Description
This classic Lemon Pie with a honey graham cracker crust offers a delightful balance of tart lemon filling and a sweet, buttery crust. Finished with a light, vanilla-scented whipped cream topping and fresh lemon garnish, it’s a refreshing dessert perfect for any occasion.
Ingredients
For the Graham Cracker Crust
- 1 ½ cups crushed honey graham cracker crumbs
- 1/3 cup granulated sugar
- Pinch of kosher salt
- 6 tablespoons unsalted butter, melted
For the Lemon Filling
- 3 cups sweetened condensed milk
- 3 large egg yolks
- 2/3 cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons fresh lemon zest
- Pinch of kosher salt
For the Whipped Cream Topping
- 1 cup heavy cream
- 2-3 tablespoons granulated sugar (depending on desired sweetness)
- 1 teaspoon vanilla extract
- Fresh lemon slices and fresh lemon zest for garnish
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Lightly grease a 9-inch pie plate with nonstick spray and set it aside.
- Mix Crust Ingredients: In a medium bowl, combine the crushed graham crackers, ⅓ cup sugar, and a pinch of kosher salt.
- Add Butter: Stir in the melted unsalted butter until the mixture is evenly combined.
- Form the Crust: Press the graham cracker mixture firmly onto the bottom and up the sides of the prepared pie plate to create an even crust layer.
- Bake the Crust: Bake in the preheated oven for about 8 minutes or until the crust is set. Remove and let cool slightly.
- Make the Lemon Filling: Using a stand mixer fitted with a paddle attachment, beat together the sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and a pinch of salt on medium speed for 3-4 minutes until smooth and creamy.
- Fill the Pie: Pour the lemon filling mixture into the pre-baked graham cracker crust, spreading it evenly.
- Bake the Pie: Return the pie to the oven and bake for about 10 minutes, until the center is just set.
- Cool: Place the pie on a wire cooling rack and cool to room temperature, approximately 30 minutes.
- Chill: Refrigerate the pie for at least 1 hour to allow it to fully set, though it can be chilled up to 3 days in advance.
- Prepare Whipped Cream: Just before serving, in a medium bowl, beat the heavy cream, 2-3 tablespoons sugar, and vanilla extract on high speed until soft peaks form.
- Top the Pie: Spread the whipped cream in the center of the pie, leaving a border of lemon filling visible around the edges.
- Garnish and Serve: Decorate with fresh lemon slices and lemon zest for a zesty, bright finish.
Notes
- For best flavor, use freshly squeezed lemon juice and zest from unwaxed lemons.
- Be careful not to overbeat the egg yolks and condensed milk mixture to avoid curdling.
- The pie can be assembled and chilled up to three days ahead of serving.
- Adjust the sugar in the whipped cream to suit your sweetness preference.
- Store any leftover pie covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
