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Creamy Lemon Pie Recipe

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This recipe for Creamy Lemon Pie, by , is from aaliyah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
aaliyah haywood

Category:
Category:

Ingredients:  
Ingredients:  
Graham Cracker Almond Crust
9 (135g) full-sheet graham crackers
1/2 cup (62g) salted almonds (I used roasted)
1 Tablespoon granulated sugar
5 Tablespoons (72g) unsalted butter, melted
Filling + Topping
2 (14 ounce) cans full-fat sweetened condensed milk
3/4 cup (180ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Directions:
Directions:
Instructions
Preheat oven to 350°F (177°C).
Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK! Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on.
Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer. Pour into warm crust.
Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 3 hours, 40 minutes Yield: 8-10 servings

 

 

 

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