Lemon Pie

Why You’ll Love This Recipe

This lemon pie combines a simple graham cracker crust with a luscious, sweet, and tart filling made from fresh lemon juice, sweetened condensed milk, and egg yolks. The whipped cream topping adds a creamy finish, while the lemon zest provides a burst of citrus flavor. It’s a perfect dessert to make for a crowd, and the flavor is incredibly refreshing, making it an ideal choice for summer gatherings or holiday celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

• 1½ cups (127g) crushed graham crackers
• 6 tablespoons (88g) butter, melted
• ⅓ cup (75g) granulated sugar

Pie Filling:

• 3 cups sweetened condensed milk (about two 14-ounce cans, which is about 2⅔ cups)
• 3 large (54g) egg yolks
• ⅔ cup freshly squeezed lemon juice (about 2 lemons)
• ⅛ teaspoon kosher salt

Whipped Cream:

• 2 cups (476g) heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract (McCormick recommended)
• Lemon zest, for garnish

Directions

1. Prepare the crust: Preheat the oven to 350°F. In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand. Press the mixture into the bottom of a pie dish to form the crust. Bake for 8-10 minutes or until golden brown. Let it cool completely.
2. Make the pie filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and kosher salt. Mix until smooth and fully combined.
3. Assemble the pie: Once the graham cracker crust has cooled, pour the lemon filling into the crust. Spread it evenly and smooth out the top.
4. Bake the pie: Place the pie in the oven and bake at 350°F for 10-12 minutes, or until the filling is set and slightly firm to the touch. Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until fully chilled.
5. Prepare the whipped cream: In a medium bowl, beat the heavy whipping cream, confectioners’ sugar, and vanilla extract with an electric mixer until soft peaks form.
6. Serve: Once the pie is chilled, top it with the freshly made whipped cream and garnish with lemon zest. Serve chilled.

Servings and Timing

• Servings: 8 slices
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes (including chilling time)

Variations

• Key Lime Pie Variation: Swap the lemon juice for freshly squeezed lime juice for a key lime pie variation.
• Graham Cracker Crust Substitutes: If you’re not a fan of graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a different twist.
• Whipped Topping: Instead of homemade whipped cream, you can use store-bought whipped topping for a quicker option.

Storage/Reheating

• Store leftover lemon pie in the refrigerator for up to 3-4 days.
• It’s best served cold, so there’s no need to reheat. Simply slice and enjoy!

FAQs

1. Can I use a store-bought crust for this recipe?

Yes, a store-bought graham cracker crust will work well in place of the homemade one.

2. Can I make this pie ahead of time?

Yes, you can make the pie a day ahead and store it in the fridge. Just add the whipped cream topping before serving.

3. How do I make the pie filling thicker?

Ensure you bake the pie long enough for the filling to set. It should firm up in the fridge after cooling.

4. Can I use lime juice instead of lemon juice?

Yes, you can substitute lime juice to create a key lime pie. The flavor will be slightly different but just as delicious!

5. Can I freeze this lemon pie?

Yes, you can freeze the pie, but it’s best to do so before adding the whipped cream topping. Freeze for up to 1 month, then defrost in the fridge before serving.

6. How can I make the pie filling less sweet?

To cut down on the sweetness, you can reduce the amount of sweetened condensed milk and adjust with a bit of cream or milk for consistency.

7. How can I prevent the graham cracker crust from getting soggy?

Bake the crust until golden brown and let it cool completely before adding the lemon filling. This will help keep the crust from absorbing too much moisture.

8. Can I make this pie with egg substitutes?

You can use egg replacers, but the texture of the filling may change slightly. Look for an egg replacer that works well for custard-like fillings.

9. Is it necessary to refrigerate the pie?

Yes, refrigerating the pie helps it set and firm up. The lemon filling is best enjoyed chilled.

10. Can I garnish with something other than lemon zest?

You can garnish with extra whipped cream, lemon slices, or even a sprig of mint for a beautiful touch.

Conclusion

Lemon pie is the perfect dessert for citrus lovers. With its creamy, tangy filling and sweet graham cracker crust, this pie is a delightful balance of flavors. Whether for a holiday gathering or just a sweet treat after dinner, this lemon pie will become a favorite at your table. Don’t forget the whipped cream topping for that final touch of indulgence!

Lemon Pie

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• Author: Julia
• Total Time: 2 hours 40 minutes (including chilling time)
• Yield: 8 servings
• Diet: Vegetarian

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Description

This Lemon Pie features a creamy, tangy lemon filling in a sweet graham cracker crust, topped with homemade whipped cream and garnished with lemon zest. It’s the perfect dessert for any occasion, offering a refreshing balance of sweetness and tartness that will impress your guests.

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Ingredients

For the Crust:

1½ cups (127g) crushed graham crackers

6 tablespoons (88g) butter, melted

⅓ cup (75g) granulated sugar

For the Pie Filling:

3 cups sweetened condensed milk (about two 14-ounce cans, which is about 2⅔ cups)

3 large egg yolks

⅔ cup freshly squeezed lemon juice (about 2 lemons)

⅛ teaspoon kosher salt

For the Whipped Cream:

2 cups (476g) heavy whipping cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract (McCormick recommended)

Lemon zest, for garnish

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Instructions

1. Prepare the Crust:

   • Preheat the oven to 350°F.

   • In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

   • Press the mixture into the bottom of a pie dish to form the crust. Bake for 8-10 minutes, or until golden brown. Let it cool completely.

2. Make the Pie Filling:

   • In a separate bowl, whisk together sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and kosher salt. Mix until smooth and fully combined.

3. Assemble the Pie:

   • Once the graham cracker crust has cooled, pour the lemon filling into the crust. Smooth out the top evenly.

4. Bake the Pie:

   • Place the pie in the oven and bake at 350°F for 10-12 minutes, or until the filling is set and slightly firm to the touch.

   • Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until fully chilled.

5. Prepare the Whipped Cream:

   • In a medium bowl, beat heavy whipping cream, confectioners’ sugar, and vanilla extract with an electric mixer until soft peaks form.

6. Serve:

   • Once the pie is chilled, top it with freshly made whipped cream and garnish with lemon zest. Serve chilled.

Notes

• Key Lime Pie Variation: Replace lemon juice with freshly squeezed lime juice for a key lime pie variation.

• Graham Cracker Crust Substitutes: If you prefer, you can substitute graham crackers with digestive biscuits or crushed vanilla wafers.

• Whipped Topping: You can use store-bought whipped topping instead of homemade whipped cream for a quicker option.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American