Easy Lemon Pie

By Emily Russo, MS, RD, CDN

Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone's day!
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Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone’s day!

Don’t get me wrong, we love chocolate in all its glory. But some members of my family are sensitive to caffeine, so much so that they have a strict “no chocolate” rule, even as a garnish, after about 3pm.

So, for family gatherings in the evenings, I’m usually on the hunt for a great non-chocolate dessert. 

In the summer, fresh fruit typically pulls me towards strawberry parfaits and blueberry crisps. In the fall, apples and pears make their way into the line-up.

In the winter, sugar cookies reign supreme. But in early spring, I want something fresh and bright with a cheerful nod to the changing season.

I turn to lemon. And something easy.

Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone's day!

This pie is simply delicious and fits both criteria. I’ve made it the no-frills way with great results, by simply pouring the filling into a pre-baked graham cracker pie crust.

But if you have an extra 20 minutes, try this homemade Graham Cracker Crust. It provides the perfect sweetness and crunchiness to complement the creamy filling.


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	        <div class="blog-mile6-recipe-title" itemprop="name">Classic Wedge Salad</div><div class="timings-wrapper"><div class="blog-mile6-recipe-summary recipe-timing"><strong>Total Time:</strong> <span itemprop="totalTime" content="PT15M">15 minutes </span></div></div><div class="blog-mile6-recipe-summary recipe-yield"><strong>Yield:</strong> <span itemprop="recipeYield">4-8 servings (recipe easy to scale as needed)</span></div>
	        <div class="blog-mile6-recipe-summary" itemprop="description">Beyond its crisp crunch and great flavor, the beauty of this salad recipe rests in its endless flexibility. The portion size is easy to adjust based on how thickly you cut the wedges, and you can add more or less toppings to taste. Easy to make for one or two people, and a wedge salad platter is a guaranteed hit when entertaining.</div>

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	<div class="blog-mile6-subheader">Ingredients </div><div class="blog-mile6-ingredients"><div class="blog-mile6-ingredient-item" mile6item=""><ul style="font-weight: 400;">
<li itemprop="recipeIngredient">1 large head iceberg lettuce (<strong>Tip</strong>: should feel heavy for its size)</li>
<li itemprop="recipeIngredient"><a href="https://fountainavenuekitchen.com/classic-blue-cheese-dressing/" target="_blank" rel="noopener">Classic Blue Cheese Dressing</a> (may substitute <a href="https://fountainavenuekitchen.com/small-batch-ranch-dressing/" target="_blank" rel="noopener">Ranch Dressing</a>)</li>
<li itemprop="recipeIngredient">8 slices bacon, cooked and crumbled (LINK)</li>
<li itemprop="recipeIngredient">1½ cups cherry tomatoes, quartered (or 1½ cups diced vine-ripened tomatoes)</li>
<li itemprop="recipeIngredient">¼ cup minced red onion</li>
<li itemprop="recipeIngredient">½ cup (2 ounces) crumbled blue cheese</li>
<li itemprop="recipeIngredient"><strong>Optional</strong>: 2-3 hard boiled eggs, minced<strong>*</strong>; 1 avocado, diced; croutons; 1-2 tablespoons minced fresh chives; freshly ground black pepper</li>
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				<div class="blog-mile6-subheader">Instructions</div><div class="blog-mile6-methods" itemprop="recipeInstructions"><div class="blog-mile6-method-item" mile6item=""><p style="font-weight: 400;"><strong>Before you start: </strong>You can scale this recipe to serve one person or many, and feel free to add more or less toppings to taste. The recipe provides an excellent framework, but you may “eyeball” if preferred.</p>
<p style="font-weight: 400;"><strong>Prepare the lettuce: </strong>Remove the outer leaves of the lettuce, and then cut the head of lettuce into quarters. For smaller servings, slice the quarters in half again to form 8 wedges. Or slice the halves into thirds to form 6 wedges. Slice the end to remove the stem.</p>
<p style="font-weight: 400;"><strong>Plate and top the wedges:</strong> Place the wedges on individual plates (or on a large platter for a buffet) and drizzle with some of the blue cheese dressing – I start with about a tablespoon per wedge. Sprinkle the wedges with the crumbled bacon, tomatoes, onions, optional ingredients of choice, and finally the blue cheese crumbles. Season with black pepper, if desired, and serve with additional dressing on the side.</p>
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				<div class="blog-mile6-subheader">Notes</div><div class="blog-mile6-notes"><div class="blog-mile6-note-item" mile6item=""><p style="font-weight: 400;"><strong>*</strong>I like to mince the eggs (putting them through an <a href="https://www.amazon.com/Yuzxaun-Stainless-Aluminium-Dishwasher-Strawberry/dp/B096XYPGY5/ref=sxin_15_pa_sp_search_thematic_sspa?content-id=amzn1.sym.4dc3d3f0-ccc1-4471-85ca-232a9eff77d1%253Aamzn1.sym.4dc3d3f0-ccc1-4471-85ca-232a9eff77d1&amp;cv_ct_cx=egg%252Bslicers%252Bat%252Bamazon&amp;dib=eyJ2IjoiMSJ9.sxnlUvyLvRE-k_7RMyGZTqNKtVYe8VU5ZkscuK-4SKD0K7yN2rth39TZqz42XFMDhPxywqHHhDDfq9ZKfkHjOw.pyM0p07gR43vF4TgX9czJxeODIUmcewspjFJbAjuvHk&amp;dib_tag=se&amp;hvadid=647999748930&amp;hvdev=c&amp;hvlocphy=1025001&amp;hvnetw=g&amp;hvqmt=e&amp;hvrand=12229668554947022627&amp;hvtargid=kwd-1957645796082&amp;hydadcr=28545_14528980&amp;keywords=egg%252Bslicers%252Bat%252Bamazon&amp;pd_rd_i=B096XYPGY5&amp;pd_rd_r=67e24708-2073-44ce-8602-74dfa62a388e&amp;pd_rd_w=SMr5m&amp;pd_rd_wg=oaW6u&amp;pf_rd_p=4dc3d3f0-ccc1-4471-85ca-232a9eff77d1&amp;pf_rd_r=902M9DJHXY65RMFCRRMP&amp;qid=1712858840&amp;sbo=RZvfv%252F%252FHxDF%252BO5021pAnSA%253D%253D&amp;sr=1-1-22b99f6c-9d79-4634-962b-718698cdc411-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9zZWFyY2hfdGhlbWF0aWM&amp;th=1&_encoding=UTF8&tag=annfulton-20&linkCode=ur2&linkId=b0800fed2653d16c6a603802c47cad50&camp=1789&creative=9325" target="_blank" rel="noopener">egg slicer</a> three times, rotating the egg each time, makes an even mince really easy), but you can chop them or cut into wedges as preferred.</p>
<p style="font-weight: 400;"><strong>Adjusting the servings</strong>: The recipe specifies 4 or 8 servings, but you could cut the lettuce in half, and then cut each half into thirds for 6 servings – or make whatever number you need. You may also adjust the toppings, adding more or less of any of them, according to preference.</p>
<p style="font-weight: 400;"><strong>Make it a complete meal</strong>: Add a protein like steak, chicken, salmon, or shrimp.</p>
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The perfect graham cracker crust.

I also really like Ann’s Almond Flour Pie Crust, which she has had on the site for years. It was originally developed as gluten-free alternative to pudding-based or ice cream-based pies, and its nutty flavor pairs equally well with the creamy lemon pie filling.

The crumb is a bit softer than the traditional graham cracker crust, so if you are looking for that texture in a gluten-free alternative, this Gluten-Free Graham Cracker Crust will work nicely. 

Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone's day!

Prefer individual or handheld servings? Use any of the crust options above to make a handheld version. These Mini Lemon Pies are an adorable way to adorn a dessert table.

These cool, creamy, and tart mini pies are the perfect hand-held dessert for gatherings, and can be made with a few key ingredients in advance!

Toppings can vary infinitely based on your preference, but may include this Homemade Whipped Cream, a lemon twist or zest, crushed or crumbled almonds, sprinkled crust crumbs, sliced strawberries, Blueberry Sauce, or jam. 

Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone's day!
Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust (easily adapted to gluten-free!) in this easy-to-make pie that will brighten anyone's day!

The next time life gives you lemons….make lemon pie!

Easy Lemon Pie
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes +cooling time
Yield: 8 slices
Fresh, cool, and creamy lemon filling balances perfectly with a graham cracker crust in this easy-to-make pie that will brighten anyone's day! Shave off 15 minutes by using a store-bought crust, though the homemade version provides a true star pairing here.
Ingredients:
Instructions:

1.Preheat the oven to 350℉.
2. In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
3. When crust comes out of the oven (no need to cool), pour all of the filling into the crust. Or pour filling into pre-made crust.
4. Bake for 20 minutes or until set. The pie can wiggle a little but should be fully set.
5. Allow to cool (about an hour), and then move to the fridge to chill.
6. Before serving, top with whipped cream and optional garnishes of choice.

Notes

Both 9- and 10-inch pie plates will work in this recipe (same goes for the store-bought crusts). For the 9-inch, the filling will be quite high but fits. With a 10-inch there will be more exposed crust showing at the top. The graham cracker crusts are going to be more substantial and offer a crisp and sweet contrast to the filling. The almond crust is nuttier, and will have a softer, thinner feel. Both are great, so feel free to choose whichever crust option speaks to you!

*The average lemon yields 3 tablespoons juice, but this will vary depending on size and freshness of lemon as well as how it is juiced. A lime yields 2 tablespoons juice with the same caveats. I find it easier to de-seed the lemons before squeezing, even with a citrus squeezer.

 

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    1. Emily Post author

      Thanks Mary, just noticed this and will fix immediately. It’s 350 degrees Fahrenheit. Appreciate you reaching out!

      Reply