Creamy Lemon Pie
A delicious creamy lemon pie with a graham cracker almond crust, perfect for any occasion.
Equipment
- food processor
- 9-inch pie dish
- mixing bowl
Ingredients
Graham Cracker Almond Crust
- 11 full-sheets graham crackers about 165g
- ½ cup salted almonds roasted, about 62g
- 2 Tablespoons granulated sugar about 25g
- 5 Tablespoons unsalted butter melted, about 71g
Filling + Topping
- 28 ounces sweetened condensed milk full-fat, two 14-oz cans, about 794g
- ¾ cup fresh lemon juice about 180g/ml, from about 4 lemons
- 4 large egg yolks
Garnish
- lemon zest
- lemon slices
- almonds
- whipped cream for serving
- meringue topping for serving
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Make the crust: In a food processor, pulse graham crackers and almonds into crumbs. Stir in sugar and melted butter until combined. Press mixture into a 9-inch pie dish.
- Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on.
- Make the filling: Whisk sweetened condensed milk, lemon juice, and egg yolks. Pour into the warm crust.
- Bake pie for 19–21 minutes until slightly jiggly in the center. Cool completely on a rack.
- Chill for at least 1 hour before serving. Cover lightly after 8 hours.
- Garnish as desired, slice, and serve.
- Store leftovers in the refrigerator for up to 1 week.
Notes
For neat slices, wipe your knife clean between each cut.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 26gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 1mg
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