Lemon Pie
I make this Lemon Pie when I need a dessert that feels both comforting and fresh. The lemon flavor is bright without being too tart, and the creamy filling melts in your mouth. It’s a simple recipe that never fails.
Servings 10
Ingredients
For the Lemon Pie Crust
- 2 packs graham crackers
- ½ cup butter melted
For the Lemon Pie Filling
- 28 oz sweetened condensed milk
- 5 egg yolks large
- ½ cup granulated sugar
- 1 tsp. pure vanilla extract
- ⅛ tsp. sea salt
- 2/3 cup fresh lemon juice from 4 large lemons
For the Cool Whip Topping
- 8 oz. cool whip thawed
- 6 drops fresh lemon juice
For the Whipping Cream Topping
- 1 cup heavy whipping cream 40%, cold
- 2 tbsp. sugar
- lemon zest
Instructions
- Preheat the oven to 325°F. Combine the graham cracker crumbs and melted butter, then firmly press the mixture into a pie dish. Bake for 10 minutes and let the crust cool for about 10 minutes.
- Meanwhile, whisk together the sweetened condensed milk, egg yolks, sugar, vanilla, and salt until smooth. Stir in the fresh lemon juice until the filling thickens slightly.
- Pour the filling into the cooled crust and spread it into an even layer. Bake for 25 minutes, then remove from the oven and let the pie cool completely.
- For the topping, either stir a few drops of lemon juice into the thawed Cool Whip or whip the heavy cream with the sugar and a few drops of lemon juice until soft peaks form. Spread or pipe the topping over the cooled pie, garnish with fresh lemon zest, and refrigerate until well chilled before serving.
Notes
- Use fresh lemon juice for the best flavor. Bottled juice can taste flat and won’t give the same bright, citrusy freshness.
- Crush the graham crackers finely so the crust holds together well and bakes evenly.
- Press the crust firmly into the pie dish using the bottom of a measuring cup for a smooth, compact base.
- Let the crust cool completely before adding the filling to prevent it from becoming soggy.
- Mix egg yolks at room temperature for a smoother, creamier filling that blends easily with the condensed milk.
- Don’t overbake the pie. The center should still have a slight jiggle when you take it out; it will set as it cools.
- Cool the pie fully before adding the topping so the cream doesn’t melt or lose its shape.
- Chill the pie for at least 2 hours before serving for a firm texture and clean slices.
- Add lemon zest on top for a pop of color and extra citrus aroma.
- Store leftovers covered in the refrigerator for up to 3 days. The flavor deepens as it chills, making it even better the next day.