Creamy Lemon Pie
Delight in this Creamy Lemon Pie, a luscious dessert with a graham cracker almond crust and a tangy lemon filling.
Equipment
- Food Processor
- 9-inch pie dish
- Whisk
- Cooling Rack
Ingredients
Graham Cracker Almond Crust
- 11 full-sheets graham crackers
- ½ cup salted almonds (roasted)
- 2 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter (melted)
Filling + Topping
- 2 14-ounce cans sweetened condensed milk full-fat
- ¾ cup fresh lemon juice (about 4 lemons)
- 4 large egg yolks
- garnish lemon zest, lemon slices, almonds, whipped cream, or meringue topping
Instructions
Preparation
- Preheat oven to 350°F (177°C).
- Using a food processor, pulse the graham crackers and almonds together into crumbs. Stir in the sugar and add the melted butter until combined. Pour into an ungreased 9-inch pie dish and pat down to make a compact crust.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Whisk together the sweetened condensed milk, lemon juice, and egg yolks. Pour into the warm crust.
- Bake the pie for 19–21 minutes until slightly jiggly in the center. Let cool completely, then cover and chill for at least 1 hour before serving.
- Garnish as desired and store leftovers in the refrigerator for up to 1 week.
Notes
You can prepare and pre-bake the crust up to 2–3 days in advance. The filling can also be mixed ahead of time. This pie freezes well for up to 3 months.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!