Creamy Lemon Pie Recipe
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Category: |
Category: |
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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
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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. |
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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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