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This Eggless Creamy Lemon Pie is a silky, tangy lemon dessert with a buttery vanilla Oreo crust and a smooth, creamy filling—made completely without eggs. It’s bright, refreshing, and perfect for spring, summer, holidays, or any moment you crave something citrusy and sweet. Made with 6 simple pantry staples and fresh lemon juice, this pie is ideal for families dealing with egg allergies or anyone skipping eggs. Make it ahead, chill it, and serve slices of “sunshine on a plate” whenever you need an easy dessert.
Oriana’s Thoughts On The Recipe
This Eggless Creamy Lemon Pie is easy, bright, and safe for my egg-allergic family. If you’ve ever had to say no to lemon pie because of allergies, this one is for you. You get all the bright lemon flavor and that luscious, custard-like texture—just with a different method and a little extra care. This is the kind of dessert that looks like it came from a bakery, but it’s actually simple, make-ahead friendly, and totally doable on a busy weeknight.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Oreo Crust:
- Golden Oreos: These cookies make a buttery, slightly vanilla crust that pairs perfectly with the lemon filling. You can use regular Oreos or graham crackers if you prefer.
- Salted Butter: Holds the crust together and adds flavor. Unsalted butter works too—just add a small pinch of salt.
For the Filling:
- Milk: Helps create the smooth, creamy texture. Whole milk works best, but any milk (including dairy-free alternatives) can be used.
- Cornstarch: The key thickening agent that replaces eggs and gives the filling its silky custard consistency.
- Sweetened Condensed Milk: Adds sweetness and richness while helping the pie set perfectly.
- Fresh Lemon Juice: Provides that bright, zesty flavor—fresh is always best for this recipe.
- Butter: Gives the filling a luxurious finish and helps it firm up once chilled.
For Garnish (optional):
- Lemon Slices: For a beautiful, bright look and extra citrus aroma.
- Whipped Cream: Adds lightness and contrast to the creamy, tangy pie.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
- Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Whipped Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.
- Gluten-Free: Choose gluten-free vanilla sandwich cookies for the crust.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Prepare the Crust
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Crush the Golden Oreos in a food processor until they look like fine crumbs. Drizzle in the melted butter and pulse again to mix everything together—it should look like damp sand. -
Pour the crumbs into a 9-inch pie plate and press them firmly into the bottom and up the sides using the back of a measuring cup or glass. Bake the crust for about 8 minutes to help it set, then take it out of the oven, but leave the oven on for the next step.
Make the Filling
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In a medium bowl, whisk the milk and cornstarch until there are no lumps. Add the sweetened condensed milk, fresh lemon juice, and melted butter, then whisk until the mixture looks smooth and creamy.
Bake the Pie
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Pour this lemony goodness into your warm crust. Bake for about 25 – 30 minutes, just until the center is mostly set but still a tiny bit jiggly in the middle—that’s how you know it’s perfect. Take it out and let it cool completely on a wire rack.
Chill and Serve
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Once cooled, cover the pie and pop it into the fridge for at least an hour (or up to 3 days if you want to make it ahead). Before serving, top it with a swirl of whipped cream, a sprinkle of lemon zest, and a few pretty lemon slices. Then slice, serve, and enjoy that creamy, tangy goodness!
Recipe Tips For Success
➤ Troubleshoot Tips:
- The filling doesn’t thicken enough: Sometimes the mixture may look too runny when it’s hot. Pro Tip: Don’t panic! Bake until the center is only slightly jiggly. If the center look to liquidy, bake a few minutes longer. Remember that every oven is diferent and baking times can vary. The filling continues to thicken as it cools.
- Whisk well the filling to avoid lumps.
- Let the pie chill for at least 4 hours (or overnight) before serving—it needs time to set!
- A little lemon zest on top adds both color and flavor.
Variations & Additions
- Graham Cracker Crust: Swap the Oreos for graham crackers for a more traditional lemon pie twist.
- Coconut Lemon Pie: Stir in ½ cup of shredded coconut to the filling for a tropical vibe.
- Mini Pies: Make individual servings using a muffin tin—perfect for parties or lunchbox treats!
Storage and Freezing Instructions
Store: Keep the pie covered in the refrigerator for up to 4 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Try These Egg-Free Pie Recipes Next!
Recipe Card
Eggless Creamy Lemon Pie
This Eggless Creamy Lemon Pie is a silky, tangy lemon dessert with a buttery cookie or graham crust and a smooth, custard-like filling—made completely without eggs. The bright citrus flavor, creamy texture, and simple method make it perfect for families with egg allergies, busy cooks, and anyone craving an easy make-ahead lemon pie. Chill it, slice it, and enjoy a refreshing, sunshine-filled dessert any day of the week.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the crust:
-
Add the Golden Oreos to a food processor and pulse into fine crumbs. Drizzle in the melted butter and pulse again to combine.
-
Transfer the mixture to a 9-inch pie plate and press it firmly into the bottom and up the sides using the flat bottom of a measuring cup or glass.
-
Pre-bake the crust for 8 minutes. Remove from the oven, but leave the oven on.
Make the filling:
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In a medium mixing bowl, whisk together the milk and cornstarch until the cornstarch is fully dissolved. Add the sweetened condensed milk, lemon juice, and melted butter; whisk until smooth and well combined.
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Pour the filling into the warm crust.
Bake the pie:
-
Bake for 25 – 30 minutes, or until the center is only slightly jiggly. It should be mostly set. Remove from the oven and cool completely on a wire rack.Note: Bake until the center is only slightly jiggly. If the center looks too liquid, bake a few minutes longer. Remember that every oven is different, and baking times can vary. The filling continues to thicken as it cools.
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Once cooled, cover and chill for at least 1 hour (and up to 3 days) before serving.
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Garnish with lemon zest, lemon slices, and whipped cream before serving.
Store: Keep the pie covered in the refrigerator for up to 4 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Food Allergy Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
- Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Whipped Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.
- Gluten-Free: Choose gluten-free vanilla sandwich cookies for the crust.
Recipe Tips For Success:
➤ Troubleshoot Tips:
- The filling doesn’t thicken enough: Sometimes the mixture may look too runny when it’s hot. Pro Tip: Don’t panic! Bake until the center is only slightly jiggly. If the center looks too liquidy, bake a few minutes longer. Remember that every oven is different and baking times can vary. The filling continues to thicken as it cools.
➤ Extra Tips:
- Whisk the filling well to avoid lumps.
- Let the pie chill for at least 4 hours (or overnight) before serving—it needs time to set!
- A little lemon zest on top adds both color and flavor.
➤ Variations & Additions
- Graham Cracker Crust: Swap the Oreos for graham crackers for a more traditional lemon pie twist.
- Coconut Lemon Pie: Stir in ½ cup of shredded coconut to the filling for a tropical vibe.
- Mini Pies: Make individual servings using a muffin tin—perfect for parties or lunchbox treats!
Calories: 212kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 167mgPotassium: 65mgFiber: 0.4gSugar: 11gVitamin A: 271IUVitamin C: 4mgCalcium: 35mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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