Classic Lemon Pie

5 from 3 votes

An old fashioned recipe with a graham cracker crust and a tart lemon filling topped with homemade whipped cream.

Prep Time20

Active Time10

Cooling time1 30

Total Time2

Course: Dessert

Cuisine: American

Keyword: comfort food, fresh lemon, from scratch, graham cracker crust, old fashioned

Yield:

Calories: 639kcal

Author: Sweet Ordeal

Materials

Crust:

6 Tbsp. butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar

Lemon Filling:

2 - 14 oz. cans sweetened condensed milk
3 egg yolks
2/3 cup fresh lemon juice, (from 3 - 5 lemons)
pinch salt

Topping:

1 cup heavy whipping cream
3 Tbsp. powdered sugar
1/2 tsp. vanilla extract

Instructions

Preheat oven to 350°.

Crust:

While butter is melting, mix graham cracker crumbs and sugar together. Stir in melted butter. Press into 9" pie plate (bottom and sides) and bake for 8 minutes.

Lemon Filling:

While crust is baking, make filling. Mix together milk, yolks, fresh lemon juice, and a pinch of salt.
Pour into crust and bake for 10 - 12 minutes, or until center is set.
Allow to cool on wire rack for 30 minutes, then chill in refrigerator for at least an hour.

Topping:

Chill a small bowl and beaters in freezer for 15 - 30 minutes. This step is optional, but worth it.
Add heavy cream, powdered sugar, and vanilla to bowl and beat on high until soft peaks form.
Spread evenly over lemon filling. Keep refrigerated. Enjoy!

Notes

NOTE: Be sure to use only fresh lemons. Bottled lemon juice will not give you the same result.

Eureka lemons (what you usually find in grocery stores) are more tart/sour. They give better results for this recipe than the sweeter lemon, Meyers, which are best used for cocktails, spritzers, or vinaigrettes.

Nutrition