Lemon Pie

There’s something truly special about the warmth of homemade desserts, and the Lemon Pie is no exception. It takes me back to my childhood, helping my grandmother in the kitchen as she meticulously whipped up this delightful treat. The aroma of fresh lemons filled the air, teasing our taste buds and creating memories that linger long after the last bite. Whenever I made this pie, it felt like a celebration – whether it was a family gathering or simply a sunny afternoon at home. The zesty flavor of the lemon, paired with the creamy filling and a crumbly crust, is nothing short of magical. This pie has a way of bringing everyone together, igniting joy and laughter with every slice.

Main Ingredients for Lemon Pie

The ingredients in this Lemon Pie come together to create a symphony of flavors and textures. The standout ingredient is, of course, the lemon juice, which lends its zesty tang to the pie. The graham cracker crumbs provide a sweet and crunchy base that contrasts perfectly with the smooth, creamy filling made from sweetened condensed milk and egg yolks. Together, these ingredients create a beautiful balance that makes this pie irresistible.

• 1 ½ cups graham cracker crumbs: These crumbs form the base of the pie crust, offering a sweet and crunchy texture that contrasts beautifully with the creamy filling.
• 6 tablespoons butter, melted: The melted butter helps bind the crumbs together, creating a sturdy and flavorful crust.
• ⅓ cup sugar: Added to the crust for sweetness, sugar enhances the overall flavor of the pie.
• 2 (14 ounce) cans Eagle Brand sweetened condensed milk: This is the secret to the creamy filling. It provides the necessary sweetness and richness.
• 3 egg yolks: They add structure and a velvety texture to the filling.
• ⅔ cup lemon juice: Freshly squeezed lemon juice gives this pie its iconic tangy flavor.
• 1 dash salt: A pinch of salt enhances the flavors and balances the sweetness.
• 1 cup heavy cream: Used for the whipped cream topping, it makes this pie indulgently rich.
• ⅓ cup powdered sugar: Sweetens the whipped cream, adding a light touch to the topping.
• 1 teaspoon vanilla: Adds a hint of flavor to the whipped cream, making it even more delightful.

Directions for Lemon Pie

Making the Lemon Pie is a delightful process that’s sure to bring a smile to your face. From preparing the crust to whipping the cream, every step is filled with anticipation. Let’s dive into the directions and create something delicious together!

1. Preheat your oven to 350 degrees F. It’s important to have the oven at the right temperature so that the pie bakes evenly.
2. For the crust: Spray a pie dish with non-stick spray to ensure your pie comes out easily. In a mixing bowl, combine crushed graham crackers, butter, and sugar. Mix well until the crumbs are evenly coated.
3. Press the graham cracker mixture firmly into the bottom and up the sides of the prepared pie plate. Make sure it’s even and compact. Bake in the preheated oven for about 8 minutes until it’s lightly golden.
4. While the crust is baking, prepare the pie filling. In a large mixing bowl, use an electric or stand mixer to combine the sweetened condensed milk, egg yolks, lemon juice, and salt. Beat on medium speed for about 4 to 5 minutes, or until the mixture is smooth and slightly thickened.
5. Once the crust is ready, carefully pour the filling into the baked pie shell. Return it to the oven and bake for an additional 10 minutes. You should start to see little bubbles surfacing, which means it’s cooking perfectly.
6. If the crust begins to brown too much, cover it with a bit of foil to prevent burning. This will help the filling cook without overcooking the crust.
7. After baking, remove the pie from the oven and let it chill in the refrigerator for at least an hour. This cooling time allows the filling to set.
8. As the pie cools, prepare the whipped cream. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla. Whip the mixture until fluffy and stiff peaks begin to form.
9. Once the pie is completely cool, top it generously with the whipped cream. You can either spread it over the top or pipe it for a more decorative look.
10. For the finishing touch, garnish your Lemon Pie with fresh lemon slices and a sprinkle of lemon zest to enhance its visual appeal!

Recipe Notes about Lemon Pie

Even the simplest recipes can benefit from a few helpful tips! Here are some notes about making this delicious Lemon Pie.

• Storage: Store any leftover pie in the refrigerator, covered, for up to three days. The flavors only get better!
• Freezing: You can freeze the pie before adding the whipped cream. Wrap it tightly in plastic wrap and foil for up to two months.
• Serving Temperature: The Lemon Pie tastes best when served chilled. It enhances the refreshing lemon flavor.
• Variations: Experiment with different toppings! Try adding fresh berries or a drizzle of fruit sauce for a twist.
• Serving Size: Each slice is satisfying; cut it into smaller pieces if serving a crowd.

What Goes Well With This Lemon Pie

Serving your Lemon Pie can be as delightful as making it. Here are a few ideas on how to pair it with other dishes or occasions:

• Light Lunch: Serve slices of Lemon Pie as a refreshing end to a light lunch, alongside a salad or soup.
• Picnic Perfect: This pie is a great addition to any picnic basket, providing a sweet and tangy finish to your outdoor meal.
• Summer Gatherings: It’s perfect for summer barbecues or family reunions, where its bright flavors shine.
• Festive Occasions: Use it as a light dessert for holiday dinners, offering a refreshing contrast to heavier dishes.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. They’ll keep well for a few days.
• Seasonal Pairing: The Lemon Pie pairs wonderfully with fresh fruits like strawberries or blueberries, enhancing its naturally sweet and tart profile.

FAQ

Conclusion

The Lemon Pie is a delightful dessert that brings joy and happiness to any table. Its perfect balance of tartness and creaminess makes it a standout treat that’s hard to resist. I encourage you to try making this pie for yourself and see how it can lift your spirits and brighten your days. Whether for a special occasion or just as a sweet treat for yourself, this Lemon Pie is sure to impress!

Lemon Pie

The ultimate summer dessert, this Lemon Pie is a creamy and tangy delight that will have you coming back for seconds! With its crunchy graham cracker crust and luscious lemon filling, it's an easy weeknight treat that impresses. Make it tonight and let the flavors shine!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Oven
• Mixing Bowl

Ingredients

  

• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter melted
• ⅓ cup sugar
• 2 14 ounces Eagle Brand sweetened condensed milk (about 2 3/4 cup)
• 3 egg yolks
• ⅔ cup lemon juice
• 1 dash salt
• 1 cup heavy cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350 degrees F. It’s important to have the oven at the right temperature so that the pie bakes evenly.
• For the crust: Spray a pie dish with non-stick spray to ensure your pie comes out easily. In a mixing bowl, combine crushed graham crackers, butter, and sugar. Mix well until the crumbs are evenly coated.
• Press the graham cracker mixture firmly into the bottom and up the sides of the prepared pie plate. Make sure it’s even and compact. Bake in the preheated oven for about 8 minutes until it's lightly golden.
• While the crust is baking, prepare the pie filling. In a large mixing bowl, use an electric or stand mixer to combine the sweetened condensed milk, egg yolks, lemon juice, and salt. Beat on medium speed for about 4 to 5 minutes, or until the mixture is smooth and slightly thickened.
• Once the crust is ready, carefully pour the filling into the baked pie shell. Return it to the oven and bake for an additional 10 minutes. You should start to see little bubbles surfacing, which means it's cooking perfectly.
• If the crust begins to brown too much, cover it with a bit of foil to prevent burning. This will help the filling cook without overcooking the crust.
• After baking, remove the pie from the oven and let it chill in the refrigerator for at least an hour. This cooling time allows the filling to set.
• As the pie cools, prepare the whipped cream. In a mixing bowl, combine heavy cream, powdered sugar, and vanilla. Whip the mixture until fluffy and stiff peaks begin to form.
• Once the pie is completely cool, top it generously with the whipped cream. You can either spread it over the top or pipe it for a more decorative look.
• For the finishing touch, garnish your Lemon Pie with fresh lemon slices and a sprinkle of lemon zest to enhance its visual appeal!

Notes

• Storage: Store any leftover pie in the refrigerator, covered, for up to three days. The flavors only get better!
• Freezing: You can freeze the pie before adding the whipped cream. Wrap it tightly in plastic wrap and foil for up to two months.
• Serving Temperature: The Lemon Pie tastes best when served chilled. It enhances the refreshing lemon flavor.
• Variations: Experiment with different toppings! Try adding fresh berries or a drizzle of fruit sauce for a twist.
• Serving Size: Each slice is satisfying; cut it into smaller pieces if serving a crowd.

Keyword Classic Lemon Pie, Easy Lemon Pie, Homemade Lemon Pie, Lemon Pie Recipe