🍋 Lemon Drop Pie Recipe: 6-Step Zesty Dessert That Brightens Any Day
Why You’ll Love This Lemon Drop Pie Recipe
If you’re dreaming of a dessert that’s light, bright, and bursting with citrus flavor, this Lemon Drop Pie is the answer. Inspired by the nostalgic zing of old-fashioned lemon drop candies, this creamy pie wraps a bold lemony filling in a buttery graham cracker crust. It’s the kind of dessert that brings sunshine to the table, whether you’re hosting a spring brunch, celebrating Mother’s Day, or just need a midweek pick-me-up.
Table of Contents
Made with just a handful of ingredients, this recipe is easy enough for beginner bakers and elegant enough for special occasions. Think of it as a cross between lemon meringue pie and key lime pie — but a whole lot simpler.
And if you love simple, creamy desserts like this, be sure to check out our Philadelphia No-Bake Cheesecake for another fuss-free favorite!
Historical Background
Lemon pies have a rich culinary history, with roots tracing back to 18th-century Europe where lemon curds were common in tarts. The Lemon Drop Pie is a modern spin, popularized in American home kitchens by those who loved the sweet-tart flavor of lemon candies. Today, it holds its place as a comforting, nostalgic treat — perfect for spring and summer celebrations.
Ingredients
- 1 9-inch graham cracker pie crust (store-bought or homemade)
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice (2–3 lemons)
- 1 tbsp lemon zest
- Whipped cream (for topping)
- Optional: crushed lemon drop candies or candied lemon peel
Optional Ingredients
- 1 tsp vanilla extract
- A pinch of salt
- 1–2 drops yellow food coloring
- Lemon extract for a flavor boost (similar to tricks used in our Philadelphia No-Bake Cheesecake)
How to Make This Lemon Drop Pie Recipe – Step by Step
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until fully combined.
- Pour the filling into the graham cracker crust.
- Bake for 15–18 minutes, or until the center is just set.
- Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Before serving, top with whipped cream and crushed lemon drops or extra zest.
Equipment Needed
- Mixing bowl
- Whisk
- Citrus zester
- Measuring spoons and cups
- Pie dish
- Oven
Lemon Drop Pie Recipe Variations to Try
- Mini Lemon Drop Pies: Use muffin tins and mini crusts for individual servings — great alongside our Mini Blueberry Muffins.
- Frozen Lemon Pie: Serve chilled from the freezer for an icebox pie experience.
- Toasted Meringue Topping: Swap whipped cream for a classic toasted meringue.
- Berry Topping: Add fresh raspberries, blueberries, or strawberry slices.
Storage & Reheating Tips
- Refrigerator: Store covered for 3–4 days.
- Freezer: Freeze (without whipped cream) for up to 1 month.
- Serving from Frozen: Thaw in the fridge overnight.
Optional Serving Ideas
- Sprinkle with crushed lemon candies for color and crunch.
- Serve with iced tea or homemade lemonade.
- Pair with fruit-forward recipes like our Traditional Strawberry Shortcake for a citrus & berry combo.
- Add edible flowers for a fancy presentation.
Nutrition Info (Per Serving – Approximate)
- Calories: 320 kcal
- Fat: 14g
- Carbohydrates: 40g
- Sugar: 30g
- Protein: 5g
FAQ
Can I use bottled lemon juice?
Yes, but fresh juice gives the best flavor and aroma.
Can I make this ahead?
Absolutely — it’s even better chilled overnight.
Is it too sweet?
Not at all! The tart lemon juice balances the sweetness perfectly.
Notes
- Always zest lemons before juicing them.
- Don’t overbake — the filling should be just set.
- Use fresh, high-quality lemons for the best taste.
- Want something cozier? Try our Easy Apple Crumble as a comforting alternative.
Conclusion
Whether you’re new to baking or a seasoned pie master, this Lemon Drop Pie Recipe is a sunny, crowd-pleasing dessert that hits all the right notes: easy, zesty, and unforgettable. With its creamy texture, vibrant flavor, and charming presentation, it’s sure to become a staple at your table.
Ready to expand your dessert menu? Discover even more refreshing recipes by exploring Chef David Cooper’s creations and check out our fruit-filled favorites like Mini Blueberry Muffins and Strawberry Shortcake.
6-Step Lemon Drop Pie Recipe – Sweet, Tangy & Perfect for Summer
Description
This 6-step Lemon Drop Pie is easy, delicious, and full of bright lemon flavor. With sweetened condensed milk and fresh citrus, it’s the perfect dessert for spring and summer gatherings.
Ingredients
1 9-inch graham cracker pie crust (store-bought or homemade)
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice (2–3 lemons)
1 tbsp lemon zest
Whipped cream (for topping)
Optional: crushed lemon drop candies or candied lemon peel
Optional Ingredients
1 tsp vanilla extract
A pinch of salt
1–2 drops yellow food coloring
Instructions
Preheat oven to 175°C (350°F).
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until fully combined.
Pour the filling into the graham cracker crust.
Bake for 15–18 minutes, or until the center is just set.
Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Top with whipped cream and garnish before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 130mg6%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fresh lemon juice and zest make a big difference — avoid bottled juice if possible.
Let the pie chill fully for the cleanest slices.
Great with berries or mint as garnish.
