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Slice of lemon pie topped with whipped cream on plate.

Creamy Lemon Pie

3-Ingredient Lemon Pie takes only minutes to prepare. The filling is rich and creamy with a lovely lemon flavor.

Prep Time 5 minutes
Cook Time 20 minutes
Servings 10 servings


  • 2 cans full-fat sweetened condensed milk (14 ounces each)
  • ¾ cup fresh lemon juice (about 4 medium lemons)
  • 2 large eggs
  • zest of one lemon, optional
  • 1 (9-inch) graham cracker crust, store bought or homemade, recipe below

For Serving

  • homemade whipped cream

For the Graham Cracker Crust

  • 1 ½ cups cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons butter, melted


For the Lemon Pie

  1. Preheat oven to 350°F.

  2. Whisk together sweetened condensed milk and lemon juice in a medium bowl. Add eggs and lemon zest. Whisk until smooth.

  3. Place pie pan on a baking sheet. This makes it easy to carry the pie to the oven. Fill pie crust. Smooth pie top with a spatula or the back of a spoon. Bake until filling is set, about 20 minutes.

  4. Cool pie and then chill for two hours in the refrigerator. Serve with whipped cream. Store pie in the refrigerator for up to three days.

For the Graham Crust

  1. Preheat oven to 350°F. Stir together graham cracker crumbs with granulated sugar. Add melted butter. Stir with a fork to combine.

  2. Press mixture into the bottom and sides of a 9-inch pie pan.

  3. Bake until golden brown, about 10 minutes.

  4. Remove crust from the oven and leave oven on. Allow crust to cool for 10 minutes. Prepare filling as directed and spread into cooled crust.

Recipe Notes

  • Fresh lemon zest adds additional flavor to the filling. If using, remember to zest one lemon before juicing. 
  • This makes a very full pie. Depending on the brand of graham cracker crust you use, you might have a few spoonfuls of filling left over.