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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Zesty Lemon Pie

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.

Southern Living AUGUST 2010

  • Yield: Makes 8 servings
  • Total: 6 Hours, 20 Minutes

Ingredients

  • 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

Preparation

1. 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).

2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.

3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

4. 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.

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Zesty Lemon Pie Recipe

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