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Lemon Pie

A classic dessert featuring a creamy lemon filling and a sweet, crumbly graham cracker crust, perfect for summer gatherings.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.5 cup butter, melted
Filling Ingredients
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup fresh lemon juice Use fresh lemons for the best flavor.
  • 1 tbsp lemon zest
Topping
  • 1 cup heavy whipping cream Whip until stiff peaks form.
  • Extra lemon zest for garnish Optional

Method
 

Preparation
  1. Mix graham cracker crumbs with melted butter until combined.
  2. Press mixture firmly into a 9-inch pie dish to form the crust.
  3. In a bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thickened.
Assembly
  1. Pour lemon filling into the prepared crust and spread evenly.
  2. Whip heavy cream until stiff peaks form, then spread over the lemon filling.
  3. Garnish with extra lemon zest and refrigerate for at least 3 hours until set.
Serving
  1. Serve Lemon Pie slightly chilled. Optional: Add a dollop of whipped cream on top and a sprinkle of lemon zest.

Notes

Lemon Pie can be stored in the refrigerator for about 3 to 5 days. Use fresh lemons for the best flavor and be patient when whipping the cream for stiff peaks. For a firmer pie, let it chill longer in the refrigerator. You can customize by adding fruit toppings or using a different crust.