Creamy Lemon Pie
Experience the perfect balance of bright citrus and luscious creaminess with this irresistible Creamy Lemon Pie. Featuring a golden, buttery graham cracker crust and a velvety lemon filling made with freshly squeezed lemon juice and fragrant lemon zest, this pie sings with fresh, vibrant flavors. Topped with fluffy homemade whipped cream, delicately sweetened with powdered sugar and a touch of vanilla, it’s the ultimate dessert for any occasion. With just 25 minutes of prep time and simple, pantry-friendly ingredients like sweetened condensed milk and egg yolks, this easy-to-make pie is as elegant as it is satisfying. Serve it chilled for a refreshing finish to your meal, and don’t forget a sprinkling of extra lemon zest for a zesty pop of color and flavor! Perfect for spring celebrations, summer gatherings, or whenever a craving for citrusy sweetness strikes.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 14 ounces sweetened condensed milk
- 3 egg yolks
- 0.5 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Pour the lemon filling into the partially cooled crust, spreading it evenly.
Bake the pie for 12-15 minutes, or until the filling is set but slightly jiggly in the center. Remove from the oven and let cool to room temperature.
Once the pie has cooled, refrigerate it for at least 4 hours or overnight to allow the flavors to meld.
Just before serving, prepare the whipped cream topping by beating heavy whipping cream, powdered sugar, and vanilla extract together in a chilled bowl until soft peaks form.
Spread or pipe the whipped cream over the chilled lemon pie and garnish with additional lemon zest, if desired.
Slice and serve cold. Enjoy your creamy lemon pie!
Nutrition Facts
Calories |
3669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 368.1 g | 134% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 264.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1327 mg | 102% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
