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Lemon Pie

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This Lemon Pie is a bright, creamy dessert featuring a buttery graham cracker crust and a silky, tangy lemon filling. Chilled until perfectly set and topped with whipped cream, it’s a refreshing treat for any occasion.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • Whipped cream, for garnish
  • Thin lemon slices, for garnish
  • Extra lemon zest (optional), for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake the crust for 8 to 10 minutes, then let it cool slightly.
  5. Whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
  6. Pour the filling into the prepared crust and spread it evenly.
  7. Bake for 15 to 18 minutes, until the filling is set but still slightly jiggly in the center.
  8. Let the pie cool to room temperature.
  9. Refrigerate for at least 4 hours, or until thoroughly chilled.
  10. Garnish with whipped cream, lemon slices, and extra lemon zest before serving.

Notes

  • Substitute a shortbread crust for a richer flavor.
  • Use lime juice instead of lemon juice for a Key lime-inspired variation.
  • Top with toasted meringue instead of whipped cream for a classic finish.
  • Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Serve chilled with fresh berries, raspberry sauce, or vanilla ice cream.

Nutrition

Find it online: https://thefamilycooking.com/lemon-pie-2/