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Lemon Pie

This Easy Lemon Pie is the perfect balance of sweet and tangy with a smooth, creamy filling and a buttery graham cracker crust. Made with fresh lemon juice and simple ingredients, this is one of the best lemon desserts for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Lemon Pie Filling:
  • 1 can sweetened condensed milk 14 oz
  • 4 large egg yolks
  • ½ cup lemon juice fresh, about 3-4 lemons
  • 1 tbsp lemon zest
For the Whipped Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press into a 9-inch pie dish and bake for 8-10 minutes. Let cool.
Make the Filling
  1. Whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
  2. Pour into the cooled crust and bake for 15 minutes, until set but slightly jiggly in the center.
Chill the Pie
  1. Cool at room temperature, then refrigerate for at least 3 hours (overnight is best).
Prepare Whipped Topping
  1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Spread or pipe over the chilled pie.
Serve & Enjoy!
  1. Garnish with extra lemon zest or slices. Slice and serve!

Notes

  • Use fresh lemons for the best flavor.
  • Chill the pie well for the creamiest texture.
  • Make ahead! This pie tastes even better the next day.