Lemon Pie
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5.0
3 reviews
Excellent
Lemon Pie
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This homemade lemon pie has a buttery graham cracker crust filled with a creamy lemon pie filling and baked to perfection.
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Ingredients
Crust
- 1 1/2 cups Graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons butter melted
Lemon Filling
- 2 cans (14 ounces each) sweetened condensed milk
- 1 tablesoon lemon zest 1 medium lemon
- 3/4 cup fresh lemon juice about 3 to 4 lemons
- 3 large egg yolks
- 1/8 teaspoon salt
Whipped Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350 degrees F. Lightly spray a 9 inch pie plate with nonstick baking spray.
- Add the graham cracker crumbs, granulated sugar, and butter to a medium bowl. Stir until the butter has coated the crumbs.
- Pour the crust mixture into the prepared pie plate and firmly press up the sides and in the bottom of the pan.
- Place in the freezer or fridge to firm up while working on the filling.
Filling
- In a large bowl, add in the sweetened condensed milk, lemon zest, lemon juice, egg yolks, and salt. Whisk until everything is incorporated.
- Pour the filling into the chilled crust.
- Place into the preheated oven and bake for 15 minutes or until the center is set.
- Remove from the oven and allow to cool to room temperature before transferring to the fridge to chill overnight.
Whipped Topping
- Before serving, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixing bowl. Beat with a hand mixer on medium until stiff peaks form.
- Make a small dome on top of the pie with your whipped cream.
- Filling a piping bag fitted with the Wilton 1M tip with the remaining whipped cream. Pipe shells on top of the dome starting at the edge next to the graham cracker crust and working your way up to the top.
- Slice and serve.
Notes
- Lemon Juice: If you want an extra tangy lemon pie, feel free to use 1 cup of fresh lemon juice. Be sure to bake it for about 20 minutes or until the center is set.
- Storage: Store the pie covered or in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place the pie in a freezer container and place in the freezer for up to 3 months.
- Thaw: Place the pie in the refrigerator overnight to thaw before serving.
- This recipe was slightly adapted from Joanne Gaines Lemon Pie Recipe.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
179mg
(60%)
Sodium
246mg
(10%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
1245IU
(25%)
Vitamin C
9mg
(10%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 246mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 9mg | 10% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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