Lemon Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/lemon-pie-recipe/
