Lemon Pie

5 from 2 reviews



  • 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



  1. Preheat oven at 350 degrees.
  2. Coat bottom and sides of a 9-inch pie dish with cooking spray and set aside.
  3. Mix crushed graham crackers, butter and sugar until combined.
  4. Pour mixture into pie dish and press mixture evenly over bottom and sides of dish.
  5. Bake for 8 minutes.
  6. Let cool before adding filling.


  1. In a large bowl mix together sweetened condensed milk, sour cream, lemon juice and lemon zest.
  2. Pour mixture in to cooled crust.
  3. Bake for about 9 minutes until pinhole bubbles begin to form.
  4. Cool completely.
  5. Once cool refrigerate until ready to serve.
  6. Serve with whip cream and lemon slices.

Whipped Topping

  1. 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.
  2. Cover bowl and refrigerate until ready to serve or spread on pie.