Dreamy Fresh Lemon Pie
Buy our air fryer e-cookbooks today Our super easy lemon pie recipe is bursting with lemon flavor. It’s the best fresh lemon pie recipe that uses fresh lemon juice. The bright flavors with the balance of creamy sweet makes this pie a huge favorite. You have to give it and try. Promise you won’t regret it!
Lemon Pie Recipe Bursting with Lemon Flavor
We love using fresh lemon juice for this amazing pie. But what makes our popular pie recipe so exceptional is that we use lemon zest. The combination of fragrant lemon zest with the fresh lemon juice makes each pie bite super dreamy. Everyone who has tried this has said it’s the best fresh lemon pie recipe they’ve ever tasted.
Video: Dreamy Fresh Lemon Pie Recipe
Is this Pie Tart and Sour?
No, it’s not. At least we don’t think so. There’s such a nice balance between the bright acidity of the lemons and the sweetness from the condensed milk, which is why this recipe is so easy to make. The cans of sweetened condensed milk add the perfect amount of sweetness and creaminess to make this pie outstanding. It’s so easy to make and so delicious.
Dreamy Fresh Lemon Pie
Ingredients
- 9 inch (23 cm) graham pie crust
- 28 ounces (794 g) sweetened condensed milk (two 14 oz. cans) (not evaporated milk)
- 3 egg yolks
- finely grated zest from about 4 lemons (or 3 large lemons)
- 3/4 cup (180 ml) fresh lemon juice *use up to 1 cup if you want it more punchy lemon
- 1/2 teaspoon (2.5 ml) vanilla extract
- pinch salt
Whipped Cream Topping & Garnish
- 1 cup (240 ml) heavy whipping cream
- 1 Tablespoon (15 ml) powdered sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- fresh mint , optional for garnish
- lemon slices , optional for garnish
Instructions
- Preheat oven to 350°F/175°C.
- Combine the pie filling ingredients (28 oz. sweetened condensed milk, 3 egg yolks, lemon zest, 1 cup lemon juice, 1/2 teaspoon vanilla extract, and a pinch of salt). Beat on medium speed until well mixed (about 2 minutes).
- Pour the pie filling into the graham pie crust (if your crust size is a little smaller or more shallow, you might not use all the filling). Place on a baking sheet pan.
- Bake at 350°F/175°C for 35-40 minutes (the outer 1 inch should be set and the inner 2 inches or so should have a slight wiggle like jello).
- Allow the pie to cool on the counter for about 30 minutes then chill the pie in the fridge for at least 3-4 hours or overnight, until fully set.
- Whisk together the 1 cup heavy whipping cream, 1 Tablespoon powdered sugar, and 1/2 teaspoon vanilla extract to soft peaks. Spread whipped topping onto chilled pie or on individual pie slices. Garnish as desired and serve.
Notes
- 1 1/2 cups graham cracker crumbs
- 7 Tablespoons butter , melted
- 1/4 teaspoon kosher salt, optional
- Lightly grease or coat with non-stick spray a 9-inch pie plate.
- In a bowl combine the 1 1/2 cups graham cracker crumbs, 7 Tablespoons of melted butter, and an optional 1/4 teaspoon of salt. Mix until evenly combined.
- Press the graham mixture into the pie plate (the back side of a measuring cup makes it quicker to press the crust – you don’t need it hard packed, just enough to hold together.
- Bake crust at 350°F/175°C for 8 minutes. Remove from oven and set aside.
Video
Nutrition Information per Serving
Make Ahead Pie
For parties or gatherings, we make this pie about 2 days ahead of time. It’s perfect to make ahead and store in the fridge. Then before serving bring it out about 30 minutes before serving. If you make this the day ahead, then your party or gathering is so much easier. Life is less stressful!
What is the best variety of lemon for pie?
There are so many different varieties of lemons. But we’ve used the traditional eureka store lemons and meyer lemons. These are great so far with a nice balance of fragrance and citrus flavors.
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