If you have fresh lemons, skip making homemade lemonade and make this tart, tangy, and delicious pie instead!
I think there are two types of people in the world—pie people and cake people. I myself am firmly in the cake-lover camp, but my sister sits staunchly in the pie-loving camp. Boy, does she love pie, even though it’s not really something we grew up with or ate frequently, being from an Indian-American family. So I’m not sure where exactly she got her love of pie from.
Despite our differences in dessert preferences, I often send her pie recipes and point out places in our hometown where she can get pie if she’s jonesing for a slice. I believe that making pies is a true labor of love, especially if you’re going the whole nine yards and making everything from scratch. And while I generally find the pie-making process to be too much pressure, this recipe is so easy that even I can make it.
It calls for just seven ingredients and only takes 30 minutes in the oven between the crust and filling. After a few hours chilling in the fridge, you’re left with an incredibly rich and tangy pie that’s super refreshing and satisfying. Trust me, it’s delicious enough to convert a cake lover like me!
Is lemon pie different from lemon meringue pie?
Though these two pies do have similar melt-in-your-mouth lemony custard-like fillings, the main difference between them is what they’re topped with. Lemon meringue pie features a fluffy layer of whipped egg whites that are toasted in the oven until golden brown. Lemon pie, on the other hand, is usually topped with whipped cream or sometimes left with no topping at all. The crust usually differs between the two pies as well, with lemon meringue pie typically being baked inside a buttery homemade crust and lemon pie being made inside a graham cracker crust.
How do I store leftovers?
It’s quite understandable that a pie is not a one-person, one-evening sort of feat, so unless you’re serving this to a large group, you’re bound to have some leftovers! To store, simply keep the pie covered with plastic wrap or foil and store it in the refrigerator for 3-4 days.
If you’d like to store it for longer, make sure to bake the pie using a freezer-safe pie plate (disposable aluminum ones work great), and avoid putting any whipped cream on top. Cover it tightly with a layer of plastic wrap followed by a layer of tinfoil, and store it in the freezer for up to 2 months. When ready to serve, simply thaw it in the fridge overnight, and enjoy a chilled slice, topped with a dollop of fresh whipped cream for good measure.
Serving suggestions
Lemon pie can hold its own, but you’re welcome to jazz it up with a little dollop of Cream Cheese Filling or Strawberry Whipped Cream, or even a scoop of Cottage Cheese Ice Cream. Feel free to drizzle it with some Homemade Strawberry Sauce on top for a fruity twist. Or, perhaps you can bake a batch of Lemon Coolers Cookies and simply crumble some over the top of your pie for decoration.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 2 can sweetened condensed milk (14 ounces)
- 3/4 cup fresh lemon juice
- 4 large egg yolks
- Whipped cream for decorating, optional
Instructions
- In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter, and stir until the crumbs are well moistened.
- Press the mixture into a 9-inch pie dish, forming an even layer on the bottom and up the sides. Bake at 350°F for 10 minutes, then allow to cool.
- Whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth.
- Pour the filling into the cooled crust and bake at 350°F for 20 minutes, until the filling is set but slightly jiggly in the center. Allow to cool to room temperature, and then refrigerate for at least 4 hours.
- If desired, decorate the pie with whipped cream before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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