Quick and Easy Lemon Pie

Quick and Easy Lemon Pie

60 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    2 h 15 m
Recipe by  April

“Cool and easy--even your kids can help you make it! They'll love the pudding and cream cheese filling and the graham cracker crust.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk, and lemon juice. Stir frequently, as mixture may stick to saucepan.
  2. Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping.

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Reviews (60)

Rate This Recipe


I loved this recipe. It is a great, refreshing summer dessert. I used a little extra lemon juice (close to 4 tablespoons) and thought the pie was the perfect balance of sweet and tart. I also used reduced fat cream cheese and sweetened condensed milk, and the recipe turned out well. Note: I never make non-instant pudding and did not realize that it requires the addition of sugar and egg yolks (at least the brand I made did). I am so used to making instant pudding and just adding milk, make sure to have any necessary pudding ingredients on hand. Also, the recipe makes a lot of filling. My market offers larger graham crusts, ten servings instead of the regular eight. I would get that next time.

Lori Hart Nagele

Lori Hart Nagele

After reading other reviews, I used a 10 serving size pie crust and the filling amount was just perfect, added one extra tbls. of lemon juice but will add even more next time. Make sure your cream cheese is room temp. and it will mix in easily with a wire whip. This pie needs at the very least 4 hrs. to set up and even then mine wasn't real cold. I will plan ahead next time so it can chill overnight. YUMMY!!!



Being calorie conscious, I used a Keebler low fat graham crust, low fat cream cheese and low calorie condensed milk. It was delicious and not as loaded with calories so I didn't feel guilty having more than one slice!

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Amount Per Serving (8 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 53.3 g
  • 17%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Easy Cream Cheese Pie


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Lemon Icebox Pie II