Creamy Lemon Pie (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1½ cups (200g) graham cracker crumbs
02 -
¼ cup (50g) granulated sugar
03 -
6 tablespoons (85g) butter, melted
→ Lemon Filling
04 -
2 (14-oz) cans sweetened condensed milk
05 -
1 cup (240ml) fresh lemon juice (about 6 large lemons)
06 -
6 large egg yolks
07 -
2 tablespoons finely grated lemon zest
→ Optional Whipped Cream Topping
08 -
1 cup (240ml) heavy cream, cold
09 -
⅓ cup (45g) powdered sugar
10 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F/180°C with rack in center position.
02 -
Mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into bottom and sides of 9-inch deep-dish pie pan.
03 -
Whisk together condensed milk, egg yolks, and lemon zest. Add lemon juice and whisk until well combined and thickened.
04 -
Pour filling into crust and bake 25-30 minutes until edges are set and center is slightly jiggly.
05 -
Cool on wire rack, then cover and refrigerate at least 3 hours (preferably 5-6 hours or overnight) until firm.
# Notes:
01 -
Can be made up to 3 days ahead
02 -
Best chilled for 5-6 hours before serving
03 -
Keeps in refrigerator for up to 5 days