12 Delicious Old Fashioned Lemon Pie Recipes

Picture this: a slice of tangy, sweet old-fashioned lemon pie, its golden crust crumbling just right as you dive in. Whether you’re a seasoned baker or just starting out, these 12 delicious recipes promise to bring a burst of sunshine to your table. From classic to creative twists, there’s a lemon pie here to satisfy every craving. Let’s get baking and make every bite count!

Classic Old Fashioned Lemon Meringue Pie

Perfect for those sunny afternoons when you’re craving something sweet yet tangy, this Classic Old Fashioned Lemon Meringue Pie hits all the right notes. You’ll love how the creamy lemon filling contrasts with the fluffy meringue topping.

Ingredients

• 1 1/2 cups of sugar
• 1/4 cup of cornstarch
• 1/4 teaspoon of salt
• 1 1/2 cups of water
• 3 egg yolks, lightly beaten
• 2 tablespoons of butter
• 1/2 cup of lemon juice
• 1 teaspoon of lemon zest
• a 9-inch pie crust, pre-baked
• 3 egg whites
• 1/4 teaspoon of cream of tartar
• 6 tablespoons of sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, whisk together 1 1/2 cups of sugar, cornstarch, and salt.
3. Gradually stir in water until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
5. Stir a small amount of the hot mixture into the egg yolks to temper them, then return everything to the saucepan.
6. Bring back to a gentle boil, cooking and stirring for 2 minutes.
7. Remove from heat and stir in butter, lemon juice, and zest until smooth.
8. Pour the filling into the pre-baked pie crust.
9. For the meringue, beat egg whites and cream of tartar on medium speed until soft peaks form.
10. Gradually add 6 tablespoons of sugar, beating on high until stiff peaks form.
11. Spread the meringue over the hot filling, sealing edges to the crust.
12. Bake for 12-15 minutes or until the meringue is golden brown.

Let the pie cool on a wire rack for at least 2 hours before serving. The filling will set as it cools, making it easier to slice. Serve chilled for a refreshing treat that balances sweet and tart flavors beautifully.

Southern Style Old Fashioned Lemon Pie

Zesty and refreshing, this Southern Style Old Fashioned Lemon Pie is the perfect blend of sweet and tart. You’ll love how the creamy filling contrasts with the flaky crust, making it a hit at any gathering.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of cold butter, cubed
• a splash of ice water
• 4 large eggs
• 1 1/2 cups of sugar
• 1/2 cup of fresh lemon juice
• a couple of tablespoons of lemon zest
• 1/4 cup of heavy cream

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the flour and butter until crumbly. Gradually add ice water until the dough comes together. Tip: Don’t overwork the dough to keep it tender.
3. Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim the edges and prick the bottom with a fork.
4. Bake the crust for 15 minutes or until lightly golden. Let it cool slightly.
5. Whisk together the eggs, sugar, lemon juice, and zest until smooth. Stir in the heavy cream. Tip: Fresh lemon juice makes all the difference in flavor.
6. Pour the filling into the pre-baked crust and return to the oven.
7. Bake for 25-30 minutes or until the filling is set but still slightly wobbly in the center. Tip: A slight wobble means it’s perfectly creamy once cooled.
8. Let the pie cool completely before slicing.

Yum, this pie is a dream with its silky texture and bright lemon flavor. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Grandma’s Old Fashioned Lemon Cream Pie

Mmm, there’s nothing quite like the tangy sweetness of a lemon cream pie to bring back memories of Sunday dinners at grandma’s house. You’re going to love how this creamy, dreamy dessert comes together with just a few simple ingredients.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• a pinch of salt
• 1 can (14 oz) of sweetened condensed milk
• 3 egg yolks
• 1/2 cup of fresh lemon juice
• a splash of vanilla extract
• 1 cup of heavy whipping cream
• a couple of tablespoons of powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until well combined.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to get an even crust.
4. Bake the crust for 10 minutes, then let it cool completely.
5. In another bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and vanilla extract until smooth.
6. Pour the filling into the cooled crust and bake for 15 minutes. Tip: The filling should be set but still jiggle slightly in the center.
7. Let the pie cool to room temperature, then chill in the fridge for at least 4 hours. Tip: Covering it with plastic wrap prevents a skin from forming.
8. Before serving, whip the heavy cream and powdered sugar until stiff peaks form, then spread over the pie.

Light and luscious, this pie strikes the perfect balance between tart and sweet. Serve it chilled with a sprinkle of lemon zest on top for an extra zing.

Old Fashioned Lemon Chess Pie

Unbelievably simple yet delicious, this Old Fashioned Lemon Chess Pie is the perfect blend of sweet and tangy. You’ll love how the bright lemon flavor cuts through the rich, custardy filling.

Ingredients

• 1 1/2 cups of sugar
• 1/2 cup of melted butter
• 3 eggs, beaten
• 1 tbsp of cornmeal
• 1/4 cup of milk
• A splash of vanilla extract
• 1/4 cup of fresh lemon juice
• The zest of one lemon
• A 9-inch unbaked pie crust

Instructions

1. Preheat your oven to 350°F. This ensures it’s hot enough to bake the pie evenly.
2. In a large bowl, mix the sugar and melted butter until smooth. Tip: Make sure the butter is cooled slightly to avoid cooking the eggs.
3. Add the beaten eggs, cornmeal, milk, vanilla extract, lemon juice, and lemon zest to the bowl. Stir until everything is well combined.
4. Pour the filling into the unbaked pie crust. Tip: To prevent spills, place the pie crust on a baking sheet before adding the filling.
5. Bake for 45 minutes, or until the filling is set and the top is lightly golden. Tip: Check the pie at 40 minutes; oven temperatures can vary.
6. Let the pie cool completely on a wire rack before serving. This helps the filling set properly.

Rich and creamy with a slight crunch from the cornmeal, this pie is a dream. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Vintage Lemon Icebox Pie

Guess what? It’s time to bring back a classic that’s as refreshing as a summer breeze. This Vintage Lemon Icebox Pie is your go-to for a no-bake, creamy delight that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• a pinch of salt
• 1 can (14 oz) of sweetened condensed milk
• 3/4 cup of fresh lemon juice
• a couple of egg yolks
• 1 cup of heavy whipping cream
• a splash of vanilla extract
• 2 tbsp of powdered sugar

Instructions

1. Mix the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until it feels like wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill it in the fridge for about 30 minutes to set. Tip: Use the bottom of a measuring cup to press the crust evenly.
3. In another bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until smooth. Pour this over the chilled crust.
4. Bake the pie in a preheated oven at 350°F for about 15 minutes, just until the filling sets. Tip: The edges should be slightly golden but the center will still be a bit jiggly.
5. Let the pie cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Tip: Cover it with plastic wrap to prevent any fridge smells from sneaking in.
6. Before serving, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spread or pipe it over the chilled pie.

Every bite of this pie is a creamy, tangy dream with a buttery crust that crumbles just right. Try garnishing with thin lemon slices or a sprinkle of zest for an extra pop of color and flavor.

Old Fashioned Lemon Chiffon Pie

Perfect for those sunny afternoons when you’re craving something sweet yet refreshing, this lemon chiffon pie is a breeze to whip up. You’ll love its light, fluffy texture paired with the zesty lemon flavor that’s just the right amount of tangy.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 4 eggs, separated
• 3/4 cup sugar
• 1/4 cup water
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 envelope unflavored gelatin
• 1/2 cup heavy cream
• A pinch of salt

Instructions

1. Preheat your oven to 350°F. Mix the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until well combined. Press firmly into a 9-inch pie plate to form the crust. Bake for 10 minutes, then let it cool completely.
2. In a small saucepan, sprinkle the gelatin over water and let it sit for a minute. Then, warm it over low heat until the gelatin dissolves completely, about 2 minutes. Remove from heat.
3. Beat the egg yolks with 1/2 cup sugar until thick and pale. Gradually whisk in the lemon juice, zest, and the gelatin mixture. Chill until it begins to thicken, about 20 minutes.
4. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold into the lemon mixture.
5. Whip the heavy cream until soft peaks form, then fold into the lemon mixture as well.
6. Pour the filling into the cooled crust and chill for at least 4 hours, or until set.

Airy and light, this pie is a dream with its creamy texture and bright lemon flavor. Serve it with a dollop of whipped cream and a sprinkle of lemon zest for an extra special touch.

Traditional Lemon Sponge Pie

Kick off your baking adventure with this Traditional Lemon Sponge Pie, a dessert that’s as refreshing as a summer breeze. You’ll love its light, airy texture and the perfect balance of sweet and tangy flavors.

Ingredients

• 1 cup of sugar
• 3 tablespoons of all-purpose flour
• A pinch of salt
• 2 eggs, separated
• 1 cup of milk
• A splash of vanilla extract
• 1/4 cup of melted butter
• The zest and juice of 2 lemons
• 1 unbaked pie crust (9-inch)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures your pie bakes evenly.
2. In a large bowl, whisk together the sugar, flour, and salt. Tip: Sifting the flour can prevent lumps.
3. Beat in the egg yolks, milk, vanilla extract, melted butter, lemon zest, and juice until smooth.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the lemon mixture for that signature sponge texture.
5. Pour the filling into the unbaked pie crust. Tip: Place the pie on a baking sheet to catch any drips.
6. Bake for 40-45 minutes, or until the top is golden and the center is just set. Tip: A toothpick inserted should come out clean.
7. Let the pie cool on a wire rack before serving. This helps the filling set properly.

Fluffy and light, this pie boasts a creamy lemon filling with a slightly crisp top. Serve it chilled with a dollop of whipped cream or fresh berries for an extra special touch.

Old Fashioned Lemon Custard Pie

Now, who doesn’t love a dessert that feels like a warm hug? This old fashioned lemon custard pie is just that—creamy, tangy, and utterly comforting. Perfect for when you’re craving something sweet but not too heavy.

Ingredients

• 1 1/2 cups of sugar
• 1/4 cup of flour
• 3 eggs, beaten
• A splash of vanilla extract
• 1/4 cup of melted butter
• 1 cup of milk
• 1/2 cup of fresh lemon juice
• A pinch of salt
• 1 unbaked pie crust

Instructions

1. Preheat your oven to 350°F. This ensures your pie bakes evenly.
2. In a large bowl, mix the sugar and flour together. This combo thickens the custard.
3. Stir in the beaten eggs, vanilla, and melted butter. Mix until smooth.
4. Gradually add the milk and lemon juice, stirring constantly. Tip: Fresh lemon juice gives the best flavor.
5. Add a pinch of salt to balance the sweetness. Tip: Always taste as you go.
6. Pour the mixture into the unbaked pie crust. Tip: Place the pie on a baking sheet to catch any spills.
7. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
8. Let the pie cool completely before slicing. This helps the custard firm up.

All done! This pie is silky smooth with a bright lemon kick. Try serving it with a dollop of whipped cream or a sprinkle of zest for extra flair.

Homestyle Lemon Buttermilk Pie

Just imagine slicing into a pie that’s the perfect balance of tangy and sweet, with a creamy texture that melts in your mouth. That’s what you get with this homestyle lemon buttermilk pie, a dessert that feels like a hug from grandma.

Ingredients

• 1 1/2 cups of sugar
• 1/2 cup of butter, melted
• 3 large eggs
• 1 cup of buttermilk
• 1 tbsp of lemon zest
• 1/4 cup of lemon juice
• 1 tsp of vanilla extract
• a pinch of salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the sugar and melted butter until smooth.
3. Beat in the eggs one at a time, making sure each is fully incorporated.
4. Stir in the buttermilk, lemon zest, lemon juice, vanilla extract, and salt. Mix well.
5. Pour the filling into the unbaked pie crust.
6. Bake for 45 to 50 minutes, or until the center is set but still slightly wobbly.
7. Let the pie cool completely on a wire rack before serving. This helps the filling set properly.

This pie is a dream with its creamy, custard-like center and a crisp, buttery crust. Try serving it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Old Fashioned Lemon Angel Pie

Did you ever have one of those desserts that just sticks in your memory? This one’s a throwback to simpler times, with a creamy, dreamy filling and a crust that’s just the right amount of sweet.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• a splash of vanilla extract
• 3 large eggs, separated
• 1 cup of sugar, divided
• a couple of tablespoons of lemon juice
• 1 tablespoon of lemon zest
• a pinch of salt
• 1/2 cup of heavy cream

Instructions

1. Preheat your oven to 350°F. Grab a 9-inch pie dish.
2. Mix the graham cracker crumbs, melted butter, and a splash of vanilla in a bowl. Press firmly into the pie dish. Bake for 10 minutes, then let it cool. Tip: Pressing the crumbs with a flat-bottomed glass helps get an even layer.
3. While the crust cools, beat the egg yolks with 1/2 cup of sugar until light and fluffy. Stir in the lemon juice and zest. Tip: Fresh lemon juice makes all the difference here.
4. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form. Tip: Make sure your bowl and beaters are completely clean for the best volume.
5. Fold the yolk mixture into the egg whites gently to keep it light and airy. Pour into the cooled crust.
6. Bake for 25 minutes until the top is golden. Let it cool completely.
7. Whip the heavy cream until stiff peaks form. Spread over the cooled pie.
8. Chill for at least 2 hours before serving. Tip: A sprinkle of extra lemon zest on top adds a nice touch.

Zesty and light, this pie has a fluffy meringue-like filling that contrasts beautifully with the crisp crust. Serve it chilled with a drizzle of raspberry sauce for an extra pop of color and flavor.

Rustic Lemon Sugar Pie

Guess what? There’s a pie that’s about to become your new favorite. It’s sweet, tangy, and has that perfect crumbly crust you love. Let’s dive into making this Rustic Lemon Sugar Pie together.

Ingredients

• 1 1/2 cups of all-purpose flour
• A pinch of salt
• A stick of cold butter, cubed
• A splash of ice water
• 3 lemons, juiced and zested
• 1 cup of sugar
• 3 eggs
• A couple of tablespoons of heavy cream

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough for the crust to bake perfectly.
2. Mix the flour and salt in a large bowl. Add the cold butter cubes and work them into the flour with your fingers until it looks like coarse crumbs.
3. Add a splash of ice water, just enough to bring the dough together. Tip: Don’t overwork the dough, or it’ll get tough.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
5. Bake the crust for 15 minutes until it’s just starting to golden. Tip: Use pie weights or dried beans to keep the crust from puffing up.
6. While the crust bakes, whisk together the lemon juice, zest, sugar, eggs, and heavy cream until smooth.
7. Pour the filling into the pre-baked crust and return to the oven for 25 minutes, or until the filling is set but still slightly wobbly in the center.
8. Let the pie cool completely before slicing. Tip: This patience pays off with cleaner slices.

Rich and creamy with a bright lemon kick, this pie is a dream. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for extra pizzazz.

Old Fashioned Lemon Pudding Pie

Zesty and comforting, this Old Fashioned Lemon Pudding Pie is the perfect blend of tangy and sweet. You’ll love how the creamy filling contrasts with the flaky crust, making it a hit for any occasion.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of unsalted butter, chilled and diced
• A pinch of salt
• 3 to 4 tbsp of ice water
• 1 cup of granulated sugar
• 1/4 cup of cornstarch
• A couple of eggs
• 1 1/2 cups of whole milk
• 1/2 cup of fresh lemon juice
• A splash of vanilla extract
• Zest from 2 lemons

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour and salt. Add the butter and blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
5. Bake the crust for 15 minutes or until lightly golden. Let it cool.
6. In a saucepan, whisk together sugar and cornstarch. Gradually whisk in milk until smooth.
7. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
8. Beat the eggs in a small bowl. Gradually whisk in 1/2 cup of the hot milk mixture, then return all to the pan, stirring constantly.
9. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Remove from heat.
10. Stir in lemon juice, vanilla extract, and lemon zest. Tip: Fresh lemon juice gives the best flavor.
11. Pour the filling into the cooled crust. Chill in the refrigerator for at least 4 hours before serving. Tip: For a smoother texture, press plastic wrap directly onto the filling before chilling.

Here’s the deal: this pie is creamy with a bright lemon flavor that’s not too overpowering. Serve it with a dollop of whipped cream or fresh berries for an extra special touch.

Conclusion

Nothing beats the timeless charm of an old-fashioned lemon pie, and with these 12 delicious recipes, you’re sure to find your new favorite. Whether you’re a seasoned baker or just starting out, these pies promise a burst of sunshine in every bite. Don’t forget to leave a comment sharing which recipe you loved most and pin your favorites to spread the joy of baking!