🍋 Classic Lemon Pie
Ingredients:
For the crust (graham cracker or pastry):
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup sugar
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6 tbsp unsalted butter, melted
Optional: Use a pre-baked 9-inch pastry shell if preferred.
For the lemon filling:
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1 can (14 oz) sweetened condensed milk
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4 large egg yolks
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½ cup fresh lemon juice (about 3–4 lemons)
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1 tbsp lemon zest
Optional topping:
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Whipped cream or meringue
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Extra lemon zest for garnish
🥣 Instructions:
1. Make the Crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
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Press mixture evenly into a 9-inch pie dish (bottom and sides).
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Bake for 8–10 minutes, then cool slightly.
2. Make the Lemon Filling:
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In a bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until smooth.
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Pour into the cooled crust and spread evenly.
3. Bake the Pie:
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Bake for 15 minutes, just until the filling is set (it should jiggle slightly in the center).
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Cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
4. Top and Serve:
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Top with freshly whipped cream or a lightly browned meringue.
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Garnish with extra lemon zest or thin lemon slices.
🍽️ Tips:
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For a brighter flavor, use Meyer lemons if available.
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Want a meringue topping? Let me know and I’ll share a simple one that holds beautifully.
Would you like a no-bake version or a vegan option?