Lemon Pie I

Lemon Pie I

Brandi 0

"You can garnish with mint leaves and lemon peel for an extra special touch."

Ingredients {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a bowl, combine milk and lemon juice; mix until smooth (mixture will begin to thicken). Fold in whipped topping; spoon into crust. Chil until ready to serve.
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Reviews 63

  1. 72 Ratings


WOW! I made this pie for Father's Day brunch and it was a huge success. When preparing the pie, I tasted the filling prior to putting it into the pie crust and was weary that it may not have enough lemon flavor. However after it chilled overnight, it had just the right amount of tartness. My mother-in-law begged for the recipe and I'm almost ashamed to give it to her as it was embarassingly easy, but FABULOUS! Thanks for sharing, I will definitely be making this one regularly.


An awesome summer pie! Excellent with BBQ or potluck if you want a light, lemony dessert. I like to make my own graham cracker crust (buy the ready to use Keebler Graham cracker crumbs) since it tastes so much better - sweeter, crunchier and homemade tasting. I think the ready made crusts always taste stale and they crumble and fall apart when you cut into them. Like others, I added about 5-6 drops of yellow food coloring, added 1.5 teaspoon lemon extract and increased lemon juice to 2/3 cups (use quality bottled lemon juice). Sweet and tangy, similar to a lemon chiffon pie and will take you a whole 15 min. from start to finish. TIP- Freeze this, especially if you add more lemon juice. Trust me, it won't be 'frozen', but will taste like a silky key lime pie coming out of the freezer. The fridge isn't cold enough to firm this up. I also make this in a 9 in. springform pan which makes serving and cutting very easy.


This is my new favorite dessert! It's so easy, and fabulous. I thought it wasn't quite lemon enough the 1st time, so the 2nd time I made it I used 2/3 cup lemon juice, and it came out a little softer, but zingier, which I like. I also put a few drops of yellow food coloring, to make it the perfect lemon-yellow color. It's my new standby though, it's so easy and delicious!