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">Small Batch Pickled Vegetables</div><div class="timings-wrapper"><div class="blog-mile6-recipe-summary recipe-timing"><strong>Prep Time:</strong> <span itemprop="prepTime" content="PT15M">15 minutes </span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Cook Time:</strong> <span itemprop="cookTime" content="PT5M">5 minutes </span></div><div class="blog-mile6-recipe-summary recipe-timing"><strong>Total Time:</strong> <span itemprop="totalTime" content="PT20M">20 minutes </span></div></div><div class="blog-mile6-recipe-summary recipe-yield"><strong>Yield:</strong> <span itemprop="recipeYield">1 pint/2 cups (may easily double, triple, or more)</span></div>
	        <div class="blog-mile6-recipe-summary" itemprop="description">Quick Pickled Vegetables are easy to make with almost any vegetable, and the tangy, crisp bites will elevate salads, sandwiches, charcuterie boards, burgers, carnitas, tacos, burrito-type bowls, stir fries, and more. Great for everyday snacking too!</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>
<li itemprop="recipeIngredient">2 cups vegetables like carrots, radishes, pickling cucumbers, red onion, cauliflower, bell peppers, green beans, asparagus, beets, and/or red cabbage</li>
<li itemprop="recipeIngredient">½ cup (120ml) water</li>
<li itemprop="recipeIngredient">½ cup (120ml) white vinegar<strong>*</strong></li>
<li itemprop="recipeIngredient">1 teaspoon (5g) kosher or sea salt</li>
<li itemprop="recipeIngredient">1 teaspoon (4g) granulated sugar (could substitute honey)</li>
<li itemprop="recipeIngredient">¼ teaspoon black peppercorns</li>
<li itemprop="recipeIngredient">1 to 2 garlic cloves, peeled and left whole</li>
<li itemprop="recipeIngredient"><strong>Optional:</strong> 1 red chili pepper, split lengthwise (or jalapeño or serrano), a few sprigs of fresh dill, a bay leaf</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>Prepare the vegetables</strong>: Make sure they are clean and mostly dry. Slice radishes into coins and carrots into sticks or coins (for sticks make sure they are slightly shorter than the height of the jar; same with green beans and asparagus). Cucumbers can be cut into rounds or spears, cauliflower into bite-size florets, and thinly slice red onion and cabbage.</p>
<p style="font-weight: 400;">In a non-reactive small pot or saucepan, bring the water, vinegar, salt, and sugar to a boil, stirring occasionally. Remove from the heat as soon as the sugar and salt are dissolved.</p>
<p style="font-weight: 400;">Meanwhile, add the peppercorns, garlic, chile pepper, and herbs, if using, to a clean, pint-size jar—or divide among two 8-ounce jars. Add the raw vegetables, packing them close together, and then pour the hot liquid over to cover. (If you are short on brine, top off with a little water or a 50-50 mix of water and vinegar.)</p>
<p style="font-weight: 400;">Let cool to room temperature, and then cover and refrigerate.</p>
<p style="font-weight: 400;"><strong>Storage:</strong> The vegetables will be ready to eat after 24 hours, but the flavor will continue to improve over several days. They will keep in the refrigerator for at least one month.</p>
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				<div class="blog-mile6-subheader">Notes & Tips</div><div class="blog-mile6-notes"><div class="blog-mile6-note-item" mile6item=""><p><strong>*For a somewhat different flavor profile</strong>, you may substitute another white vinegar like white wine, rice, or white balsamic vinegar (or a mix). Apple cider and red wine vinegar will work as well; they will simply add additional color to the brine.</p>
<p><strong>One batch of brine</strong> is enough for 2 (8-ounce) or 1 pint-size jar or similar container if the vegetables are packed fairly tightly. Double the recipe to fill a quart-size canning jar.</p>
<p><strong>About how much per 8-ounce jar?</strong> Keep in mind that “one carrot,” for example, can vary greatly in size, but as a good estimate: 1 small bunch radishes, 2 carrots, 1 small or half a large red onion, 2-3 small pickling cucumbers, 1 cup cauliflower florets, etc.</p>
<p><strong>When pickling firmer veggies like carrots</strong>, you may simmer them in the pickling liquid for a minute or so if you prefer a slightly softer vegetable. Just be sure not to soften them too much.</p>
<p><strong>To mix or not?</strong> You can mix vegetables in the same jar or keep them separate. Keep in mind that vegetables like red onion, radishes, and red cabbage will turn the liquid a pretty shade of red or pink, although you may not want pink cauliflower. (Or maybe you do!)</p>
<p style="font-weight: 400;"><strong>Add herbs and spices as desired.</strong> I love the addition of dill to carrots for example, and a bay leaf adds little something to virtually any pickled vegetable. If you enjoy heat, a fresh chile pepper is the way to go. If you don’t have one, a pinch or three of red pepper flakes may be used instead.</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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Comments

    1. Emily Post author

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

      Reply