Creamy Lemon Pie
A refreshing and sweet dessert with a buttery crust and tangy lemon filling, perfect for any occasion.
Ingredients
For the crust
- 1½ cups 1½ cups (200g) graham cracker crumbs
- ¼ cup ¼ cup (50g) granulated sugar
- 6 tablespoons 6 tablespoons (85g) butter, melted
For the filling
- 2 cans 2 (14-oz) cans sweetened condensed milk
- 1 cup 1 cup (240ml) fresh lemon juice (about 6 large lemons)
- 6 large 6 large egg yolks
- 2 tablespoons 2 tablespoons finely grated lemon zest
For the topping
- 1 cup 1 cup (240ml) heavy cream, cold
- ⅓ cup ⅓ cup (45g) powdered sugar
- ½ teaspoon ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (180°C) with rack in center position.
- Mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into bottom and sides of 9-inch deep-dish pie pan.
- Whisk together condensed milk, egg yolks, and lemon zest. Add lemon juice and whisk until well combined and thickened.
- Pour filling into crust and bake for 25-30 minutes until edges are set and center is slightly jiggly.
- Cool on wire rack, then cover and refrigerate for at least 3 hours (preferably 5-6 hours or overnight) until firm.
Serving
- Serve the pie chilled for a refreshing taste. Top with whipped cream or lemon slices.
Notes
Use fresh lemons for the best flavor. Make sure the pie cools completely before refrigerating. Whip the cream just before serving for the best texture.