This is my absolute favorite lemon pie. It trumps lemon meringue and even my shortbread lemon tart. It’s a combo of my favorite key lime pie recipe and the lemon pie recipes that are so readily available everywhere you look.
The star of this pie is definitely the graham cracker crust. Buttery, sweet, a tiny bit salty, and the perfect compliment to the sweet but tart lemon filling.
I hate a lemon pie that is too sweet. This one has that perfect bite of tartness without being overly-so and I think it’s absolutely perfect.
It’s so easy to make-unlike key lime pie where you spend insane amounts of time juicing tiny little pieces of citrus, this recipe only requires you to juice 2-3 large lemons, which also makes it a winner. With only 23 minutes of total baking and about 10 minutes of other prep time, this is one of those wonderful recipes that comes together in a half hour but will impress all of your guests.
- 8 tablespoons Butter, melted
- 13 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
- ¼ cup Sugar
- ¼ teaspoon Sea Salt
- 1½ tablespoons Zest from lemons (reserve a pinch of this zest as an optional sprinkling on top of the pie)
- 3 Egg Yolks
- 1 can (14 ounces) Sweetened and Condensed Milk
- 1/2 cup fresh lemon juice (from 2-3 large lemons)
- 1 cup (8 ounces) Heavy Cream
- 1½ tablespoons sugar
- Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
- Put butter in a large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
- Put mixture into a 9-inch pie dish (or springform pan) and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
- Bake for 10 minutes.
- Allow to cool while preparing pie filling.
- Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
- Add sweetened and condensed milk and mix for 3 minutes or until thickened.
- Add lemon juice and mix until combined.
- Pour mixture into pie crust.
- Place in oven for 13 minutes. Pie will rise slightly but the filling won’t change color.
- Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
- Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.