Creamy Lemon Pie
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Equipment
- Food processor
- Glass mixing bowls
- 9-inch pie dish
- whisk
- Cooling Rack
Ingredients
Graham Cracker Almond Crust
- 11 full sheets 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 full-fat 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
Making the Pie
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined.
- 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 or until only slightly jiggly in the center. Allow to cool completely on a wire rack. Cover and chill for at least 1 hour before serving.
- 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. Cover and store at room temperature. You can mix up the filling up to 2–3 days in advance. Freezes well up to 3 months; thaw overnight in the refrigerator.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 10mgCalcium: 80mgIron: 1mg
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