Creamy Lemon Pie
An easy pie with plenty of tart and creamy lemon filling on top of a graham cracker crust.
Servings: 8 slices
1 9-inch pie dish
- ¾ cup fresh lemon juice
- 2 cans sweetened condensed milk 15-ounce cans
- 2 tablespoons sour cream
- 2 teaspoons lemon zest
- 2 egg yolks
- 11 graham crackers
- 6 tablespoons butter melted
- ⅓ cup granulated sugar
Make the crust. Preheat oven to 375 with the rack in the center. Crush the graham crackers into crumbs using a food processor. Melt the butter and add it to the graham cracker crumbs along with the sugar and cinnamon. Press crumbly mixture into a 9-inch pie plate. Bake for 7 minutes. Do not overbake, or the crust will be too hard to slice. Cool at room temperature before filling
Make the filling. Combine the sweetened condensed milk, lemon juice, lemon zest, sour cream, and egg yolks. Mix very well. Preheat oven to 350.
Assemble and bake. Pour the filling into the pie crust and bake for 10 minutes to set the pie. It will not brown. Allow to cool completely at room temperature, then chill in the fridge for at least 8 hours.
Serve cold with whipped cream and fresh lemon slices on top.
If you don't have the full 3/4 cup of fresh lemon juice, you can add some bottled.
Our favorite whipped cream recipe is 1 cup of heavy cream beaten with 2 tablespoons of sugar and 1/2 teaspoon cream of tartar, but Cool Whip is perfectly fine!
Calories: 459kcal | Carbohydrates: 78g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 268mg | Potassium: 426mg | Fiber: 1g | Sugar: 67g | Vitamin A: 367IU | Vitamin C: 3mg | Calcium: 319mg | Iron: 1mg