LEMON PIE RECIPE
Lemon lovers, rejoice! This scrumptious Lemon Pie boasts a homemade graham cracker crust, a lusciously creamy lemon filling, and a crown of homemade whipped cream. Trust me, this delightful dessert is just what you need to satisfy your citrus cravings!
Ingredients
FOR THE LEMON PIE FILLING:
- 1 cup 240 ml fresh lemon juice
- 2 14-ounce cans sweetened condensed milk
- 5 large egg yolks
FOR THE GRAHAM CRACKER CRUST:
- 1 and 1/2 cups 180 grams graham cracker crumbs
- 1/3 cup 65 grams granulated sugar
- 5 tablespoons 70 grams unsalted butter, melted and slightly cooled
TOPPING:
- Whipped topping or homemade whipped cream
Instructions
LET'S PREPARE THE GRAHAM CRACKER CRUST:
- Preheat your oven to 350°F (177°C).
- Grab a mixing bowl and combine the graham cracker crumbs and sugar. Stir until they're well mixed. Pour in the melted butter and mix until all the crumbs are moist.
- Press the mixture firmly into a 9 to 9.5-inch pie plate, creating an even layer on the bottom and around the sides.
- Bake the crust for 8 to 10 minutes, or until it's a lovely golden brown. Take it out of the oven and let it cool for 5 to 10 minutes while you whip up the filling. Remember to keep the oven at 350°F (177°C).
TIME FOR THE LEMON PIE FILLING:
- In a large mixing bowl, whisk together the lemon juice, sweetened condensed milk, and egg yolks until they're fully combined.
- Pour the filling over the slightly cooled graham cracker crust, making sure it's spread evenly.
- Pop the pie back into the oven and bake for 18 to 22 minutes, or until the top is set (it'll still be a bit jiggly).
- Remove the pie from the oven and place it on a wire rack to cool to room temperature, which should take about 2 hours. Afterward, transfer it to the fridge and let it chill for at least 5 to 6 hours, or overnight for the best results.
- When you're ready to serve, top the pie with whipped cream and enjoy!