Easy Lemon Pie
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
- 1 Pie Crust (9 or 10 inches will work, see notes). This can be store bought graham cracker, Homemade Graham Cracker Crust, Homemade Gluten-Free Graham Cracker Crust, or Homemade Almond Flour Pie Crust
- 2 (14oz) cans sweetened condensed milk
- ¾ cup (6oz) lemon juice*
- 4 large egg yolks
- Optional topping/garnishes: whipped cream; lemon zest; thin slices of lemon, halved; sliced fresh strawberries, crumbled graham cracker, finely chopped toasted pecans or walnuts
Instructions
- Preheat the oven to 350℉.
- In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and egg yolks.
- 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.
- Bake for 20 minutes or until set. The pie can wiggle a little but should be fully set.
- Allow to cool (about an hour), and then move to the fridge to chill.
- 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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