This is The Easiest Lemon Pie! A creamy and tart lemon pie filling pairs perfectly with a graham cracker pie crust.
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The EASIEST Lemon Pie!
When you think about delicious springtime desserts, what comes to mind? Strawberry Shortcake maybe, or perhaps Carrot Cake with dreamy cream cheese frosting? How about Lemon Pie? After making this sinfully simple recipe, I’m guessing it may jump to the top of your “must-make Spring desserts” list in no time.
Read on to learn more about this absolutely delicious Spring treat!
How To Make Lemon Pie
The idea of making a pie has a tendency to intimidate some, depending on the type of crust and filling. Think about an elaborately decorated homemade apple pie with an ornate crust: sure, a lot of us look at that and think, “The time! The ingredients! The patience! No thanks.”
This Lemon Pie is far from the assumed difficulty that sometimes come with home making dessert. A zingy and bright lemon pie filling sits on top of a delicious and butter graham cracker crust. You could absolutely purchase a pre-made graham cracker crust, but how about you try making your own! All you’ll need is:
- Graham Crackers
- Sugar
- Melted Butter
These ingredients are pulsed together in a food processor until they resemble sand, and are pressed in to a pie plate before being baked until lightly golden brown.
Next up is the lemon filling. You need just 4 ingredients to make this wildly simple pie filling:
- Egg Yolks
- Lemon Zest
- Lemon Juice
- Sweetened Condensed Milk
We could even call this 3 ingredients, when we consider that lemon zest and juice will come from the same lemon! So simple!
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The Easiest Lemon Pie
Equipment
- 1 Pie Plate
- 1 Food Processor
Ingredients
For the graham cracker crust:
- 2 cups graham crackers
- 1/4 cup sugar
- 6 Tbsp butter melted
For the lemon filling:
- 3 yolks
- 1 lemon zested
- 2-14 oz sweetened condensed milk
- 3/4 cups fresh squeezed lemon juice
- For the whipped cream:
- 1/2 cup heavy cream
- 2 tsp powdered sugar
Instructions
For the graham cracker crust:
- Preheat oven to 350º.
- Add graham crackers to a food processor and pulse until coarse crumbs form.
- Add mixture to a large bowl, add sugar, and drizzle with melted butter. Toos until combined and mixture is completely moistened.
- Press mixture into a 9 inch pie plate using the bottom of a measuring cup or glass to firmly press it down.
- Bake for 10 minutes or until lightly browned.
For the lemon filling:
- Meanwhile, prepare the lemon pie filling. In the bowl of a standing mixer, add the egg yolks. Whisk until they begin to pale and are thickened, about 5 minutes.
- Add the lemon zest and sweetened condensed milk, mixing until completely combined, about 2 minutes.
- Stir in the lemon juice. Pour mixture over parbaked graham cracker crust and return to oven for another 10 minutes, rotating the pan halfway through cooking.
- Allow pan to cool before placing in the refrigerator to completely chill for at least 4 hours. This allows the filling to set, which is key!
- For the whipped cream:
- Place chilled cream into a metal or glass bowl (bonus if you can chill the bowl in advance - this will help your cream whip faster!). Whip until soft peaks form. Add powdered sugar continuing to whip until stiff peaks form.
- Top lemon pie with whipped, garnishing with fresh slices of lemon.
On the sweetened condensed milk, want to make sure I understand correctly.
2 cans of 14 oz sweetened condensed milk?
Or
choose what I want, 2-14 oz? Unclear.