creamy lemon pie

Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.

Creamy Lemon Pie

graham crackers

(62 grams) salted almonds (I used roasted)

sugar

Tablespoons (72 grams) unsalted butter, melted

(14 ounce weight) cans full-fat sweetened condensed milk

3/4 cup (180 milliliters) fresh lemon juice (about 4 lemons)

lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Make the crust

 Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.

Make the filling

 Whisk the sweetened condensed milk, lemon juice, and egg yolks together&#8211; or use an electric mixer. Pour into warm crust.

Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.

Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

I made this pie with my granddaughter and it was amazing.  I even liked it and don't like anything tart.  But this recipe has just enough tart and sweet so it's really balanced.  Delicious!

I Love this recipe, My wife doesn't really like cake but I make this for her Birthday (tomorrow) every year since we met! She gets so excited and raves to everyone about it.

Hi Sally!
Lemon pie is my favorite so thank you so much for this easy but tasty recipe! I am thinking to make it for my birthday on the 29th of December.
Great blog!

Hi Sally, another brilliant recipe, I wanted to ask, if I were making a shortcrust pie shell would I be best using a static oven or a fan oven? Thank you in advance

Best wishes from Scotland, Uk

I tried the recipe because I like lemon and it sounded very easy. It was easy but was way to sweet and the flavor of the condensed milk overpowerd the lemon flavor. I think I will stick to regular lemon pies &amp; tarts.

https://www.youtube.com/watch?v=XVlAA04hxIc

Unbelievably creamy lemon pie with a toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.

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Creamy Lemon Pie | Sally's Baking Addiction

Unbelievably light and airy this Lemon Cream Pie is a lemon lovers dream. The buttery graham cracker crust serves as a base to a luscious lemon filling that has the perfect balance of sweet and tart.

Lemon Cream Pie

Graham Cracker Pie Crust * See Notes

Mascarpone cheese

heavy whipping cream

lemon juice *See Notes

lemon zest

sweetened condensed milk

yellow food coloring

vanilla extract

Lemon slices

mint leaves

If you choose to make a graham cracker crust allow it to cool completely before making the filling

In a stand up mixer with a wire whisk attachment start whipping the mascarpone cheese and powdered sugar  until it is creamy

Slowly add the cold whipping cream stopping to scrape down the sides when needed

Keep mixing on high until firm peaks form

Add the lemon juice , lemon zest and yellow food coloring . Mix it for a few minutes until everything is incorporated well and remove the bowl from the mixer

Add a half can of condensed milk and fold in with a rubber spatula , mix until it is incorporated

Poor filling into prepared and cooled graham cracker crust

Cover and chill overnight or at least 8 hours.

Once chilled prepare the whipped cream by beating the whipping cream, powdered sugar and vanilla with a wire whisk attachment until soft peaks form.

Pipe or spread whipped cream around the edges of the pie

Garnish with lemon  slices and mint leaves

Silky smooth and sweet-tart, this easy lemon pie is the perfect spring and summer dessert (or anytime you want to pretend it’s summery!).  

Lemon Pie

graham cracker crumbs

butter

(14 ounce) cans full-fat sweetened condensed milk

lemon juice (about 4 lemons)

lemon

garnish: cream, lemon slices, raspberries

Preheat oven to 350 °F.

Prepare graham cracker crust according to instructions.  Remove from...

Prepare graham cracker crust according to instructions.  Remove from oven and let cool briefly while making lemon pie filling.

In a large bowl, whisk together the sweetened...

In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined.  Pour into graham cracker crust.

Bake the pie for 18-20 minutes, until pie...

Bake the pie for 18-20 minutes, until pie is set along the edges and slightly jiggly in the center.  Remove from oven and cool to room temperature, then transfer to refrigerator and chill for 1 hour, up to a week.

Top with desired garnish: freshly whipped cream, additional...

Top with desired garnish: freshly whipped cream, additional lemon slices, and raspberries.

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