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slice of lemon pie topped with sugared whipped cream with a bite taken

3 Ingredient Lemon Pie Filling

  • Author: Patty McGuire
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A creamy, dreamy lemon pie that tastes like a complex custard but is, in fact, a very simple dessert recipe. It will taste like you spent hours and used dozens of ingredients when the truth is this recipe is little more complicated than making instant pudding.



For the crust:

  • 180 g (roughly 12) full sized graham crackers. Not the sugared ones. Use plain.
  • 5 tbsp melted butter
  • 1 tbsp granulated sugar

For the Pie Filling:

  • 2  – 14 oz cans of Sweetened Condensed Milk.
  • 3/4 cup of fresh squeezed lemon juice
  • 4 large egg yolks


To Make the Pie Crust

  1. Preheat oven to 350 degrees F.
  2. Pulverize the graham crackers and mix with sugar and the melted butter until it holds together.
  3. Press this mixture into a 9″ pie plate. Make sure to cover the bottom as well as press it up the sides of the dish.
  4. Bake 8 minutes.
  5. Remove from oven after baking and set aside. Leave the oven ON.

To make the Pie Filling:

  1. Put the egg yolks into a large bowl and whisk until golden.
  2. Add the Sweetened Condensed milk and whisk until well combined and creamy.
  3. Pour in the lemon juice and whisk until well combined and creamy dreamy.
  4. Pour this mixture into the pie shell you just baked.
  5. Return to the oven and bake for 20 – 23 mintues. Do not overbake. The pie will be slightly jiggly looking in the middle when you remove it. Set pie on a rack to cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 24 hours.
  6. Serve it topped with whipped cream of your choosing, candied lemon, sugar sprinkles etc. I used canned whipped cream and yellow tinted sugar sprinkles.
  7. If you have leftovers, return it to the fridge and keep it covered. You will want to use it up within a week. But trust me when I tel you, this will never last a week.


  • A food processor is the most efficient way to pulverize the graham crackers and blend in the butter. But if you don’t have a food processor, put the graham crackers into a large ziplock bag and seal. Use a mug or a rolling pin or something to crush the cookies. Once crushed up, put in a bowl and stir in the melted butter. You will probably need to use your hands to completely combine the mixture.


  • One of the things I find so appealing about this recipe is it can be mixed by hand. No need for a mixer. Use as big a whisk as possible to make the mixing easy. There is something really satisfying about mixing all the ingredients completely by hand.


  • Best of all, you can use a store bought graham cracker pie shell if you need a shortcut, and canned whipped cream is the perfect topping.

Thanks to Sally for her keen recipe inspo on this pie. I did not believe something so simple would be so good.