Creamy Lemon Pie
Recipes Desserts Holidays Seasonal cooking
Description
Enjoy this creamy lemon pie for your next celebration. It's prepared with just 7 ingredients on a yummy graham cracker and almond crust.
Ingredients
Graham Cracker Almond Crust:
9 full-sheet graham crackers
1/2 c. salted, roasted almonds
1 T. granulated sugar
5 T. unsalted butter, melted
Filling and Topping:
2 (14 oz.) cans full-fat sweetened condensed milk
3/4 c. freshly squeezed lemon juice, from about 4 lemons
4 large egg yolks
Garnishes: lemon zest, lemon slices, almonds, whipped cream, or meringue topping
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Preheat oven to 350 degrees.
Crust: Use a food processor to pulse the graham crackers and almonds together into crumbs. A few larger nut pieces is fine. Pour into a medium bowl; stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9" pie plate. Pre-bake crust for 8 minutes. Keep oven on.
Filling: Whisk or use an electric mixer to mix together sweetened condensed milk, lemon juice and egg yolks. Pour into warm crust.
Bake pie for 18-21 minutes or until only slightly jiggly in the center. It should be mostly set. Remove from the oven. Allow to cool completely on a wire rack.
Once cool, cover and chill for at least 1 hour (up to 3 days) before serving.
Serve with favorite garnishes.
8-10 servings.
Store leftovers covered in the refrigerator for up to 1 week.