Lemon Pie Recipe

Introduction

This Lemon Pie is a bright and tangy dessert with a creamy, smooth filling nestled in a buttery graham cracker crust. It’s simple to make and perfect for any occasion when you want a refreshing treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 cans sweetened condensed milk (14 ounces each)
• 3/4 cup fresh lemon juice
• 4 large egg yolks
• Whipped cream (for decorating, optional)

Instructions

1. Step 1: In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the crumbs are thoroughly moistened.
2. Step 2: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake the crust in a preheated 350°F oven for 10 minutes, then remove and let it cool.
3. Step 3: In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until the mixture is smooth and well combined.
4. Step 4: Pour the lemon filling into the cooled crust. Bake again at 350°F for 20 minutes, until the filling is set but still slightly jiggly in the center.
5. Step 5: Let the pie cool to room temperature, then refrigerate for at least 4 hours to fully chill and set the filling.
6. Step 6: If you like, decorate the cooled pie with whipped cream before serving for an extra creamy touch.

Tips & Variations

• Use fresh lemon juice for the best tangy flavor instead of bottled juice.
• For a crunchier crust, add a little more sugar or press the crumbs firmly into the pie dish before baking.
• Try topping the pie with lemon zest or thin lemon slices for a decorative garnish.
• If you prefer a lighter pie, substitute half the condensed milk with evaporated milk.

Storage

Store the lemon pie covered in the refrigerator for up to 3 days. When ready to serve, you can let it sit at room temperature for 10–15 minutes to soften slightly. The pie is best enjoyed chilled and should be discarded if left out for more than 2 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually tastes best after chilling for several hours or overnight, which allows the filling to fully set and flavors to develop.

Is it safe to use raw egg yolks in the filling?

The egg yolks are baked with the filling at 350°F for 20 minutes, which cooks them thoroughly and makes the filling safe to eat.

Lemon Pie Recipe

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4.6 from 63 reviews

This classic Lemon Pie features a buttery graham cracker crust filled with a smooth and tangy lemon custard made from sweetened condensed milk, fresh lemon juice, and egg yolks. Baked until just set, it offers a perfect balance of sweet and tart flavors, with an optional whipped cream topping for an elegant finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 2 cans sweetened condensed milk (14 ounces each)
• 3/4 cup fresh lemon juice
• 4 large egg yolks

Optional Topping

• Whipped cream, for decorating

Instructions

1. Mix crust: In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is evenly moistened and resembles wet sand.
2. Bake crust: Press the crumb mixture firmly into a 9-inch pie dish, ensuring the layer is even on the bottom and up the sides. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove from the oven and allow to cool completely.
3. Whisk filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until the mixture is smooth and uniform in color and texture.
4. Bake pie: Pour the lemon filling into the cooled crust and return to the oven. Bake at 350°F (175°C) for 20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and allow the pie to cool to room temperature, then refrigerate for at least 4 hours to fully set and chill.
5. Decorate: Before serving, optionally decorate the chilled pie with whipped cream for added creaminess and decorative appeal.

Notes

• Ensure the crust is fully baked and cooled before adding the filling to prevent soggy crust.
• Fresh lemon juice is essential for the best tart flavor and proper setting of the custard.
• Use large eggs for accurate filling consistency.
• Refrigerate the pie for at least 4 hours to achieve a firm texture and optimal flavor development.
• For a gluten-free option, substitute gluten-free graham cracker crumbs.

Keywords: lemon pie, lemon dessert, graham cracker crust, sweetened condensed milk pie, tangy lemon custard, easy lemon pie