A delicious recipe for Lemon Pie that will quickly become your go recipe for lemon pie! It’s super easy to make and is perfect for any occasion!
Spring is in the air. Well, almost. Here in Buffalo one minute it feels like spring the next minute winter is back. I really can’t complain. This has been a mild winter compared to others. Last week when the kiddos were out on winter break it felt more like spring then winter. Usually during winter break we’re outside sledding and building snowmen. This year the kids were riding bikes and running around in the yard. It was glorious. Winter has returned again and there’s a dusting of snow on the ground but soon enough spring will come and the trees will be budding and the flowers will begin to bloom again.
This delicious Lemon Pie is a taste of spring and the warmer seasons ahead! It’s one of my absolute favorites and Mr. Mother Thyme’s too! I make a version of this exact recipe but with key lime instead. It’s my go-to Key Lime Pie recipe that I’ve used for years and every time I make it people always request the recipe. It’s so good! This Lemon Pie is pretty much identical to that except I replace key lime juice with fresh lemon juice. This Lemon Pie is so creamy and bursting with fresh lemon flavor in every bite! I love to top it with a big dollop of fresh whipped cream as the final touch and garnish it with a few slices of lemon. If you love lemon pie or lemon desserts you need to make this! It’s a refreshing dessert that makes me think of spring and a great dessert to make for Easter or any of your spring gatherings.
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A delicious recipe for Lemon Pie that will quickly become your go recipe for lemon pie! It’s super easy to make and is perfect for any occasion!”]
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- 1 1/2 cups crushed graham crackers
- 5 tablespoon butter (melted)
- 4 tablespoons sugar
- 3 14.5oz cans of sweetened condensed milk
- 1/2 cup sour cream
- 1 cup fresh lemon juice (about 8 small lemons)
- 1 tablespoon freshly grated lemon zest
- Whipped topping
- 1/2 pint heavy cream
- 3 tablespoons sugar
- Preheat oven at 350 degrees.
- Coat bottom and sides of a 9-inch pie dish with cooking spray and set aside.
- Mix crushed graham crackers, butter and sugar until combined.
- Pour mixture into pie dish and press mixture evenly over bottom and sides of dish.
- Bake for 8 minutes.
- Let cool before adding filling.
- In a large bowl mix together sweetened condensed milk, sour cream, lemon juice and lemon zest.
- Pour mixture in to cooled crust.
- Bake for about 9 minutes until pinhole bubbles begin to form.
- Cool completely.
- Once cool refrigerate until ready to serve.
- Serve with whip cream and lemon slices.
- Pour heavy cream and sugar in a medium bowl and using an electric mixer beat on high until soft peaks form and mixture is whipped.
- Cover bowl and refrigerate until ready to serve or spread on pie.
More Pie Favorites!
No-Bake Cannoli Cream Pie
Peanut Butter Pie
Love lemon pie! I just finished a lemon tart for my brother coming in from Florida tomorrow. He has gotten soft living there! Ha! Us western New Yorkers can handle anything! I am from Niagara Falls, and yes, it has been a crazy winter. Your pie sounds lovely. Love the combination of the sour cream and sweetened condense milk. Love your blog!
Hi Cheryl! Thanks for taking the time to comment! It has been a crazy winter here for sure! One minute it feels like spring and the day (like today) it’s cold and wintry again! Stay warm and enjoy your visit with your brother!
This looks so delicious!!!!! Cant wait to make it!!!!!!! Thank you!!!!
I noticed that your lemon pie and key lime pie do not use eggs as do most other recipes. does that affect the taste or consistency?
Wonder why you bake the filling? There are no eggs. Just condensed milk, juice, sour cream
I just made it and I put 3 cans of condensed milk. It made too much filling. I don’t understand the 3 !4oz. cans. Can you clarify. I haven’t tasted it ,yet. Just thought it was a mistake.