Lemon Pie
User Reviews
4.4
Lemon Pie
Description
The Lemon Pie recipe begins with a simple graham cracker crust made by combining crumbs, melted butter, and sugar baked just until set. The pie filling is prepared by whipping sweetened condensed milk with egg yolks, fresh lemon juice, and a pinch of salt until smooth and then baked briefly to lightly thicken and set. This gentle baking produces a velvety, tangy custard that complements the slightly sweet crust. Once chilled, the pie is topped with freshly whipped cream sweetened with powdered sugar and scented with vanilla extract, creating a light and creamy contrast to the filling.
The final presentation includes lemon slices and zest as garnish, enhancing the citrus aroma and visual appeal. This pie can be served chilled for a cool, refreshing finish to a meal. The balance of rich condensed milk and bright lemon juice provides a distinctively smooth and lightly tart dessert experience.
For ease, the filling slightly reduces the quantity of condensed milk to avoid opening an extra can. Chilling the pie for at least an hour before serving helps the filling to set fully and allows the flavors to meld. The whipped cream should be added just before serving to maintain its soft peaks and freshness.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- ⅓ cup sugar
Pie Filling:
- 2 sweetened condensed milk Eagle Brand, 14 ounce cans (about 2 3/4 cups
- 3 egg yolk
- ⅔ cup lemon juice
- 1 salt Dash
Whipped Cream:
- 1 cup heavy cream
- 1/3 /3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.
- For the Pie Filling: Using an electric mixer or stand mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie shell and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.
- Chill in the refrigerator for at least an hour before serving. As the pie cools, prepare the whipped cream.
- For the homemade Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy and stiff peaks start to form and add to cooled lemon pie. Garnish with lemon slices and lemon zest.
Notes
- This recipe adjusts the condensed milk quantity to avoid opening an additional can.
- Chill the pie for at least one hour before serving to allow proper setting.
- Add whipped cream topping just before serving to preserve its texture and flavor.
User Reviews
Overall Rating
4.4
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