Lemon Pie Recipe
Chill: 3 hours
Prep time:
30 minutes
Servings:
6-8
Cook time:
Bake Time 25 minutes
Ingredients
- 1 1⁄2 cups (150 g) crushed graham crackers
- 1⁄3 cup unsalted butter, melted
- 3 tablespoons brown sugar
- 1 can (14 oz / 400 g) sweetened condensed milk
- 4 large egg yolks
- 1⁄2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- For the topping
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla extract
Instructions
Step 1
Prepare the crust
Step 2
Preheat oven to 350°F (175°C)
Step 3
In a bowl, mix crushed biscuits, sugar, and melted butter until combined.
Step 4
Press mixture firmly into the bottom and sides of a round 9-inch pie dish.
Step 5
Bake for 8–10 minutes, then let it cool slightly.
Step 6
In another bowl, whisk egg yolks until slightly thickened.
Step 7
Add condensed milk, lemon juice, and lemon zest. Mix until smooth.
Step 8
Pour the filling into the baked crust.
Step 9
Bake the pie
Step 10
Bake for 15 minutes at 350°F (175°C), or until the filling is just set.
Step 11
Remove and let it cool to room temperature, then refrigerate for at least 3 hours (or overnight)
to firm up.
Step 12
Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Step 13
Spread or pipe on top of the chilled pie.
Step 14
Garnish with extra lemon zest or thin lemon slices if desired.
Step 15
A perfect dessert, fresh and easy to combine with lunch.
