Pucker Up Lemon Crunch Pie
Get ready to tantalize your taste buds with the zesty magic of Pucker Up Lemon Crunch Pie—a dessert that’s as bold as it is indulgent! This creamy lemon pie features a buttery graham cracker crust, a luscious filling of sweetened condensed milk, egg yolks, and freshly squeezed lemon juice, and a show-stopping caramelized sugar crunch on top. The contrasting textures of silky citrus filling and the toasty, golden crust make each bite irresistible. Perfect for spring gatherings, summer barbecues, or anytime you crave a burst of tangy sweetness, this pie is finished with an optional garnish of crushed graham crackers and nuts for added flair. With its vibrant flavor and elegant presentation, this lemon pie is easy to make and impossible to resist!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 1 14-ounce can sweetened condensed milk
- 4 egg yolks
- 0.75 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons granulated sugar (for topping)
- 0.25 cup crushed graham crackers and nuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Use the bottom of a glass or measuring cup to firmly pack it down.
Bake the crust for 8 minutes, then remove it from the oven and let it cool while preparing the filling.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
Pour the lemon filling into the cooled crust and spread it evenly with a spatula.
Bake the pie for 15-17 minutes, or until the center is just set and jiggles slightly when shaken. Remove it from the oven and allow it to cool to room temperature.
Sprinkle 3 tablespoons of granulated sugar evenly over the surface of the pie. Using a kitchen torch, caramelize the sugar until it forms a golden crunchy topping. If you do not have a torch, broil the pie in the oven for 2-3 minutes, watching carefully to avoid burning.
Let the pie cool completely, then refrigerate for at least 2 hours or until thoroughly chilled.
Before serving, garnish with crushed graham crackers and nuts if desired. Slice, serve, and pucker up!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 43.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 245 mg | 5% | |
*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.
