Lemon Pie

Ingredients

• 180 g (1½ cups)graham cracker crumbs
• 65 g (⅓ cup)granulated sugar
• 70 g (5 tablespoons), melted and slightly cooledunsalted butter
• 240 ml (1 cup)fresh lemon juice
• 2 cans (397 g each; 14 oz each)sweetened condensed milk
• 5 largeegg yolks
• To tastewhipped topping or homemade whipped cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Mix the crumbs

   In a mixing bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until combined and all the crumbs are moistened.

3. 3

   Shape the crust

   Spoon the mixture into a 23–24 cm (9–9.5 inch) pie plate. Press it firmly into an even layer across the base and up the sides.

4. 4

   Bake the crust

   Bake for 8–10 minutes, until lightly golden. Take it out and let it cool for 5–10 minutes while you prepare the filling.

5. 5

   Keep the oven warm

   Leave the oven at 177°C (350°F).

6. 6

   Whisk the filling

   In a large mixing bowl, whisk together the lemon juice, sweetened condensed milk and egg yolks until evenly combined.

7. 7

   Fill the crust

   Pour the filling into the slightly cooled crust and spread it into an even layer.

8. 8

   Bake the pie

   Bake for 18–22 minutes, until the top is set; the centre will still wobble.

9. 9

   Cool and chill

   Transfer the pie to a wire rack and cool to room temperature for about 2 hours. Refrigerate for at least 5–6 hours or overnight. Once chilled, add whipped topping or whipped cream, then serve.

What is lemon pie?

Lemon pie is an American dessert that brings together a sweet, sharp citrus filling and a crumb crust. This version uses sweetened condensed milk and egg yolks for a smooth, rich centre, with lemon juice providing the tang.

A quick-baked graham cracker base gives the soft filling a crisp contrast. The pie needs a long chill, so it is especially convenient to make ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 554 calories, 11g protein, 82g carbs, 22g fat.

The graham crackers, sugar and condensed milk provide most of the carbohydrates, while butter and condensed milk contribute much of the fat. Egg yolks and condensed milk supply most of the protein; a side of fresh berries can add fruit and fibre to the plate.

Building the graham cracker crust

Even crumbs: Stir the crumbs and sugar together before adding the butter, then mix until there are no dry patches. This helps the crust hold together.

Firm pressure: Press the mixture evenly across the base and up the sides of the pie plate. A compact, level crust is less likely to crumble when sliced.

Getting the filling right

Fresh lemon juice: It brings the filling its bright, tart flavour. Strain out any seeds before mixing if needed.

Gentle whisking: Combine the juice, condensed milk and yolks until smooth, without whipping in lots of air. Pour the mixture into the slightly cooled crust while it is still easy to spread.

How to judge doneness

Crust: Look for light golden colour after 8–10 minutes in the oven. It will bake again once filled, so it does not need to brown deeply at this stage.

Filling: Bake for 18–22 minutes, stopping when the top is set but the centre still jiggles. It will firm further as it cools and chills.

Cooling and chilling time

Room temperature: Allow about 2 hours on a wire rack before moving the pie to the fridge. This gives it time to cool gradually.

Refrigeration: Chill for at least 5–6 hours or overnight before topping and slicing. The long rest is important for a neater slice and a properly set filling.

Serving the pie

Topping: Add whipped topping or homemade whipped cream once the pie is cold. Keep it in an even layer or add a spoonful to each slice.

Pairings: Serve chilled on its own, or alongside fresh berries for a fruity contrast. A sharp knife wiped between cuts helps keep the layers tidy.

Recipe notes & tips

• Measure the pie plate before baking; the recipe is written for a 23–24 cm (9–9.5 inch) plate.
• Let the melted butter cool slightly before stirring it into the crumbs.
• Press the crust firmly into the corners and up the sides for an even base.
• Use the centre's slight wobble, rather than waiting for the whole pie to look firm, as the filling's doneness cue.
• Chill the pie overnight if you want to prepare it well ahead of serving.
• Add the whipped topping only after the pie has chilled.

Variations

• Extra lemon: Add finely grated lemon zest to the filling for a more pronounced citrus aroma.
• Berry topping: Add fresh berries over the whipped cream just before serving.
• Graham finish: Scatter a few extra graham cracker crumbs over the topping for crunch.
• Individual servings: Divide the crumb mixture and filling among small pie dishes, adjusting baking time and checking for a set top.
• Plain topping: Leave off the whipped cream for a sharper, less rich slice.

Common mistakes to avoid

• Dry crumbs: Keep mixing after adding the butter until every crumb is moistened, or the crust may not hold together.
• Loose crust: Press the crumbs firmly and evenly into the pie plate before baking.
• Overbaking the filling: Take the pie out when the top is set and the centre still jiggles; it continues to firm as it chills.
• Slicing too soon: Wait until the pie has chilled for at least 5–6 hours so the filling can set.
• Topping a warm pie: Cool and chill the pie before adding whipped cream to avoid a soft, messy topping.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve it cold; the crust may soften over time. Freezing is possible, but the filling and topping may change texture after thawing.

Frequently asked questions