Lemon Pie Recipe

Introduction

This classic lemon pie offers a perfect balance of tangy citrus and creamy sweetness nestled in a crunchy graham cracker crust. It’s a refreshing dessert that’s easy to make and sure to impress your family and friends.

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 sugar. Add the melted butter and stir until the crumbs are evenly moistened.
2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form a crust. Bake at 350°F for 10 minutes, then remove and allow to cool.
3. Step 3: In a separate 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 and bake at 350°F for 20 minutes. The filling should be set but still slightly jiggly in the center.
5. Step 5: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to fully set.
6. Step 6: Before serving, optionally decorate the pie with whipped cream for an extra touch of creaminess.

Tips & Variations

• Use freshly squeezed lemon juice for the best flavor, avoiding bottled juice which can taste bitter.
• For a nutty twist, mix crushed toasted almonds into the crust mixture.
• Add a teaspoon of lemon zest to the filling for a brighter citrus aroma.
• To make individual servings, bake the crust and filling in small tart pans or ramekins.

Storage

Store leftover lemon pie covered in the refrigerator for up to 3 days. The crust will soften slightly over time. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can be used in a pinch, fresh lemon juice is preferred for its brighter and more natural flavor, which enhances the pie’s taste.

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

The egg yolks are baked with the filling, which cooks them thoroughly. This ensures the pie is safe to eat when baked as directed.

Lemon Pie Recipe

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★★★★★

4.6 from 122 reviews

This classic Lemon Pie features a buttery graham cracker crust filled with a smooth, tangy lemon custard made from sweetened condensed milk, fresh lemon juice, and egg yolks. Baked to perfection and chilled for a refreshing finish, it’s a perfect dessert for any occasion.

• Author: Elena
• 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

Decoration (optional)

• Whipped cream

Instructions

1. Mix crust: In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are well moistened and evenly combined.
2. Bake crust: Press the crumb mixture into a 9-inch pie dish, forming an even layer on the bottom and along the sides. Bake the crust at 350°F (175°C) for 10 minutes, then remove and allow it 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 homogenous.
4. Bake pie: Pour the lemon filling into the cooled crust. Bake the pie at 350°F (175°C) for about 20 minutes, or until the filling is set but slightly jiggly in the center. Once baked, let it cool to room temperature before refrigerating.
5. Chill: Refrigerate the pie for at least 4 hours to allow the filling to fully set and flavors to meld.
6. Decorate: Before serving, optionally decorate the pie with whipped cream for an added creamy texture and visual appeal.

Notes

• Ensure the crust is cooled before adding the filling to prevent it from becoming soggy.
• The pie should be slightly jiggly when removed from the oven; it will firm up as it chills.
• Fresh lemon juice is recommended for the best tart flavor.
• Leftover pie can be stored covered in the refrigerator for up to 3 days.
• For a stronger lemon flavor, zest one lemon and add it to the filling mixture.

Keywords: Lemon Pie, Graham Cracker Crust, Lemon Dessert, Classic Lemon Pie, Easy Pie Recipe