Lemon Pie Recipe
Lemon Pie Recipes — Three easy vintage lemon pies: a fluffy frozen lemon pie, a quick lemonade pie, and a classic lemon cream pie topped with meringue.
Recipes on this page
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Frozen Lemon Pie
Ingredients
- 1 package lemon Jell-O
- 1 1/2 cups sugar
- 1 cup boiling water
- Rind and juice of 2 lemons
- 1 1/2 tall cans evaporated milk (partially frozen)
- Yellow food coloring (optional)
- 2 (9-inch) graham cracker or vanilla wafer crusts
Instructions
- Mix Jell-O and sugar. Add boiling water and stir until dissolved.
- Add lemon juice and grated rind. Chill until slightly thickened.
- Freeze evaporated milk until mushy (almost frozen), stirring occasionally.
- Beat mushy evaporated milk until thick and forming peaks.
- Gradually beat lemon mixture into the milk mixture. Add a few drops of yellow coloring if desired.
- Pour into prepared crusts and freeze until firm.
Serves: 12
Lemonade Pie
Ingredients
- 1 (9-inch) graham cracker crust
- 1 can sweetened condensed milk
- 1 (6 oz) can frozen lemonade concentrate
- 2 cups whipped topping (Cool Whip)
Instructions
- Pour condensed milk into a bowl.
- Stir in frozen lemonade concentrate until thoroughly blended (mixture will thicken).
- Fold in whipped topping.
- Pour into crust and refrigerate until set.
Serves: 6–8
Lemonade Cream Pie
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup milk
- 2 egg yolks
- Grated lemon rind
- Juice of 1 lemon
Meringue
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 teaspoon vanilla
Instructions
- Bake a crust for a 9–10 inch pie pan and let it cool.
- In a saucepan, mix sugar and cornstarch. Add a little milk to make a smooth paste, then stir in the remaining milk.
- Stir in egg yolks. Cook over medium-high heat, stirring constantly, until thick and smooth.
- Remove from heat and stir in lemon rind and lemon juice until smooth.
- Pour into baked pie shell and let cool.
- Meringue: Beat egg whites until foamy, add cream of tartar, then beat to soft peaks. Add sugar a little at a time; add vanilla and beat to stiff peaks.
- Spread meringue over cooled filling. Brown under broiler until lightly golden.
Serves: 6
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 on the stove (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 best flavor.
How do I keep meringue from weeping?
Spread meringue on the filling while it’s still slightly warm and make sure it seals 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.