Why Make This Recipe
Creamy Lemon Pie is a delightful dessert that brings the perfect balance of sweet and tart flavors. It’s light, refreshing, and great for any occasion, whether it’s a summer gathering or a cozy dinner at home. This pie is simple to prepare, making it an excellent choice for both novice and experienced bakers. With its creamy filling and crunchy crust, it’s sure to impress your family and friends.
How to Make Creamy Lemon Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a pie pan.
- In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, eggs, and salt until smooth.
- Pour the lemon mixture into the prepared crust.
- Bake for 20-25 minutes or until the filling is set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
How to Serve Creamy Lemon Pie
Creamy Lemon Pie is best served chilled. You can slice it into wedges and serve it plain, or add a dollop of whipped cream on top for extra indulgence. Fresh berries like strawberries or blueberries also make a delightful garnish that adds a burst of color and flavor.
How to Store Creamy Lemon Pie
To keep your Creamy Lemon Pie fresh, store it covered in the refrigerator. It will stay good for about 3 to 4 days. If you want to save it for longer, you can freeze it, but make sure to wrap it tightly to avoid freezer burn. When you’re ready to eat it, just let it thaw in the refrigerator.
Tips to Make Creamy Lemon Pie
- Make sure to use fresh lemon juice for the best flavor.
- If you want a sweeter pie, you can add more sweetened condensed milk.
- Feel free to adjust the amount of lemon zest for a more intense lemon flavor.
Variation
You can turn Creamy Lemon Pie into a key lime pie by replacing fresh lemon juice with key lime juice. This gives the pie a different twist and it tastes just as yummy!
FAQs
1. Can I use store-bought pie crust instead of making my own?
Yes, you can use a pre-made graham cracker crust for convenience. Just pour the lemon filling into the crust and bake according to the recipe.
2. How can I tell when the pie is done baking?
The pie is done when the filling is set. Check the center; it should not jiggle much. It will firm up more as it cools.
3. Can I make this pie in advance?
Absolutely! This pie can be made a day or two ahead of time, and it tastes great after being refrigerated. Just keep it covered in the fridge until you are ready to serve.
Creamy Lemon Pie
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling Ingredients
- 1 can sweetened condensed milk (14 oz)
- 0.5 cups fresh lemon juice Use fresh for best flavor.
- 1 tablespoon lemon zest Adjust for a stronger lemon flavor.
- 3 large eggs
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a pie pan.
- In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, eggs, and salt until smooth.
- Pour the lemon mixture into the prepared crust.
Baking
- Bake for 20-25 minutes or until the filling is set.
- Allow to cool, then refrigerate for at least 2 hours before serving.