Lemon Pie

Apr 09, 2022

Lemon Pie

This creamy lemon pie only requires a few ingredients, but does not lack in flavor! It is delicious, light and the perfect spring-time dessert - like sunshine in a pan :)
Prep Time
20 MINS
Cook Time
20 MINS
Total Time
180 MINS

Although it is Spring, Minnesota keeps giving cold, snowy, rainy weather. I knew I needed to bring some spring- time flavors into my kitchen! The result is this creamy lemon pie! It is simple and easy to make, but SO delicious.


The base of the pie is made of 3 main ingredients: sweetened condensed milk, egg yolks, and lemon juice. The filling paired with a buttery graham cracker crust (and topped with whipped cream) makes this pie irresistible.


To make it even easier, you can buy a premade graham cracker crust, but I recommend making your own.


I hope this recipe will bring some sunshine to your kitchen! Happy Spring!

Lemon Pie

Ingredients

Graham Cracker Crust

  • 1 1/2 Cups Crushed Graham Cracker (28 Squares)
  • 1 1/3 Cups Sugar
  • 6 Tablespoons Melted Butter
  • Pinch of Salt

Lemon Pie Filling

  • 2 Cans Sweetened Condensed Milk (14oz)
  • 3 Egg Yolks
  • 2/3 Cup Fresh Lemon Juice (3-4 lemons)

Whipped Cream (Optional)

  • 1 Cup Heavy Whipping Cream
  • 2 Tablespoons Sugar
  • 1/2 Teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350ºF
  2. For the graham cracker crust: Crush graham cracker crumbs in a food processor. Add sugar and butter and pulse to combine.
  3. Spray a 9 inch pie plate with cooking spray and press the graham cracker mixture evenly into the bottom of the pie pan. Bake for 8 minutes.
  4. While the crust is baking, make the lemon filling: In a medium bowl with a hand mixer or stand mixer, combine the sweetened condensed milk, egg yolks, and lemon juice. Beat together for 3-4 minutes, scraping down the sides of the bowl as needed.
  5. Pour the filling into the baked crust and bake for 10-12 more minutes or until the filling is set.
  6. Remove the pie from the oven and let it cool on the counter for at least 1 hour, then in the refrigerator for at least 2 more hours before serving.
  7. Optional whipped cream: Beat heavy cream, sugar, and vanilla with a hand mixer or stand mixer on high speed until fluffy and soft peaks form. Spread evenly over the cooled pie and top with extra lemon slices :)