Dreamy Fresh Lemon Pie

The zest gives extra lemon flavor without adding acidity. The fresher the lemons, the more flavor the zest will have. You can use whipped topping instead of the fresh whipped cream, but it is so easy to make a fresh whipped cream and very tasty. See note below recipe if you want to make a homemade graham crust instead of a store bought one. Makes a 9-inch Pie

Prep Time20

Cook Time40

Chill Time4

Total Time5

Servings: Servings

Calories: 372kcal

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

Homemade Graham Crust

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.

Course: Dessert

Cuisine: American

Nutrition