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Southern Lemon Pie

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Delight in a creamy Southern Lemon Pie with a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup freshly squeezed lemon juice
  • 3 large egg yolks
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until coated.
  3. Press the crumb mixture into a 9-inch pie pan evenly.
  4. Bake the crust for about 10 minutes until golden.
  5. Allow the crust to cool while you prepare the filling.
  6. Whisk together the sweetened condensed milk, lemon juice, and egg yolks until smooth in a bowl.
  7. Pour the lemon filling into the cooled crust and spread evenly.
  8. Bake again for 15 minutes until the filling is set with a slight jiggle.
  9. Cool the pie for 30 minutes at room temperature, then refrigerate for at least 2 hours.
  10. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  11. Spread the whipped cream over the chilled pie and garnish with lemon zest or berries if desired.

Notes

For a lighter option, use whipped coconut cream instead of heavy cream. You can make the pie a day in advance; just keep it covered in the refrigerator.

Nutrition

Keywords: lemon pie, Southern dessert, comfort food, baking, lemon

Find it online: https://sweetladle.com/southern-lemon-pie/