The Easiest Lemon Pie
This is The Easiest Lemon Pie! A creamy and tart lemon pie filling pairs perfectly with a graham cracker pie crust.
Servings: 8 slices
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 350ยบ.
- 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.