Creamy Lemon Pie
User Reviews
5
Creamy Lemon Pie
Description
The pie crust is prepared by mixing graham cracker crumbs with sugar, vanilla extract, and melted unsalted butter, then pressing it evenly into a 9-inch pie pan. The crust is baked briefly to firm up before adding the filling.
The filling combines sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and a small amount of kosher salt. These ingredients are beaten together thoroughly to ensure a smooth mixture without air bubbles. It is poured into the warm crust and baked for 12 minutes at 350°F until the center is slightly jiggly, developing a creamy texture upon cooling.
After baking, the pie cools to room temperature, then is refrigerated for a minimum of 2 to 3 hours or overnight to fully set. The chilled pie can be garnished with additional lemon zest, fresh lemon slices, raspberries, and whipped cream for contrasting flavors and presentation.
This pie yields about eight servings, making it suitable for gatherings or a refreshing dessert after meals.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (from about 13 whole rectangle graham crackers)
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 6 Tbsp butter melted, unsalted
Lemon pie filling
- 2 (14 oz each) sweetened condensed milk cans
- 3 large egg yolk
- 2/3 cup lemon juice from approximately 5 lemons, fresh
- 2 tsp lemon zest
- 1/8 tsp kosher salt
Toppings/garnishes
- lemon zest additional
- lemon slices
- raspberries fresh
- Whipped Cream
Instructions
Prepare
- Preheat oven to 350°F. Set out a 9" pie pan/pie dish.
Make crust
- Combine crust ingredients (graham cracker crumbs, sugar, vanilla, and butter) in a mixing bowl and stir to combine well.
- Transfer mixture to 9” pie pan and press evenly into the bottom and sides of pan.
- Bake the crust for 9 minutes, then set aside.
Make filling
- While crust is baking, make the pie filling by adding the sweetened condensed milk, egg yolks, lemon juice, and salt to a mixing bowl.
- Use hand mixer to beat together for about 2 minutes, scraping the sides of the bowl as needed.
- Tap bowl gently on a counter a couple of times to release any air bubbles from the mixing.
- Pour filling into baked crust, spreading into an even layer.
Bake
- Bake in the 350°F oven for 12 minutes, until the center is slightly jiggly, then remove and let sit at room temperature to cool completely.
Chill
- Once cooled, cover with plastic wrap and refrigerate at least 2-3 hours, or up to overnight.
- To serve, top with whipped cream, lemon slices, raspberries, and lemon zest if desired.
Notes
- Recipe yields one 9-inch pie, typically served in 8 slices.
- Ensure the filling is well beaten and air bubbles are released by tapping the bowl before baking for a smoother texture.
- Chill the pie at least 2-3 hours or overnight for proper set before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 271mg | 11% |
| Potassium | 428mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 307mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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