Description
A silky smooth and refreshing lemon pie with a buttery graham cracker crust and a perfectly balanced sweet and tangy citrus filling, topped with fluffy whipped cream.
Ingredients
Scale
- 1 pre made 9 inch graham cracker crust
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 120 milliliters)
- 1 tablespoon lemon zest
- 4 large egg yolks
- 1 cup whipped cream for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and slightly thickened.
- Place the graham cracker crust on a baking sheet for easy handling.
- Pour the lemon filling into the crust and smooth the top evenly.
- Bake for 15 minutes, until the center is set but still slightly jiggly.
- Remove from oven and cool at room temperature for 1 hour, then refrigerate for at least 3 hours until fully chilled.
- Top with whipped cream before slicing and serving.
Notes
- Use fresh lemon juice for the brightest flavor.
- Do not overbake to avoid cracks in the filling.
- Chill completely before slicing for clean cuts.
- Store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: creamy lemon pie, lemon dessert, easy citrus pie, homemade lemon pie, baked lemon pie