Description

This classic Lemon Pie recipe features a buttery Graham cracker crust filled with a tangy and creamy lemon custard, topped with fluffy homemade whipped cream. Perfectly balanced with sweetened condensed milk and fresh lemon juice and zest, it’s a refreshing dessert that sets beautifully after chilling. Ideal for gatherings or a delightful treat any time.

Ingredients

Graham Cracker Crust

1½ cups Graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Pie Filling

28 ounces sweetened condensed milk
4 egg yolks
4 lemons (zest and juice)
½ teaspoon vanilla extract

Whipped Cream Topping

1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract
lemon zest, for garnish

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Instructions

Prepare Graham cracker crust: Preheat your oven to 350°F (175°C). Using a food processor or blender, blitz the Graham crackers until fine crumbs form. Transfer crumbs to a mixing bowl and stir in granulated sugar and melted butter until the mixture is grainy with no large chunks remaining.
Form and bake crust: Pour the crumb mixture into a 9-inch cake pan. Press the crumbs with your hands and the back of a spoon to cover the base and sides evenly, avoiding pressing too hard. Bake the crust for 10 minutes, then remove and let it cool completely.
Make pie filling: In a food processor or with a handheld electric mixer, combine sweetened condensed milk, egg yolks, lemon zest, lemon juice, and vanilla extract. Beat for approximately 3 minutes until well combined and slightly thickened.
Fill and bake pie: Pour the lemon filling into the cooled crust. Bake for 20 minutes at the same oven temperature. Remove the pie and transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 3 hours, preferably overnight, to set the filling fully.
Prepare whipped cream topping: In a mixing bowl, whisk heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled pie.
Garnish and serve: Finely grate additional lemon zest over the whipped cream topping for decoration. Slice and serve chilled, enjoying a perfect balance of tart lemon and creamy sweetness.

Notes

You can substitute the Graham cracker crust with a traditional pie crust if preferred.
For a stronger lemon flavor, increase the amount of lemon zest and juice slightly.
Make sure the pie is fully chilled before serving to achieve the best texture.
Leftovers should be stored covered in the refrigerator and consumed within 3 days for optimal freshness.
Using fresh lemons is key to achieving a vibrant, fresh citrus flavor.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American