Description

This Lemon Pie stands out with its creamy filling and buttery crust. Simple ingredients like fresh lemon juice and sweetened condensed milk come together for a refreshing dessert that’s ideal for any occasion.

Ingredients

Scale

11 (about 165g) full-sheet graham crackers
1/2 cup (62g) salted almonds (i use roasted)
2 tablespoons (25g) granulated sugar
5 tablespoons (71g) unsalted butter, melted
28 ounces (794g) full-fat sweetened condensed milk (two 14-oz cans)
3/4 cup (180g/ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
for garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

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Instructions

Preheat your oven to 350°F (177°C).
In a food processor, pulse graham crackers and almonds until they form crumbs, leaving some larger nut pieces. Transfer to a bowl, add sugar, and melted butter, mixing until combined. Press the mixture into an ungreased 9-inch pie dish to form a crust. Aim for a compact yet not overly packed texture.
Pre-bake the crust for 8 minutes, then keep the oven on.
Whisk together sweetened condensed milk, lemon juice, and egg yolks, then pour into the warm crust.
Bake the pie for 19–21 minutes until slightly jiggly in the center. It should be mostly set. Remove from heat and let cool completely.
Once cooled, cover and chill for at least 1 hour or up to 3 days. After 8 hours, lightly cover it.
Garnish as desired before serving. For clean slices, wipe the knife between cuts.
Store any leftover pie covered in the refrigerator for up to 1 week.

Notes

Graham cracker crust should be thick but not packed too hard to ensure a tender bite.
Letting the pie chill enhances its flavor, making it even more refreshing when served.
Garnishes such as lemon zest and whipped cream add a beautiful finishing touch.

Nutrition

Serving Size: 1 slice
Calories: 352
Sugar: 29g
Sodium: 150mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 6g
Cholesterol: 78mg