Creamy Lemon Pie
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Equipment
- Food processor
- 9-inch pie dish
- whisk
- Cooling Rack
Ingredients
Graham Cracker Almond Crust
- 11 full-sheet graham crackers (about 160g)
- ½ cup salted almonds (I used roasted, 62g)
- 2 Tablespoons granulated sugar (25g)
- 5 Tablespoons unsalted butter (melted, 71g)
Filling + Topping
- 2 cans sweetened condensed milk (14-ounce each)
- ¾ cup fresh lemon juice (about 4 lemons, 180ml)
- 4 large egg yolks
- garnish lemon zest, lemon slices, almonds, whipped cream or meringue topping
Instructions
Preparation
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. Pour the mixture into an ungreased 9-inch pie dish and pat down.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19-21 minutes, until slightly jiggly in the center. Allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
Notes
You can prepare and pre-bake the crust up to 2-3 days in advance. The filling can also be made in advance and refrigerated. Freezes well for up to 3 months.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 450IUVitamin C: 5mgCalcium: 120mgIron: 1mg
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