Lemon Pie with 3 Ingredient Filling

This easy lemon pie is the perfect make ahead lemon dessert. Made with a brown butter graham cracker crust and a super creamy 3 ingredient lemon pie filling, it really couldn't be more simple. Keep it plain or dress it up to serve - you choose!

📝 Ingredients

• One Brown Butter Graham Cracker Crust, baked for 10-11 minutes in a 9" (23cm) pie dish or removable bottom tart pan and then cooled slightly
• 250 g freshly squeezed lemon juice
• two 395g cans sweetened condensed milk
• 5 large egg yolks (about 90g of yolks), at room temperature

👨‍🍳 Instructions

1. 1Preheat the oven to 350°f / 180°c.
2. 2Bake the graham cracker pie crust as directed. It is easiest to place it onto a baking sheet to help avoid spilling any filling.
3. 3While the graham cracker crust is baking, prepare the filling: Combine all the filling ingredients into a large bowl, and whisk until well combined.
4. 4Remove the baked graham cracker crust from the oven, and allow to stand for 1-2 minutes.
5. 5Add the filling into the baked crust, carefully smoothing the surface if needed.
6. 6Return the pie to the oven, and bake for 20 to 22 minutes, until the filling is set and only a little jiggly in the very middle.
7. 7Remove the pie from the oven and allow to cool to room temperature on a wire rack.
8. 8Transfer to the fridge to cool completely, at least 2 hours, before slicing. Lemon pie can be made up to 3 days ahead.
9. 9Finish as desired. Store leftovers in an airtight container in the fridge for up to one week.