If you don't have a 9-inch deep dish, you can use a regular 10-inch pie plate instead. Prepare recipe, without whipped cream, up to 2 days ahead.
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
How to Make It
Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
you should probably taste it as you go along and note how much sugar you're actually using. It kinda helps to be aware and know whats going on. It's not the recipe it's you not paying attention lol. This is a recipe,a version of it. You are supposed to when you cook, tweak it to your liking, salty, sweet, etc.
Baked for Mother's Day for my husband's family. They are very picky when it comes to Lemon Pie. Hands down, every last one of them said it was the best pie ever! Easy to do, and make your own crust - it's easy. I use a spring pan, push the crust up the sides before baking, really looks pretty too! I used fresh lemon zest for the garnish. Thank you for sharing this delicious recipe.
To be fair: I took a short cut, bought a Keebler Ready Made Graham Cracker Crust and a can of Reddi-Wip so I can only comment on the filling. I followed the recipe precisely, using fresh picked lemons off my tree for the juice. The pie turned out perfectly. It was the exact right combo of tart/sweet and set just as it should, not runny at all.The entire prep time, given the premade pie crust was about 10 minutes. Easiest pie I've ever made and it was gobbled up by the whole family. I'm going to try it again using key limes!
I improvised for speed and available ingredients. I replaced one can of condensed milk with lemon Greek yogurt. I used the juice of one lemon, plus bottled lemon juice, plus a half melted serving of Italian ice! I baked for 20 minutes, and after cooling for an hour, froze for two hours to ensure setting. I garnished with whipped cream and a few sculpted pieces of the lemon ice. This made for a good balance of creamy, sweet, texture, and tart for a family-friendly treat.
For those who found the pie did not set, you have to be sure to used sweetened condensed milk and follow the recipe for filling exactly. For crust, I used 1 1/2 cups graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter pressed into 10 inch pie plate and baked for 10 min. as directed. After it cooled, added filling and baked at 350 degrees for 17 minutes; the pie set perfectly and looked great. Made it the night before, but found that it tasted best 2 days later. This is a great make ahead dessert, as it tastes better after 2 to 3 days.
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