Scintillating Lemon Pie
Brighten your dessert table with the zesty charm of Scintillating Lemon Pie—an irresistibly creamy treat that's brimming with bold citrus flavor and a buttery graham cracker crust. This easy-to-make pie combines the tang of freshly squeezed lemon juice and fragrant lemon zest with the luscious richness of sweetened condensed milk and egg yolks, striking the perfect balance between tart and sweet. Baked to silky perfection and crowned with a cloud of homemade vanilla-whipped cream, this refreshing dessert comes together in just 45 minutes of active time and serves up to eight. Whether you’re hosting a summer soirée or craving a taste of sunshine in cooler months, this chilled lemon pie promises a burst of vibrant flavor in every bite. Perfect for citrus lovers and guaranteed to leave everyone raving, it’s a must-try!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 2 teaspoons Lemon zest
- 14 ounces Sweetened condensed milk
- 4 Egg yolks
- 0.75 cups Freshly squeezed lemon juice
- 1 cup Heavy cream (for topping)
- 2 tablespoons Powdered sugar (for topping)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and 1 teaspoon of lemon zest. Mix until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom and sides of a 9-inch pie pan. Use the bottom of a glass or a measuring cup to create an even layer.
Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove and set aside to cool.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and the remaining 1 teaspoon of lemon zest.
Pour the lemon filling into the cooled crust, spreading it evenly.
Bake the lemon pie in the oven for 15–18 minutes, or until the filling is set and slightly jiggly in the center.
Let the pie cool to room temperature, then refrigerate for at least 2–3 hours until fully chilled.
To make the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl using a hand or stand mixer until soft peaks form.
Spread or pipe the whipped cream over the chilled pie. Optionally, garnish with additional lemon zest or thin slices of lemon.
Serve chilled and enjoy your Scintillating Lemon Pie!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 40.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 252 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.
