Easy Lemon Pie Recipe

Easy Lemon Pie Recipes

If you’re craving a tangy, refreshing dessert that’s simple to make, this straightforward site offers three delightful variations on lemon pies, perfect for home bakers of all levels. From frozen treats to creamy classics, these recipes emphasize ease and flavor with minimal ingredients and steps.

Frozen Lemon Pie, this recipe stands out for its cool, summery vibe. It calls for lemon Jello, sugar, boiling water, lemon rind and juice, evaporated milk, yellow food coloring, and graham cracker or vanilla wafer crusts. The process involves dissolving the Jello mixture, chilling it, whipping frozen evaporated milk to peaks, and combining everything before freezing. It yields two 9-inch pies, serving 12 people—ideal for gatherings.

Lemonade Pie for those seeking ultimate simplicity, the Lemonade Pie is a no-bake wonder. Ingredients include a graham cracker crust, condensed milk, frozen lemonade concentrate, and Cool Whip. Just mix the milk and lemonade, fold in the whipped topping, pour into the crust, and refrigerate. It serves 6 to 8, making it a quick option for weeknight desserts or potlucks.

Lemon Cream Pie version adds a touch of elegance with a baked crust and meringue topping. Key ingredients are sugar, cornstarch, milk, egg yolks, lemon rind and juice, plus egg whites, cream of tartar, sugar, and vanilla for the meringue. Cook the filling on the stove until thick, pour into a pre-baked shell, top with whipped meringue, and broil until golden. It serves six and provides that satisfying homemade pie experience.

Frozen Lemon Pie

Instructions for Frozen Lemon Pie Recipe

   Mix Jello and sugar together. Add one cup of boiling water and stir until dissolved. Add juice and grated rind of two lemons. Cool, until slightly thickened in refrigerator. Freeze 1 1/2 tall cans evaporated milk (until almost frozen) mushy stage. Stir occasionally. Beat in large bowl the mushy mixture until thick and stand in peaks. Gradually beat lemon mixture into milk mix. Add six drops yellow food coloring. Pour into your prepared graham cracker or vanilla wafer pie crust. Freeze. Serves 12.

Lemonade Pie

Instructions for Lemonade Pie Recipe

   Empty one can of condensed milk into bowl. Add one small can frozen lemonade and stir until thoroughly blended, will thicken. Fold in 2 cup Cool Whip. Poor entire mixture into graham cracker crust. Refrigerate. Serves 8 to 6

Lemon Cream Pie

Instructions for Lemon Cream Pie Recipe

   Make pie crust for one 9 or 10 inch pie pan. Bake it. Place first two ingredients in small 1 quart or 1 1/2 quart pan. Poor in a little milk and stir until all is smooth. Poor in the rest of one cup of milk. Separate eggs, put yolk in with milk, put white in a bowl for beating later. Beat yolks in 1/2 cup milk until well mixed (no yolk floating on top). And to mixture in pot. Cook over high heat until it begins to thicken around edges. Stir constantly. Turn heat down, continue to stir and cook until pudding is firm and smooth. Turn off heat. Stir in lemon rind and juice mixture until all is smooth. Pour into cooked pie shell. Let cool. Serve six. (Meringue:) beat egg whites and add cream of tartar when it begins to froth. Add sugar a little at a time after whites become a little firm. Last add vanilla and beat until mixture stands in firm peaks. Stir constantly. Spread over cooled pudding. Place under broiler until all is golden brown on top.