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Creamy lemon pie

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
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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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