Delicious Lemon Pie

Best Lemon Pie

Lemon pie is the best because it is sweet and sour. This particular pie has no meringue, and instead is topped with a lemon whipping cream.

Course Dessert
Cuisine American
Keyword lemon pie, sour lemon pie
Prep Time 8 minutes
Cook Time 16 minutes
let it chill 1 hour
Total Time 24 minutes
Servings 8 slices
Author Joanna Stephens



    Lemon Pie

    • 1 14 oz can sweetened condensed milk
    • 3 egg yolks
    • 1/3 cup lemon juice
    • 2 tsp lemon zest
    • 1 graham cracker crust

    Lemon Whipping Cream

    • 3/4 cup heavy whipping cream
    • 2 Tbsp granulated sugar
    • 1 tsp lemon juice



      Lemon Pie filling

      1. Pre-heat your oven to 325 degrees Fahrenheit. Then, in a large mixing bowl, add the 1 can sweetened condensed milk and 3 egg yolks. Mix on medium for 2 minutes.
      2. Next, add in the lemon juice and lemon zest. Then mix on medium speed againg for another 2 minutes. Finally, pour this lemon filling into an already prepared graham cracker crust.
      3. Bake for 15-17 minutes or until the lemon filling jiggles. Let it cool for 5 minutes. Then, place the finished lemon pie into your refrigerator for 1-2 hours to chill.

      Lemon Whipping Cream

      1. Add heavy whipping cream, granulated sugar, and lemon juice to your mixing bowl. Mix on high for 5-7 minutes or until stiff peaks form. Top this on cooled lemon pie and refrigerate any leftovers.

      Recipe Notes

      The lemon whipped cream will start to get runny after a day, so use it as you eat the pie. If it gets runny, mix it up again with your whisk attachment.