Lemon Pie

This lemon pie is made with a Golden Oreo crust, a smooth and creamy lemon filling loaded with sweet and tangy lemon flavor and a whipped cream topping.

This lemon pie will blow you away with how good it is. It’s loaded with lemon flavor from freshly squeezed lemon juice and it’s super easy to make.

The crust is a simple two ingredient recipe and the filling is only three ingredients! So this is a really simple pie to throw together and it looks and tastes absolutely amazing.

You’ll also love our lemon meringue pie, lemon cookies and lemon poppy seed cupcakes.

Ingredients You’ll Need:

Ingredient Notes

• Golden Oreo cookies – our crust is made with Golden Oreo cookies. I’m a big fan as they make a really delicious tasting crust and they’re very widely available.
• Lemon juice – should be freshly squeezed to get the best flavor.
• Sweetened condensed milk – this recipe uses two 14-ounce cans of sweetened condensed milk.
• Heavy cream – is for the whipped cream topping. Whipping cream will also work great.
• Powdered sugar and vanilla extract – are whipped up with the heavy cream for the whipped cream topping. If you prefer your whipped cream plain, you can leave them out.

How To Make Lemon Pie

Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Crust:

• Add Golden Oreo cookies to your food processor and process into crumbles.

• Add melted butter and process again until the butter is well mixed in with the cookie crumbs.

• Add the crust mix to a 9-inch round pie dish (sprayed well with non-stick spray) and press it down into a crust, working it up the sides as well.

• You can use a measuring cup or the base of a glass to press down on the crust from the top to pack it in tightly.

Filling:

• Add egg yolks and sweetened condensed milk to a mixing bowl and whisk them together with a hand whisk.

• Add lemon juice and whisk it in until properly mixed.

• Pour the filling out over your pie crust and smooth it down.

• Bake at 350°F for 20 minutes. The edges of the pie should be set but the middle will still be jiggly.
• Let the pie cool at room temperature for 1 hour and then transfer it to the fridge to chill for 6-8 hours (or preferably overnight).

Topping:

• When the pie is ready to serve, prepare your whipped cream topping.
• Add heavy cream, powdered sugar and vanilla extract to the bowl of your stand mixer and starting on low speed, gradually increase speed to high and whip until you have stiff peaks.

• Pipe the cream around the sides of the pie.

• And your lemon pie is ready to serve! Pipe or dollop extra cream onto each slice as you serve it.

Baker’s Tips

Mix the filling by hand. We use a hand whisk to combine the filling. It’s important to do it by hand, because whipping this in a stand mixer creates air bubbles and the texture just isn’t the same.

Give it ample time to set. This is the perfect pie to make the day before you need it, because it needs plenty of time to set. In fact it’s most ideal if you let it set overnight.

Leftover egg whites. Since this recipe uses 5 separated egg yolks, you will have some leftover egg whites. You can use them to make meringue cookies. Or just make an egg white omelette.

Storing Instructions

This pie stores very well in the fridge (covered) for up to a week.

It also freezes really well for up to 3 months. Thaw it overnight in the fridge and then enjoy as usual.

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