How to Make Lemon Yogurt Pie?

To make a lemon yogurt pie , mix yogurt, lemon juice, zest, eggs, and sugar into a smooth filling, pour it into a graham cracker crust , and bake until set. Chill before serving for the best texture .

What’s the Difference Between Lemon Curd and Lemon Pie Filling?

Lemon curd is thicker, richer, and made with butter and egg yolks , perfect as a spread. Lemon pie filling is lighter and creamier , often containing yogurt or milk for a smooth custard-like consistency .

Can I Make Lemon Yogurt Pie Ahead of Time?

Absolutely! This pie stores well and even tastes better the next day. Refrigerate for up to 3 days , making it a great make-ahead dessert .

Can I Use Flavored Yogurt Instead of Plain?

Yes, but be cautious! Flavored yogurts often contain extra sugar and artificial flavors , which can alter the taste and texture. If using one, reduce the sugar in the recipe.

How Should I Store Lemon Yogurt Pie?

Refrigeration: Store in an airtight container for up to 3 days . Freezing: Wrap slices individually in plastic wrap and foil , then freeze for up to 2 months . Thaw in the fridge overnight before serving.

Can I Make This Pie Without Eggs?

Yes! Replace eggs with 1 tablespoon of cornstarch per egg for a similar consistency . This works especially well for a no-bake version .

Why Did My Pie Crack?

Cracks occur due to overbaking or rapid temperature changes . Remove from the oven when slightly jiggly and allow it to cool gradually .

How Do I Prevent a Soggy Crust?

Pre-bake the crust for 8-10 minutes before adding the filling. Brush the crust with egg wash and bake for an additional 5 minutes to create a moisture barrier. Chill the pie thoroughly before slicing to keep excess moisture from seeping in.

Lemon Yogurt Pie: A Creamy, Tangy Treat You Need to Try!

Description

Few desserts strike the perfect balance between sweet and tangy like a Lemon Yogurt Pie. This creamy, citrus-infused treat combines zesty lemon, rich yogurt, and a buttery graham cracker crust, making it both refreshing and indulgent. Not only is it easy to make, but it’s also versatile and customizable—whether you prefer Greek yogurt for extra creaminess, a no-bake version, or a dairy-free alternative. Perfect for a light summer dessert or a make-ahead treat!

Ingredients

1 cup plain yogurt (Greek yogurt for a thicker texture)
½ cup fresh lemon juice (freshly squeezed for best flavor)
1 tbsp lemon zest (adds intense citrus aroma)
2 large eggs (helps the filling set)
½ cup sugar (adjust to taste)
1 tbsp cornstarch (ensures a stable filling)
1 pre-made graham cracker crust (or homemade)

Homemade Graham Cracker Crust (Optional)

1½ cups crushed graham crackers
⅓ cup melted butter
2 tbsp sugar

Instructions

Step 1: Preheat the Oven & Prepare the Crust

Preheat oven to 350°F (175°C).
If using a store-bought graham cracker crust, set it aside.
For a homemade crust: Mix crushed graham crackers, melted butter, and sugar in a bowl. Press firmly into a pie dish.
Bake for 8-10 minutes until golden brown. Let cool.

Step 2: Make the Lemon Yogurt Filling

In a large bowl, whisk together yogurt and eggs until smooth.
Add lemon juice and zest, stirring well for even flavor distribution.
Gradually mix in sugar and cornstarch until fully combined.

Step 3: Assemble and Bake the Pie

Pour the filling into the prepared crust, smoothing it with a spatula.
Bake for 25-30 minutes, until the center is set but still slightly jiggly.
Remove from the oven and let it cool at room temperature.

Step 4: Chill and Serve

Refrigerate for at least 2 hours for the best texture.
Garnish with whipped cream, lemon slices, or fresh mint before serving.

Notes

Variations & Customizations:

No-Bake Lemon Yogurt Pie

For a no-bake version:

Mix Greek yogurt, lemon juice, zest, and honey in a bowl.
Dissolve 1 tbsp gelatin in warm water and stir it into the mixture.
Pour into a pre-made graham cracker crust.
Refrigerate for at least 4 hours until firm.

Vegan & Dairy-Free Lemon Yogurt Pie

For a vegan version:

Use coconut or almond yogurt instead of dairy yogurt.
Replace eggs with cornstarch or arrowroot powder.
Use a nut or oat-based crust instead of graham crackers.

❌ Common Mistakes to Avoid:

Watery Filling? Too much lemon juice, underbaking, or skipping cornstarch can cause this.
Cracked Top? Overbaking can dry out the filling—remove when slightly jiggly.
Not Tangy Enough? Increase lemon zest for a more intense citrus flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~210 kcal
Fat: 8g
Carbohydrates: 30g
Protein: 5g