Lemon Pie with a perfect cracker crust

This easy Lemon Pie is bursting with fresh lemon taste and paired with a perfect graham cracker crust. I have tested many Lemon Pie recipes in my day and this is my favorite!

Lemon Pie with a perfect cracker crust

How to Make a Lemon Pie

When I am making a pie I want to make sure every part of it is perfection. For a lemon pie specifically, it’s got to have a pure lemon flavor and it’s got to be silky smooth. I love that this recipe definitely covers both! Make sure to blend the lemon pie filling ingredients in a stand mixer for the time specified so that they will be creamy and be textured like velvet.

Lemon Pie with a perfect cracker crust

Graham Cracker Crust for Lemon Pie

A perfect graham cracker crust only needs a few simple ingredients. Graham crackers, butter, and sugar. I don’t recommend using low-fat or fat-free graham crackers in this recipe, but they certainly work in a pinch! I have also purchased the store bought graham cracker crumbs but don’t find them to be as flavorful as when you crush your own crackers.

Using a food processor is a great way to make sure all of your ingredients are fully incorporated. Joanna does not specify a food processor in her recipe so I did not use one when I photographed this recipe. But after having made this several times I do find that I prefer the results from using a food processor. Either way, the crust will be delicious!

After it is mixed the texture should be similar to damp sand. Once poured into the pie dish I use my hand to work it into the corners and up the sides. I then use a kitchen glass to press the crumbs firmly down and also ensure it’s an even layer.

Lemon Pie with a perfect cracker crust

Does Lemon Pie need to be refrigerated?

Because of the eggs in the filling and the homemade whipped cream topping, I do recommend refrigeration.

Joanna recommends making this pie and gifting it to neighbors, which I love! If you are doing so I would make sure it is properly chilled before taking it over. Just let them know that if they want to eat it at room temperature it can be taken out a couple of hours before serving, but should then be placed back in the refrigerator.

Lemon Pie with a perfect cracker crust

INGREDIENTS

CRUST

  • 1½ cups (127g) crushed graham crackers
  • 6 tablespoons (88g) butter, melted
  • ⅓ cup (75g) granulated sugar

PIE FILLING

  • 3 cups sweetened condensed milk, (can also use two 14-ounce cans which is about 2⅔ cups)
  • 3 large (54g)egg yolks
  • ⅔ cup freshly squeezed lemon juice, about 2 lemons
  • ⅛ teaspoon kosher salt

WHIPPED CREAM

  • 2 cups (476g) heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon McCormick vanilla extract
  • Lemon zest, for garnish

INSTRUCTIONS

CRUST

  • Combine crushed graham cracker, melted butter, and sugar in a medium bowl. Mix well and press into greased pie dish. (I prefer a 9-inch pie dish with this recipe)
  • Bake for 8 minutes at 350°F.
  • Carefully remove from oven.

PIE FILLING

  • While pie crust is baking mix sweetened condensed milk, egg yolks, lemon juice and salt in a stand mixer. Turn mixer to medium and mix well for about 3-4 minutes.
  • Pour into baked pie crust and bake at 350°F for 10 minutes.
  • Remove from oven and let rest on the counter for about 10 minutes. Place pie in the refrigerator for 1-2 hours to set.

WHIPPED CREAM

  • When you are ready to serve pie, mix whipped cream, confectioners sugar, and vanilla in a clean and cooled bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy, about 3 minutes. (Can also use a hand-held mixer)
  • Scoop onto cooled lemon pie and serve immediately. (If using lemon zest as a garnish, add before serving.)

Lemon Pie with a perfect cracker crust

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