Lemon Pie

Name: Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 large egg yolks, room temperature; 1 can (14 ounces) sweetened condensed milk; 1/2 cup fresh lemon juice; 1 graham cracker crust (9 inches); 1 cup heavy whipping cream; 2 tablespoons sugar

Total Time Prep: 15 min. Bake: 30 min. + chilling

Yield 8 servings

Test Kitchen Approved

This lemon pie recipe is for lemon dessert lovers who can’t get enough of the fruit’s sweet tang.

Ingredients

3 large egg yolks, room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice
1 graham cracker crust (9 inches)
1 cup heavy whipping cream
2 tablespoons sugar

Directions

Preheat oven to 325°. In a bowl, mix egg yolks, milk and lemon juice until blended. Pour into crust.
Bake on a lower oven rack until filling is golden brown and thickened, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
For whipped cream, in a bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Top pie with whipped cream just before serving.

Nutrition Facts

1 piece: 402 calories, 22g fat (11g saturated fat), 120mg cholesterol, 196mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 7g protein.

Citrusy lemon, creamy whipped cream and a crunchy graham cracker crust come together to build a silky, quick and easy lemon pie. The sturdy crust and thick filling hold up well when cutting, so each slice has that beautiful presentation of a golden yellow filling with white cream on top. Reserve some lemon zest to sprinkle over the whipping cream for an eye-catching garnish. —Angela Lively, Conroe, Texas

Recipe Creator