Lemon Pie Recipes

Lemon Pie Recipes

Lemon Pie Recipes — Three easy vintage lemon pies: a fluffy frozen lemon pie, a quick no-bake lemonade pie, and a classic lemon cream pie with meringue topping.

Recipes on this page

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🍋 Frozen Lemon Pie

A cool, creamy, and zesty treat that makes excellent use of whipped evaporated milk. Perfect for a refreshing dessert on a warm day.

❄️ Yield: 2 (9-inch) Pies

Ingredients

  • 1 pkg lemon Jell-O
  • 1 ½ cups sugar
  • 1 cup boiling water
  • Rind and juice of 2 lemons
  • 1 ½ tall cans evaporated milk
  • Yellow food coloring (optional)
  • 2 (9-inch) graham cracker or vanilla wafer crusts

Preparation Instructions

  1. Base: Mix Jell-O and sugar. Add boiling water, stirring until dissolved. Add lemon juice and rind. Chill until slightly thickened.
  2. Whip: Partially freeze evaporated milk until mushy, then beat until thick and forming peaks.
  3. Combine: Gradually beat the lemon mixture into the whipped milk (add coloring if desired).
  4. Set: Pour into crusts and freeze until firm.

🍹 Easy Lemonade Pie

A quick and incredibly simple crowd-pleaser that uses frozen lemonade concentrate for a tangy, smooth filling.

Ingredients

  • 1 (9-inch) graham cracker crust
  • 1 can sweetened condensed milk
  • 1 (6 oz) can frozen lemonade concentrate
  • 2 cups whipped topping

Preparation Instructions

  1. Mix: Combine sweetened condensed milk and frozen lemonade concentrate until thickened.
  2. Fold & Chill: Gently fold in the whipped topping. Pour into the crust and refrigerate until set.

🥧 Classic Lemonade Cream Pie

A traditional cooked custard pie topped with a toasted, airy meringue. A true labor of love that is well worth the effort.

Ingredients

Filling

  • ¾ cup sugar
  • 2 tbsp cornstarch
  • 1 cup milk
  • 2 egg yolks
  • Grated lemon rind
  • Juice of 1 lemon

Meringue

  • 2 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar
  • ¼ tsp vanilla

Preparation Instructions

  1. Cook Filling: Mix sugar and cornstarch. Add milk and egg yolks, then cook over medium heat until thickened. Stir in lemon rind and juice. Pour into baked shell and cool.
  2. Meringue: Beat egg whites with cream of tartar to soft peaks. Add sugar and vanilla; beat to stiff peaks.
  3. Finish: Spread over filling and brown lightly under the broiler.

FAQ

What’s the difference between lemonade pie and lemon cream pie?

Lemonade pie is a quick no-bake filling made with condensed milk and lemonade concentrate. Lemon cream pie is cooked custard-style and often topped with meringue.

Can I use bottled lemon juice instead of fresh lemons?

Yes, but fresh lemon juice and zest give the brightest flavor.

How do I keep meringue from weeping?

Spread meringue on the filling while it’s still slightly warm and make sure it seals completely to the crust edges.

How long do lemon pies keep?

Refrigerate and enjoy within 3–4 days. Frozen lemon pie is best kept frozen and sliced as needed.

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