Here’s a classic Lemon Pie recipe that’s sweet, tangy, and super refreshing. It has a smooth lemon filling and a buttery, flaky crust, making it the perfect dessert for any occasion.
Best Lemon Pie Recipe
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest (from the lemons you used for juice)
- 3 large egg yolks (reserve the egg whites for meringue, if desired)
- 1/4 teaspoon vanilla extract
For the meringue (optional):
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Instructions:
- Make the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture starts to come together.
- Press the crumb mixture into the bottom and sides of a 9-inch pie pan, creating an even layer.
- Bake the crust for 8-10 minutes, until golden brown and firm. Remove from the oven and set aside to cool.
- Prepare the filling:
- In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and vanilla extract until smooth.
- Pour the lemon filling into the cooled graham cracker crust.
- Make the meringue (optional):
- In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form (this takes about 2-3 minutes).
- Gradually add the sugar while continuing to beat until stiff peaks form (another 2-3 minutes). The meringue should be glossy and hold its shape.
- Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust to prevent shrinking during baking.
- Bake the pie:
- If you made the meringue, return the pie to the oven and bake for 10-12 minutes, or until the meringue is golden brown.
- If you’re not using meringue, simply bake the pie for 15-20 minutes, just until the filling is set and firm.
- Cool and chill:
- Let the pie cool to room temperature before transferring it to the refrigerator.
- Chill for at least 3 hours or overnight to allow the filling to firm up and fully set.
- Serve:
- Once chilled, slice and serve your delicious lemon pie. You can garnish with extra lemon zest or whipped cream for a nice touch.
Tips:
- For a smoother filling: You can strain the lemon juice before adding it to the filling to remove pulp or seeds.
- No meringue: If you prefer, you can skip the meringue and just serve the pie with whipped cream on top for an easier version.
- Storage: The pie will keep in the refrigerator for about 3-4 days, but it’s best enjoyed fresh.
This Lemon Pie has the perfect balance of sweet and tangy flavors, with a creamy filling and a buttery crust. It’s a timeless classic that everyone will love! Enjoy!