Depression Lemon Pie
Experience a slice of nostalgia with Depression Lemon Pie, an irresistibly tangy and creamy dessert born from the resourceful cooking of the 1930s. This budget-friendly recipe combines a buttery graham cracker crust with a luscious lemon filling made from pantry staples like sweetened condensed milk and cornstarch, ensuring indulgence without breaking the bank. Freshly squeezed lemon juice and zest provide a bright, citrusy punch, perfectly balanced by the smooth, velvety texture of the custard. Whether topped with billowy whipped cream, golden meringue, or enjoyed as is, this pie is a tribute to simple, comforting flavors. Ready in under an hour and easy to prepare, Depression Lemon Pie is a timeless treat perfect for any occasion.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.25 cups unsalted butter, melted
- 14 ounces canned sweetened condensed milk
- 0.5 cups water
- 5 tablespoons cornstarch
- 0.5 cups sugar
- 0.25 teaspoons salt
- 0.5 cups lemon juice, freshly squeezed
- 1 teaspoons lemon zest
- 2 large egg yolks
- 1 cups whipped topping or meringue (optional)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of sugar.
Stir in the melted butter until the mixture resembles damp sand.
Press the crumb mixture into a 9-inch pie pan, evenly covering the bottom and up the sides.
Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
In a medium saucepan, whisk together the canned sweetened condensed milk, water, cornstarch, 1/2 cup of sugar, and salt over medium heat.
Cook while stirring continuously until the mixture thickens and begins to bubble, about 5–7 minutes.
Remove the saucepan from heat and slowly whisk in the lemon juice and lemon zest.
In a small bowl, beat the egg yolks. Gradually add a small amount of the hot lemon mixture to the egg yolks to temper them, then whisk the tempered yolks back into the saucepan with the lemon filling.
Return the saucepan to low heat and cook, stirring constantly, for another 2–3 minutes until the filling is smooth and thick.
Pour the lemon filling into the prepared graham cracker crust. Smooth out the top with a spatula.
If using meringue, prepare it now and spread it over the pie, ensuring it touches the crust edges to seal. Alternatively, skip this step if topping with whipped cream later.
Bake the pie in the preheated oven for 12–15 minutes, or until the meringue (if using) is golden brown.
Remove the pie from the oven and cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Top the pie with whipped topping or enjoy it plain.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 236.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 611 mg | 13% | |
*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.
