Vintage Lemon Pie Slice

Intro

This Vintage Lemon Pie Slice is a timeless dessert that balances a silky, tangy lemon filling with a buttery crust. It’s reminiscent of the pies our grandmothers would proudly serve on Sunday afternoons — simple, wholesome, and bursting with citrus sunshine. Each bite has that perfect balance of sweet and tart, making it both refreshing and indulgent. Whether you serve it chilled for a summer treat or slightly warm for a cozy winter pick-me-up, this pie is a slice of nostalgia you’ll want to share.

Prep Time: 15 minutes (plus chilling)

Cook Time: 25 minutes

Cooling + Chilling Time: 5+ hours

Total Time: ~5 hours 40 minutes (mostly inactive chilling time)

Ingredients

For the Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Lemon Filling

1 can (14 oz / 396 g) sweetened condensed milk

4 large egg yolks (room temperature)

½ cup freshly squeezed lemon juice (about 3–4 lemons)

1 tablespoon lemon zest (finely grated)

For the Topping (Optional)

1 cup heavy whipping cream

2 tablespoons powdered sugar

Extra lemon zest or thin slices of lemon for garnish

Instructions 

Prepare the Crust (10 minutes prep + 10 minutes bake)

Preheat oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are coated and resemble wet sand.

Press mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake for 10 minutes, then remove from oven and set aside to cool slightly.

Make the Lemon Filling (5 minutes)

In a large mixing bowl, whisk together sweetened condensed milk and egg yolks until smooth.

Add lemon juice and zest, whisking until fully combined and slightly thickened.

 Assemble and Bake (15 minutes bake + 1 hour cool)

Pour filling into the prepared crust, spreading evenly.

Bake for 15 minutes, or until the filling is set but still has a slight wobble in the center.

Remove from oven and let cool to room temperature (about 1 hour).

Chill and Garnish (4+ hours chill)

Once cooled, cover pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and firmness.

Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over the pie.

Garnish with lemon zest or thin lemon slices for a vintage touch.

Tips for Success

Use freshly squeezed lemon juice — bottled juice won’t give the same bright, fresh flavor.

For a crisper crust, bake it an extra 2–3 minutes before adding the filling.

If you want a more tart pie, reduce the sweetened condensed milk slightly and add extra lemon zest.

For neat slices, run your knife under hot water before cutting.

Serving Suggestion

Serve chilled with a dollop of whipped cream and a sprig of mint for a truly old-fashioned presentation.

If you’d like, I can also give you a no-bake version of this vintage lemon pie slice that tastes just as dreamy but skips the oven.