Magic Lemon Pie Recipe

Introduction

Magic Lemon Pie is a bright and creamy dessert that combines a buttery graham cracker crust with a tangy lemon filling and a fluffy whipped cream topping. This refreshing pie is perfect for any occasion and surprisingly simple to make.

Ingredients

• 14 graham crackers
• 1 tbsp. granulated sugar
• 1/8 tsp. kosher salt
• 1/2 cup (1 stick) butter, melted
• 2 (14-oz.) cans sweetened condensed milk
• 4 large egg yolks
• 3/4 cup freshly squeezed lemon juice
• 1 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). In a food processor, pulse the graham crackers, sugar, and salt until they form fine crumbs, about 20 seconds. Add the melted butter and pulse again until the mixture is well combined.
2. Step 2: Using the bottom of a glass or measuring cup, gently press the graham cracker mixture into the bottom and up the sides of a pie plate without pressing too hard.
3. Step 3: Bake the crust for 15 minutes, or until it begins to brown. Transfer the pie plate to a cooling rack and let it cool for about 30 minutes.
4. Step 4: Increase the oven temperature to 375°F (190°C). In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add the lemon juice and salt, then whisk until fully combined.
5. Step 5: Pour the filling into the cooled crust. Bake for about 20 minutes, until the edges are set but the center is still slightly jiggly. Let the pie cool for 15 minutes, then refrigerate for at least 3 hours to set completely.
6. Step 6: While the pie chills, beat the heavy cream in a large, cold bowl (or using a stand mixer) until stiff peaks form.
7. Step 7: When ready to serve, spoon the whipped cream over the center of the chilled pie and enjoy.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the filling mixture before baking.
• Use a hand mixer or stand mixer to whip the cream more easily and quickly.
• Substitute the graham cracker crust with a premade or store-bought crust for a quicker preparation.
• For a decorative touch, sprinkle some crushed graham crackers or lemon zest on top of the whipped cream.

Storage

Store the pie covered in the refrigerator for up to 3 days. The crust is best eaten within this time to avoid losing its crispness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is preferred for the best flavor and brightness, bottled lemon juice can be used in a pinch. Just ensure it is 100% lemon juice without additives.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are baked in the filling, which cooks them through and makes them safe to consume. Make sure to bake the pie fully as instructed.

Magic Lemon Pie Recipe

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★★★★★

4.7 from 78 reviews

• Author: lilan
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Magic Lemon Pie is a tangy, creamy dessert with a crisp graham cracker crust, a luscious lemon custard filling, and a fluffy whipped cream topping. Perfectly balanced between sweet and tart, this pie offers a refreshing finish to any meal.

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Ingredients

Scale 1x2x3x

Crust

• 14 graham crackers
• 1 tbsp granulated sugar
• 1/8 tsp kosher salt
• 1/2 cup (1 stick) butter, melted

Filling

• 2 (14-oz) cans sweetened condensed milk
• 4 large egg yolks
• 3/4 cup freshly squeezed lemon juice
• 1/8 tsp kosher salt (a pinch)

Topping

• 1 cup heavy cream

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Instructions

1. Make the crust: Preheat your oven to 325°F. In a food processor, pulse the graham crackers, sugar, and salt until you have fine crumbs, about 20 seconds. Add the melted butter and pulse again until everything is combined.
2. Press the crust: Using the bottom of a glass or measuring cup, gently press the graham cracker mixture evenly into the bottom and up the sides of a pie plate. Avoid pressing too hard to keep a crumbly texture.
3. Bake the crust: Bake the crust in the preheated oven for about 15 minutes, or until it just begins to brown. Then transfer the pie plate to a cooling rack and let it cool for roughly 30 minutes.
4. Prepare the filling: While the crust cools, raise the oven temperature to 375°F. In a medium bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Add freshly squeezed lemon juice and a pinch of kosher salt, then whisk again until fully combined.
5. Bake the pie: Pour the lemon filling into the cooled crust. Bake the pie for about 20 minutes until the edges are set but the center is still slightly jiggly. Allow the pie to cool for about 15 minutes at room temperature, then refrigerate for at least 3 hours until fully set.
6. Make whipped cream: In a large, cold bowl (or the bowl of a stand mixer), beat the heavy cream until stiff peaks form, creating fluffy whipped cream.
7. Serve: Just before serving, spoon or pile the whipped cream onto the center of the chilled pie for a rich, creamy finish.

Notes

• Use freshly squeezed lemon juice for the best flavor and natural brightness.
• Be careful not to overbake the pie filling; it should remain slightly jiggly when done to ensure creamy texture.
• The crust should be pressed gently to maintain texture; pressing too hard will make it dense.
• Whipping the cream in a chilled bowl helps to achieve better volume and stiffness.
• Letting the pie chill for at least 3 hours is key for the filling to fully set and develop flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon pie, graham cracker crust, lemon custard, whipped cream topping, easy lemon dessert, summer pie