Lemon Custard Pie with Graham Cracker Crust

Make a lemon custard pie with graham cracker crust for a cool, sweet treat that’s perfect for summer.

A few years ago, I decided I wanted to try Key lime pie. I’d heard of it, and for awhile, everything seemed to be Key lime pie-flavored, and it made me curious. I know, what does Key lime pie have to do with lemon custard pie? It was the desire for the first pie that led me down the path to the latter pie. So, I hunted down a recipe and made one — but it didn’t quite hit the mark. I wasn’t sure why, but maybe it was the recipe. I tried another recipe, and then another. Perhaps it was the Key lime? I tried regular limes. Sadly, I just couldn’t get myself to like the flavor of either type of lime in a pie. A drink? Yes. But not a pie. As far as my family, some didn’t care for the pies at all, and some were okay with them, but said neither lime pie was something they would seek out.

While I didn’t like the flavor, I loved the texture. I wanted that, but not in lime. Lemon, though, I have a weakness for just about anything lemon. And so began my quest for the perfect creamy, lemon custard.

Since my flock of chickens gives me plenty of eggs to play with, I started creating a recipe that would have a rich, smooth custard texture, but with all of the lemon flavor I loved. After some experimentation, which involved multiple pies and multiple iterations of my developing recipe, I finally had what I’d been hoping for. It was wonderfully sweet, tangy, lemony goodness with a delicious graham cracker crust. Everyone loved it, and it’s become a summer staple in the house. It’s easy, and that sweet-and-tart lemon flavor, combined with cold, creamy custard and whipped cream topping, is perfect on a hot summer day.

My ingredients are first in weights simply because it’s so much easier when I’m baking to use weights. It creates fewer dishes and less mess. And since my deep love of cooking and baking doesn’t extend to washing dishes, that’s always a win in my book. I also use real butter and vanilla. I never use margarine or imitation vanilla; I have no idea how that would turn out, so use it at your own risk.

Pie Crust Ingredients

• 85 grams salted butter (6 tablespoons)
• 180 grams crushed graham crackers (I used a food processor to reduce mine into crumbs) (1-1/2 cups)
• 65 grams sugar (1/3 cup)
• 10 grams brown sugar (3/4 tablespoon)

Filling Ingredients

• 793 grams of sweetened condensed milk (2 cans)
• 3 large eggs
• 3 large egg yolks
• 238 grams lemon juice (1 cup)
• 10 grams lemon zest (1 tablespoon)

Whipped Cream Topping Ingredients

• 480 grams heavy whipping cream (not half and half!) (2 cups)
• 55 grams powdered sugar (1/2 cup)
• 4 grams vanilla (1 teaspoon)
• Pinch of salt

Lemon Custard Pie Directions

1. Crust Directions: Preheat your oven to 350 degrees F and set the butter to melt.
2. Mix the crushed graham crackers and sugars together.
3. Add the melted butter and mix until everything is well moistened.
4. Press into a 9-inch, deep-dish pie pan or a 9-inch tart pan with a removable bottom (my preference) until it covers the bottom and the sides to the top.
5. Bake for 10 minutes, then remove from the oven and let it cool. Once it’s room temperature, you can start the filling. Note: Don’t start the filling until you’re ready to put it into the shell. The lemon juice will denature the proteins in the eggs if left together too long before going into the oven.
6. Filling Directions: Pour the sweetened condensed milk into a mixing bowl, add eggs and egg yolks, and whisk to combine. Then whisk in lemon juice and lemon zest until fully combined. Immediately pour into the crust and place in a 350-degree oven.
7. Bake for 20 to 25 minutes or until the top is set. The pie should still jiggle when you move it.
8. Remove from the oven and let it cool for about 3 hours, then move it to the refrigerator and chill overnight.
9. Whipped Cream Topping Directions: First, place a metal mixing bowl into the refrigerator and let it chill for 20 to 30 minutes. Make sure your cream is also good and cold.
10. Pour the heavy whipping cream into the chilled bowl along with the powdered sugar, vanilla, and pinch of salt.
11. Whip with the whisk attachment on a hand mixer or stand mixer until stiff peaks form.
12. Top pie or serve with whipped cream and enjoy.

Tip: If you want your whipped topping to stay fluffy and pretty for longer than a few hours, before you get the mixing bowl and cream out of the refrigerator, mix 2.5 grams (1 teaspoon) unflavored gelatin with 22.5 grams (1-1/2 tablespoons) cold water. Let it sit for 30 seconds. Then microwave for 8 seconds to melt it. Remove from the microwave and let it cool on the counter while you start the whipped cream. Mix in just as soft peaks begin to form, then continue whipping until stiff peaks form.

Audra Trosper is an editor, fiction writer, chicken herder, goat spoiler, gardener, and book hoarder who loves to cook and bake.

Originally published in the June/July 2026 issue of Backyard Poultry and regularly vetted for accuracy.