Easy Lemon Pie
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.



  1. 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.


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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