Creamy Lemon Pie
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Equipment
- Oven
- food processor
- medium bowl
- 9-inch pie dish
- wire rack
Ingredients
Graham Cracker Almond Crust
- 11 full-sheet graham crackers about 160g
- ½ cup salted almonds (I used roasted, 62g)
- 2 Tablespoons granulated sugar 25g
- 5 Tablespoons unsalted butter melted, 71g
Filling + Topping
- 2 cans sweetened condensed milk (14-ounce each)
- ¾ cup fresh lemon juice (about 4 lemons, 180ml)
- 4 large egg yolks *
Instructions
Preparation
- Preheat oven to 350°F (177°C).
- Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19–21 minutes or until only slightly jiggly in the center. Remove from the oven and allow to cool completely on a wire rack.
- Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
Notes
You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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