Joanna Gaines Lemon Pie recipe is by far one of the best recipes I’ve made to date. I came across it while skimming through the Magnolia magazine last spring, and I instantly knew this was the dessert I was making for Easter dinner. I’m so glad I did because this dish was a hit! It’s light, refreshing and so easy to make. The rustic simplicity of this pie is stunning. There’s something I love about recipes that are simple to make and require only a handful of ingredients. They’re the recipes that come out unbelievably good, and the ones I make over and over again.
I’ve really come to enjoy simple gatherings. In particular every holiday or birthday Lances family, Lance, and I will all gather around the table with either homemade cake or pie to celebrate. Although it’s simple, it’s special and this is one of the reasons I created my blog. I want to provide great recipes with good conversation to you. Like we are all sitting around the table enjoying this pie and chatting together. I hope you love Joanna Gaines’s Lemon Pie just as much as I do!
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JOANNA GAINES LEMON PIE
Yield: 6-8 Servings
Prep Time: 10 Minutes
Cook Time: 18 Minutes
Total Time: 2 Hours (Pie will cool 30 minutes on counter and at least 1 hour in refrigerator)
Ingredients
Non-Stick Spray
1 1/2 Cups Crushed Graham Crackers
1/3 Cup Sugar
6 Tablespoons Butter, Melted
3 Cups Sweetened Condensed Milk
2/3 Cup Lemon Juice
3 Egg Yolks
Dash Salt
1 Cup Whipping Cream
2 Tablespoons Sugar
1 Teaspoon Vanilla Extract
Lemon Wedges, Garnish
Lemon Zest, Garnish
Mint Leaves, Garnish
Instructions
Lightly spray 9-inch pie pan with non-stick spray. Preheat oven to 350 degrees. In a bowl combine crushed graham crackers and 1/3 cup sugar. Stir in melted butter and mix well. Spread mixture onto bottom of pie pan and push up the sides. Bake for 8 minutes.
While the crust is in the oven, combine milk, lemon juice, egg yolks and salt in a bowl. Beat on medium speed for 4 minutes. Pour batter into baked crust. Bake for 10 minutes. Let pie cool on the counter for 30 minutes, and then place in the refrigerator for at least 1 hour to set.
In a bowl combine whipping cream, 2 tablespoons sugar and vanilla extract. Beat until light and fluffy. Spread over Lemon Pie and garnish with lemon wedges, lemon zest and/or mint leaves.
Recipe source: https://magnolia.com/lemon-pie-recipe/
Ashley's Paige 
Love to make this pie but how many cans is 3 cups sweeten condense milk. Thank you
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You will need 2 of the 14 oz cans. 24 oz is 3 cups, and the 2 cans are 28 oz total, so you will have a little excess.
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This is similar to my lemon cream pie except I only use 1 can sweetened condensed milk, six eggs separated and whip the egg whites which I fold in, lemon zest from 4-6 lemons plus all the juice…I actually get two 9” pies from my recipe which is good because it’s popular!
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Your recipe calls for a 1/2 cups of sugar added to the crashed graham crackers but in your directions it say 1/3 cup . I’m not sure of the right amount of sugar to use .
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Hi Holly,
Sorry about that! Use 1/3 cup of sugar.
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U say 2/3 cup of lemon juice. Usually u put 1/2 for 1 8oz. can. 2/3 will not make it taste like lemon. It will taste like the condensed milk. Other than that it’s a good receipe But that will ruin a pie with only 2/3 cup of lemon juice. Please make a change!!!
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I was wondering if 10 minutes in the oven cooks eggs long enough?
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