Lemon Pie

This Lemon Pie features an easy homemade graham cracker crust, a creamy lemon filling, and homemade whipped cream on top. The perfect dessert for lemon lovers!

📝 Ingredients

• 1 and 1/2 cups (180 grams) graham cracker crumbs
• 1/3 cup (65 grams) granulated sugar
• 5 tablespoons (70 grams) unsalted butter (melted and slightly cooled)
• 1 cup (240 ml) fresh lemon juice
• 2 (14-ounce) cans sweetened condensed milk
• 5 large egg yolks
• Whipped topping or homemade whipped cream

👨‍🍳 Instructions

1. 1--- To make the graham cracker crust: ---
2. 2Preheat the oven to 350°F (177°C).
3. 3Combine the graham cracker crumbs and sugar in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
4. 4Scoop the mixture into a 9 to 9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish.
5. 5Bake for 8 to 10 minutes or until the crust is lightly golden brown. Remove from the oven and set aside to cool for 5 to 10 minutes while you make the filling.
6. 6Keep oven temperature at 350°F (177°C).
7. 7--- To make the lemon pie filling: ---
8. 8Combine the lemon juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined.
9. 9Pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer.
10. 10Bake for 18 to 22 minutes or until the top of the pie is set, the pie will still be jiggly.
11. 11Remove from the oven and transfer to a wire rack to cool to room temperature for about 2 hours. Transfer to the refrigerator to chill for at least 5 to 6 hours or overnight. Once chilled, top with whipped cream, serve and enjoy!