Creamy Lemon Pie

Creamy Lemon Pie

65 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  EAGLE BRAND®

“Light, lemony and luscious are just a few of the ways to describe this incredibly easy dessert. Top with whipped topping or whipped cream for a fabulous dessert that no one will be able to resist.”

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Adjust Servings

Original recipe yields 1 (8- or 9-inch) pie



  1. Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in sweetened condensed milk and lemon juice. Pour into crust.
  2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
  3. Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.

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Reviews (65)

Rate This Recipe


This was Lemon Ice-Box Pie when I was growing up. I make it exactly like the recipe, but I make a meringue for the topping. The zest helps make it not too sweet, and it is better after refrigeration for a couple of hours before serving. I make a homemade graham cracker crust, using the crackers and melted butter-no sugar added to crust. It is super good!



Yum yum! So creamy and delicious and so easy! I used the 3 egg whites to make meringue for the topping instead of whipped topping. Whipped em up with 1/4 t. cornstarch, and added 3/4 c. Confectionate sugar. Let it get toasty & brwon under the broiler for a couple of minutes - watch it close! I agree that it is better after it sits in the fridge for a couple of hours!



This taste like the lemon pies you buy in the store. SOOO Easy. Is a big hit.

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Amount Per Serving (8 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 94 mg
  • 31%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet



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Perfect Pumpkin Pie


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Pecan Pie Bars