Zesty Lemon Pie
This creamy and tangy Lemon Pie is made with fresh lemon juice, sweetened condensed milk, and a buttery graham cracker crust. It's the perfect balance of sweet and tart, and it’s incredibly easy to make. Serve it chilled with whipped cream and lemon slices for a refreshing dessert that’s ideal for any occasion.
Ingredients
- For the Pie:
- 1 graham cracker crust 9-inch, 6 ounces
- 3 large egg yolks room temperature
- ¼ cup sour cream room temperature
- 14 ounces sweetened condensed milk 1 can
- 1 ½ tablespoons lemon zest about 2 lemons
- ½ cup fresh lemon juice about 3 lemons
- 1 teaspoon vanilla extract
- Optional Garnish:
- Whipped cream
- Lemon slices
- Lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- Unwrap the graham cracker crust and set aside.
- In a medium bowl, whisk together the egg yolks and sour cream until smooth and fully combined.
- Add in the sweetened condensed milk and lemon zest. Whisk until no lumps remain.
- Stir in the lemon juice and vanilla extract. Whisk for about 2 minutes until the mixture is smooth and thickened slightly.
- Carefully pour the lemon filling into the prepared graham cracker crust.
- Bake on the middle oven rack for 20–25 minutes, or until the pie is set on the edges and slightly wobbly in the center. The internal temperature should read 160°F.
- Remove from the oven and let cool completely on a wire rack, about 1 hour.
- Once cooled, cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight.
- To Serve:
- Top with whipped cream, lemon slices, or a sprinkle of lemon zest if desired. Slice and serve chilled.
Notes
- Use freshly squeezed lemon juice for the best flavor—bottled juice doesn’t compare.
- The pie can be made a day in advance and stored in the refrigerator.
- For extra citrus punch, add a bit more zest to the filling or as garnish.