Description

This classic Lemon Pie features a crisp graham cracker crust filled with a smooth, tangy lemon custard made from fresh lemon juice and sweetened condensed milk. It is lightly baked until the filling is set, then chilled to perfection. An optional topping of whipped cream adds a creamy, delicate finish, making it a refreshing and delightful dessert perfect for any occasion.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons melted butter

For the Filling:

4 large egg yolks
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice
1 tablespoon lemon zest

For the Topping (Optional):

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust. Bake for 8-10 minutes or until the crust is lightly golden. Remove from oven and set aside to cool.
Make the Filling: In a mixing bowl, whisk the egg yolks until they become slightly thickened. Add the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest to the egg yolks. Mix until the filling is smooth and creamy without lumps. Pour this lemon filling evenly into the prepared and cooled crust.
Bake the Pie: Place the pie in the preheated oven and bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center, indicating a perfect custard texture. Once done, remove the pie from the oven and allow it to cool at room temperature. Then refrigerate for at least 4 hours or until fully chilled to ensure it firms up properly.
Prepare the Topping (Optional): In a chilled mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until soft peaks form, which means the cream holds shape but remains smooth and spreadable. Spoon or pipe the whipped cream over the chilled pie to decorate.
Serve: Garnish the pie with additional lemon zest or thin lemon slices for an attractive presentation. Slice and serve chilled for a refreshing dessert experience. Enjoy your delicious homemade lemon pie!

Notes

Use fresh lemon juice and zest for the best flavor and tang in the filling.
Make sure the crust is fully cooled before adding the filling to prevent it from becoming soggy.
The filling should be slightly jiggly after baking to ensure a creamy, custard-like texture once chilled.
Allowing the pie to chill for at least 4 hours improves the flavor and texture significantly.
The whipped cream topping is optional but adds a lovely creamy contrast to the tart lemon filling.
For a crisper crust, you can use a food processor to finely crush the graham crackers.