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Creamy Lemon Pie Recipe

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This creamy lemon pie features a buttery graham cracker and almond crust filled with a tangy and smooth lemon custard made from sweetened condensed milk, fresh lemon juice, and egg yolks. Baked to a slight jiggle in the center and chilled before serving, this pie offers a perfect balance of sweetness and citrus brightness, garnished optionally with lemon zest, slices, almonds, whipped cream, or meringue.

Ingredients

Crust

  • 11 full-sheet graham crackers (about 160g)
  • 1/2 cup (62g) salted roasted almonds
  • 2 tablespoons (25g) granulated sugar
  • 5 tablespoons (71g) unsalted butter, melted

Filling

  • 2 (14-ounce) cans full-fat sweetened condensed milk
  • 3/4 cup (180ml) fresh lemon juice (about 4 lemons)
  • 4 large egg yolks

Garnish (optional)

  • Lemon zest
  • Lemon slices
  • Almonds
  • Whipped cream
  • Meringue topping

Instructions

  1. Preheat oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust and filling.
  2. Make the crust: Use a food processor to pulse graham crackers and almonds into fine crumbs with some larger pieces of nuts remaining. Transfer the crumbs to a medium bowl, stir in sugar, then add melted butter and mix until the mixture is thick and sandy. Break up any large chunks. Pour into an ungreased 9-inch pie dish and pat the mixture evenly along the bottom and up the sides with medium pressure, ensuring the crust is compact but not packed too hard to avoid toughness. Use a small flat-bottom cup to smooth the base and a spoon to round the edges for structural integrity.
  3. Pre-bake crust: Bake the crust in the preheated oven for 8 minutes to set it. Remove the crust and keep the oven on.
  4. Make the filling: Whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until smooth and combined.
  5. Fill and bake pie: Pour the filling into the warm crust. Return the pie to the oven and bake for 19–21 minutes, or until the center is only slightly jiggly and mostly set.
  6. Cool and chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cool, cover the pie and refrigerate for at least 1 hour and up to 3 days to fully set and develop flavors.
  7. Garnish and serve: Before serving, garnish with lemon zest, slices, almonds, whipped cream, or meringue topping as desired. Store any leftovers in the refrigerator for up to 1 week.

Notes

  • Use medium pressure when pressing the crust to avoid it becoming too hard.
  • Rounding the edges of the crust with a spoon helps prevent it from falling apart.
  • The pie should be baked until just slightly jiggly in the center for perfect texture.
  • Chill the pie for at least one hour to fully set the filling.
  • Leftovers can be stored refrigerated for up to one week.
  • Toasting the almonds before pulsing enhances their flavor but is optional.
  • Using fresh lemon juice is key for bright, authentic lemon flavor.

Find it online: https://bitezly.com/creamy-lemon-pie-recipe/