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Creamy Lemon Pie

A delightful dessert featuring a smooth lemon filling nestled in a crunchy almond-graham cracker crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 full-sheet full-sheet graham crackers Provides the base for the crunchy crust.
  • 1/2 cup salted almonds Adds texture and a nutty flavor to the crust.
  • 1/4 cup granulated sugar Sweetens the crust for a balanced taste.
  • 1/2 cup unsalted butter Binds the crust together and enhances richness.
For the Filling
  • 1 can full-fat sweetened condensed milk Creates a creamy and smooth filling.
  • 1/2 cup fresh lemon juice Offers a bright, zesty flavor to the pie.
  • 3 large large egg yolks Thickens the filling and helps set it in the oven.
For Garnishing
  • to taste none garnish (lemon zest, lemon slices, whipped cream, or meringue) Options for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. Pulse the graham crackers and salted almonds in a food processor until crumbly.
  3. Transfer to a bowl, mix in sugar, and then add melted butter. Stir until it resembles coarse sand.
  4. Press the mixture firmly into an ungreased 9-inch pie dish, ensuring it covers the bottom and sides evenly without packing too tightly.
  5. Pre-bake the crust for 8 minutes, then remove from oven while keeping it on.
Filling
  1. In a bowl, whisk together sweetened condensed milk, fresh lemon juice, and egg yolks until fully combined.
  2. Pour the filling mixture into the warm pre-baked crust.
Baking
  1. Bake in the oven for 19-21 minutes, or until the center is slightly jiggly but mostly set.
  2. Allow the pie to cool completely on a wire rack, then cover and refrigerate for at least 1 hour before serving.
Serving
  1. Top as desired and serve chilled for the best flavor and texture.

Notes

Use freshly squeezed lemon juice for optimal flavor. Chill well for best texture.