Ethereal Lemon Pie
Brighten your dessert table with the exquisite Ethereal Lemon Pie, a show-stopping treat that combines zesty citrus flavor with an irresistibly creamy texture. Boasting a buttery graham cracker crust, this pie is filled with a velvety lemon custard made from freshly squeezed lemon juice and a hint of zest, delivering the perfect balance of tangy and sweet. Topped with billowy clouds of homemade whipped cream, lightly sweetened and kissed with vanilla, this pie truly lives up to its name. Quick to prepare with just 25 minutes of hands-on time and requiring only common pantry staples, it’s an effortless yet elegant dessert centerpiece. Whether served as a refreshing summertime treat or a year-round indulgence, this chilled lemon pie is bound to captivate your taste buds and your guests alike. Keywords: lemon pie recipe, graham cracker crust, tangy lemon dessert, whipped cream topping, no-fuss pie recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 4 large Egg yolks
- 0.5 cups Freshly squeezed lemon juice
- 1 tablespoons Lemon zest
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish to create an even crust. Use the bottom of a measuring cup to press it down tightly.
Bake the crust for 8-10 minutes, or until lightly golden and set. Remove from the oven and allow it to cool completely.
In a large mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth and glossy.
Add the freshly squeezed lemon juice and lemon zest to the mixture, whisking until fully incorporated. The filling will thicken slightly as you mix.
Pour the lemon filling into the prepared crust, spreading it evenly with a spatula.
Bake the pie for 10-12 minutes, or until the filling is just set and the center has a slight jiggle when shaken gently.
Remove the pie from the oven and let it cool to room temperature. Then transfer it to the refrigerator to chill completely, at least 4 hours or overnight.
In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to whip the cream until soft peaks form.
Spread or pipe the whipped cream over the chilled lemon pie, creating decorative swirls or peaks as desired.
Optional: Garnish with additional lemon zest or thin lemon slices for an elegant touch.
Slice and serve the Ethereal Lemon Pie chilled. Enjoy!
Nutrition Facts
Calories |
3405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 433.5 g | 158% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 328.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1356 mg | 104% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1985 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.
