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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
