20 Delicious Lemon Pie Recipes Amazing

Vibrant, zesty, and utterly irresistible, lemon pies are the perfect way to brighten up any table. Whether you’re craving a classic lemon meringue or eager to try a creative twist, our roundup of 20 delicious lemon pie recipes has something for every home cook. From tangy to sweet, simple to sophisticated, these recipes promise to deliver amazing flavors that’ll have you reaching for seconds. Let’s dive in!

Classic Lemon Meringue Pie

Just when you thought life couldn’t get any zestier, along comes the Classic Lemon Meringue Pie to prove you wrong. This sunny delight is like a hug from your grandma, if your grandma was a pastry chef with a penchant for citrus.

Ingredients

• Pie crust – 1 (9-inch)
• Granulated sugar – 1 cup
• Cornstarch – 3 tbsp
• Salt – ¼ tsp
• Water – 1 ½ cups
• Lemon zest – 1 tbsp
• Lemon juice – ½ cup
• Butter – 2 tbsp
• Egg yolks – 3
• Egg whites – 3
• Cream of tartar – ¼ tsp
• Granulated sugar – 6 tbsp

Instructions

1. Preheat your oven to 375°F. Blind bake the pie crust for 15 minutes, then remove from oven and let cool. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. In a medium saucepan, whisk together 1 cup sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens and boils, about 5 minutes.
3. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth. Tip: Fresh lemon juice is key for that vibrant flavor.
4. Beat the egg yolks in a small bowl, then gradually whisk in ½ cup of the hot sugar mixture. Pour the yolk mixture back into the saucepan, stirring constantly. Cook for 2 more minutes, then pour into the cooled pie crust.
5. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 6 tbsp sugar, beating until stiff peaks form. Tip: Ensure no yolk gets into the whites for the best meringue.
6. Spread the meringue over the hot lemon filling, sealing to the edges of the crust. Bake at 375°F for 10-12 minutes, or until the meringue is golden.

This pie is a symphony of textures, from the crisp crust to the fluffy meringue, all harmonizing with the tangy lemon filling. Serve it chilled with a side of ‘how did you make this?’ for maximum effect.

Lemon Cream Pie with Graham Cracker Crust

Unbelievably, this Lemon Cream Pie with Graham Cracker Crust is the zesty, creamy dream you didn’t know you needed in your life until now. It’s like sunshine and clouds decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• Graham crackers – 1 ½ cups, crushed
• Butter – ½ cup, melted
• Sweetened condensed milk – 1 can (14 oz)
• Lemon juice – ½ cup
• Heavy cream – 1 cup
• Powdered sugar – 2 tbsp

Instructions

1. Preheat your oven to 350°F because we’re about to turn up the heat on this crust.
2. Mix the crushed graham crackers and melted butter in a bowl until it feels like wet sand at the beach—just without the mess.
3. Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Tip: Use the bottom of a measuring cup to get it nice and smooth.
4. Bake the crust for 10 minutes, then let it cool completely. Patience is key here—no one likes a warm crust with cold filling.
5. In another bowl, whisk together the sweetened condensed milk and lemon juice until it thickens. This is where the magic starts to happen.
6. In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form. Tip: Chill your bowl and beaters beforehand for the fluffiest whipped cream.
7. Gently fold the whipped cream into the lemon mixture until fully combined. Be gentle—think of it as folding a cloud into a sunset.
8. Pour the filling into the cooled crust and smooth the top with a spatula.
9. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Overnight is even better for maximum flavor melding.

The first bite is a creamy, tangy revelation with a crumbly, buttery crust that holds it all together. Serve it with a dollop of extra whipped cream and a sprinkle of lemon zest for that Instagram-worthy finish.

No-Bake Lemon Pie

Sunshine in a pie pan, that’s what this No-Bake Lemon Pie is all about. It’s the kind of dessert that makes you forget about the oven’s existence, perfect for those days when you’d rather not turn your kitchen into a sauna.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Lemon juice – ½ cup
• Sweetened condensed milk – 1 can (14 oz)
• Whipped topping – 1 tub (8 oz)

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Tip: For a finer crust, pulse the graham crackers in a food processor before mixing.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for 10 minutes to set. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
3. In another bowl, whisk together lemon juice and sweetened condensed milk until smooth. Tip: Fresh lemon juice gives the best flavor, but bottled works in a pinch.
4. Fold in the whipped topping gently until no white streaks remain.
5. Pour the filling into the chilled crust and smooth the top with a spatula.
6. Freeze the pie for at least 4 hours, or until firm.

Light as a cloud with a tangy lemon punch, this pie is a dream straight from the freezer. Serve it with a sprinkle of zest or a dollop of extra whipped topping for that Instagram-worthy finish.

Lemon Chiffon Pie

Hold onto your hats, pie lovers, because we’re about to dive into the cloud-like, citrusy dream that is Lemon Chiffon Pie. This isn’t just any dessert; it’s a fluffy, tangy slice of heaven that’ll have you floating on air with every bite.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sugar – 1 cup
• Egg yolks – 4
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Gelatin – 1 tbsp
• Water – ¼ cup
• Egg whites – 4
• Cream of tartar – ¼ tsp

Instructions

1. Preheat your oven to 350°F. Mix graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl. Press firmly into a 9-inch pie plate. Bake for 10 minutes, then cool. Tip: For a crispier crust, bake an extra 2 minutes.
2. In a saucepan, whisk egg yolks, ½ cup sugar, lemon juice, and zest over medium heat until thickened, about 5 minutes. Remove from heat.
3. Sprinkle gelatin over water in a small bowl; let sit for 1 minute. Stir into the lemon mixture until dissolved. Cool to room temperature. Tip: Stir occasionally to prevent a skin from forming.
4. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining ¼ cup sugar, beating until stiff peaks form. Tip: Ensure no yolk is in the whites for maximum fluffiness.
5. Gently fold the lemon mixture into the egg whites until no streaks remain. Pour into the crust. Chill for at least 4 hours.

Marvel at your creation: a pie that’s as light as a whisper but packs a punch of lemon flavor. Serve it with a dollop of whipped cream or a sprinkle of zest for an extra zing. Either way, it’s guaranteed to steal the show at any gathering.

Lemon Curd Pie

Ready to pucker up for the most delightfully tangy dessert this side of the sun? This Lemon Curd Pie is like a sunshine explosion in your mouth, with a buttery crust that’s just begging to be devoured.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sugar – 1 cup
• Eggs – 4 large
• Lemon juice – ½ cup
• Lemon zest – 2 tbsp

Instructions

1. Preheat your oven to 350°F. This ensures your pie crust gets that perfect golden crunch.
2. Mix graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish to form the crust. Tip: Use the bottom of a glass to press the crumbs evenly.
3. Bake the crust for 10 minutes, then let it cool. This step prevents a soggy bottom—nobody wants that!
4. Whisk together sugar, eggs, lemon juice, and lemon zest in a saucepan over medium heat. Stir constantly for 8 minutes until thick. Tip: Keep the heat medium to avoid scrambling the eggs.
5. Pour the lemon curd into the cooled crust and smooth the top with a spatula.
6. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

Creamy, zesty, and with a crust that crumbles just right, this pie is a showstopper. Serve it with a dollop of whipped cream or fresh berries for an extra pop of color and flavor.

Lemon Blueberry Pie

Alright, let’s dive into the zesty, berry-packed world of this Lemon Blueberry Pie that’s about to become your summer obsession. A pie so vibrant, it’ll make your taste buds do a happy dance with every bite.

Ingredients

• Pie crust – 2 (9-inch)
• Blueberries – 4 cups
• Sugar – 1 cup
• Lemon zest – 2 tbsp
• Lemon juice – 1/4 cup
• Cornstarch – 1/4 cup
• Butter – 2 tbsp
• Egg – 1 (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for pie perfection.
2. In a large bowl, mix blueberries, sugar, lemon zest, lemon juice, and cornstarch until the blueberries are evenly coated. Tip: Let the mixture sit for 10 minutes to draw out the juices for a saucier pie.
3. Place one pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides.
4. Pour the blueberry mixture into the crust, dotting the top with small pieces of butter for that rich, melt-in-your-mouth goodness.
5. Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers. Tip: Cut a few slits in the top crust to let steam escape and prevent a soggy bottom.
6. Beat the egg and brush it over the top crust for a golden, glossy finish.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips and save your oven from a sticky situation.
8. Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Delight in the contrast of the flaky, buttery crust against the tangy, sweet blueberry filling. Serve it with a scoop of vanilla ice cream for a classic combo, or get fancy with a dollop of whipped cream and a sprinkle of lemon zest for extra pizzazz.

Lemon Coconut Pie

Ever had a day so bright, it could only be matched by the zesty zing of a lemon and the tropical whisper of coconut? Well, buckle up, buttercup, because this Lemon Coconut Pie is about to take your taste buds on a joyride they won’t forget!

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sugar – ¼ cup
• Cream cheese – 8 oz, softened
• Sweetened condensed milk – 14 oz
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Shredded coconut – 1 cup
• Whipped cream – for topping

Instructions

1. Preheat your oven to 350°F. This is your pie’s first warm hug.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand. Press firmly into a 9-inch pie dish. Tip: Use the bottom of a glass to get an even crust.
3. Bake the crust for 10 minutes. It should look lightly toasted, like a perfect summer tan.
4. While the crust cools, beat cream cheese until fluffy. Gradually add sweetened condensed milk, lemon juice, and zest. Tip: Room temperature cream cheese blends smoother than a jazz playlist.
5. Fold in shredded coconut gently, like you’re tucking in a cloud.
6. Pour the filling into the crust and chill for at least 4 hours. Patience is key—good things come to those who wait (and refrigerate).
7. Top with whipped cream before serving. For extra flair, toast some coconut and sprinkle on top. Tip: A kitchen torch makes you look like a pie pro.

Creamy, dreamy, and just the right amount of tang, this pie is like sunshine on a plate. Serve it chilled with a side of beachy vibes or as a bold statement that yes, you do indeed have your life together.

Lemon Raspberry Pie

Mmm, imagine a pie that’s like a summer day in dessert form—bright, bursting with flavor, and impossible to resist. That’s our Lemon Raspberry Pie for you, a tangy, sweet masterpiece that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• Pie crust – 1 (9-inch)
• Fresh raspberries – 2 cups
• Granulated sugar – 1 cup
• Lemon juice – ¼ cup
• Cornstarch – 3 tbsp
• Butter – 2 tbsp
• Egg – 1 (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat for at least 15 minutes to ensure even baking.
2. In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Tip: The filling should coat the back of a spoon when it’s ready.
3. Remove from heat and stir in butter until melted. Let cool slightly.
4. Pour the raspberry filling into the pie crust. Tip: For a glossy finish, brush the crust edges with beaten egg before baking.
5. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.
6. Let the pie cool completely on a wire rack before serving, about 2 hours.

Rich in flavor with a perfect balance of tart and sweet, this pie boasts a luscious, jammy filling encased in a flaky, buttery crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Lavender Pie

Mmm, imagine a pie that dances on your taste buds with the zesty tang of lemon and the floral whisper of lavender—this is that pie, and it’s about to become your summer obsession.

Ingredients

• Pie crust – 1 (9-inch)
• Granulated sugar – 1 cup
• Cornstarch – 3 tbsp
• Salt – ¼ tsp
• Water – 1 ½ cups
• Lemon zest – 2 tbsp
• Lemon juice – ½ cup
• Butter – 2 tbsp
• Dried lavender – 1 tbsp
• Egg yolks – 3

Instructions

1. Preheat your oven to 375°F. Blind bake the pie crust for 15 minutes, then remove from oven and let cool. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth.
3. Place the saucepan over medium heat. Stir in lemon zest, lemon juice, and butter. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 minutes.
4. Remove from heat. Quickly whisk in egg yolks one at a time, ensuring each is fully incorporated before adding the next. Tip: Tempering the yolks by adding a small amount of the hot mixture first can prevent scrambling.
5. Stir in dried lavender. Pour the filling into the pre-baked pie crust.
6. Bake for 15 minutes, or until the filling is set. Tip: The pie is done when the center jiggles slightly but is not liquid.
7. Cool on a wire rack for at least 2 hours before serving.

Absolutely divine, this pie offers a creamy, velvety texture with a bright lemon flavor and a subtle lavender aroma. Serve it chilled with a dollop of whipped cream or a sprinkle of fresh lavender buds for an extra touch of elegance.

Lemon Chess Pie

Alright, let’s talk about a pie that’s as sassy as it is sweet—Lemon Chess Pie. This Southern belle of a dessert packs a tangy punch that’ll make your taste buds do a happy dance, and it’s simpler to whip up than you might think.

Ingredients

• Butter – ½ cup
• Sugar – 1 ½ cups
• Cornmeal – 1 tbsp
• Eggs – 3
• Lemon juice – ¼ cup
• Lemon zest – 1 tbsp
• Pie crust – 1 (9-inch)

Instructions

1. Preheat your oven to 350°F—no cheating, this pie likes it hot and steady.
2. In a mixing bowl, cream together the butter and sugar until it’s as fluffy as a cloud. Tip: Room temperature butter blends easier, so plan ahead!
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This isn’t a race—patience makes perfect.
4. Stir in the cornmeal, lemon juice, and lemon zest. The cornmeal’s the secret weapon for that signature chess pie texture.
5. Pour the filling into the pie crust. Smooth the top like you’re tucking it into bed.
6. Bake for 40-45 minutes, or until the center is set but still has a slight jiggle—like a good dance move.
7. Let the pie cool completely on a wire rack. Resist the urge to dive in; good things come to those who wait.

Lemon Chess Pie is a delightful paradox—creamy yet firm, sweet yet tart. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for that extra ‘wow’ factor. Either way, it’s guaranteed to steal the spotlight at any gathering.

Lemon Icebox Pie

Just when you thought summer couldn’t get any cooler, along comes Lemon Icebox Pie to prove you wrong. This zesty, no-bake marvel is like a ray of sunshine on a spoon, perfect for those days when the oven is your enemy and your sweet tooth is relentless.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sweetened condensed milk – 1 can (14 oz)
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Heavy cream – 1 cup

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Tip: For an extra crispy crust, press the mixture firmly into the pie plate.
2. Press the crumb mixture into a 9-inch pie plate, covering the bottom and sides evenly. Chill in the refrigerator for 10 minutes to set.
3. In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth. Tip: Fresh lemon juice gives the best flavor, but bottled works in a pinch.
4. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture until no white streaks remain.
5. Pour the filling into the chilled crust, smoothing the top with a spatula. Freeze for at least 4 hours, or until firm. Tip: Cover the pie with plastic wrap to prevent freezer burn.

Kick back and let this pie do the talking with its creamy, tangy filling and buttery crust. Serve it straight from the freezer for a refreshing treat, or let it sit for a few minutes if you prefer a softer texture. Either way, it’s a slice of summer you won’t forget.

Lemon Angel Pie

Oh, the joys of summer desserts! If you’re looking to dazzle your taste buds with something that’s both ethereally light and packed with zesty charm, you’ve just hit the jackpot. This Lemon Angel Pie is like a cloud decided to throw a party, and lemon was the guest of honor.

Ingredients

• Egg whites – 4
• Sugar – 1 cup
• Lemon juice – ¼ cup
• Heavy cream – 1 cup
• Graham cracker crumbs – 1½ cups
• Butter – 6 tbsp, melted

Instructions

1. Preheat your oven to 350°F. This is the first step to pie heaven.
2. Mix graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish to form the crust. Tip: Use the bottom of a glass to press the crumbs evenly.
3. Bake the crust for 10 minutes, then let it cool completely. Patience is key here—no one likes a warm, crumbly mess.
4. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Tip: Ensure your bowl and beaters are grease-free for maximum fluffiness.
5. Gently fold in lemon juice until just combined. This is where the magic happens, so fold with love.
6. Pour the lemon mixture into the cooled crust and bake for 25 minutes, or until the top is lightly golden. Let it cool to room temperature.
7. Whip the heavy cream until stiff peaks form and spread over the cooled pie. Tip: For extra flair, use a piping bag to decorate the top.

How does this pie stack up? Imagine biting into a cloud that’s been kissed by the sun—light, airy, with a tangy lemon punch that dances on your palate. Serve it chilled with a sprinkle of lemon zest for that extra zing.

Lemon Shaker Pie

So, you’ve stumbled upon the zesty wonder that is Lemon Shaker Pie, a dessert that packs a punch of sunshine in every bite. It’s the kind of pie that makes you wonder why lemons aren’t in every dessert, with their perfect balance of tart and sweet.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled
• Ice water – 6 tbsp
• Lemons – 2, thinly sliced
• Sugar – 1 1/2 cups
• Eggs – 2

Instructions

1. Preheat your oven to 375°F. This ensures your pie bakes evenly, avoiding any sad, soggy bottoms.
2. In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Tip: Keep your butter cold for flakier crust.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Overworking the dough is a no-no for tender crust.
4. Divide the dough in half, roll out one half for the bottom crust, and fit it into a 9-inch pie dish.
5. Layer the thinly sliced lemons over the crust, then sprinkle with sugar. Yes, the whole lemons—rind and all—for that bold flavor.
6. Beat eggs lightly and pour over the lemons and sugar. This acts as the glue holding all that lemony goodness together.
7. Roll out the remaining dough for the top crust, place it over the filling, and crimp the edges to seal. Don’t forget to cut slits for steam to escape.
8. Bake for 45 minutes, or until the crust is golden and the filling is bubbly. A pie shield can prevent over-browning.

Yum! This pie is a delightful paradox—crispy yet juicy, with a vibrant lemon flavor that’s neither too sweet nor too tart. Serve it warm with a dollop of whipped cream for an extra indulgent treat.

Lemon Buttermilk Pie

Who knew that something as simple as lemon and buttermilk could throw a party in your mouth? This Lemon Buttermilk Pie is the unassuming hero of desserts, blending tangy, sweet, and creamy into a slice of pure joy.

Ingredients

• Buttermilk – 1 ½ cups
• Sugar – 1 cup
• Eggs – 3
• Lemon zest – 1 tbsp
• Lemon juice – ¼ cup
• Flour – 3 tbsp
• Butter – ¼ cup, melted
• Pie crust – 1, unbaked

Instructions

1. Preheat your oven to 350°F. This ensures your pie bakes evenly, avoiding any sad, soggy bottoms.
2. In a large bowl, whisk together buttermilk, sugar, eggs, lemon zest, and lemon juice until smooth. Tip: Room temperature ingredients blend more easily, so take them out of the fridge ahead of time.
3. Gradually add flour to the mixture, whisking continuously to prevent lumps. A smooth batter is key to a silky pie filling.
4. Stir in melted butter until fully incorporated. This adds richness and helps the filling set beautifully.
5. Pour the filling into the unbaked pie crust. For an extra crispy crust, brush the edges with a little egg wash before baking.
6. Bake for 45-50 minutes, or until the center is just set but still slightly wobbly. Tip: Overbaking can lead to cracks, so keep an eye on it during the last 10 minutes.
7. Allow the pie to cool completely on a wire rack. This patience-testing step ensures the filling sets properly for clean slices.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely divine, this pie strikes the perfect balance between zesty and sweet, with a texture that’s creamy yet light. Serve it with a dollop of whipped cream and a sprinkle of lemon zest for an extra pop of flavor and color.

Lemon Custard Pie

Get ready to pucker up and fall in love with this Lemon Custard Pie that’s as bright and sunny as your summer afternoons. It’s the perfect blend of tangy and sweet, with a creamy texture that’ll make your taste buds do a happy dance.

Ingredients

• Pie crust – 1 (9-inch)
• Granulated sugar – 1 cup
• Lemon juice – ½ cup
• Eggs – 4 large
• Butter – ¼ cup, melted
• All-purpose flour – 3 tbsp

Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish, crimping the edges for a decorative touch.
2. In a large bowl, whisk together the granulated sugar and lemon juice until the sugar begins to dissolve.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth custard.
4. Stir in the melted butter and flour until the mixture is homogenous, then pour it into the prepared pie crust.
5. Bake for 45 minutes, or until the custard is set and the top is lightly golden. A tip: if the edges of the crust brown too quickly, cover them with foil.
6. Allow the pie to cool completely on a wire rack before slicing to let the custard firm up properly.

Just imagine slicing into this pie to reveal its velvety custard, bursting with zesty lemon flavor. Serve it chilled with a dollop of whipped cream or enjoy it as is for a refreshing dessert that’s sure to impress.

Lemon Silk Pie

Brace yourselves, pie lovers, because this Lemon Silk Pie is about to whisk you away to a zesty paradise where every bite is a cloud of citrusy bliss. It’s the kind of dessert that makes you forget your name—until you remember it’s time for seconds.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sugar – ¼ cup
• Cream cheese – 8 oz, softened
• Sweetened condensed milk – 14 oz
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Heavy cream – 1 cup

Instructions

1. Preheat your oven to 350°F—because every great pie starts with a little heat.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Tip: Press the mixture firmly into your pie dish to avoid a crumbly crust disaster.
3. Bake the crust for 10 minutes, then let it cool completely. Patience is key here—no one likes a warm crust that melts the filling.
4. Beat the cream cheese until smooth, then gradually add sweetened condensed milk, lemon juice, and zest. Tip: Zest your lemons before juicing them to save time and sanity.
5. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the lemon mixture. This is where the magic happens—keep it light and airy.
6. Pour the filling into the cooled crust and chill for at least 4 hours, or until set. Tip: Overnight chilling equals next-level silkiness.

Dreamy doesn’t even begin to describe this pie’s velvety texture, with a tangy lemon punch that’s balanced by the sweet, buttery crust. Serve it with a dollop of whipped cream and a sprinkle of zest for a dessert that’s as pretty as it is delicious.

Lemon Sponge Pie

Picture this: a pie so light and zesty, it’s like summer decided to throw a party in your mouth. This Lemon Sponge Pie is the dessert equivalent of a sunny day—bright, cheerful, and impossible to resist.

Ingredients

• Flour – 1 cup
• Sugar – 1 cup
• Butter – ½ cup, melted
• Eggs – 3
• Lemon juice – ½ cup
• Lemon zest – 1 tbsp
• Milk – 1 cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F. This ensures your pie bakes evenly, avoiding any sad, undercooked spots.
2. In a bowl, whisk together flour, sugar, and salt. Tip: Sifting the flour can prevent lumps, making your pie smoother.
3. Add melted butter, eggs, lemon juice, lemon zest, and milk to the dry ingredients. Mix until just combined. Overmixing can lead to a tough pie, so keep it gentle.
4. Pour the mixture into a greased pie dish. A glass dish is ideal for checking the bottom’s doneness.
5. Bake for 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Tip: If the edges brown too quickly, cover them with foil.
6. Let the pie cool on a wire rack for at least 30 minutes. This patience-testing step helps the filling set perfectly.

Every bite of this pie is a fluffy, citrusy cloud with a buttery crust that crumbles just right. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of magic.

Lemon Tart with Shortbread Crust

Buckle up, buttercups, because we’re about to dive into a zesty adventure that’ll make your taste buds do a happy dance. This lemon tart with a shortbread crust is the perfect blend of tangy and sweet, with a buttery base that crumbles just right.

Ingredients

• Flour – 1 ½ cups
• Butter – ½ cup, cold and cubed
• Sugar – ¼ cup
• Salt – ¼ tsp
• Egg yolks – 2
• Lemon juice – ½ cup
• Lemon zest – 2 tbsp
• Sugar – ¾ cup
• Eggs – 3

Instructions

1. Preheat your oven to 350°F (175°C). Tip: A properly preheated oven ensures your crust bakes evenly.
2. In a bowl, mix flour, ¼ cup sugar, and salt. Add cold, cubed butter and blend until the mixture resembles coarse crumbs. Tip: Keep your butter cold for a flakier crust.
3. Press the mixture into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Bake for 15 minutes or until lightly golden. Tip: Use the bottom of a glass to press the crust evenly.
4. Whisk together egg yolks, lemon juice, lemon zest, ¾ cup sugar, and eggs until smooth. Pour over the baked crust.
5. Bake for 20-25 minutes or until the filling is set but still slightly wobbly in the center.
6. Let cool completely before slicing. This allows the filling to set properly for clean cuts.

Every bite of this tart is a symphony of textures—crisp, buttery crust meets smooth, velvety lemon filling. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.

Lemon Mousse Pie

Unbelievably, this Lemon Mousse Pie is the zesty, cloud-like dessert your summer dreams are made of—no fancy chef skills required, just a love for all things tart and sweet.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Heavy cream – 2 cups
• Lemon juice – ½ cup
• Sweetened condensed milk – 1 can (14 oz)
• Lemon zest – 2 tbsp

Instructions

1. Preheat your oven to 350°F—because every great pie starts with a little heat.
2. Mix graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Tip: Press the mixture firmly into your pie dish to avoid a crumbly crust disaster.
3. Bake the crust for 10 minutes, then let it cool completely. Patience is key here—no one likes a warm crust under their cool mousse.
4. Whip the heavy cream until stiff peaks form. This is your arm workout for the day, so put some muscle into it.
5. Gently fold in lemon juice, sweetened condensed milk, and lemon zest into the whipped cream until fully combined. Tip: Fold, don’t stir, to keep the mousse light and airy.
6. Pour the mousse mixture into the cooled crust and smooth the top with a spatula.
7. Chill in the refrigerator for at least 4 hours, or until set. Tip: Overnight chilling equals maximum flavor and texture perfection.

Just imagine slicing into this pie to reveal a velvety mousse that’s perfectly balanced between tangy and sweet. Serve it with a sprinkle of extra lemon zest or a dollop of whipped cream for that Instagram-worthy finish.

Lemon Sour Cream Pie

Picture this: a pie so tangy, so creamy, it’ll make your taste buds do a happy dance. This Lemon Sour Cream Pie is the dessert hero you didn’t know you needed, blending zesty lemon with the smooth embrace of sour cream in a flaky crust that’s nothing short of magical.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sugar – 1 cup
• Sour cream – 1 ½ cups
• Lemon juice – ½ cup
• Lemon zest – 2 tbsp
• Eggs – 3

Instructions

1. Preheat your oven to 350°F. This ensures your pie bakes evenly, avoiding any sad, undercooked spots.
2. Mix graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Press firmly into a 9-inch pie dish to create your crust. Tip: Use the bottom of a glass to press the crumbs for an even layer.
3. Bake the crust for 10 minutes at 350°F, then let it cool. This step prevents a soggy bottom—nobody wants that.
4. Whisk together sugar, sour cream, lemon juice, lemon zest, and eggs in a large bowl until smooth. Pour this luscious mixture into the cooled crust.
5. Bake for 45 minutes at 350°F or until the center is set but still slightly jiggly. Tip: The pie will continue to set as it cools, so don’t overbake.
6. Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving. This patience-testing step ensures the perfect sliceable texture.

Kick back and marvel at your creation. This pie boasts a velvety texture with a bright lemon punch, perfect for topping with fresh berries or a dollop of whipped cream for that extra flair.

Conclusion

Every one of these 20 lemon pie recipes brings its own unique twist to the classic, ensuring there’s something for every taste and occasion. We hope this roundup inspires you to whip up a lemony delight that becomes a new favorite. Don’t forget to share which recipe you loved most in the comments and pin this article to your Pinterest board for your next baking adventure!