Creme Brulee Lemon Pie Recipe

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Bright lemon pie meets that crisp, caramelized sugar topping, and yes, it shatters when you tap it. This Crème Brûlée Lemon Pie is creamy, tangy, and just rich enough to feel special without being fussy. The filling sets smooth every time, the crust stays buttery and crisp, and that brûléed top seals the deal. If you want a dessert that feels a little extra but still totally doable on a weeknight, this is it.

 

Ingredient Notes

• Graham cracker crumbs – finely ground for a tight, sturdy crust that holds every slice together
• Salted butter – adds richness and balances the sweetness in the crust
• Sweetened condensed milk – creates that silky, creamy texture without extra steps
• Egg yolks – give structure and a custard-like finish
• Fresh lemon zest – brings bold lemon flavor without extra liquid
• Fresh lemon juice – bright, tangy, and essential for that classic lemon pie bite
• Granulated sugar (for topping) – melts into that signature crisp brûlée layer
• Lightly sweetened whipped cream – soft, creamy contrast to the crackly top

How to Make Crème Brûlée Lemon Pie

This comes together fast. Mix, pour, bake, chill, then torch right before serving. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.

Step 1: Preheat Oven + Prep Crust

Preheat to 350° F. Stir graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into a pie plate, going up the sides. Bake 8 minutes, then cool.

Step 2: Whisk the Filling

Whisk sweetened condensed milk, egg yolks, lemon zest, and lemon juice until smooth. Let it sit a few minutes to thicken slightly.

Step 3: Fill + Bake

Pour filling into the cooled crust, stopping just below the edge. Bake 25 minutes until the center is set with a slight firmness.

Step 4: Cool + Chill

Cool to room temperature, then refrigerate until fully set. This is where the texture really comes together.

Step 5: Brûlée the Top

Slice the pie, sprinkle each piece with a thin layer of sugar, then torch or broil until melted and golden. Let it sit 1 to 2 minutes so it hardens into that crisp layer.

Tips for Success

• Press the crust firmly so it holds clean slices
• Let the filling sit briefly before pouring, it thickens slightly and bakes more evenly
• Watch the bake time, the center should be set, not loose
• Chill completely before slicing for the best texture
• Torch sugar right before serving for that fresh crackly top

This crème brûlée lemon pie brings texture, flavor, and just enough drama to feel special. It’s the kind of dessert people talk about after the plates are cleared. The printable recipe card is below. Have a great day, friends!

Creme Brûlée Lemon Pie Recipe

Katie Cooksey

This Creme Brûlée Lemon Pie Recipe has a buttery graham cracker crust, a tangy and sweet lemon filling with a crackly burnt sugar topping.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 525 kcal

Equipment

• Kitchen Torch

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the crust-

• 1 sleeve graham crackers ground finely (1 1/3 cups of crumbs)
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter melted

for the filling-

• 2 cans sweetened condensed milk
• 6 egg yolks
• 5 tablespoons fresh lemon zest
• 1 1/3 cups fresh lemon juice

for the toppings-

• granulated sugar
• lightly sweetened whipped cream

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl, stir graham cracker crumbs, sugar, and melted butter together until well coated and moist. Pour into a glass pie plate and press into an even layer across the bottom and up the sides as high as they can possibly go. Press well. Bake 8 minutes. Set aside to cool.
• As the pie crust bakes, make the filling: whisk sweetened condensed milk together with the egg yolks, lemon zest, and lemon juice until smooth. Set aside to thicken, about 3 minutes.
• Pour as much filling as possible into crust without going over the edges. You may have some filling left over. This is normal! But the thickening of the filling should help get nearly all of it. I had 1/4 cup remaining.
• Carefully transfer to the oven and bake 25 minutes or until center is set and doesn’t jiggle.
• Remove from oven, cool to room temperature and refrigerate.
• When you are ready to serve, remove pie from fridge and cut into 8 or 10 slices. Sprinkle each slice with a thin layer of granulated sugar. Using a kitchen torch or broiler, melt the sugar over top each slice of pie. Cool 1-2 minutes before topping with whipped cream and serving.

Notes

Storage Instructions

Store covered in the refrigerator for up to 4 days. For best results, brûlée the sugar just before serving so it stays crisp. You can make the pie a day ahead and chill overnight. Freezing is not recommended as the texture of the filling can change once thawed.

Nutrition

Calories: 525kcalCarbohydrates: 72gProtein: 11gFat: 22gSaturated Fat: 12gCholesterol: 202mgSodium: 311mgPotassium: 457mgFiber: 1gSugar: 61gVitamin A: 720IUVitamin C: 23.2mgCalcium: 321mgIron: 1.3mg

Keyword Creme Brulee Lemon Pie

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Variations

• Use a vanilla wafer crust for a slightly sweeter base
• Add a touch of vanilla extract to the filling for a softer flavor note
• Swap lemon for lime juice and zest for a citrus twist
• Top with toasted coconut along with the brûlée sugar

FAQ

More Recipes to Try!

• Easy Pie Crust Recipe
• Homemade Pumpkin Pie Recipe
• Lemon Meringue Pie Cheesecake
• Caramel Pecan Pie Cheesecake
• Mixed Berry Pie with Streusel
• Perfect Lemon Bar Recipe

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.