If you’ve got a fruit bowl full of lemons and a craving for something creamy, zesty, and impossibly simple, this easy lemon pie recipe is your new best friend. It’s made with pantry staples (hello condensed milk!) and a buttery biscuit base using Australia’s beloved Nice biscuits. Think citrus sunshine in every bite with a velvety filling that’s as lush as it is low-effort.

“This is the best dessert ever, and I’ve eaten a lot of desserts.” – Kelly

For me, this pie is more than just a sweet treat—it’s a memory. My mother used to make a version of this lemon pie when I was a child, and it kickstarted a lifelong love affair with condensed milk desserts. There’s just something irresistible about that creamy sweetness.

These days, I combine that childhood nostalgia with one of my adult obsessions—lemons. I love the sharp zing that lemon juice and zest bring to cooking. It’s often my not-so-secret ingredient. With both lemon and lime trees in my backyard, I’ve tested this recipe using either—and trust me, it works beautifully with both. So if you’ve got limes waiting to be used up, don’t hesitate to give them a starring role.

This is the sort of dessert that makes people think you’ve gone full gourmet—when really, it’s one bowl, one tin, and a little fridge time. Let’s get baking.

Why You’ll Love This Easy Lemon Pie Recipe

  • No fancy ingredients – Just lemons, eggs, condensed milk, and biscuits.

  • Perfect make-ahead dessert – Chill it overnight, and it’s even better the next day.

  • Creamy and tangy – That sweet-tart lemon filling will win hearts

This easy lemon pie recipe is perfect for make-ahead entertaining

Slice of lemon pie showing smooth filling and crumb base

Frequently Asked Questions

Can I make this easy lemon pie ahead of time?

Absolutely. In fact, it’s even better the next day. The filling firms up beautifully in the fridge, and the flavours deepen. Make it up to 24 hours in advance, cover it loosely, and keep it chilled until ready to serve.

How long does lemon pie keep in the fridge?

This lemon pie will keep well in the fridge for up to 5 days. Cover it with foil or cling film to prevent it from absorbing fridge odours (we’re looking at you, leftover curry!).

Can I freeze lemon pie?

Yes, you can freeze this pie. Let it chill and firm up in the fridge first, then wrap it tightly and freeze for up to one month. Defrost overnight in the fridge before serving. Avoid freezing it with cream or toppings.

Can I use lime instead of lemon?

Definitely. This recipe works beautifully with limes, too. It turns into a Key Lime-style pie with a similar tart creaminess and tropical twist. Or go half-lemon, half-lime for a citrus duet.

What’s the best way to zest lemons?

Use a microplane or fine grater and only zest the bright yellow skin—not the bitter white pith underneath. Zesting straight over the bowl captures the fragrant citrus oils.

What size pie tin should I use?

A 20–22cm (8–9 inch) round pie or tart tin works best for this recipe. A loose-bottomed tart tin makes it easier to remove the pie for presentation, but it also works in a glass or ceramic dish.

How many slices does it serve?

You’ll get 8 generous slices or up to 10 smaller ones—depending on whether you’re sharing or hoarding it for yourself. (No judgement here.)

Easy lemon pie

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A whole lemon pie with golden crust
Yield: 8 Slices

Easy Lemon Pie with Condensed Milk and a Buttery Coconut Nice Biscuit Crumb

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

Here's a zesty and creamy lemon pie recipe with a buttery Nice biscuit crumb base and a luscious condensed milk and lemon filling — simple, elegant, and guaranteed to disappear quickly from the dessert table.

Ingredients

  • For the biscuit base:
  • 250g Nice biscuits (or substitute with Digestives or Marie)
  • 100g unsalted butter, melted
  • 1/4 cup desiccated coconut
  • For the lemon filling:
  • 1 can (395g) sweetened condensed milk
  • 3 egg yolks
  • 2/3 cup (160ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • Optional toppings:
  • Whipped cream or torched meringue
  • Extra lemon zest or thinly sliced lemon wheels for garnish

Instructions

    Step 1: Preheat and Prep

Preheat your oven to 160°C (fan-forced). Grease a 20–22cm pie tin or tart tin.

Step 2: Make the biscuit base

Blitz the Nice biscuits in a food processor until they’re fine crumbs. Add melted butter and blend until the mixture resembles wet sand. Add the desiccated coconut to the base mixture before pressing into the tin. Press biscuit base firmly into your tin, smoothing up the sides. Bake for 10 minutes, then allow to cool slightly.

Step 3: Whip up the lemon filling

In a bowl, whisk together the condensed milk and egg yolks until pale and smooth. Add lemon juice and zest, and whisk again until combined and thickened slightly.

Step 4: Fill and bake

Pour the filling into the prepared crust and smooth the top. Bake for 15 minutes, or until the centre is just set but still has a slight wobble. Let it cool to room temperature, then refrigerate for at least four hours—or overnight if you can resist.

Notes

  • Fresh lemons are a must – Bottled juice just won’t cut it here.
  • Don’t skip the zest – It adds incredible depth and aroma.
  • Make it a lime pie – Sub in limes for a tropical twist.

    • Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 297Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 99mgSodium: 245mgCarbohydrates: 28gFiber: 2gSugar: 7gProtein: 5g

    Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.

    © Kerry Heaney
    Cuisine: Comfort food / Category: Kerry Kitchen

    Lemon Pie Serving Suggestions

    1. Classic with a Dollop of Cream

    Serve each slice with a generous spoonful of softly whipped cream—unsweetened or lightly vanilla-infused—to balance the pie’s citrusy zing.

    2. Add a Berry Twist

    Top with a handful of fresh raspberries, blueberries, or strawberries. Their natural tartness complements the sweetness of the filling and adds a vibrant colour pop.

    3. Go Lush with Lemon Curd

    Drizzle warm lemon curd over each slice for an extra punch of lemony decadence. Ideal for true citrus aficionados.

    4. Serve Chilled with a Mint Garnish

    A chilled slice of lemon pie on a hot day is bliss. Add a sprig of fresh mint and a dusting of icing sugar just before serving.

    5. Turn it Tropical

    Pair it with a scoop of coconut ice cream or mango sorbet and a lime wedge on the side for a sunshine-on-a-plate moment.

    6. Make it a Showstopper

    Top the whole pie with piped meringue or whipped cream and lightly torch it for a lemon meringue pie effect without the fuss.

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