fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cream Pie with Graham Cracker Crust

  • Author: Miss AK
  • Prep Time: 15 minutes + 4 hours cooling time
  • Cook Time: 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 1x


Crunchy and buttery graham cracker crust is filled with tart lemon filling and topped with fresh, lemon cream.



For the crust:

  • 8 Benton’s Honey Graham Cracker Sheets
  • 6 Tbsp.  Countryside Creamery Unsalted Butter
  • 1/4 cup Simply Nature Organic Light Brown Sugar

For the lemon filling:

  • 1 (14oz.) can Baker’s Corner Sweetened Condensed Milk
  • 1/2 cup lemon juice
  • 3 Simply Nature Organic Cage Free Brown Egg Yolks    
  • 1 tsp. lemon zest

For the lemon whipped topping:

  • 16 oz. Countryside Creamery Heavy Whipping Cream
  • 3/4 cup Baker’s Corner Powdered Sugar
  • 1 tsp. Stonemill Pure Vanilla Extract 
  • 1 tsp. lemon zest 


  1. Preheat the oven to 350F. You’ll need a standard 9-inch pie plate. 
  2. Break the graham cracker sheets into fine crumbs by using a food processor, or by placing the sheets in a plastic bag and pounding them with a rolling pin. 
  3. Mix the crumbs with the melted butter and brown sugar. If you’re using a food processor, you can use that to incorporate. 
  4. Dump the crust mixture into the pie plate and press down firmly, pushing the crumbs up the sides to create a packed crust. 
  5. Bake the crust for 12-15 minutes, until just golden and fragrant. 
  6. While the crust bakes, whisk together the condensed milk, lemon juice, egg yolks, and lemon zest. 
  7. When the crust has prebaked, pour the filling into the crust and bake for 12-15 minutes, or until the filling looks set. 
  8. Cool on a wire rack for 20 minutes, before chilling in the fridge for 3-4 hours. 
  9. When the pie is cold, make the lemon whipped cream. 
  10. Whip the cream until soft peaks form. Add the powdered sugar, vanilla and lemon zest. Whip until stiff peaks form. 
  11. Spread the cream all over the pie and serve!


  • You may have a bit of whipped cream left over depending on how high you want to pile it on, save for more desserts! 
  • For easy serving, use a sharp, clean knife. Keep a towel handy to wipe it off between cuts. 
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 623
  • Sugar: 56 g
  • Sodium: 129 mg
  • Fat: 36 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 67 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 168 mg

Keywords: pie, lemon, dessert, sweets

Join the newsletter

Subscribe to get our latest content by email.
We won't send you spam. Unsubscribe at any time. Powered by ConvertKit