Description
This Zesty Lemon Pie features a tangy lemon filling nestled in a buttery graham cracker crust, topped with a smooth and fluffy whipped cream. Its bright citrus flavor and creamy texture make it a refreshing dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 5 tablespoons powdered sugar
- 6 tablespoons butter, melted
Filling
- 6 large egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the crust and pie.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and powdered sugar. Press this mixture firmly into the bottom and up the sides of a springform pan to create an even crust layer. Bake for 10 minutes until set and slightly golden.
- Make the Filling: In a large bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until thoroughly combined and smooth. Pour this lemon filling over the pre-baked crust evenly.
- Bake the Pie: Bake the pie for 20 minutes. The filling will be slightly jiggly when done, indicating it is perfectly baked. Remove from oven and let it cool completely on a wire rack.
- Chill the Pie: Once cooled, cover the pie and refrigerate it for at least 4 hours to allow the filling to set properly and enhance flavor melding.
- Prepare the Whipped Cream Topping: Using an electric mixer at high speed, beat the heavy cream until it becomes foamy. Gradually add powdered sugar and vanilla extract while continuing to beat until soft peaks form.
- Assemble and Serve: Spread the whipped cream evenly over the chilled lemon pie. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Make sure to use fresh lemon juice and zest for the best bright citrus flavor.
- Chilling the pie thoroughly is essential for clean slices and proper texture.
- You can substitute a regular pie pan if a springform pan is unavailable, but the latter makes removal easier.
- For a less sweet version, adjust the amount of powdered sugar to taste.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
