Creamy Lemon Pie

When summer’s heat calls for a light and refreshing dessert, this Creamy Lemon Pie is the answer. With its luscious lemon flavor and unique almond graham cracker crust, this pie is a delightful twist on traditional citrus desserts. Made with just 7 simple ingredients, it’s a testament to the beauty of simplicity in baking. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe is sure to impress.

Why You’ll Love This Creamy Lemon Pie

1. Effortless Elegance: With only 7 ingredients and no mixer required, this pie is as easy to make as it is elegant.
2. Refreshing Lemon Flavor: Similar to lemon crinkle cookies, the filling is tangy and smooth, striking the perfect balance with the sweet crust.
3. Toasty Almond Crust: A delightful variation of the classic graham cracker crust, the addition of almonds adds a depth of flavor and a hint of saltiness.

Ingredients and Substitutions

• For the Crust: Graham crackers, whole salty almonds, sugar, and butter.
• For the Filling: Sweetened condensed milk, egg yolks, and fresh lemon juice.
• Toppings: Whipped cream, almonds, lemon slices, or lemon zest for garnish.

How to Make Creamy Lemon Pie

1. Prepare the Almond Graham Cracker Crust: Process the almonds and graham crackers, then mix with sugar and butter. Pre-bake the crust for 8 minutes.
2. Mix the Filling: Combine sweetened condensed milk, egg yolks, and lemon juice. Pour into the warm crust.
3. Bake and Chill: Bake until set, then cool and chill in the refrigerator. For best results, chill overnight.

Tips for the Perfect Lemon Pie

• Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
• Chilling Time: Allow ample time for the pie to chill, ensuring the filling sets properly and flavors meld together.
• Garnish Creatively: Experiment with different garnishes like whipped cream, almonds, or fresh lemon slices to add a decorative touch.

Serving Suggestions

• Enjoy this pie as a standalone dessert, or pair it with a light coffee or tea.
• Serve chilled for a refreshing end to a summer meal.

Storing Your Lemon Pie

• Store the pie in the refrigerator, covered, for up to 3-4 days. The flavor and texture will remain fresh and vibrant.

Creamy Lemon Pie

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"Indulge in the luscious delight of Creamy Lemon Pie—an easy and refreshing dessert with a smooth lemon filling in a buttery crust. Irresistibly delicious!"

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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For Graham Cracker Almond Crust:

• 1/2 cup 62g Salted Almonds (I used roasted)
• 5 Tablespoons 71g Unsalted Butter, melted
• 2 Tablespoons 25g Granulated Sugar
• 11 Full-Sheet Graham Crackers about 160g

For Filling + Topping:

• 4 Large Egg Yolks
• Garnish: Lemon Zest Lemon Slices, Almonds, Whipped Cream, or Meringue Topping
• 2 14-ounce Cans Full-Fat Sweetened Condensed Milk
• 3/4 cup 180ml Fresh Lemon Juice (about 4 lemons)

Equipment

• Food Processor
• 9-inch Pie Dish

Method

 

1. Preheat the oven to 350°F (177°C).
2. Prepare the crust: Use a food processor to pulse graham crackers and almonds into crumbs. Transfer to a medium bowl, add sugar, and stir. Incorporate melted butter and stir until the mixture is thick, coarse, and sandy. Pour into an ungreased 9-inch pie dish. Gently pat the crumbs into the bottom and up the sides to form a compact crust. Avoid packing down too hard. Optionally, use a small flat-bottomed measuring cup to assist in pressing down the crust. Pre-bake for 8 minutes.
3. Make the filling: Whisk together sweetened condensed milk, lemon juice, and egg yolks. Pour into the warm crust.
4. Bake the pie for 19–21 minutes or until it is only slightly jiggly in the center, aiming for a mostly set consistency. Remove from the oven and let it cool completely on a wire rack.
5. Once cooled, cover and chill for at least 1 hour (up to 3 days) before serving.
6. Garnish the pie as desired.
7. Store any leftovers in the refrigerator for up to 1 week.

Notes

For advanced preparation, you have a few options:

Crust: You can make and pre-bake the crust up to 2–3 days ahead. Cover it securely and store at room temperature.

Filling: Alternatively, you can mix up the filling up to 2–3 days in advance. Cover it and refrigerate. When you're ready to proceed, assemble and bake.

Freezing: This dish freezes well for up to 3 months. Freeze the prepared components, and when needed, thaw them overnight in the refrigerator before continuing with the baking process.

These make-ahead instructions provide flexibility in planning and ensure a convenient and timely preparation when you're ready to enjoy the dish.

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