This lemon pie recipe from Joanna Gaines’ Magnolia Table cookbook is the easiest and best lemon pie you’ll ever taste. It’s creamy, and fluffy and has just the right amount of tang from the lemons. 🍋 Plus, it’s about as easy as it gets as far as dessert-making goes. Delicious and easy? It doesn’t get better than that…
I served this pie for Mother’s Day last weekend, and it was a hit. Mother’s Day was wonderful; I got to celebrate the day with my kids, my husband, and my mother-in-law. My husband ordered in a delcious lunch for us all, and then I made a couple of pies for dessert. This Magnolia Lemon Pie was the runaway favorite.
Not only was it so yummy, but it also met my goal of being super easy. I didn’t want to make anything too complicated, because it was Mother’s Day weekend, and I also wanted to have plenty of time to relax. This pie was the perfect solution. It came together in only a few minutes on Saturday, and then just chilled patiently in the fridge until the next day, waiting until it was time to make its debut. Shortly before serving, all I had to do was top with the whip cream, and garnish. Voila!
How to Make Magnolia Lemon Pie
You can buy a pre-made graham cracker crust of course, but making your own in a food processor isn’t hard at all. Just add the crackers and some sugar, whirl it around until it’s a fine crumb, and then drizzle in some melted butter. Done.
Press the graham cracker crumbs into a deep dish pie pan, and bake for 8 minutes.
Then, fill the crust with the lemon filling, which is made with just four ingredients and whipped until light and airy: fresh lemon juice, sweetened condensed milk, egg yolks, and a pinch of salt. It told you this was easy!
Bake the filling for about 10 minutes until set. Cool on a wire rack before chilling in the fridge for several hours, or up to three days. This pie is perfect for making ahead!
Just before serving, whip together some homemade whipped cream. You could always take another shortcut and top with Cool Whip, but homemade whipped cream is also so easy, and worth the extra bit of effort.
Just beat together heavy whipping cream, a little sugar, and some vanilla. Whip until peaks form. That’s it!
I always use my favorite Watkins Gourmet Baking Vanilla. In something like this with only a few ingredients, it really does make a big difference in giving you a rich vanilla flavor.
A little finely grated lemon zest over the whole thing, a cute lemon twist, and a spring of mint snipped from my herb garden, and it’s as pretty as a picture! I always try to go the extra mile when it comes to garnishing and plating food. People eat with their eyes first, so making your dish look as good as it tastes is a worthwhile step. 🍋 ☀️
Magnolia Lemon Pie
For the Graham Cracker Crust:
- vegetable cooking spray
- 1½ cups graham crackers finely crushed
- ⅓ cup granulated sugar
- 6 TBSP salted butter melted
For the Lemon Filling:
- 2 cans sweetened condensed milk 14 ounces, each can
- 3 egg yolks
- ⅔ cup freshly squeezed lemon juice from about 3-4 lemons
- pinch of salt
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- ⅓ cup granulated sugar
- 1 tsp pure vanilla extract I prefer Watkins Gourmet Baking Vanilla
For the Garnish:
- lemon zest
- lemon slice twist
- mint sprig
- Preheat the oven to 350°F. Lightly spray a 9-inch, deep pie plate with cooking spray.
- In the bowl of your food processor, combine the graham crackers and 1∕3 cup of the sugar and pulse until crushed. Stir in the melted butter until well blended. Press the cracker mixture onto the bottom and up the sides of the pie plate. Bake until firm, approximately 8 minutes.
- In a stand mixer fitted with the paddle attachment , beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes.
- Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently wiggled, about 10 minutes.
- Cool the pie on a wire rack for half an hour. Place in the refrigerator until set, at least 1 hour and up to 3 days. This is a great pie for making ahead!
- Make the whipped cream topping when ready to serve the pie. In the bowl of your mixer, fitted with the whisk attachment, beat the cream, sugar, and vanilla on high speed until fluffy and the cream holds a soft peak when you pull the beater out of the bowl.
- Spread the cream on the cooled pie. Garnish with a fresh lemon twist, a sprinkle of lemon zest, and a mint sprig.
- Store leftover pie in the fridge.
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Wishing you delcious pies and sunny skies,
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