Lemon Pie is a classic dessert known for its tantalizing balance of tangy lemon flavor and sweet, creamy textures. The journey to create this flavorful pie begins by preheating the oven to 350°F (175°C). The crust forms the foundation, blending 1 1/2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and a touch of granulated sugar for sweetness. This mixture is pressed into a 9-inch pie dish, providing a sturdy yet crumbly base that bakes to perfection in just 10 minutes.
The heart of the Lemon Pie lies in its filling, a luscious blend of sweetened condensed milk, fresh lemon juice, zest, egg yolks, and a hint of vanilla, creating a smooth, citrus-infused custard. This vibrant filling is poured into the cooled crust and baked until just set, capturing the essence of lemon without being overwhelmingly sour. The pie is then allowed to cool and is refrigerated to achieve the ideal consistency, ensuring every bite is both refreshing and satisfying.
A crowning layer of freshly whipped cream, lightly sweetened with powdered sugar, adds a touch of luxury and balances the tartness from the lemon. For an extra flourish, the pie can be garnished with thin lemon slices and mint leaves, creating a visually appealing presentation.
Lemon Pie is not only beloved for its flavor but also for its versatile charm—perfect for warm summer days or as a bright note during winter. Each slice promises a delightful combination of creamy filling, crisp crust, and airy topping, making it a timeless favorite for dessert enthusiasts.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup heavy cream
2 tbsp powdered sugar
Lemon slices for garnish (optional)
Fresh mint leaves for garnish (optional)
Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Mix until well combined.
3. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly.
5. In a large mixing bowl, whisk together 1 can of sweetened condensed milk, 4 large egg yolks, 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract until smooth and well combined.
6. Pour the lemon filling into the cooled crust.
7. Bake the pie in the oven for 15 minutes, or until the filling is set. Remove from the oven and let it cool to room temperature.
8. Once the pie has cooled, refrigerate it for at least 2 hours to set.
9. In a separate mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
10. Spread the whipped cream evenly over the chilled lemon pie.
11. Garnish with lemon slices and fresh mint leaves, if desired.
12. Serve and enjoy!