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!
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.