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–+ servings
a slice of creamy lemon pie topped with a slice of lemon
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5 from 1 vote

Creamy Lemon Pie

For an effortless dessert, consider making this Creamy Lemon Pie. With its buttery graham cracker crust and a rich, creamy lemon filling, this pie is not only straightforward to prepare but also delectably satisfying.
Prep Time20 minutes
Cook Time30 minutes
Resting Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 7 slices
Author: Mariam Ezzeddine

Ingredients

For the Crust:

  • 9 sheets graham crackers finely crushed
  • ¼ tsp. salt
  • ¼ cup granulated sugar
  • 5 tbsps. unsalted butter melted

For the Filling:

  • 4 whole egg yolks
  • 2 tsps. lemon zest
  • 1 cup fresh lemon juice
  • 2 cans sweetened condensed milk

Instructions

For the Crust:

  • Preheat the oven to 350F. Spray a pie plate with non-stick spray. Set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
  • Firmly press the crumbs into the pan.
  • Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

For the Filling:

  • In a medium bowl combine all of the ingredients with a hand mixer until fully combined.
  • Pour the filling into the cooled pie crust.
  • Place in oven and bake for 18-20 minutes or until only the center of the pie is jiggly.
  • Remove from oven and allow to cool before placing in the fridge to chill completely.

Notes

  • I recommend using fresh lemons for this creamy lemon pie to maximize the bright citrus flavors.
  • Be sure to fully preheat your oven for the best results.
  • To crush the graham crackers, you can run it through a food processor or crush it with a rolling pin in a Ziploc bag.
  • If you don’t want to crush the graham crackers yourself, you can purchase it pre-crushed.
  • The easiest way to separate egg yolks from egg whites is by cracking the egg and transferring the egg yolk back and forth between the two halves of the shells, letting the egg whites drip out into a bowl underneath. 
  • It will take several hours for the lemon pie to chill completely so I highly suggest making this the day before you need it.
  • Be sure to zest the lemon before you juice them, It’s much easier doing it in that order.

Nutrition

Calories: 318kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 267mg | Fiber: 1g | Sugar: 43g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 1mg