Creamy Lemon Pie

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Servings: 8 Difficulty: Intermediate
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Tangy, silky lemon custard nestled in a buttery crust for a bright and refreshing dessert.
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This Creamy Lemon Pie is the ultimate balance of tart and sweet. The filling is incredibly silky and rich, made by baking a mixture of egg yolks and sweetened condensed milk with fresh lemon juice until it sets into a dense, cheesecake-like custard. It sits atop a sturdy graham cracker or pastry shell, providing a perfect textural contrast. The bright citrus flavor cuts through the sweetness, making it a refreshing finish to a heavy meal. It’s a classic no-bake style dessert that actually bakes for a set texture, requiring minimal effort but delivering maximum flavor. Perfect for summer potlucks, family gatherings, or when you crave something zesty and creamy.

Creamy Lemon Pie recipe image
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Creamy Lemon Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 36.2

Description

This Creamy Lemon Pie is the ultimate balance of tart and sweet. The filling is incredibly silky and rich, made by baking a mixture of egg yolks and sweetened condensed milk with fresh lemon juice until it sets into a dense, cheesecake-like custard. It sits atop a sturdy graham cracker or pastry shell, providing a perfect textural contrast. The bright citrus flavor cuts through the sweetness, making it a refreshing finish to a heavy meal. It&# 226;ÂÂs a classic no-bake style dessert that actually bakes for a set texture, requiring minimal effort but delivering maximum flavor. Perfect for summer potlucks, family gatherings, or when you crave something zesty and creamy.

Ingredients

Directions

  1. Preheat your oven to 325ðF (165ðC).
  2. Prepare a 9-inch pie shell, either a pre-made graham cracker crust or a baked pastry shell, and place it on a baking sheet.
  3. In a medium mixing bowl, beat 3 egg yolks until slightly frothy and combined.
  4. Pour in 1 can (14 oz) of sweetened condensed milk and stir until fully incorporated with the eggs.
  5. Add 1/2 cup of fresh lemon juice and stir gently but thoroughly to combine.
  6. If desired, add a few drops of yellow food coloring for a brighter hue and mix.
  7. Pour the lemon mixture into the prepared pie shell, ensuring it is level.
  8. Bake for 30 minutes, or until the filling is set and no longer jiggles in the center.
  9. Remove from the oven and allow the pie to cool completely to room temperature on a wire rack.
  10. Once cooled, cover and refrigerate for at least 2 hours to firm up the texture.
  11. Just before serving, top with freshly whipped cream or a dollop of yogurt.
  12. Garnish with lemon zest or slices if desired and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 36.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 12.0mg4%
Sodium 326.5mg14%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon pie, citrus dessert, condensed milk, pie crust, graham cracker, easy dessert, summer recipe, tangy, creamy filling, baked custard, potluck dish, lemon curd, dessert pie, homemade pie, fruit dessert, simple baking, party food, refreshing treat, classic recipe, dessert ideas
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