Creamy Lemon Pie
If you need an easy dessert, you need to make this Creamy Lemon Pie. A buttery graham cracker crust filled with a creamy rich lemony filling, this lemon pie is so simple but delicious. It also only requires 8 simple ingredients that you probably already have in your kitchen!
Perfect for lemon lovers, this creamy lemon pie is bursting with citrus flavors! This pie tastes so fresh, rich, and creamy, making it the perfect dessert for any occasion. Similar in texture to key lime pie but with a bright fresh lemon flavor, you’ll love this lemon pie if you’re a fan of citrus!
If you love bright lemon flavors, you need to try my Lemon French Madeleines Cakes and my Lemon Bars Recipe! They are so delicious and you’ll definitely love them if you love citrus flavors!
Why You’ll Love This Lemon Pie
- Short ingredient list. You only need 8 simple ingredients to make this creamy lemon pie! You won’t believe that these basic ingredients can create such a delicious dessert.
- So creamy and rich! The filling for this lemon pie is so creamy thanks to the sweetened condensed milk and egg yolks.
- The perfect make ahead dessert. Since this lemon pie requires chilling, you can make this the night before it’s needed so in the morning, have a delicious dessert ready to go!
What You’ll Need
- Graham crackers — finely crushed
- Salt
- Granulated sugar
- Unsalted butter — melted
- Egg yolks
- Lemon zest
- Lemon juice
- Sweetened condensed milk
How to Make A Creamy Lemon Pie
- Prepare the oven and pan: Preheat the oven to 350F. Spray a pie plate with non-stick spray. Set aside.
- Make the graham cracker crust: In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. Firmly press the crumbs into the pan.
- Bake the crust: Bake for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
- Make the creamy lemon pie filling: In a medium bowl combine all of the ingredients with a hand mixer until fully combined. Pour the filling into the cooled pie crust.
- Bake the lemon pie: Place in the oven and bake for 18-20 minutes or until only the center of the pie is jiggly. Remove from the oven and allow to cool before placing in the fridge to chill completely.
Tips and Notes
- I recommend using fresh lemons for this creamy lemon pie to maximize the bright citrus flavors.
- Be sure to fully preheat your oven for the best results.
- To crush the graham crackers, you can run it through a food processor or crush it with a rolling pin in a Ziploc bag.
- If you don’t want to crush the graham crackers yourself, you can purchase it pre-crushed.
- The easiest way to separate egg yolks from egg whites is by cracking the egg and transferring the egg yolk back and forth between the two halves of the shells, letting the egg whites drip out into a bowl underneath.
- It will take several hours for the lemon pie to chill completely so I highly suggest making this the day before you need it.
- Be sure to zest the lemon before you juice them, It’s much easier doing it in that order.
FAQs
Physically, Meyer lemons are smaller than regular lemons so you’ll need more Meyers lemons to produce the same amount of lemon juice. However, Meyer lemons are less acidic and sweeter in taste than regular lemons. You’re welcome to use either but regular lemons are easier to find year round than Meyer lemons.
You can carefully use a vegetable peeler to get the lemon skin off and then cut it up finely with a knife.
This recipe requires sweetened condensed milk. Evaporated milk will not work. While the two are milk products, evaporated milk does not contain the same sugar content as condensed milk. Condensed milk helps make our filling rich and creamy as it contains 40 to 45 percent sugar.
You can definitely make this lemon pie ahead of time as it’ll still be good after 2 to 3 days in the fridge. Alternatively, you can make the crust and filling 2 to 3 days ahead of time and store it separately before assembling and baking.
You can freeze this lemon pie in slices or whole. Simply wrap it up tightly before storing in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight.
You can top your lemon pie with whatever you’d like! Try some whipped cream, fresh berries, crushed nuts, etc.
You can save the egg whites to add to your next omelette, meringue, pavlova, etc. You can also freeze egg whites and use it later if you don’t have any egg-white related recipes on the menu that week.
More Dessert Recipes You Might Like
I hope you enjoy all the recipes I share with you, including this delicious Creamy Lemon Pie recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Lemon Pie
If you need an easy dessert, you need to make this Creamy Lemon Pie. A buttery graham cracker crust filled with a creamy rich lemony filling, this lemon pie is so simple but delicious. It also only requires 8 simple ingredients that you probably already have in your kitchen!
Instructions
For the Crust:
-
Preheat the oven to 350F. Spray a pie plate with non-stick spray. Set aside.
-
In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
-
Firmly press the crumbs into the pan.
-
Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
For the Filling:
-
In a medium bowl combine all of the ingredients with a hand mixer until fully combined.
-
Pour the filling into the cooled pie crust.
-
Place in oven and bake for 18-20 minutes or until only the center of the pie is jiggly.
-
Remove from oven and allow to cool before placing in the fridge to chill completely.
Notes
- I recommend using fresh lemons for this creamy lemon pie to maximize the bright citrus flavors.
- Be sure to fully preheat your oven for the best results.
- To crush the graham crackers, you can run it through a food processor or crush it with a rolling pin in a Ziploc bag.
- If you don’t want to crush the graham crackers yourself, you can purchase it pre-crushed.
- The easiest way to separate egg yolks from egg whites is by cracking the egg and transferring the egg yolk back and forth between the two halves of the shells, letting the egg whites drip out into a bowl underneath.
- It will take several hours for the lemon pie to chill completely so I highly suggest making this the day before you need it.
- Be sure to zest the lemon before you juice them, It’s much easier doing it in that order.
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 267mg | Fiber: 1g | Sugar: 43g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 1mg
This article was originally published by cookinwithmima.com. Read the original article here.
