Light Lemon Pie
Brighten up your dessert table with this irresistible Light Lemon Pie—a refreshing blend of tangy citrus and creamy sweetness that’s perfect for any occasion. Featuring a buttery graham cracker crust, a luscious lemon-infused filling made with fresh juice and zest, and a fluffy whipped cream topping, this pie strikes the perfect balance between light and indulgent. Ready in just 20 minutes of prep time and finished with an optional garnish of vibrant lemon slices, this chilled dessert is easy to make yet impressively elegant. Whether you’re hosting a summer gathering or simply craving a zesty treat, this Light Lemon Pie is a must-try recipe that delivers big on flavor and simplicity. Keywords: Light Lemon Pie, lemon dessert, graham cracker crust, easy lemon pie recipe, tangy pie with whipped cream.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 1 14-ounce can Sweetened condensed milk
- 4 large Egg yolks
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar (for topping)
- 1 whole Fresh lemon slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly and evenly 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 completely.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth and creamy.
Pour the lemon filling into the cooled pie crust, spreading it evenly.
Bake the pie for 12-15 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the pie to cool at room temperature for 30 minutes, then place it in the refrigerator to chill for at least 2 hours or until fully set.
In a cold mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
Spread the whipped cream over the chilled pie, creating swirls with a spatula, or pipe it decoratively if desired.
For an optional garnish, slice a fresh lemon into thin rounds and arrange them on top of the whipped cream.
Serve chilled and enjoy your Light Lemon Pie!
Nutrition Facts
Calories |
3904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 419.1 g | 152% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 307.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1363 mg | 105% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2111 mg | 45% | |
*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.
