incredibly easy dessert. Top with whipped topping or whipped cream for a fabulous dessert that no one will be able to resist."

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Ingredients Edit and Save

Original recipe makes 1 (8- or 9-inch) pie Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.
  2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
  3. Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2006

This was Lemon Ice-Box Pie when I was growing up. I make it exactly like the recipe, but I make a meringue for the topping. The zest helps make it not too sweet, and it is better after refrigeration for a couple of hours before serving. I make a homemade graham cracker crust, using the crackers and melted butter-no sugar added to crust. It is super good!

Most Helpful Critical Review
Aug 14, 2006



80 Ratings

Apr 03, 2009

Yum yum! So creamy and delicious and so easy! I used the 3 egg whites to make meringue for the topping instead of whipped topping. Whipped em up with 1/4 t. cornstarch, and added 3/4 c. Confectionate sugar. Let it get toasty & brwon under the broiler for a couple of minutes - watch it close! I agree that it is better after it sits in the fridge for a couple of hours!

Sep 04, 2006

This taste like the lemon pies you buy in the store. SOOO Easy. Is a big hit.

Apr 03, 2009

This is one of my favorite pies. Learned how to make this in home ec (50 years ago) in high school, only we used vanilla wafers for the crust. Still use when I need a quick and delicious dessert.

Dec 31, 2009

After months of heavier and/or spicy fall and winter desserts I loved this refreshing lemon version of Key Lime Pie. As I do with my Key Lime Pie, I also added 1-1/2 tsp. of grated zest and baked it for just 15 minutes at 350 degrees.

Apr 08, 2009

Made with fat free sweetened condensed milk. Excellent.

Apr 02, 2009

I use this recipe but use the sour ornamental oranges for juice and zest. I also use a mix of sour cream and sugar, spread over the filling, then add zest, and "set" in a hot oven for about 10 minutes.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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